We bake in a multicooker

now I need help too. bought puff pastry today and decided to make a pie in a cartoon.
there are no problems with the filling, whatever you want. I had cottage cheese, feta cheese, green onion, parsley close at hand - I mixed all this, put a little mayonnaise, otherwise it turned out quite dry, salted and pepper. then she rolled out the dough (about 5 mm thick), laid a circle on the bottom (with sides), laid out the filling, covered it with bumpers on top, made a few stripes (the mattress turned out to be so cool) and put it on baking for 65 minutes. Somewhere towards the end of the program my dough was blown up, and the bottom layer! (it might help if you prick the dough with a fork before putting the filling, but I didn't). I baked for another 20 minutes, turned it off and left it open. the cake is donkey, but it tasted unexpectedly delicious!
it is clear that the moisture does not go away, so the dough turns out to be moist (but baked). And yet I would like to get advice from experimenters in the field of puff pastry - maybe who is better at it?

[fugaska]

fugaska I already read quite recently on some forum about exactly the same problems. The puff pastry remains wet in the multicooker. The reason, it seems to me, is that the pan works on the principle of retaining moisture inside it, and not all condensate comes out through the valve, or maybe this is not necessary. Even when potatoes are fried, for example, you still need wet steam to keep them soft, and at the same time from the bottom it is fried until blush, like in a frying pan, that is, like under a lid.
Email the oven works on the principle of baking with heat and removing moisture, and it has lower and upper heating, moisture does not linger (the fan is running), the crust is golden brown. And for baking bread, in some recipes, a container with water is placed to impart moisture in the oven.
At the expense of swelling - I opened the lid when porridge is being cooked or cottage cheese is baking, so everything is so swollen there !!!! until a certain moment, until excess moisture comes out, then it begins to settle.
Remember the photos of cupcakes, breads, etc. on the forum, all products with a ruddy soft crust, but moist inside. An example of this, yesterday a cottage cheese was baked, the crust is all brown from below, and the top is white, not browned, the crust is soft, and the cottage cheese itself is also. The baking principle is different.
It seems so to me. Who else will speak out.

moreover, the crust is ruddy only at the bottom and along the sides - there is no shade on top, so it does not turn brown ...
in general, the taste is quite satisfactory to me - I would like the appearance to be more poetic

moreover, the crust is ruddy only at the bottom and along the sides - there is no shade on top, so it does not turn brown ...
in general, the taste is quite satisfactory to me - I would like the appearance to be more poetic

Then we think that we have got a decent casserole, take it out of the pan and pour it with some kind of sauce, or sprinkle it with something, for example, green onions with eggs. Delicious too!
On the Good Kitchen website I recently saw a recipe for meat rolls in steamed dough in a slow cooker. Stacked in chopped spirals in a double boiler. You can also try from the same dough, and on top of the sauce or powder, and hello!

Well, why not? very much even possible and necessary - especially if you are frying meat! cannot be opened when baking cakes / biscuits, otherwise it will fall off. and so - as much as you want!

I have something really bad with biscuits! Already tried ... Hmm ..... how many? Five? Or six? Does not work! They are raw and not fluffy. It's wonderful, because everyone is praising it, which turns out magnificently. I have some nasty wet cakes - sticky dough with overcooked crust.
Naturally, I do not open the lid in the process, of course, I let it cool down after the end of the cooking time, by unplugging it - I tried to open the lid during the cooling process and not open it - it's useless. The effect is one. "Bake and Throw"

[Sophia]

Sophia right here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=963.0

very good biscuit recipe. Maybe you should try again?

Sophia, baked according to this recipe. A great! Try it.
3 eggs, 1 tbsp sugar, 1 tbsp flour, 0.5 tsp baking soda (or baking powder).
Beat the eggs with a mixer for 3 minutes, after which we begin to add sugar, 1 tsp. Then add flour and gently but quickly mix (top to bottom) with the beaten eggs. Add baking soda or baking powder. We mix.
Grease the spatula of the multicooker with oil and lay out the dough. Bake for 40 minutes. As it beeps, press stop (turn off the heating). Leave for 15-20 minutes. Open the multicooker and put the biscuit to cool (I put it on a wire rack covered with a paper napkin).
Always baked and fluffy.

What are the features of the Bake mode? Is it possible, for example, to bake a pie (cabbage, fish) in it: layers of dough-filling-dough. Or not baked?

In the Multicooker muffins, charlottes, some types of cakes are good. When baking, the top is not browned, it remains white - so the product is turned over. If you bake an open yeast pie, then it will remain white on top, I really have never tried it.

He made various pies in a cartoon, open, closed, multi-layered, baked well.
I turn the closed ones for baking, I put the open ones under the grill for a couple of minutes, for browning. there are many recipes for pies and multi-layered ones including ...

OK. Thank you. Otherwise, it's impossible to bake anything in my oven. Maybe a cartoon will help me

I only bake yeast dough in the oven, but everything else is in the multi. For example, biscuits in the oven did not work out very well for me, but in the cartoon Good luck!

By the way, in the Multicooker, not all recipes turn out well, I had a failure with a dough in which there are a lot of eggs, sugar, flour and cocoa. It seems to be nothing special, in the oven it always turns out with a bang! The cake is called "Box", if anyone knows. But she pushed him into the Multiu and had to practically throw it out. The cake was baked on the principle of an omelet - it rose to the lid and deflated before our eyes to the level of a pancake. And after baking, I did not open it immediately, I waited for time to cool down a little.

Andreevna, the principle is the same, but the recipe is different. Here is my:
Dough - 5 eggs + 1.5 tbsp. sugar + 1 tbsp. flour + 1.5 tbsp. l. cocoa + 1 tsp soda. Everything is whipped. Further, as there, the lid and inner crumb is pulled out, mixed with the cream.
Cream - 200 gr. oil + 1 b. condensed milk.
There are two layers of bananas (2 pieces) inside the box above and below.
This works perfectly in the oven and does not work out in the Multicooker.
Glass - 250 ml.

Andreevna, the principle is the same, but the recipe is different. Here is my:
Dough - 5 eggs + 1.5 tbsp. sugar + 1 tbsp. flour + 1.5 tbsp. l. cocoa + 1 tsp soda. Everything is whipped.

But this is practically a biscuit recipe, maybe you beat the eggs badly? I prefer to beat the whites and yolks separately, I like it better, 6 eggs make a wonderful sponge cake. Only I keep it on baking for 60 minutes, and then I turn it off and open the lid only after 10-15 minutes, I don't take out the biscuit until it cools completely.

I agree that the composition looks like a biscuit - but the finished product is not biscuit at all! I don’t know why, but there’s a long way to the biscuit. The crust turns out to be quite hard, slightly rubbery and rises perfectly in the oven, airy and rubbery at the same time! For the oven, I do not beat the eggs separately, on the contrary, here it is better not to beat them too much. I often bake similar cakes (although others are similar on kefir) and noticed that if you beat the eggs hard, the top of the cake turns out to be very ugly and with a tasteless crust that differs in color from the whole cake. In general, I will not continue to prove that this is not a biscuit - until you try it yourself, you will not believe it!
(Advice - put all the ingredients at once and beat with a mixer at a quiet speed, stand for 20 minutes and in the oven 180 * for about an hour). Do not try in Multa!

Here I have baked a sour cream)))) Delicate, tasty and what is most interesting - it does not burn like in the oven ... the crust is hard from the oven ... But. The top is light ... I don't like the top ... light it hurts ...

Rosehip, you always just turn it over and stand for another 15-20 minutes in the "baking" mode. Will be Romanian from all sides

Wonderful sour cream! I do not like the top crust - turn your creation upside down with the bottom crust up and everything will be great! How does it taste? Beauty is beauty, and taste is the main thing!

Exactly. Thanks for the advice))))) After all, you can turn it over)))

Just for the first time ... everything is according to the book))))) And then I'll get used to it))))

Peace be with you bakers!
in our family charlotte is one of our favorite dishes
used to bake in the oven then in a bread maker, but with the purchase
multicooker began to experiment with her
and so the charlotte was made 3 times 1-with an orange 2-with a pear 3- with apples
the composition has been tested both on the oven and on the bread maker always
but with the cartoon it is not clear - when they took out the orange one, it turned out to be some kind of damp, although baked and well-risen, they wrote off the moisture content for an excess of moisture in the orange
but from pears and apples, too, it turned out, as my wife put it, not baked but boiled, although again in terms of the height of the porosity and taste there are no complaints
arranged a dispute with my wife and agreed that this was due to the fact that
moisture through the valve is dosed out, therefore, it turns out
not as in x \ n or oven, including therefore does not "tan" the top
so the question arose: what if you make baked goods with the valve removed, then everything seems to fall into place
if anyone experimented please unsubscribe !!!!

[shade]

shade I've concluded for myself that it is charlotte that tastes better in the oven. I baked in my SV, the result is the same as yours (I kept the valve open) - a little boiled, we don't like that.

I asked the people at the multicooker forum (I thought it was only in SV this way, although on baked goods without a valve - there is no difference between these pots) - I was told the same thing - it is charlotte that is very different from the oven .. edible, but not that.

So it's just a matter of taste, habit ... I bake biscuits in a saucepan, and charlottes in the oven

shortcrust pastry from Curd zebra Stеrn from multi is delicious, but crisper from the oven

and Rum Baba in the cartoon is not at all the same, although the porosity and fluff are huge, but the brass is more like baking

Can you please tell me, but the bread in the cartoon, except for the shape, differs from the one in the bread maker?

Hello everyone! The forum is wonderful, there are simply no words! And I am also a recent owner of two cartoons at once, in theory they really like them.
But I can't do it with the liver. Either my hands don't grow from there. Please tell me the most proven recipes for cakes and cupcakes, well, so that you can. And then I tried a couple of times, I didn’t like it, and my hands were already lowered. By the way, I would like recipes with all the secrets and details for dummies. For example, in no case should you open the lid and. etc.
By the way, I like recipes where kefir or sour cream is added, but others are also possible.
Thank you all in advance!

[Shahin]

Shahin
And what exactly doesn't work? What specifically does not suit you in the resulting baked goods? Don't like the taste or something else? Tell us what you have already tried the oven, according to what recipes?

For example, I made this recipe in a slow cooker
CAKE "PAUL ROBSON"

here: original
recipe
Dough:
1 st sugar
1 st sour cream
2 eggs
½ can of condensed milk
2-3h l cocoa
0.5 tsp soda
1.5 tbsp. flour
vanilla

Cream:
½ can of condensed milk
200gr sl. oils
1h l cocoa
Grind sugar with sour cream and condensed milk so that the sugar is completely dissolved. Add eggs and beat with a mixer. Mix flour with cocoa powder and soda. Gradually add to the whipped mass and mix well.
Pour the dough into a mold and bake.Allow to cool and cut in half.
To prepare the cream, beat the condensed milk with warm water. butter, cocoa. Grease the cakes with cream

My:
I added 250 grams of nuts to the dough (cashews, almonds and walnuts) (baklava did not work). Baking for 65 minutes, then 3-4 minutes on heating and again for 20 minutes for Baking.
I made the cream from 0.5 cans of condensed milk and 1 can of boiled condensed milk (I don't like when there is a lot of butter in the cream) and 180 g of oil. She beat everything with a mixer. The base was cut into 3 cakes, soaked (instant coffee 2 tsp for 1/3 cup of hot water).
The husband has already tried it - he said that it is VERY tasty! Well, yes ... so much condensed milk))
I'll take a picture of the cut tomorrow - in the evening, ugly photos are obtained)

CAKE "PAUL ROBSON"

here: original
recipe
Dough:
1 st sugar
1 st sour cream
2 eggs
½ can of condensed milk
2-3h l cocoa
0.5 tsp soda
1.5 tbsp. flour
vanilla

Cream:
½ can of condensed milk
200gr sl. oils
1h l cocoa
Grind sugar with sour cream and condensed milk so that the sugar is completely dissolved. Add eggs and beat with a mixer. Mix flour with cocoa powder and soda. Gradually add to the whipped mixture and mix well.
Pour the dough into a mold and bake. Allow to cool and cut in half.
To prepare the cream, beat the condensed milk with warm water. butter, cocoa. Grease the cakes with cream

My:
I added 250 grams of nuts to the dough (cashews, almonds and walnuts) (baklava did not work). Baking for 65 minutes, then 3-4 minutes on heating and again for 20 minutes for Baking.
I made the cream from 0.5 cans of condensed milk and 1 can of boiled condensed milk (I don't like when there is a lot of butter in the cream) and 180 g of oil. She beat everything with a mixer. The base was cut into 3 cakes, soaked (instant coffee 2 tsp for 1/3 cup of hot water).
The husband has already tried it - he said that it is VERY tasty! Well, yes ... so much condensed milk))
I will take a picture of the cut tomorrow - in the evening ugly photos are obtained)
The dough did not rise, the cake turned out to be heavy: (what could be the mistake ??? and there in the photo, lush.

[Shahin]

Shahin

The dough did not rise, the cake was heavy, what could be a mistake, and there in the photo, lush.

250 nuts per dough. That's a lot for such a recipe. Try to do without them at all, or add only 50 grams of ground almonds.

[Shahin]

Shahin250 nuts per dough. That's a lot for such a recipe. Try to do without them at all, or add only 50 grams of ground almonds.

No, I didn't even add nuts. Apparently there is something else a secret, maybe there are not enough eggs or what sequence should be in the technology of beating?

here: original
recipe
Dough:
1 st sugar
1 st sour cream
2 eggs
½ can of condensed milk
2-3h l cocoa
0.5 tsp soda
1.5 tbsp. flour
vanilla
My:
I added nuts to the dough - 250 grams (cashews, almonds and walnuts) (baklava failed). Baking for 65 minutes, then 3-4 minutes on heating and again for 20 minutes for Baking.

Here is a quote from your recipe about nuts, which is why I wrote about them.

Apparently there is something else a secret, maybe there are not enough eggs or what sequence should be in the technology of beating?

If nuts are excluded ....
I would do that. In a separate bowl, add soda to the sour cream and mix, in another container, beat the eggs until well fluffy, and then, continuing to beat, add sugar in several steps. Add condensed milk to sour cream. Separately mix flour and cocoa, add sour cream with condensed milk, stir and at the very end stir in the egg mixture with a spoon.

Did they fall apart for me?

If possible, add 2-3 tablespoons of rice flour per kilogram of minced meat or beat it a little as for kebabs.

Here is a quote from your recipe about nuts, which is why I wrote about them.
If nuts are excluded ....
I would do that. In a separate bowl, add soda to the sour cream and mix, in another container, beat the eggs until well fluffy, and then, continuing to beat, add sugar in several steps. Add condensed milk to sour cream. Separately mix flour and cocoa, add sour cream with condensed milk, stir and at the very end stir in the egg mixture with a spoon.
If possible, add 2-3 tablespoons of rice flour per kilogram of minced meat or beat it a little as for kebabs.

This was not my quote, but the one that exhibited this recipe

Thank you very much for the cooking method, probably the dog is buried there.
Yesterday I made a biscuit according to a master class from Tortyzhka, it turned out for a man who baked it for the first time in his life, and even though I made a mistake. I was distracted and misunderstood, instead of whipping the yolks separately, I threw them into the protein mixture and beat them for about a minute and only then added flour. I thought, well, all my work was gone, but no, the biscuit rose perfectly. This is what I understand the recipe, that everyone will succeed, for which Tortyzhka thanks again!

[Shahin]

Shahin!
I would like to draw your attention to the fact that the biscuit master class is aimed at ordinary housewives. Cake very rarely uses expensive devices in the master class.
As far as I understand the point of view Cakes on whipping bisweets, you can beat eggs with sugar immediately. But this requires either a lot of time or powerful equipment (mixer of at least 400 watts or planetary). And that master class is adapted for small mixers of 150-200 watts. So yolks tossed into whipped whites with sugar might not be wrong.
Well, or let the older comrades correct me ...

[Shahin]

Shahin!
I would like to draw your attention to the fact that the biscuit master class is aimed at ordinary housewives. Cake very rarely uses expensive devices in the master class.
As far as I understand the point of view Cakes on whipping bisweets, you can beat eggs with sugar immediately. But this requires either a lot of time or powerful equipment (mixer of at least 400 watts or planetary). And that master class is adapted for small mixers of 150-200 watts. So yolks tossed into whipped whites with sugar might not be wrong.
Well, or let the older comrades correct me ...

I have a small mixer for 220w, but the yolks thrown by me did not spoil the biscuit, apparently you can. Apparently, the most important thing is the perfectly whipped proteins and slowly added sugar. Well I think so

URAAAAA! I finally bought a cartoon!

I turned it on for the first time. Now she has a charlotte with apples and nuts inside. Already baking ... Well, as always, hands are in front of the head ... But in my head the question: 60 minutes is not a lot for 4 eggs. What happens if you open the lid? According to the instructions - denying ?

You cannot open the lid, the biscuit will settle. 60 minutes for multi is not much.
And most importantly, I forgot. Congratulations!

[Shahin]

I have a small mixer for 220w, but the yolks thrown by me did not spoil the biscuit, apparently you can. Apparently, the most important thing is the perfectly whipped proteins and slowly added sugar. Well I think so

Shahin - 220W is not power The power of the mixer is measured in watts, look again the nameplate on your mixer. 220 is the mains voltage
After all, do not make any more mistakes when laying out products ... You planted a biscuit a lot. although the result did not upset you ...
Hairpin, before you start making a biscuit, you must immediately decide what method you will do. If you split the eggs and beat it in turn, this is one thing. If whole eggs with sugar began to be knocked down, that's another thing. But the third option is to beat the whites. and then add sazar and yolks and beat again - not viable
Alim, so cool! I bought a POT, and the first thing in it is the FURNACE
As far as I know. you cannot open the lid on auto-programs. which on the left is Buckwheat, pilaf. milk porridge. on the "right" programs you can open and curiosity (baking, stewing, steaming)
Girls, be sure to try Lola's curd cake and Celestina's "Winter Palace" Baba! These are masterpieces, believe the wise old Tortyga! In a multicooker, 100% result with a minimum of body movements. And just indescribable deliciousness! The most useful cottage cheese is simply swept away by the household. I have been doing it for a long time without deviating from the recipe. and still in a wild delight from such successful recipes. adapted specifically to the cartoon.

[Cake]

Cake , can you please tell me how to make a baba in MV according to the basic recipe? Do not need to reduce? I did not see the adaptation to CF, or I overlooked ...

[Crochet]

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4499.60
Here is our specialist for multicooker baking Crochet she showed and told everything. At all. she only didn't bake the bald devil in a slow cooker (and I haven't talked to her for a long time, maybe I baked already!) so ask her questions on the topic, she knows everything!

[Elenka69]

Elenka69 I baked according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4499.0
Kneaded in a bread maker on the "pizza" mode, and baked in a cartoon.
True, it seemed to me that it was possible to bake in a cartoon according to the usual recipe

[DJ]

DJ , Thank you! I will definitely try to bake in MV! How much time did you bake? 60 + 20 min. As Crochet?
I baked in the oven, really liked it.

[Elenka69]

Elenka69 exactly 60 + 20

[Elenka69]

Elenka69
By the way, 60-65 minutes is quite enough (during this time the "woman" is perfectly baked), but if you add an additional 15-20 minutes, the top of the "woman" turns out to be more ruddy ...

Here is our specialist for multicooker baking Crochet she showed and told everything. so ask her questions on the topic, she knows everything!

Cake
Mom dear, this is about me 🔗 ?! Alinka, you clearly praised me, well, which of me is nafik special ???

At all. she only didn't bake the bald devil in the multicooker

So why didn't I bake it then? Well I don’t know the recipe ... Girls, who can help with the recipe for "Devil bald"? And it won't rust after me, I'll bake it in a moment, and put it out for everyone to see 🔗!

[Shahin]

Shahin - 220W is not power The power of the mixer is measured in watts, look again the nameplate on your mixer. 220 is the mains voltage

Doesn't W mean watts, and V is the mains voltage. It says so: 230V-50Hz and 220W
Thanks for the links. I would also like, especially proven detailed recipes for cakes.
I just want to learn how to bake cakes using different technologies and ingredients. We learned how to bake a biscuit, now I want something else.

Peace be with you bakers!
https://Mcooker-enn.tomathouse.com/in...id=99&topic=1586.msg16091
there is a recipe for such a delicious thing as ACHMA, has anyone tried to cook it in a slow cooker

I ate achma in Georgia and more than once. It needs a fried crust on top, but in CF this is not possible.

Peace be with you bakers!
Elenka69 - fried crust on top

so turn over

Peace be with you bakers!
and yesterday I tried to make pies from puff pastry in a cartoon
yes hell then> :( did not work did not rise at all

[shade]

shade
For puff pastry, you need a high temperature right away (with preheating), and in MV a slightly different mode - initially cold and bakes slowly and for a long time.
For the same reason, achmu do not cook in it.

Peace be with you bakers!
I was thinking about it from the beginning, because on the pack of dough it was written that nodo preheat the oven
but hoped for a miracle
it happens
ruined a little dough, only 2 pies
the rest is done in a mini oven

Hello, dear forum users! I have just registered, although I have been reading the forum for a long time, with great interest and benefit. For the first time, the question arose: is it possible to bake cake in a cartoon? I want to try the recipe for the Raisin "Kulich s Myasoedovskaya", but after reading this topic there were vague doubts about success, the dough is yeast, and the cake should have a crust. Yes, in the cartoon I baked only cakes from the forum, and always with cocoa (I really love chocolate everything, at least in color and smell), so I have never seen the true "pale face" of multicooker baking. I will very much wait for answers, thanks

[Rhonda]

For the first time, the question arose: is it possible to bake cake in a cartoon?

Rhonda
As much as possible, I baked 4 times, or even more! The truth about "Myasoedovsky" will not tell you, I baked according to other recipes. In general, take a walk, there are many cakes from MV: