How to prepare sweet and unsweetened pastries in the multivar "Polaris"?
Sweet pastry in the Polaris multivarquet alwaysit turns out lush, soft and very tasty. It should be noted that in this device you can prepare different products from any test. Today we will look at step-by-step ways of how to make an apple dessert, and also bake delicious wheat bread.
Recipes of baking in the multivarc "Polaris"
For the preparation of sweet apple pie you need only one and a half hours of free time. And 60 minutes of them must be spent on direct heat treatment of the product.
So, we need:
- eggs large - 4 pcs .;
- sand sugar - faceted glass;
- jam apple or fresh fruit - 1 glass or 3 pcs .;
- flour sifted light - 1 glass;
- soda food (previously extinguished with vinegar) - dessert spoon;
- vegetable oil - 25 ml (for lubricating the mold).
Step-by-step preparation of the base
Sweet pastry in the multicrew "Polaris" will turn outtasty and magnificent only if the dough for such products is kneaded with particular care. To do this, you need to beat the chicken eggs with a mixer, along with the sugar, and then put out the baking soda in them and gradually add the sifted flour. In conclusion, a glass of apple jam (with a minimum amount of syrup) or similar fresh fruit should be added to the base, which should be previously shredded. After that, all the ingredients must be mixed and proceeded to their heat treatment.
Baking in the multivariate "Polaris 0517"
Correct feed to the table
As you can see, sweet pastries in a multivariate"Polaris" is prepared easily and simply. After the partial cooling of the apple pie, it should be cut into portions and presented to the table with strong coffee or hot tea. Bon Appetit!
Cooking a delicious homemade bread
Baking bread in the multivarcan "Polaris" will takethe same amount of time as in the case of apple pie. However, the preliminary preparation of the framework can take up to two hours. After all, for the preparation of a lush and soft flour product should use a yeast base, which must be kept warm for 60-90 minutes.
So, to make unsweetened homemade cakes, it is required:
- milk is lean (you can use plain water) - 500 ml;
- yeast granulated - incomplete dessert spoon;
- salt shallow - 2/3 of a small spoon;
- wheat flour light - add up to the density of the base;
- Egg large - 1 piece;
- sand sugar - 10 g;
- butter - 35 g (for lubrication of the finished product);
- Sunflower oil - 25 ml (for lubricating the mold).
Mixing the dough
Homemade bread cooked in a multi-it turns out especially tasty and magnificent. That is why quite a large number of housewives prefer to make such a product on their own, rather than buying it in a store. However, this is a rather laborious and lengthy process, but it's worth it.
Preparation of home-made bread should begin withmixing the yeast base. To do this, pour lean milk or plain water into metal containers, and then lightly heat the product to a warm state. Further, sugar and granulated yeast are to be poured into the liquid, after which they should be kept at room temperature for about 12-14 minutes. After that, to the swelled mass, it is necessary to add fine table salt, beaten chicken egg and light wheat flour. Mix all the ingredients together, you should form a thick, but soft dough, well detached from the fingers. It should be covered with a rag and left for a while in a warm place (for example, near batteries). After a lapse of 1-1.5 hours, the base will rise well, after which you can safely proceed to bake it.
Heat treatment of flour products
Unskilty pastries in the multivarquet "Polaris" will befully usable after 60 minutes of its heat treatment. To do this, the capacity of the device must be lubricated with sunflower oil, and then put the boll of the yeast base into it and turn on the baking mode. And the dough should fill the bowl with no more than 2/3, because during cooking it will increase significantly in volume.
How correctly to submit to the table?
After the set program timethe bread should be carefully removed from the bowl, placed on a cutting board, and then covered with hot butter (only the top). Next, the flour product must be cut into portions and presented to the table along with the first or second course.
