Gemlux convection ovens

Allus, you have made an absolutely wonderful mackerel. Everything is so juicy!
Allus, what about the smell? Did you take any additional measures?

[Ritunya]

Ritunya, since the smell was in the air, I aired it well. I will still try options: like the author's - with frozen fish; and with gutted. I think it will do without smells
Yesterday I just baked it 180 ° with salt and pepper. It also turned out tasty:


Here are some more ciabatkas:

My throwing and suffering are over, I finally got my 38th stove with a Lux prefix, so take a new user into your ranks.
I doubted for a long time about the larger size, and it’s good that I changed my mind - the organ is still too big, and the 45th will be even longer. A round stand from a fixprice stood perfectly at the bottom, I was afraid that its legs would be short, but no, it even rises a little above the heating elements (this is under a heavy pan, instead of a bending grate, you can put a pizza stone or a container with boiling water on it ). I have already set the milk to ferment, in the evening I will "cook" the cottage cheese, at the same time I will check the temperature compliance, I have a thermometer only up to 120 *.
Karoch - I will have a fun quarantine, I have lived without an oven for years, now I’ll go into the gap!
Tomorrow I'll go, in short dashes, to look for a chicken for the grill, it's not for nothing that Globus lures me in with a personal 10% discount.

[Crown]

Crown, Galinka, good hour With an assistant
Inspirational test
Ciabatki:

Girls-boys, who have 1845, indicate, pliz, the exact dimensions of the baking sheet without a rim.
I was also puzzled, my gas station does not want to properly bake
I would take 65 liters, but the width of the table is 60 cm, and this one will stand back to back. When baking, I will unfold. And watch.
Children.
Well, in general, how can I be disappointed?

[Podmosvichka]

Podmosvichka, Lenochka, welcome
Something hostesses are silent All in the pre-holiday chores
The dimensions of the baking sheet for a 45L model are indicated - 415x310x28 mm
I have 65 liters. Dimensions: 485x350x30mm. The side around the entire perimeter is the same - 2cm. At 45 liters, I think that you can also count on 1.5-2 cm.
I have not been disappointed so far As before

Girls-boys, who have 1845, indicate, pliz, the exact dimensions of the baking sheet without a rim.
I was also puzzled, my gas station does not want to properly bake
I would take 65 liters, but the width of the table is 60 cm, and this one will stand back to back. When baking, I will unfold. And watch.
Children.
Well, in general, how can I be disappointed?

I have such a model. 37.5x27x2.7 cm; keeps the temperature well, there were no problems in 2 years.

Well, in general, how can I be disappointed?

I have a smaller 38th model, but after the bread machine and a small contactless grill that replaced the oven, I still feel a little uncomfortable in Gemluksik, there is a lot of space inside (it is the same height as 45, but shorter by 5 cm), so I am very glad that I did not take the larger one, although I had long and strongly doubted before buying.
Because of these doubts, I was almost completely left without a purchase, lasted until the height of the crisis and prices went up sharply, but, by a lucky chance, I managed to catch the "pre-reform" price for Ozone (8.400), and even with delivery almost house (the pick-up point is located on my street).
At first, the stove was on my table, yesterday it was transferred to the windowsill, it fit there perfectly and there was enough space left to the window, but for now I just put thick plywood there, and by the winter and frost it will be necessary to somehow additionally insulate this plywood, I'm afraid that the glass can ... grunt from the differential T.The legs, by the way, are well thought out, they are made not by columns, but by a corner, so that the stove stands exactly even on the beveled edge of the window sill.

[Marysya27]

Marysya27, Allochka
I ordered it, my son will receive it in Moscow, everything was blocked for us. Only now when will it bring you I ordered it using your link from the first post. And by the way, I also took an additional baking sheet. I bake a lot, it will go two faster

there were no problems in 2 years.

I hope I’m at least somewhat lucky, mmm.
Crown, Gal, I have two tables, one can be across, back to the window, on the other with a frontal door. In the second option, you will have to shove all the trash from the table. In general, I will think, there is time to prepare everything

[Marysya27]

I bake Borodinsky sourdough constantly and have tried everything - both on stone and without stone, and with steam and without steam. And, frankly, I don't see much difference - it always turns out about the same. Slow leavening yeast simply does not have time to create the very "explosion" for which we use stone and steam. Here are baguettes, ciabbats, and indeed any wheat bread with commercial yeast really turns out on a stone just magically

Marysya27, and other specialists in sourdough bread, we need your advice: do you use a stone for baking and if so, does it strongly affect the quality of the sourdough dough? It is sourdough, more with yeast, everything is more or less clear.

[Crown]

Crown, Galinka,

I have a stone in the gas. There is no gemlux. The stone keeps warm. But there must be good heating.
Gemlyxocchka without stone bakes better than gas with a stone. Gemluxochka heats up faster and quickly restores its thermal state after opening the door. Especially if you turn on convection (it also works for uniform heating). Not that it replaces the stone (uniform heating is not heat preservation), but there is some kind of partial compensation due to faster heating.
I took a special photo to show the heating:



You can't ruin the oven with a stone, but so far I can do without it (or improvised substitutes).
Ciabatki made from gemluxo sourdough can be seen in the recipe Helen

Ciabatta fermented with 50% moisture We mix the starter culture (100-150g can be used) with water (360g), then add 500g of flour, mix (you can use a kneader, you can use your hands) and leave it on autolysis for 30-40 minutes, then add 30g of water including ...Helen

took an extra baking sheet

And I dream of an additional grate on it so it would be convenient to put a bowl of water ... while pouring it into a baking sheet, but its area is too large ... unfortunately, I did not find any additional ones on sale, if only to order from a welder, but ... when everything opens ...

[Marysya27]

And I dream about an additional grate on it so it would be convenient to put a bowl of water ..

I put just such a grid from a fixprice on the bottom of the stove and put a container under the water on it.
🔗



Marysya27, thank you, sincere person!
How long do you warm up your oven before baking bread, and on what setting do you bake ciabats (time and temperature)? With the ferry?

[Galina,]

grate from fixprice to the bottom of the stove

Galina, I've tried mine on for a long time, there are more than a dozen of them, but none fits
then the height is small, then, on the contrary, excessive, then the legs between the heating elements do not fit, I have them in the form of z mod. 2265) but, now it occurred to me, to draw on a sheet of paper the real arrangement of the heating elements and put it in my bag, it will always be with me, you can try it on, if that Thanks for the tip
Now I specially measured it - the legs of 7 cm will be just right, and in terms of diameter and quality, the grill 23.5 cm in diameter is suitable from Kuzina.

Thanks for the tip

And from me, I'll take it on occasion, let it be

Maud. 2265)

Oh, in yours, probably even two can fit, if they pass in height - the legs at the stand are 4 cm high.Above my heating element, this lattice rises only 0.5 cm, if the heating element of 65 model is located higher, then you can put a stand made of , for example, tiles (I planned this this way when I did not yet know the distance between the bottom and the heating element).

I'll take it on occasion, let it be

It will definitely come in handy, here people complained that the native grate is flimsy, bends under a heavy pan, and on this stand you can put a large clay pot and a three-ruble glass jar with milk (for yogurt, cottage cheese).

at 65 model, the ten is located above

Yes, higher ... the height from the floor, together with the heating element 4.7 cm, found one very good, and even came up in height, but she is a shape-shifter ... if only a small bowl can be attached "between the horns", and not very deep, then you can use the second level, in fact, with a baking sheet it turns out ...

it will be possible to attach "between the horns"

And if the horns are sawed off or bitten with nippers?

[Galina]

saw off the horns

there the rods are thick, I already thought how good it would be to unbend them, they stick up 2.3 cm - the useful area would increase ... and their thickness is at least 2 mm ... I will try to solve this problem Thank you, Galina,

[Smile]

And I dream of an extra grid

Smile, Katerinushka, through service centers, you can even order nuts for the stove. You can try to go there.
Crown, Galinka, thanks for the idea

How long do you preheat your oven before baking bread, and on what setting do you bake ciabats (time and temperature)? With the ferry?

I warm up for about fifteen minutes at 230 ° on both heating elements.
(* After 20 minutes - 250 °. If you warm up for 25 minutes in the same mode, only with the convention, then it reaches 270 °)
Then I quickly open the door and spray it inside 5-8 times from the spray bottle. I close it. I quickly open it again and put the baking sheet on the upper level. I close it. I quickly open it, sprinkle it down under the baking sheet a couple more times. I close it. I turn on convection. I bake for 17-22 minutes. Sometimes after 10 minutes I turn off convection.
This method is also good for creating steam:

At the expense of steam in the oven, I want to show how I do ... maybe someone will come in handy

The video can be found on the page:
https://Mcooker-enn.tomathouse.com/in...ic=533683.1180#quickreply
I have almost no effect from a saucer of water, it is minimal. Even if boiling water is poured into a saucer, it is minimal. And in the gas room it works Pour water onto the heated lower sump after Irochkin messages do not want.

[Allochka,]

through service centers

Allochka, Thank you, I didn't think about them, probably now we already have them.

Vota, only from the oven


And baked the mackerel with pollock

[Yuriak]

Hello everyone
Came with Easter cakes. Maybe someone else baked in our ovens
These sourdough cakes from Yuriak:

On fructose and stevia extract with candied fruit:

And also such, with raisins:

According to recipes:
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=9679.20
This year's winner (among those already decided)

Kulich "Babushkin" Unfortunately, I didn't have time to publish the recipe yesterday ... Still, better late than never. I have been using this recipe for many years and have never failed. The cake is very fragrant, not cloying. Ras ...Babushka

And one more recipe
Prescription glaze:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=456535.0
Prescription Mold Release:
#
Recipe sourdough yeast Yuriak:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=533683.0
These are on pressed yeast:

And pies

And ... I repeat:

... And I also did not praise my clever girl and assistant - the Gemlux tabletop oven
Even if she still hadn't baked anything and I wouldn't have been "so in love" with her, it was impossible not to fall in love

[Allochka,]

who baked in our ovens

Allochka, very appetizing, and I, for the first time in 30 years, did not bake cakes - I bought a ready-made, consecrated one. There was a tasting in the store and you could try first ...

[Katyushenka]

Katyushenka, and good, and even correct, probably in such a situation. You need to save yourself and your spiritual strength God willing, next year you will bake

[Helen]

Hello everyone
We have a c / z ciabatka from Helen


Easter cake


On prescription:

Easter cake About 20 years ago, I was given this recipe! And he reminded me, Easter cakes from childhood !!! And so: We start the dough, we need it to rise and sit down! Dough: All the dough, then add everything else ... z ...Helen

With sourdough:

"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. For a long time I matured and doubted the need for this recipe for growing yeast for baking bread. What prompted me to describe the recipe on the forum was quite frequently asked questions on different res ...Yuri K

And more Easter cakes:


On prescription djemma

... The recipe for today's muffin is:
Dough:
150 gr warm milk
180 g Levito Madre
150 gr flour
Dough:
All dough
2 eggs
150 g sugar
80 gr butter
350 gr flour
Vanillin
1 tbsp. l. cognac
Zest of 1 lemon
Kneading in a bread maker ...

Only instead of Levitochka, leaven:

Sourdough "The Simplest" Before the advent of the bread maker, bread was baked not very often. There were a couple of recipes on yeast and a couple on "sour dough", as my grandmother did. There were no scales, everything was "by eye". With the advent of HP, a lot ...Marysya27

[Marysya27]

Phew, I have time, another 10 minutes.
Marysya27, our clear sun, happy birthday !!!
I wish you everything and more.

[CroNa, Galinka]

CroNa, Galinka,

[djemma]

Hello everyone with buns
And here are the buns

Prescription dough djemma, leavened from Yuriak

Hello everyone
We have cakes and bagels






On prescription:

Roll with poppy seeds, nuts and raisins The dough is prepared in a safe way. All ingredients are mixed, the dough is kneaded until smooth. I advise you not to add all the water at once, leave a little, it is better to add as needed. IN...Scarecrow

And ciabattock-shaped cakes:

On prescription:

Asian cakes with sourdough on meat broth, onions and katyk The recipe for these cakes is born of friendship. Albeit virtual, but so real. And the fact that he appeared, I owe Lena-kubanochka, who for me brought out Sourdough in meat broth for Asians ...lappl1

Greetings
I am with roses

On prescription :

Rosan (not GOST) Crumble the yeast to the bottom of the bucket, cover it with sugar, pour warm water. Pour a well-shaken egg into a bucket, add flour, salt, pour oil. Turn on the program * Dough * (in my ...Gypsy

There were also pies that were lean:


On prescription:

Valaam fish pie Pour sugar, salt and yeast into warm water, stir well and leave for 5 minutes. Add vegetable oil and flour sifted with starch. Knead a soft elastic dough. Leave for ...Tatyana1103

Hello everyone
Today the bagies

Help yourself and join

On prescription:

Bagels a la Turkish simits To begin with, we prepare a dough from sourdough, water and flour. When it reaches maturity (it starts to settle, by tapping on the bottom of the bowl), we proceed to kneading the dough. It is mixed from the given ...ANGELINA BLACKmore

And also rosants with sourdough rolls Levito mandre






On prescription:

Rosan (not GOST) Crumble the yeast to the bottom of the bucket, cover it with sugar, pour warm water. Pour a well-shaken egg into a bucket, add flour, salt, pour oil. Turn on the program * Dough * (in my ...Gypsy

[Marysya27]

Marysya27, and small baked goods (bagels, rosanches) do you bake at what level, at what T, for what time and do you add steam?

I played here with the full-size Borodinsky (brewing + saccharification, fermentation of the brew and further according to the full regulations), tested my Gemlux in different modes. The saccharification of the infusion should take place at 63 *, the machine gives out only 60 or 65, but with one lower heating element and set 65, at an average level, the product kept the desired temperature. I had to dance with fermentation of rye dough. First, I set the top-bottom 30 * and left, but after two hours it turned out that the heating elements did not heat up, I began to drive them around + \ - 2-5 degrees, I gradually agreed with the top one and it remained warm at around 30, and I didn't understand the lower one, at 35 it was warming up, but there was a lot of that, while I drove the degrees back and forth and waited for an answer from the heating element, the dough had already come up.
Baked in two round tins of 1.5 liters, one thin non-stick, the other a ceramic pot. At first I wanted to depict the mode of a gas oven with a strong bottom heating (the molds were on a thick tray, and I didn't want to bake the top ahead of time, in order to give the dough as close as possible, if suddenly it was not settled), but then the first plug came out - separately the lower ten gives out only 200 *, but still I had to bake in this mode for the first 20 minutes. But during this time I watched an interesting "movie", how the blanks gradually grew by another 1.5-2 cm, the top of the breads leveled off and rounded.Then I set the top / bottom 200/230 * for another 15 minutes, but drove a thin baking sheet to the upper level, covering the ten (I was afraid to dry the top crust), then another 20 minutes at 170/200 and already without an additional baking sheet.
The top crust turned out to be very thin, almost like in a bread maker, I overdid it with its protection, it was possible to start stasis from the second stage (200 \ 230 * + additional baking sheet).
The bread came out quite porous, not at all heavy, a little damp, but not sticky, in both forms it baked the same, although in the ceramics the crust at the bottom and on the sides turned out to be thicker and in large cracks, the bottom for some reason was more browned, but in a thin luminescence the crust how thin, tender and crunchy there was! I have two such forms, so now I will bake the current in them. And I returned the ceramic bread to the mold to cool down and by the morning its crusts were corrected, became soft and even cracks parted, but if we consider that the ceramics for baking bread must also be greased, then all is more convenient with metal ones.

Good evening, hostesses! From viewing your masterpieces, complete delight. I have a question about gemlux 1528 on the ozone stock now 4900 rubles. Who uses this? Are you satisfied? I had a 16-liter binaton, the lower shadows burned out, but you probably won't find such. To my dacha, I sometimes bake a chicken, a fish.

[Galinka,]

bake at what level, at what T, for how long and do you add steam?

I bake on the upper level. For bagels, she warmed up and baked at max. For roses 180 ° + after planting convection. I create steam before planting and immediately after it with a spray
Time ~ 20'-25 '
And we are on "you"

I was playing here with a full-size Borodinsky ...

Galinka, Thank you very much for testing, describing details and results This is very valuable
Mishel0904, Tatyana, welcome Let's wait for the hostesses
Today buns according to the recipe for bagels "a la simit":



Buns "Imperial" on "The simplest leaven":

On prescription:
#
And bagels "Ukrainian":


On prescription:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=450902.0



To all

[Marysya27]

I have a question about gemlux 1528

I have another model, a luxury 38 l and I am very happy with mine.
What I understand from the description of your stove is that it only has a timer for one hour, that is, you cannot leave for a long time when cooking, you will constantly have to add time if something long-playing is being prepared.
With a good fleet of multi-cookers, yogurt makers, etc., this is probably not so critical, but my stove replaces a whole bunch of these devices for me.

By the way, about heating the stove, I installed mine on the windowsill and left a gap of 15 cm on the side, and when I was not cooking anything there I have a narrow jug-filter for water, but once I forgot to remove it and only lost my taste when I was taking out the baked bread! Well, so that you think, the water did not even heat up, as did the filter wall closest to the stove, although the gap between them in places is smaller, see. It heats up more from the top and the back, but sometimes I don’t even remove the grate from the stove, which usually stores what - not perishable by heat.

Marysya27, bagels "fabulous", saw the slip when I already pressed the "send" button.

[Marysya27]

Marysya27, you have, as always, beauty. Mini bakery. I played with the new blender today. My volumes are more modest. Three khachapuri for the whole oven)) stuck and put without proofing, they themselves grew
[spoiler] [/ spoiler]
and ready

Baking medium bottom 230 top 200 on a baking sheet tray

[Sapphire]

Sapphire, Irochka, rose: the volumes that need to have turned out: both in size, and in appearance, and in beauty And they grew gorgeous!

[Marysya27]

Marysya27, Allochka, and what do you lubricate your bagels, that they are so beautifully shiny?



And I don't understand the molding method ... I like it very much Beautiful !!!

[Admin]

And yesterday I made a barbecue in the Gemlux, here!
The day before, I marinated chicken breast and onions with thick rings in a sour-spicy brine from canned dogwood (Tatyana has a recipe-Admin), strung pieces of meat interspersed with onions and hot peppers on soaked bamboo sticks, laid them on a wire rack and fried under only the top heating element, periodically turning, for 40 minutes at 150 *. On the floor below, I put a baking sheet with water under the drops from the meat.
The shish kebab was a success and the oven remained pristine. Only next time I will take fatter meat - I took the breasts exclusively for testing, so they are rather dry. And if there is not enough real haze, then you can not pour water into the pan, and at the end also cut in the lower heating element.

Please share your experience, who makes bread like rusks, in the sense of level-temperature-convection?

[Galinka]

Galinka, thanks for the experiments and new experience It's good that I'm happy with the results

... who makes like bread crumbs, ..

I didn't cook on purpose. And so, after baking something, pieces of bread in a baking sheet - and until golden brown by about 180 °. Sometimes with convection, sometimes without
Marfusha5, Irochka,

I was going to make a recipe, but it doesn’t work out in any way. A lot of different distractions Therefore, I will answer for now with a quote from our letter Irochka Lebed-Seagull

Irun,
Today I played some bagels, took a few photos for You.
This procedure is primarily for yeast dough.
1. Divide the dough into pieces (in the required quantity for 1 batch) for bagels,
2. You roll in balls. They lie for 5-10 minutes.
3, Roll out each piece that has lain down into an oblong cake. That is, all pieces that will go to the first batch.
4. While you finish the last ones, you can already work with the first ones rolled out.
All this needs to be done necessarily... To make beautiful bagels. Then the workpiece keeps the size, and the bagel then does not break (with the optimal amount of filling).
5. Now you take the already rolled cake. Once again, slightly roll into a nearly triangular shape and make cuts in the narrower part:

A little flour under the filling, and then on top of it a little bit with flour:

All. You fold it into a tube, fixing it at the ends. Spread on a baking sheet, slightly bending in the form of an arc-roll. The final tail of the workpiece is at the bottom (at the bottom) and on the inner bend line. Here you can see:

The cuts will open nicely:

Let the bagels come up. Lubricate with a mixture:
egg + 1-2h. l. water = beat
or
yolk + 1-2 tsp water \ u003d beat (so that it is not smeared thick and not liquid (does not spread).
After lubrication, let it stand for another 7-10 minutes. And in a preheated oven.
Before planting, I quickly "zip" (5 times) into the oven from a spray bottle of water.
All

Today "boasts" are bread:

Blanks for 30g:

Based on the recipe:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=110139.0
Only leavened (from Yuriak ); vegetable oil, not butter; and no cheese.

[Hello everyone and good health!]

Hello everyone and good health!
Oh, and I have been tormented lately with the stove! Apparently, the regime While everyone at home had a bad effect on her: it works well, then you have to add the temperature on already proven recipes. There is no way to check the voltage in the network, but the fact is that it was far from constant ... The nutria in the sleeve was cooked as usual - 200/200, 70 min. The milk was boiled - then 20 minutes at 230/230, then 35 minutes at 230/230 plus convection (and at the same time pressing two buttons gave out a temperature of 180!). By the way, thanks to those girls who advised to put a big casserole not on the grill of the stove, but on the base from the multi, great!
Allusechka, my sun! I admire your creations! The mackerel is lovely, I adore it myself. And try this: in a deep baking sheet, grow a little. butter, 2-3 layers of potatoes with round pieces, add salt, sprinkle with herbs, then a layer of onions with round pieces, then put the mackerel, peeled from all the seeds and cut into pieces, add a little salt and bake, sprinkle with paprika, a little mayonnaise fatty). I don't remember the modes. The taste is indescribable! No pictures, flies away instantly.
I've mastered baking oatmeal cookies, where I took the recipe - I don't remember, I also watched the video. If anyone needs it, I will write how I cook. The taste and aroma are amazing. The first time, however, it was confusing, and the third time I already started a double portion. The only problem was with molasses, I had to order it to Yekaterinburg, but it's worth it.


Help yourself!

[Swan-Seagull]

Swan-Seagull, cookies are awesome!

[Ira,]

Ira, Hurrah! a-kiss: hooray! hello And good health to you Thanks for the recipe for delicious fish and beautiful cookies! And of course we want a recipe too
And the stove ... If the voltage in the network jumps, then it's good that the stove is generally alive. Also bakes
Happy to return

[Allusechka]

Allusechka, thanks for the permission for the prescription, they already ask me in a personal note.Therefore, it is more convenient to answer everyone!
I have tried many times to reproduce Those Oatmeal cookies, with the taste and aroma of childhood ... nostalgia ... My attempts were always unsuccessful, and I had already given up my attempts when I came across another recipe. Well, I think I'll try one last time and that's it. It turned out to be really the last time. And then one more time, and more ... and that's it - I disappeared, now I bake only according to this recipe!
The best video recipe Oatmeal cookies

My comments are prescription improvements.

I take out the oil in the evening so that it is soft. I did it in half with margarine and one margarine - I did not see the difference. Yes, we dilute molasses in 100 g of boiling water. But the rest of the water, so 30-40 grams, instead of adding to the dough during kneading, it is better to pour (not boiling water) into the measured raisins (you can also in the evening). And the first to measure out the raisins and immediately pour water, it will get wet well and then it is much more convenient to grind it with a blender (I cover it with my palm, otherwise it tries to splash somewhere). While the raisins are soaking (if I do it in the morning), I measure out everything else, grind the oatmeal, etc. For baking. I haven't tried it in a large stove, but our stove is small, so after warming up to 230/230, I set the 220/210 (top / bottom) average level for 15 minutes (again, it depends on the voltage). The rest is all as described in the recipe. Oh, well, here's another. I don't weigh small doses separately, my electronic scales "don't smell" them. I do this: I put a cup on the scale, turned on the scale, poured boiling water, added molasses - stirred it, added salt to this weight - stirred it, and also soda. Well, that's all. If you have any questions - ask!

Happy baking!

[Irochka]

Irochka, thanks a lot And no permissions are needed here. Everyone will be glad to new opportunities We always expect from everyone
I will definitely try to cook cookies. They look so enticing! And after Your praise ... mmm ... are generally perceived as the ideal of embodied desire
Irun, maybe for everyone's joy you can issue a separate recipe? And we will go to visit you with "boasts"
I'm with buns from djemma :

Completely sugar-free (with stevia extract) sourdough from Yuriak:

[Allus]

What a beautiful crumb! Delicate, airy! I've read and seen enough of your creations on Levito Madre sourdough, in admiration! Just set out to make this leaven, and you are already on the other! here go, sleep with you! And which one is better? What is the difference? I haven't read about your new one yet ...

issue a separate recipe

Allus, this is not my recipe, my only minor amendments, for my convenience. Yes, and the experience has already been with bagels - very few people dared. It's just you, as a pioneer: Always ready! (in a good way!) let me kiss you Are you still here? Will you bake cookies at 4 in the morning?

[Irinochka]

Irinochka, many decided with bagels, just not all reported. I met in some topics that they praised, but did not go into the topic of the recipe. it happens
I also plan to come back with bagels soon. They are cool And make cookies if you have time and energy It is more convenient when you have a recipe. But no, so then let us in the subject

Good day everyone! The other day I baked "Irish Apple Pie" with vanilla cream sauce according to Sasha Demyanenko's recipe. We liked it very much. And with vanilla sauce, I tell you, you generally lick your fingers! Who cares, the link to the recipe is under the spoiler.

🔗

[Svetlana]

Svetlana, Its godlike! I watched the video recipe, - a wonderful cake! But yours is better, because you have already baked it yourself and tasted this stunning aroma and taste! I envy and also want! At what level of heat and at what t⁰?