Strawberry pie (yeast) multicooker Bork U700

Category: Bakery products
Strawberry pie (yeast) multicooker Bork U700

Ingredients

flour 500gr
yeast 1 table. lodges
salt 0.5h lodges
sugar 100-150gr
butter 60gr
egg 1 PC
milk 250ml
filling-strawberry jam 5st. lodges

Cooking method

  • Strawberry pie (yeast) multicooker Bork U700[img g]Strawberry pie (yeast) multicooker Bork U700
  • Heat the butter until soft, warm the milk slightly, add yeast, salt to the sifted flour and mix. I make yeast dough in a bread machine: at the beginning I put all the liquid products, then I add flour, and after 1, 5 hours our dough is ready.
  • Strawberry pie (yeast) multicooker Bork U700
  • We divide the dough into two parts, remove one part to the side, and from the other we roll out a circle with a diameter of 25 cm, put it in a previously oiled multicooker bowl. Add strawberry jam on top.
  • Strawberry pie (yeast) multicooker Bork U700
  • From the second part of the dough, roll out a rectangle measuring 30 by 40 cm, sprinkle it with sugar and cinnamon, and wrap it in a roll
  • Strawberry pie (yeast) multicooker Bork U700
  • Strawberry pie (yeast) multicooker Bork U700
  • We make cuts with a distance of 1.5 cm (if we want a more embossed pattern, then 2 cm), and unfold our petals, leave two outside, fill one inside
  • Strawberry pie (yeast) multicooker Bork U700
  • Strawberry pie (yeast) multicooker Bork U700
  • Strawberry pie (yeast) multicooker Bork U700
  • This is how we should get it, I really like this rolling of the dough (I don't even remember where I saw this method, in the original there was a poppy seed pie, wrapped and opened in this way, and I like to combine two tastes in this way, there can be a million variations, it's all a matter of your taste
  • We shift the second part of the dough into the multicooker bowl, grease it with an egg or vegetable oil. We turn on the heating for 20 minutes (or more is possible), then select the BAKING program, after the signal of readiness, we bring the cake on a multi-cooker at 120 * - 25 minutes. The top of the pie still remained pale, sprinkle it with cinnamon and serve it to the table. Everyone, bon appetit!
  • Strawberry pie (yeast) multicooker Bork U700


Vei
Tan, and what kind of yeast, dry?
And it would be browned in the AG or the oven
tatita
Quote: Vei

Tan, and what kind of yeast, dry?
And it would be browned in the AG or the oven
Yes Liz, yeast is dry, saf moment. To brown it, yes, the sides are so pretty, and the top, but I didn't really hope if it was interesting whether the program would take it. Baking yeast dough?
Elena Tim
Well, you doooooh, mother! I like ... me, grit, girls, just a beginner multi-cook and still shy so cute ... And what will they do? No, you damn well what they'll get up to! I can't forget her fish, but she's already rushing with a pie! And with what "curly"!
I saw somewhere such inverted rolls, but there they just baked a roll, consisting entirely of them. No, well, you need to think of this thing in a slow cooker ... and even with strawberries! Tanya, you are my hero! And the cake doesn't seem to be baked on top, thanks to the cinnamon. I, in general, did not understand at first, I thought some kind of foam, like meringue! Super, in short! I have no words! The only thing I would do is not put half of the dough down, but two-thirds. And the top would have been rolled out of one third. Then the filling will be exactly in the middle. But this is so, the retreat is small. One thing I can say: GOOD MAN, friend! I'm proud of you!
tatita
Quote: Elena Tim

Well, you doooooh, mother! I like ... me, grit, girls, just a beginner multi-cook and still shy so cute ... And what will they do? No, you damn well what they'll get up to! I can’t forget her fish, but she’s already rushing with a pie! And with what "curly"!
I saw somewhere such inverted rolls, but there they just baked a roll, consisting entirely of them. No, well, you need to think of this thing in a slow cooker ... and even with strawberries! Tanya, you are my hero! And the cake doesn't seem to be baked on top, thanks to the cinnamon.I, in general, did not understand at first, I thought some kind of foam, like meringue! Super, in short! I have no words! The only thing I would do is not put half of the dough down, but two-thirds. And the top would have been rolled out of one third. Then the filling will be exactly in the middle. But this is so, the retreat is small. One thing I can say: GOOD MAN, friend! I'm proud of you!
Lenusik, well, as always, you will raise your mood, about two-thirds, you are 100% right, I just did not work with such a volume, I got it out and I think, and what else is there to share: pardon: I usually do it on the biggest baking sheet and my zheltootiki even for for a couple of days they leave me alone, and right there, so I want to deal with this miracle pot
Elena Tim
Quote: tatita

and right there, so I want to deal with this miracle pot
And you are not even very bad at dealing with it!
Vei
Quote: Elena Tim

And you are not even very bad at handling it!
+100500!
tatita
Well, they embarrassed me straight,: girl_red: I'm blushing now With our cartoon, we still have to figure it out and figure it out, but the dough in this way is a very cool thing, very interesting meat and fish pies are obtained, inside the filling, and on top of the roll you can have mushrooms, cheese or just put greenfinches, pretty!
Iri.Ko
Oh oh oh!! yeast pie
I haven't baked for a hundred years, just because of the mess with dough and a bad oven.
Girls, can you somehow "distance" the dough on Bor? Speed ​​up the process, so to speak?
I don’t have a bread machine and it’s not expected yet ...
Elena Tim
Quote: Iri.Ko

Oh oh oh!! yeast pie
I haven't baked for a hundred years, just because of the fuss with dough and a bad oven.
Girls, can you somehow "distance" the dough on Bor? Speed ​​up the process, so to speak?
I don’t have a bread machine and it’s not expected yet ...
Irish, if you have heating from 35C, then you can "raise" the dough in the cartoon. For example, I have from 69C, so I'm in flight. But I can easily manage by other means.
Vei
I defended it at 40C, I just started the Multipovar for 15 minutes, and then turned it off and like the dough stood in a thermos.
multibork
Tanyush !!!

Respect and respect !!!
Just super.
Iri.Ko
Yes, heating from 35. Girls, tell the loshara: that is, mix everything, put it out and heat it up, close the lid and for how long?
Vei
Quote: Iri.Ko

Yes, heating from 35. Girls, tell the loshara: that is, mix everything, put it out and heat it up, close the lid and for how long?
The dough should double in size. Another option for checking the proofing is to make an incision in the dough, when the dough grows and puffs up so much that there is no cut left - it means that it has already approached.
As a rule, after 40 minutes, you can drop in to check. In an hour at most.
tatita

Irish, for the oven, I make it on a kilogram of flour, put it in a bark, set the heating 35 *, if it's good for an hour, if more, it will be even better. Once stood for 2 hours, it was just air.
I fixed everything, otherwise I almost knocked you down :) I would also learn to insert a link, I took the dough recipe from the cook, called "sweet buns", I've been baking it for three years now, just like a pie (it turns out faster),

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