Kitchen machine Kenwood (2)

I ask for advice, not sellers, but real housewives! One problem is delivery to Crimea

And we have all the hostesses here. Sellers don't seem to exist. Isn't there any harvesters in Crimea, I think there should be. If you do not need induction, then yes, the 020 is fine for you, they are also naked, without attachments, at a rather attractive price.

Here I am with the promised video for Violin.

I took the recipe for the Stolichny loaf according to GOST.
Wheat flour of the highest grade 286 gr (128 gr * / 158 gr **)
Pressed yeast 14 g *
Water 159 gr (72 gr * / 87 gr **)
Salt (sea) - / 6 gr **
Sugar - / 3 gr **
Egg for coating
Fermentation duration 180 (210) min * / 60 (90) min **
Proofing bread 60 (90) min
Oven temperature + 215C
Baking time 20 min
Ready bread weight 400 gr
________________________ __________
* Opara
** Dough

I did not make the dough, I kneaded everything at once, I doubled the products. Baking with a temperature probe up to 96 degrees, in the program, bottom heating with a fan of 180 degrees. I didn't cover it with an egg.

[djemma]

djemma, BRAVO !!!
THANK YOU!!! Very nice!

[djemma]

djemmawhat a loaf just stunned. According to the video of the cache, I kneaded the dough so easily that I want to go and do it right away

[djemma]

When the dough rises, grease with egg yolk, sprinkle with konzhut and bake 180 gr. 45-50 minutes or up to 97 gr. with a temperature probe.

djemma, super baked goods and photos. And what kind of form are you so interesting that you bake in it? Is it enameled cast iron? And nothing happens to him after the oven, the same light, great.

Not bad kolobok. And the bread maker kneads in a different way, pulls more thread. And this one crumbles more, or something, as if manually kneading.

A common e-mail pot, 30 cm in diameter, 12 cm high.

[djemma]

djemma, thank you, I would never have thought that it was an ordinary saucepan. I then, I come up with all the notions so that the bottom is thicker and not burned. Everything is very simple. Class!
And also, as a lover of tablecloths on the kitchen table, I noticed your tablecloth too, beautifully, mentally, at home!

Thank you.

This is so, a daily tablecloth, on holidays I paint it.


And my oven is like this:


I used to bake the lower and upper heating with a fan on the program, but once I baked in the lower heating mode with a fan (or it can be blown right, I don't know) and I liked it so much that I always bake bread, loaves, pies like that. No thick bottom is needed, nothing will burn at the bottom, and the top too, remains pleasantly browned. And everything is baked inside. Unfortunately, not all ovens have this mode, a friend does not, for example.

Well, you also visited me as a guest.

And Schaub did not beat me as a moderator, here is a video of a sweet braid, I also did it yesterday, after bread.



Something the hook started to creak at me, maybe I need to lubricate something somewhere? On Ibea, they see that they will blow oil for Kesha. I have been using it for a year already.

[djemma]

djemma, infected me with a beautiful, spiritual bread! Very nice!
I also kneaded the dough and baked pretty bread Then I kneaded it for pies

Well done. Everything is very contagious here.

And today Kesha made a wonderful mashed potato for me in 2 minutes.

[djemma]

djemma, is it hook or k-shaped?

To the figurative.

[djemma]

djemma, you can clarify, in the photo, where is the oven, what is under it? Second oven?

No, the dishwasher is there.

[djemma]

djemma, thanks for the clarifications

The dough was wonderful for me, the bread turned out to be good. Although it seems that I always bake from this composition. Soft, airy crumb

350g of flour, 180ml of water, 8g of fresh yeast, 2 tbsp of margarine (or butter), 1 tbsp of vegetable oil (mustard), 3/4 tbsp of salt, 1 tbsp of sugar.

vernisag, BEAUTY !!!

[djemma]

I used to bake the lower and upper heating with a fan on the program, but once I baked in the lower heating mode with a fan (or it can be blown right, I don't know) and I liked it so much that I always bake bread, loaves, pies like that. No thick bottom is needed, nothing will burn at the bottom, and the top too, remains pleasantly browned. And everything is baked inside.

djemma, I also have such a mode in my new oven - only yesterday I saw that it was possible to bake on it, and on several levels at once. I wanted to ask: at what level in the oven do you put the form in this mode - in the middle? Does the bread not dry?
Now I bake in glass molds - it's convenient, you can see everything - how the crust is fried both from below and from the side.

On the first level, the lowest. No, it does not dry, everything is fine.

[djemma]

djemma, Thank you! You put the form on the wire rack and 180gr., Right?

Absolutely right.

Well, as you already understood, I love not only to tell, but also to show (girl with regards to me).

The first level, lower heating with a fan, 170-180 g, when, like, I don't see the difference. And a temperature probe for 97 grams.

The dough was wonderful for me, the bread turned out to be good. Although it seems that I always bake from this composition. Soft, airy crumb

Beautiful !!!

[djemma]

djemma, the pastries are excellent! And where can you get such a temperature probe? Does it fit any oven?

This one came with the oven and does not fit the others, but temperature probes are sold separately. Look, I do not know where you can buy.

What are you craftswomen, girls !!!!

Can you describe in great detail how you did puree in Kesh?

This one came with the oven and does not fit the others, but temperature probes are sold separately. Look, I do not know where you can buy.

I have almost the same AEG oven with a temperature probe, but I completely forgot about it, he thought only for meat, that's a fool.
Thank you for reminding that the dough can be measured)))
And this is 97 g for the whole dough?

Probably, I only made yeast and biscuit with temproof.

I make mashed potatoes as I read here on the forum:
https://Mcooker-enn.tomathouse.com/in...21798.0

Girls, tell me, there is a choice between KMX80 and KM636. but the 636 is confused by the plastic bowl. how to be?))

If it bothers you .... then it's better not to take it ... I know it myself!

Girls, have you come across information on how many revolutions our favorite makes? Out of curiosity, I want to compare it with Kitchenaid. I found about him, but nothing about Keshu.

oh, and I just visited Masha Masinen today, saw and tried her 086 in action. And I was convinced that it is not at all the same as my 023. Not only are the corollas and hooks different, the body and control are different. The most important difference is how fast its mixer rotates.
It is much slower than my 23, I will not say that in the end the result was worse, rather the opposite, sometimes I need slow speeds, and my animal is spinning like mad.
But our dough hook is different and the whisk is also different))

[Elizabeth]

Elizabeth, and which hook and whisk did you like best?

[Masinen]

It is much slower

Vooooot, otherwise the whole way does not leave me the feeling that my 560 was much faster at high revs. Today I was once again kneading a dough for "Madelens" and caught myself on the fact that somehow everything was slow, I even thought to torture Masha on this topic, she also had a 560th.
Mash,Masinenhave you noticed something similar?

Honestly, until Lisa said, I didn't even notice))
Well, in general, 086 kneads somehow very measuredly)
And 560 was kneading a little nervously))
Nervous is not bad, but a different way of working))

It's strange, I saw 020 and 080 next to each other, they are exactly the same
Liz, did you watch the batch with heating or cold?
There is a very slow batch, and "like a beast" too.
Yesterday, for example, I beat 1 protein with 120 g of sugar, but separated it not very cleanly, the yolk got the size of a couple of peas.
So in 3 minutes with K-shkoy (not even a whisk and not pure protein), everything was whipped to a stone state.
There it is not even possible to keep track of the nozzle, everything merges into one vortex.

He did not nervously knead for me, he worked smoothly, but much faster, namely, with regards to beating eggs.
Tomorrow I'll try to beat the protein.

[Ksenia]

Ksenia, well, so I say, this is big and he works so peacefully, and he was smart))

Yes, when kneading yeast dough, I just admire how it kneads.

Yes, when kneading yeast dough, I just admire how it kneads.

Me too This is the diagnosis for everyone, probably in this thread

I'm talking about the speed of rotation of the whisk / hook / nozzle. My 023 at 3 speeds turns as much as 086 at 5 speeds. In time, everything whipped up the same, just set the speed to another.
The rim in 086 is less frequent and the rods are thick and stiff, in 023 the rim is, if not larger, then definitely more frequent and the rods are softer and slightly springy. The hook for yeast dough also in 023 is not thick or round in section.
Masha's tests were carried out in cold mode, they simply beat eggs with sugar on a biscuit and tested the nozzle for mixing flour.

As an impression of this nozzle (for intervening). Will it be good with small amounts of dough?

Maaash, what's your whisk? Dap of twigs?
Liz, do you have a lope?
I have 8, i.e. 16 attachments to the base.
I can't even imagine how much more often ...

[Olga VB]

Olga VB, here I have one like in your picture)

[Masinen]

Masinen, no Masha, not quite like that.

Liz I have 16 bindings.
Exactly as in the picture, although the bars are thinner in the picture.

I have 020-rods thinner, but there are 24

Girls, hello everyone !!!! And the boys, if any ... Today I became the owner of Kenwood 040 (075). I ordered it in Germany. There is no limit to joy But there seems to be no guarantee, all the paperwork has gone through. Maybe someone knows, or who also bought in Germany, the guarantee was simply not reported, or it will not be there, as it is another country?

[Ksyusha]

Ksyusha, and take a picture of your whisk))
Lisitsa, when buying abroad, there is no warranty.

[Masinen]

Masinen, OK, thanks ... I reread the topic, but my head is messy.
Tell me, can you also knead rye bread with a hook? When there was no harvester, I mixed it with my hands, the bread maker could not cope. But now I look at the hook and, I think ... will knead?