Mini samsa maker from Princess Samboussa maker

Today I baked samosushki with meat. The minced meat was prepared from poultry meat, and the onions, finely chopped, were raw.
I also made a custard dough, but did not add butter, but added an egg. The dough turned out super-super, crispy, thin, beautiful.

If you add grated potatoes to the minced poultry, it comes out juicier.
1 egg for how much flour? And how much water then?

[Deana]

Deana, Dina, yes, for 10 minutes and 10 minutes I have not yet taken out the cookies from the sushnitsa.
Lisichkalal, Svetlana, with cabbage is tastier than with potatoes. But I had a little more filling, so I didn't add anything.
Everything is according to Julia's recipe, almost everything, only instead of butter, she has 60 ml, I replace it with an egg, it is also 60 grams.

Everything is according to Julia's recipe, almost everything, only instead of butter, she has 60 ml, I replace it with an egg, it is also 60 grams.

Thank you, I will definitely try it!

I was at the dacha, I tried to make jellied pies with rice, eggs and green onions. She barely took off the first batch, and before the second she smeared the sushka, so they flew out themselves. Now I will lubricate

🔗

[Cirre]

Cirre, Galina, Galya! very beautiful cakes! give details for the gifted, what kind of dough, what kind of filling, etc.

[Mirabel]

Mirabel, Vika, so ordinary jellies. All by sight. Dough: sour cream, 2 eggs, flour, a spoonful of mayonnaise. Filling: egg, rice, green onions

All by sight

Did she fill the cells completely?

Completely, a little dough down, then the filling and poured a little on top. But it is imperative to lubricate the surface, otherwise it is difficult to remove.

I was at the dacha, I tried to make jellied pies with rice, eggs and green onions. She barely took off the first batch, and before the second she smeared the sushka, so they flew out themselves.

The son was just asking - how do you like this device, Gal? ))

[Antonovka]

Antonovka, Lena, you know, I still can't understand, it seems cool, but he had to make 1000% removable panels, at least the bottom one. Washing is problematic, especially in the country.

[Cirre]

Cirre,
Wo, I didn’t like washing the Princess at one time, but then there’s also a cellular form

I read here about washing and think ... this is a samsa - it means for samsa, and if you use it only for its intended purpose, then there will be no such problems. And we are in it - cheese cakes, pancakes, jellied pies, pies with sweet filling (which tends to flow out), cookies, muffins, omelette, bread, etc. ... and we want everything to pop out and the surfaces to be clean .. . it does not happen

Marfusha5, Irish, added links in contact

Can I have links too?)

[Tosha]

Can I have links too?)

Tosha, Antonina, it ended everywhere, while there is only here

🔗

[Cirre]

Cirre, Galya, they also write there - "out of stock"

[Ivanovna5]

I wonder why they immediately disappeared when they appeared on sale. it feels like there was just one party (((mmm hope everything is in order with ours, otherwise some thoughts arise



Ivanovna5, Anna, it remains to be hoped that one of ours did not make friends with her ((I love mine dearly

I called the store (comfort-maximum) at the beginning of May, the consultant said that it was a trial batch that would be on sale in mid-June. So it is not clear that new ones will appear of what quality, and will they appear? ... I took a fancy to this device, I'm really looking forward to its appearance!

There will be no soon

[Lenochki]

But it is imperative to lubricate the surface, otherwise it is difficult to remove.

At first, the Darkie gave almost everything without question. I was surprised when there is bread in the recipe Lenochki read:

It is good to smear the shape, especially the lower part. I tried the anti-stick.

Now I also stocked up with lubricant. The bread began to stick without her. But what about khachapurkas from Masha ShuMakher happened without lubrication So tanned, because immediately the device could not be opened at all:



But, of course, Smuglyanochka worked 1000% during the holidays. Probably, as a reserve and to help, I'll buy her sister.
With lubrication (I only lubricate the lower one for now) and now everything goes away without problems, as before.

Washing is problematic, especially in the country.

... and then there's the cellular shape

Yes, the honeycomb shape makes cleaning difficult. But there are no big inconveniences. A couple of drops of soap in the central cells. In the center - a stream of hot water, and distribute to the cells, so as not to the top. Close. After 15 minutes, select water with a sponge. Wipe and rub a couple of times. If necessary (which happens very rarely) repeat with the second surface.

I hope ours are all right, otherwise some thoughts arise

Svetlanka, don't scare yourself, everything is fine with ours. I think the point may be that sam-dried, after all, is a device with more specialization than pizza makers.

Hello everyone
With bread we are again

Almost every day we bake it with Darkie

Small observations. Maybe someone will come in handy
Spread the dough over the cell with a silicone spatula:




If the dough is not distributed, there will be nothing terrible, of course, but it may be like this:

More
If I distribute the dough for 30-40 ', then I put blanks of 24g. If 1h-1h15min., Then 20g is enough:

If the workpiece in 24g is allowed to stand for 1 hour, then there will be connecting strips:

And after parting it will hang from the barrels:

What a fluffy bread !! Allochka, with your light hand, I also fell in love with baking bread in a samssushnitsa! Now this is her signature pastry! (I don’t bake anything else in it!) And what is important - you don’t need to lubricate or wash the device after baking! I try different versions of bread and flatbread dough, but most often I bake bread on rolled oats with seeds, we love them very much! I make the dough in the evening - a double portion, I keep it in the refrigerator, I bake half a portion in the morning, the other half the next morning. Here's today's bread! Fast and hassle-free!

Bread rolls with oatmeal and malt (Samboussa maker by Princess) (Yuliya K)

Julia, can you place a dough recipe next to a photo of bread? And then I liked the bread, but you have to look for the recipe and guess the proportions for the bookmark in the box.

[Marina]

Marina, yeah, added a recipe to the message! I really like this dough, it is based on the recipe

Dough patties with oatmeal and rye flour (Linadoc)

But I replaced the rye flour with semolina. Malt can also be removed, but it tastes better with it!

[Yuliya K]

Yuliya K, Yulenka, we live on Mcooker: the best recipes, so any device bakes bread with us
Your breads are like healthy cakes Khoroshechki

[Yuliya K]

Yuliya K, Yulia, followed your recommendation and tried the recipe Linadoc in the form of bread:

Test for 24g:

Parted 35 '. Baked 10 '.

Here with the bottom:

[Marysya27]

Marysya27, Allochka, beautiful bread! I am glad that you liked this universal dough too!

[Marysya27]

Marysya27, Allochka, I am going with a report and I am carrying a photo report. There is a beginning! Well tell me, Ilmirochka MaladeS


Dough from Linadoc Dough patties with oatmeal and rye flour

[Ilmirushka]

Ilmirushka, not just "ma-la-desss" !!!, but the best in the world "ma-la-des" Pleased my darling

the best in the world "ma-la-des"

Pleased my darling

going only for a long time, but promised - did!

[Ilmirushka]

Ilmirushka, "going" is a process, and "done" is a result. He is, and this is the main thing The first step has been taken, we are waiting for reports on the next
Smart girl with a capital letter
"I'm happy ..."

Very malades! The bread is so cute.

My cookies:

[optimist]

optimist, Lenusyawhat is this charm? How cute!

[Marysya27]

Marysya27, shortbread cookies) Very tasty and crumbly, but wash afterwards
Conclusion: a self-drying oven is not suitable for sugar baking, or it is suitable, but not for everything, maybe someone did it without the agony of washing ...
Maybe if I smeared the cells with butter, the dough would not stick. Virgo, who bakes cookies in a samosushnitsa, respond!

[optimist]

optimist, Lenusyaare they stuffed?

[Ilmirushka]

Ilmirushka, put it into each cell for a highlight)

[optimist]

optimist, Lenusya, and what is the recipe for cookies?

[Mirabel]

Mirabel,
2 eggs
1 stack. Sahara
200 gr. margarine (melt)
1h l soda, vinegar
2 stacks flour
1 stack. starch
Mixed with Bosch.
The test is enough for one bookmark. Bake for 10 minutes.

[optimist]

optimist, Lenusya, Thank you! But I will bake in a different machine, since this Princess is not friends with sweets

[Yuliya K]

Yuliya K, Yulenka, and here is a report on cooked buns:



Manyuni yummy

[Alla]

Alla, how smooth they are, just like a ruler! That's how you do it, huh?

[Ilmirushka]

Ilmirushka, initially, the dough piece needs to be distributed over the cell (or with fingers dipped in vegetable oil; or with a silicone spatula), and not just put a piece of dough (although sometimes it can happen). Here in the workpiece before tempering:

And that's it

Greetings Smuglyanochka treats with cherries and strawberries:

No parting. 7 'on - 4' off - 5 'on - 4' off:


Dough:

Lean dough in Panasinic bread maker (universal) (aunt)

[Marysya27]

Marysya27, wonderful pies! Thanks for the algorithm! Did you weld the filling?

[Jiri]

Jiri, Irochka, cooked strawberries, no cherries. Cherry (black crust) was covered with sugar (1kg of cherries / 450g of sugar) overnight to let the juice go. If you need to stand, you can warm up to hot in the morning (not to boil) and let it stand until evening. Next, put the cherry on a sieve and add it to the filling.

[Marysya27]

Marysya27, Gorgeous!
Tell, Allusya, cooked strawberries with starch, right? and then pierced the pie blanks themselves with a toothpick before baking?

[Mirabelushka]

Mirabelushka, strawberries with starch like this:

Fruit filling for pies (ang-kay)

The strawberries were overripe this time. If normal, it can be cooked like a cherry.
* If the liquid after boiling is too much, then after cooling down in a micron for 600 two minutes you can scroll.
Better, of course, to chop each piece, but I remembered this every time only "after that"
If you bake in waves (on / off) and do not open the appliance after closing the top lid until the end of cooking, then everything will be fine. More Fruit filling d. B. with a slide, but not "to the eyeballs", a slide somewhere 1/2 the height of the upper cell.
Roll out the dough thin enough, but so that when the layer is laid there is no transillumination.
I close the device with a latch. Lateral leakage may occur during simple closing (lowering of the top cover) or intermediate clicks.

[Marysya27]

Marysya27, Thank you, Allunya!

Here's something else I cooked for work yesterday, a lot:

Lean yeast dough. She smeared the surfaces of the dry sushi. Cherries without starch. After the sugar baths

Under- and over- sprinkled with flour:


Without piercing the top layer of the baking dough. Again: "clever thought - after"

Waved baking with fixation, without peeping (opening):



Etc.

[Alla]

Alla, gorgeous sushki!