In the dexterous hands of an experienced housewife, pastries are fragrant and ruddy. True, the preparation of especially delicious dishes sometimes takes a lot of time! And we will teach you how to bake quickly and quickly! If in the kitchen you have never dealt with a slow cooker, then for a start, take a word for us: this baby will not yield to the bread maker and the wind cabinet! Baking in a slow cooker - sweet and unsweetened - plays with unique shades of aroma and conquers the most fastidious eaters with an incomparable taste.

Baking in a slow cooker: Subtleties of cooking

Baking in a slow cooker is carried out thanks to the mode of the same name-press the Baking button and wait for a miracle machine to prepare you your favorite treat for tea. It's easier and not to come up with!

An interesting nuance - baking in a slow cooker is obtained by a strictly defined diameter, which is determined by the size of the bowl of the device. So, unfortunately, you can’t bake a huge pizza for a large company. Although so delicious pizzas are born in the bowels of the multicooker that you can cook them a few pieces - there would be a desire!

To be baked of cookies and miniature buns, let's say, the slow cooker is not suitable - the manufacturers were provided with too small “field” for activity. Only a spacious baking sheet of the oven will cope with a large number of individual products.

But the pies, cupcakes, charlots and all kinds of biscuits, you, once trying, will be prepared only in this way. This baking in a slow cooker will never be burdened and will rise very high, because a smart machine always retains a stable temperature and humidity suitable for creating a certain test structure. Baking in a slow cooker will be able to even beginner cooks.

Baking in a slow cooker: tricks for rosy crust

For all the "quick wits" of a multicier machine, a browned upper crust of the pie can not get you from it. The catch is that most of the multicographs do not have the function of upper heating, and if any, it is very modest. This is what experienced hostesses advise in this case:

1. Turn the product a few minutes before the end of the baking to the other side so that it also has time to be browned.
2. Serve the finished pie with a ruddy bottom up - no one will guess.
3. Put the finished baking on the upper shelf of the oven, turning on the grill for 5 minutes.
4. Hide the pale and unattractive upper part of the pie under a beautiful hat of powdered sugar, chocolate crumbs or glaze.

Baking in a slow cooker: raspberry pie

Baking in a slow cooker, in which fruits and berries are added, is always bright and incredibly tasty. This is a wonderful treat for tea for the company of friends or beloved households. Be sure to note this recipe - few can stand in front of a soft fluffy dough of a pie with delicate raspberries.

We will need:

• wheat flour - 1, 5 tbsp.;
• eggs - 2 pcs.;
• sugar - 5 tbsp. l.;
• vanilla sugar - 5 g;
• olive oil - 50 ml;
• butter - 75 g;
• milk (2.5% fat) - 75 ml;
• baking powder - 1 tsp;
• berries of fresh or frozen raspberries - 300 g.

Baking in a slow cooker: how to cook a pies with raspberries

1. Please note that for a pie, you need products at room temperature. To make the baking light and fluffy, sare out flour. Beat the eggs and sugar with a mixer for 2 - 3 minutes until the air mass is formed.
2. Having slowed down the mixer speed to minimum speed, add olive oil there, thanks to which the pie will have a subtle unusual aroma. If you do not like olive oil, it can be replaced with vegetable. Add soft butter to the sweet egg mass, and after it is milk.
3. Now put the mixer to the side and add flour and baking powder to the mixture. Knead the dough. Lubricate the multicooker bowl with oil and put the dough there, decorating it on top with a layer of raspberries. By the way, the pie will turn out to be much tastier if part of the berries are added directly to the dough. Turn on the “baking” mode and leave the slow cooker to work for 45 - 50 minutes.
4. When the raspberry pastries in the slow cooker are ready, cool it and serve it, decorating with icing sugar and fresh raspberries.

Enjoy your meal!

Baking in a slow cooker: Biscuit with condensed milk

Until some time, it was believed that a capricious biscuit on the teeth only of experienced culinary specialists. But when a multicooker flaunts in every third kitchen today, everyone can tame way -out pastries. We offer you to bake a soft and completely dry biscuit, which, thanks to condensed milk and sour cream, does not need impregnation.

Necessary ingredients:

• wheat flour - 1.5 tbsp.;
• board of the dough - 1 tbsp. l.;
• eggs - 3 pcs.;
• sugar - 1 tbsp.;
• condensed milk - 200 g;
• sour cream - 1 tbsp.

Baking in a slow cooker: prepare a tall and magnificent biscuit:

1. Combine the eggs with sugar, arm yourself with a mixer and beat the mixture for at least 10 minutes, otherwise we can’t see the biscuit! In the finished mass, interfere with a spatula of sour cream and condensed milk. Then pour flour and baking powder. Carefully contact the dough: pick it up on the bottom of the bowls and raise it in a circular motion upstairs. Do such manipulations until finally knead the dough.
2. Put the dough in the multicooker bowl. Please note that the bottom and walls of the container do not need to be lubricated with oil. When the biscuit baking in the slow cooker begins to rise, it will “hook” behind the edges of the bowl and will not settle. Activate the “baking” mode and set the required time - 65 minutes.

Biscuit is ready! Do not take it out immediately after you lift the lid, but wait for the baking in the slow cooker it cools down. Thanks to the features of baking in the slow cooker, the treat for tea will bake well, rises high and retains the shape. Lubricate the biscuit with sour cream or pour glaze.

Enjoy your meal!

Baking in a slow cooker: marble cupcake

Whatever the recipe you choose, the cupcake will work out unequivocally: magnificent and air baking in the slow cooker will rise well. The cupcake owes its name to two types of dough - white and chocolate. Uniting, they create an interesting “striped” pattern. To make the marble cupcake very beautiful, before baking, the dough is carefully mixed.

Baking products in a slow cooker:

• wheat flour - 400 g;
• baking powder for the dough - 15 g;
• margarine - 200 g;
• sugar - 300 g;
• vanilla sugar - 5 g;
• salt - 1 pinch;
• eggs - 5 pcs.;
• milk - 125 ml;
• black chocolate - 100 g;
• cocoa powder-0.5 tsp.

Baking in a slow cooker: preparing a “striped” surprise for tea:

1. Mix flour and baking powder. Beat soft margarine with sugar and salt until sugar crystals disappear. Without stopping whipping, enter one into a mass of eggs one at a time. Then pour flour and vanilla sugar, pour milk a little. Now mix everything well.
2. Lubricate the multicooker bowl with oil and put half the dough there. In the remaining dough, introduce chocolate and cocoa powder, having previously melted them in a water bath. After mixing the ingredients, put the chocolate mass on the white dough. Using a wooden spatula, mix both parts of the dough, making spiral movements with your hand.
3. Close the lid and set the “baking” mode for 55 - 60 minutes.

As you can see, this pastries in a slow cooker are so easy to prepare that it can become your family’s favorite treat.

Enjoy your meal!

Baking in a slow cooker: curd cake

The slow cooker is even a cake! This is a recipe for a delicious and healthy cake that can be indulged in breakfast. If you follow the figure, use products with a minimum percentage of fat content to prepare a cake.

For baking you will need:

• cottage cheese - 700 g;
• eggs - 5 pcs.;
• sour cream - 250 g;
• wheat flour - several tablespoons;
• sugar - 200 g;
• vanilin - 1 bag.

Baking in a slow cooker: There is no easier!

1. Combine egg yolks, sour cream and flour with cottage cheese and bag of vanillin. First of all, mix cottage cheese, yolks and sour cream and only then add flour. It is more convenient to control the density of the dough: it should not be too liquid, and if necessary, flour can be poured more than indicated in the recipe. Now you can also stain dried fruits or nuts in the dough.
2. Beat proteins and sugar into a steep mass that will not drain from the spoon. Combine the protein mixture with cottage cheese and carefully mix until smooth.
3. Fill the multicooker bowl with the finished mixture, align the top of the future product and turn on the “baking” mode. For a curd cake in a slow cooker, you will need about 60 - 70 minutes. During preparation, the lid cannot be raised.

So that the finished cottage cheese baking in the slow cooker does not drop, let her cool in the car first, and only then take it out. You can serve jam, whipped cream or honey to the cake.

Enjoy your meal!

Baking in a slow cooker: pizza

Believe me, the multicooker will cope with the cooking of pizza no worse than the oven. You will appreciate the well -baked dough and the fact that the filling will lie tight on the basis.

Products for the basics of pizza:

• wheat flour - 3 multistakan;
• boiled water - 1/3 of multi -glass;
• sugar - 1 tsp;
• dry yeast of fast action - 0.5 tsp.;
• salt - 1 tsp;
• sunflower oil - 1 tbsp. l.

Flood products:

• servel - 100 g;
• white onions - 0.5 pcs.;
• large tomato - 1 pc.;
• olives - 50 g;
• hard cheese - 40 g.

Baking in a slow cooker: delicious pizza for a friendly company:

1. Prepare dough for dough. To do this, dissolve sugar and salt in warm water, add a tablespoon of flour and yeast. In the warmth, the yeast will be enough 15 minutes to bury.
2. Mix dough with vegetable oil and sifted flour. Carefully knead the dough - it should turn out to be soft and elastic. Then cover it with a towel and leave to stand for 1 hour.
3. Lubricate the multicooker bowl with vegetable oil. Put the dough on the bottom of the container and stretch it so that the base for pizza turns out. If desired, its surface can be lubricated with tomato paste.
4. Now put on the base a layer of filling from finely chopped sausage, half aisle and olives. Cover the products with a tomato chopped circles on top, salt it. Pour the pizza with a uniform layer of grated cheese. Turn on the Baking program and program it for 45 minutes.

At the end of this time, wait for the baking in the slow cooker slightly cool, then take it out with a silicone blade. Decorate the pizza with fresh greens of dill and parsley.

Enjoy your meal!

Baking in a slow cooker: khachapuri

We offer you and your multicooker a classic recipe for Georgian khachapuri - tortillas from an unopened yeast dough.

Necessary products:

• milk - 0.5 tbsp.;
• water - 0.5 tbsp.;
• sugar - 1 measures. l.;
• salt - 1 pinch;
• yeast - 10 g;
• wheat flour - 2 tbsp.;
• vegetable oil - 1 measures. l.;
• suluguni or Brynza - 50 g;
• cheese - 50 g;
• egg - 1 pc.

Baking in a slow cooker: surprise your relatives with an interesting dish:

1. Combine the milk and water, heat this mixture slightly in the microwave: its temperature should be slightly higher than room. Add sugar and salt to the dish with liquid, then pour the yeast and mix the ingredients well.
2. Now gradually add flour to the mixture, and after it - vegetable oil. The dough will stick to your hands, and to curb it, grease your hands with a drop of vegetable oil.
3. Put the dough in the bowl of a multicier machine, close it with a lid and do not touch for about an hour.
4. Take out the dough out of the slow cooker, make a fry and put it back in the bowl until a complete rise - it will take another 1.5 - 2 hours. The ideal dough for khachapuri is particularly soft and elastic.
5. When the set time comes out, make three bun and leave them on a cutting board from a common lump of dough.
6. Now take up the filling: hard cheese and suluguni on a coarse grater, then mix with egg.
7. Twist the bunches that rose during this time in wide circles, on the surface of which evenly distribute the cheese mass.
8. Gather the dough in the bag: pull the edges of the tortilla to its center and carefully fasten them. Now carefully open the dough with the filling, giving it the shape of Khachapuri. The size of the tortilla should be such that all three freely lay on the bottom of the multicier bowl.
9. Put the blanks in the multicooker bowl, turn on the "baking" mode for 45 minutes. Please note that the bottom of the bowl of oil is not necessary to lubricate.
10. Turn the cakes to the other side and, without changing the mode, leave them in the bowl for another 25 minutes.

Fragrant yeast baking in a slow cooker will not leave your home indifferent - they will look forward to when the dish is prepared.

Enjoy your meal!

Brash cupcake in a slow cooker: video