Multicooker DEX DMC-50

[Jefry]

Jefry, thanks, it seems to me and for 45 minutes. baked, then stood to cool down in an hour 2. And what should it be in terms of height and structure? Because I have never baked manniks, I liked the taste, but it rose a little and is not porous, although it is not dry, this is such a disaster

[Jefry]

We just cooked corn in the mullet. Two hours to extinguish. Abandoned and went to rest. Either a good variety was caught or thanks to the "magic pot" it turned out to be the most delicate, you can eat with your lips straight.

Jefry, thanks, it seems to me and for 45 minutes. baked, then stood to cool down in an hour 2. And what should it be in terms of height and structure? Because I have never baked manniks, I liked the taste, but it rose a little and is not porous, although it is not dry, this is such a disaster

I don't know what its height depends on. Maybe from kefir? We got the most magnificent one with sour milk. And so it really turns out more often "thick pancake".

Oh, I have sour milk, next time I'll try it with it

And I love to bake the cake "From what-in-the-refrigerator-left" in the cartoon, as a result, you can dispose of the remnants of any fermented milk product, starting with whey and ending with cottage cheese. , mmm

I already wrote a recipe for a similar test, but now I have simplified it even more so that you do not need to use a scale.

Dough. Part 1

1 tbsp. fermented milk or milk (you can additionally put the rest of the cottage cheese)
3 / 4-1 Art. Sahara
1-2 eggs
2-3 st. l. refined sunflower oil (can be replaced with melted butter or margarine)
0.5 tsp citric acid

Pour all the products into a bowl and stir with a hand whisk or spatula, you do not need to beat.
If you add cottage cheese, then it is better to first beat it with a mixer or a combine with 1 egg (it is desirable that there are no lumps), then add sugar and all other products and mix until smooth.

Dough. Part 2

1-1.5 tbsp. flour *
a pinch of salt
0.5 tsp soda

Pour into a large bowl, stir with a hand whisk for 30 sec.

* If you poured 1 tbsp into the first part of the dough. milk or fermented milk, 1 egg and 2 tbsp. l. rast. oil, then 1 tbsp. flour will suffice. If you put 2 eggs, 3 tbsp. l. vegetable oil, added cottage cheese, then you will need to put more flour to compensate for the liquid, to make the dough thicker.

Grease a multi saucepan with butter, lay out apples cut into pieces (if very sour, sprinkle with sugar) or apricot halves or plums.

In a bowl with dry ingredients (Dough. Part 2), pour the contents of a bowl with liquid ingredients (Dough. Part 1), stir with a hand whisk or spatula, but not for long, just so that the flour is mixed with the liquid. You cannot beat, thoroughly stir all the lumps until they are completely smooth and homogeneous, because then the dough will not rise well.

Immediately pour the finished dough over the chopped fruits into a multi pan, put on the baking, after the signal, check the readiness with a wooden splinter. Leave the finished pie briefly in a multi saucepan to cool slightly. Place the fruit side up on a plate. Some of the fruits can remain on the bottom of the multi, I scrape them off with a silicone spatula and put them on top of the cake. It turns out a little ugly, but does not affect the taste. If you don't like the look, you can sprinkle it with powdered sugar after cooling completely or make a mixture of cocoa and powdered sugar and sprinkle on the cake while it is still warm.

Appendix 1

This dough must be mixed and immediately poured into a mold (like biscuit), it cannot be made and left for a while while you grease the mold or cut the fruit. Therefore, I first prepare both bowls and ingredients, then I prepare the fruit pan, and lastly I mix both parts of the dough and immediately pour into the pan.

Appendix 2

You can put a pinch of cinnamon, or vanilla, or lemon / orange zest in the dough for flavor.
If you add 1-2 tsp. instant coffee, you will get a coffee dough.
2 to 4 tbsp. l. flour can be replaced with cocoa or ground poppy seeds, or ground nuts. Just remember that the amount of flour must be reduced accordingly.

The recipe is so simple that there should be no misfires, I bake the cake completely in 45 minutes, the fruits are caramelized, I do not bake anything, I do not keep it heated, I just let it cool a little before removing it, but not for a long time, otherwise the fruit may stick to saucepan
Hope the recipe is useful to someone. If you bake, report back, please.

Girls, my Dex extinguishes without adding liquid. I made a saute of vegetables, made a stewed turkey fillet, cut into pieces, and more than once, everything works, I did not add liquid, it appeared during the cooking process

Girls, my Dex extinguishes without adding liquid. I made a saute of vegetables, made a stewed turkey fillet, cut into pieces, and more than once, everything works, I did not add liquid, it appeared during the cooking process

If the liquid is released during the extinguishing process, then it is clear that it does not turn off, the liquid is there.
Have you tried to make the usual frying of onions and carrots on the Stew? Rast. butter - 1 tsp. Sometimes it works for me, sometimes it turns off after 5 minutes. I have to add some water and turn it on again. And meat or vegetables that let juice on their own - yes, everything is stewed normally, without shutdowns.

Why fry on Stew? I do it on the Zharka

Why fry on Stew? I do it on the Zharka

Because it's healthier that way.

Because it's healthier that way.

Ahh, yes, this is an argument. But now I'm generally lazy, I don't even fry, I put all the products at once and put them on Stew for an hour. Before spilling, I put the chopped onions and carrots on the Fry for 10 minutes, then laid out the rest of the ingredients and put on the Stew for an hour.

regular biscuit - apples, 4 eggs, 1 tbsp of sugar, 1 tbsp of flour. Baking is 45 minutes by default, the top is of course white, but everything is baked perfectly, it is better to open and take out 15 minutes after the end of baking, then 100% will not shrink and lag well from the walls

and add oil here accidentally is not necessary ???

NO, in this classic biscuit with apples, BUTTER IS NOT NECESSARY, but so that the tone is not white, I just add a couple of spoons of cocoa and it goes with a bang

NO, in this classic biscuit with apples, BUTTER IS NOT NECESSARY, but so that the tone is not white, I just add a couple of spoons of cocoa and it goes with a bang

Super economical recipe! THANKS BIG BIG!

NO, in this classic biscuit with apples, BUTTER IS NOT NECESSARY, but so that the tone is not white, I just add a couple of spoons of cocoa and it goes with a bang

And a glass of sugar is not much, otherwise I have a cupcake with a glass of sugar lately just boiled in a mulch and then Carmelized and nothing happened

A classic biscuit is made on the basis of the following proportions: for 1 egg you need to put 30 g of sugar + 30 g of flour. Some of the flour is usually replaced with starch.
As a result, for 4 eggs you need to take 120 g of sugar, 90 g of flour and 30 g of starch.

I also do not like very sweet pastries, but in this biscuit all the sugar is eaten by apples, I usually put a lot of them both on the bottom and in the middle of the biscuit, then it turns out to be multilayer

[Daffi]

Daffi,
It seems to me that this is not a traditional biscuit, but a habit developed over the years, like in Stirlitz, by many generations of the Soviet deficit, which is why it is also called "Guests on the doorstep"

I also do not like very sweet pastries, but in this biscuit all the sugar is eaten by apples, I usually put a lot of them both on the bottom and in the middle of the biscuit, then it turns out to be multilayer

I usually put a lot of apples, sprinkle them with sugar and cinnamon, and make the biscuit dough in classic proportions.

[Daffi]

Daffi,
It seems to me that this is not a traditional biscuit, but a habit developed over the years, like in Stirlitz, by many generations of the Soviet deficit, which is why it is also called "Guests on the doorstep"

Far from it, these are the proportions from the Cordon Blue, if I'm not mistaken.
I was not mistaken "New about dessert", p. 118.

I'm not talking about your proportions, but about apples, 3 eggs, a glass of sugar and a glass of flour - this is a recipe from a deep scoop, when it was not always possible to get eggs ...

I'm not talking about your proportions, but about apples, 3 eggs, a glass of sugar and a glass of flour - this is a recipe from a deep scoop, when it was not always possible to get eggs ...

By the way about this Soviet recipe ... I used to do this for 3 eggs and put 1 tbsp. flour and 1 tbsp. sugar, because I remember so much. If done according to this recipe, a sugar crust forms on the biscuit. This is a sign of too much sugar in the dough.
Not so long ago I got into my notebook with recipes, saw the recipe for this biscuit and was stunned, it turned out that 4 eggs were clearly written in the recipe, 1 tbsp. sugar, 1 tbsp. flour. It turns out that I didn’t finish the egg
Now I do not bake this recipe, because it is very cloying, for my current taste.

A classic biscuit is made on the basis of the following proportions: for 1 egg you need to put 30 g of sugar + 30 g of flour. Some of the flour is usually replaced with starch.
As a result, for 4 eggs you need to take 120 g of sugar, 90 g of flour and 30 g of starch.

Well, in grams, and I wanted in glasses and spoons ... my scales are still gathering dust in the store

[Waist70]

Waist70
can be found in the internet, and on this site, for sure, recalculations, how many grams are in each teaspoon, tablespoon and glass, search and find

Well, in grams, and I wanted in glasses and spoons ... my scales are still gathering dust in the store

For 4 eggs, you need to put a little more than half a glass of sugar, half a glass of flour and 1/4 tbsp. starch.

Glass 250 ml.

I always use 4 eggs - if I do not cook using the classic "biscuit" technology, that is, I just beat the whole eggs with sugar. And if you cook it like a biscuit, separating and whipping the whites and yolks separately, then you need to take 3 eggs. Then the dough will be more tender.

I always use 4 eggs - if I do not cook using the classic "biscuit" technology, that is, I just beat the whole eggs with sugar. And if you cook it like a biscuit, separating and whipping the whites and yolks separately, then you need to take 3 eggs. Then the dough will be more tender.

No, no, beating eggs with sugar, and then mixing flour with starch with a spatula is also quite a classic technology for making a biscuit.
To make the biscuit less dry, you can add 1 tbsp. l. vegetable oil after stir in flour with a spatula.

!!! However, if you are not sure of your capabilities, then it is better not to do this, the dough may shrink.

I have this biscuit with apples "guests on poros", it is in a multicooker that it turns out much better than it used to be in the oven, I just beat whole eggs (not dividing into whites and yolks) with sugar, until it dissolves and in the multicooker no there was no hard sugar crust

Now the apples have gone and I bake charlotte almost every day. So fast, so delicious. And with cartoons it's not hot in the kitchen yet. I can’t even imagine how I did before without a multicooker.

[these]

I have so many buns today these I wanted to, but you can't turn on the oven, it's hot. I made a 300 g dough. flour and baked rolls in a multi, and then browned the top in the microwave under the grill. Everything worked out great. From this portion I made 7 rolls of 92 gr. It turned out to be very tall buns.

I also do not like very sweet pastries, but in this biscuit all the sugar is eaten by apples, I usually put a lot of them both on the bottom and in the middle of the biscuit, then it turns out to be multilayer

THANKS FROM THE WHOLE FAMILY IT WAS EXCELLENT AND TASTY !!!

[Waist70]

Waist70,
well, firstly, happy birthday, creative victories for you in life and cooking
And as for the biscuit "with just about anything", today on the go I bungled with apricots, laid them on top, but during baking they hid in the dough and now they will leave for Bila Tserkva, as a surprise

Here I am spreading the last "masterpiece" made by a mobile phone

To prevent fruits from "drowning" in charlotte, I do this:
I poured some dough just to cover the bottom and put a layer of fruit, then the rest of the dough and the remaining fruit on top. For 4 eggs, I take 1 kg of apples. It turns out that the lower layer does not allow the upper layer to sink.

[lesik_l]

lesik_l
for the advice, thanks, I have already gotten used to apples too, I have a layer of apples below and on top, or in the middle, but other summer fruits, they strive to dive all the time. It's hot

[Waist70]

Waist70,
well, firstly, happy birthday, creative victories for you in life and cooking
And as for the biscuit "with just about anything", today on the go I bungled with apricots, laid them on top, but during baking they hid in the dough and now they will leave for Bila Tserkva, as a surprise

Here I am spreading the last "masterpiece" made by a mobile phone

Thank you from the bottom of my heart !!!

It's hot

You think they are going to swim in the dough

Do the same with apricots and plums, and while the dough is baked from below, the first layer holds the second, and as the fruit softens, the set dough takes over this function.

Dyakuyu

Look what a wonderful bread I get in the cartoon.




If you make it large (I have 1280 g), then it is baked on top a little. A slightly ruddy crust is visible. True, now I have wheat-rye and it is not so noticeable, but when I baked it was white it was clearly visible. Unfortunately there are no pictures.

[Alyona,]

Alyona, share the secret of how you baked such a handsome man!

Nothing complicated. Take any bread recipe, weight 1-1.4 kg. It turns out less worse, I tried it, I also have to sunbathe under the grill and the crust is very soft on top. You make the dough (mode about 1.5-2 hours), grease the bowl with multi sunflower oil and lay out the workpiece. I put it in a cartoon, closed the lid and left it alone for 40 minutes. Then we look if it rose well, sprinkle with water and sprinkle with sesame seeds. Mode - baking, immediately turn on the second time, open the lid only 15 minutes after the start of the second time of baking - check with a temperature probe, temperature 93-95 degrees - ready.

Do you need to knead the dough in a bread maker? Bo I don't have it

rusja, the bread maker is just a tool that makes the work of our handles easier. So, according to any recipe, you can cook it yourself, by hand.

Nothing complicated. Take any bread recipe, weight 1-1.4 kg. It turns out less worse, I tried it, I also have to sunbathe under the grill and the crust is very soft on top. You make the dough (mode about 1.5-2 hours), grease the bowl with multi sunflower oil and lay out the workpiece. I put it in a cartoon, closed the lid and left it alone for 40 minutes. Then we look if it rose well, sprinkle with water and sprinkle with sesame seeds. Mode - baking, immediately turn on the second time, open the lid only 15 minutes after the start of the second time of baking - check with a temperature probe, temperature 93-95 degrees - ready.

I will try, but I doubt that I will succeed. Yes, and I still can't get a temperature probe

Tonya, almost any bread will be baked normally in an hour. Well, if you start baking, you still need to buy a temperature probe. I especially felt the need for it when the pastries were small baked. None of them dried out or stood in the oven.

No core probe - try with a stick

No core probe - try with a stick

That's what i do

Today I nafotala cooking charlotte in the cartoon



AND cooking pizza in a slow cooker

lesik_l Wow, how beautiful it turned out. Is it because of the way it is laid?

Maybe you need to lay out a separate recipe? And what kind of dough was poured over? Write.

Vitalinka!
Please tell us in detail how you made zucchini caviar in the DEX multicooker.
I saw it, it turned out so beautiful - orange and thick.
After all, DEX has a high temperature, so I would like to clarify exactly on our multicooker.
Thank you.

And also, if you did it for the winter, tell us too.
Thank you.

[Keti]

Ketithanks for the praise!
I did everything as written in Andreyevna's recipe. I just used the first program - "frying" for vegetables, though I did not time it. I just looked and stirred, as it was fried, I switched to stewing for an hour. Then she cooled and chopped with a blender. Delicious caviar! Try it, you won't regret it.
I didn't do it for the winter.

I don't have a camera right now, but I usually do ZERO CAVIAR this way, first I fry finely chopped onion in baking with a tablespoon of sunflower oil, when it becomes soft, I add carrots, grated on a coarse grater. Then I add the zucchini, cut into cubes or slices, previously doused in flour (to add satiety to the dish, since the zucchini are usually watery) and stew for an hour. Usually this time is enough, for spiciness you can add Bulgarian pepper, also finely chopped. And already at the very end I put submidors, for sourness, grated any), and when it is almost cold, you can put crushed garlic. If in hot caviar, it will immediately "eat" the pungency of garlic

Today I made stuffed peppers in a cartoon, it turned out very cool.



And also lecho