Kitchen machine Kenwood (2)

I baked for about 1.2 kg of flour, then upset it immediately in the bowl, it was just the volume for me ..
from 1 portion came 4 pascs of 750 g each, just for 1 load into the oven

I'm going to make pasta dough. Please tell me what is the minimum amount of dough (flour) that the KMM020 machine will qualitatively mix. Crochet immediately?

For the paste, it is better in the processor.

Unfortunately there is no processor and is not planned. There is only the Titanium Major KMM020, the 4mm AT972A paste cutting attachment and the AT970A paste rolling attachment. All recipes are designed for 500 grams of flour, but I would like to use less, say 200 grams. It is unclear whether the machine will be able to stir such an amount qualitatively.

I think it is better to use 500 g of flour and freeze the excess.

[Fostis]

Fostis, will be able and will do it better than 500

Can you tell me, has anyone tried making pasta or dumplings without eggs on Kenwood? Is it worth thinking in this direction?

For dumplings it will work, I did For pasta I make the dough in a food processor with knives, very steep, it turns out chopped crumbs, it won't work with a hook. I didn't like the dough without eggs for pasta ...

Is the harvester AT647 attachment? Then knead this crumb until tender with your hands?

Here is the prescription

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283291.0

Is the harvester AT647 attachment?

Yes

Thank you. The method is fantastic and the recipe is cool. Interestingly, three glasses of flour and a glass of liquid will fit into the AT647? That is, the amount indicated in the recipe is relevant for the AT647? Is the pasta delicious from this recipe?
On the site 🔗 there is a pasta recipe for Kitchenaid with a similar ratio of ingredients. Half the flour there is semolina.
🔗

There is no pasta, but dough for dumplings. Of course, three glasses of flour will fit.

It is clear that under your link dough for dumplings. I just thought the recipe was good for pasta. It turns out that for pasta only 500 grams of flour, 4 eggs and not a step to the side?

[Fostis]

Fostis, with eggs, nevertheless, more noodles ...
The classic recipe for pasta 200 g flour, 80 g water and a couple of tablespoons of olive oil + a pinch of salt. Flour yes ... Semola should at least be present)))

Have you tried this recipe? I saw this on an Italian site. They say that it's not tasty without eggs. I'm completely confused. Of course it would be great without eggs. You can't eat more than two eggs a day. And an omelet in the morning and in the evening, pasta with a huge amount of eggs is probably too much. I would very much like to know the opinion of whether it is worth learning the technique of making pasta without eggs or whether it is not tasty and not interesting.
🔗

[Fostis]

Fostis, this recipe is from a book by Kenwood. true water 100 g / 200 g of flour .... Either I have something wrong with the flour, or with a measuring glass ... I take about 80 ml. They also suggest replacing the water with beet juice, spinach, etc. Then the macaroons will turn out to be colored. I always use this recipe.

Thank you. Fine. I have a "Book of Recipes for Kitchen Machines Kenwood Chef and Major". Jenny Schapter. Is that what you are talking about? If so, on which page is this wonderful recipe? I haven't found it yet. Another question: what are you mixing with?

[Fostis]

Fostis, This recipe is in the instruction book for the AT 910 pasta attachment. I knead in HP. it's more comfortable for me

[Egg-free pasta]

Thank you. I'm happy. I hope I found what I need.

The recipe is from the instructions for AT 910.

Egg-free pasta
200 g flour 00
a pinch of salt
25 ml extra virgin olive oil
100 ml water (approximately)
Use the method for
getting pasta dough without
muffins, adding salt to the flour and
replacing eggs with oil and water

Knead, as written in the instructions, with a K-shaped spatula.
A similar recipe with pictures for Kitchen Aid
🔗
Tomorrow they will bring SEMOLA DI GRANO DURO, I will try when the time comes.

[Fostis]

Fostis, Yes. this is it. Then write how you did it ... I have too much liquid (Therefore, I reduce
but I often do just that. I use the dough with eggs only for noodles

I will have to try again without eggs to do it with the addition of buckwheat flour, they fell apart during cooking.

[Fostis]

Fostis, let me intervene. The general principle for making pasta dough is 100 grams of flour for 1 egg. Based on the fact that the weight of one egg (without shell) is on average 50-55 grams, then you can recalculate for any liquid.
One more nuance, the pasta can be made from any flour, but it is better to use flour from durum wheat: durum, semolina. The pasta made from this flour does not boil over. Many, including myself, take in half: semolina + any other flour in order to save money, since semolina is not cheap.

I also really love here THIS recipe, just add a little more flour for the pasta.

Even on Kenwood you will not be able to roll out the "liquid" dough normally, it will tear and get stuck between the rollers. Therefore, if suddenly you did not knead / did not put in a sufficient amount of flour, just during rolling you will have to do a little more manipulations with folding the dough and adding flour.

Here we have a theme Dumplings, dumplings, noodles (recipes)

There is a lot of useful information about making pasta, read it - you will not regret it.

Thank you. There is very valuable information about folding the dough and adding flour when rolling. I wouldn't have guessed it myself.

Hello! For a very long time I wanted a planetary mixer, not as a kneader, but more for whipping, creams, and mostly making shortbread from dough (yeast in a bread maker). But finances did not allow buying such a unit. The other day the hand mixer has become very bad, it is falling apart (he is over 10 years old), we went to the store for a new one, but instead they took Kenwood model KM 355. The model is "naked", the bowl is plastic, but the price is 9tr, my husband would not agree to anything more ... I have already tried it on whipping cream, eggs on biscuit, shortcrust pastry. I'm happy so far, but doubts creep in - maybe they hurried and was worth saving up and persuading her husband to buy an expensive model? Maybe this one is not reliable? I just read half of this topic and some others and did not find anything about the basic models ... And since no one buys them, then all sorts of thoughts climb into my head. Has anyone used such a model? How is she for experienced users?

[Dumpling]

Dumpling, in these models, they say, everything is plastic, therefore they are of lower quality. But the price is not comparable. And how lucky. And expensive equipment happens with marriage. If you have already bought satisfied, then use it with pleasure, do not regret it!

[Dumpling]

Dumpling, please share your feedback about this model, how it will behave in the future, I also want a good mixer-kneader, but a budget option

I am a little confused by the backlash when closed. That is, when the head is lowered, you can press and it will sink a little down. Is this a design or a marriage?
Z. s. I went to the store and looked, the backlash in all models of this design, I hope it will not fall off)

[louisa]

louisa, I will definitely try to unsubscribe in a couple of months, but now I can say that before this device I did not beat the eggs and did not knead the dough, so ... I did a chatterbox))))
Violin, Thank you! I will rest and master. Indeed, why regret, we still cannot allocate money for the best, and in the low price category this Kenwood was liked much more than Bosch MUM or Kenwood Prospero.
They do not plan to take an additional body kit yet, although I dream of an ice cream maker. But I want a flexible spatula, only as I understand it is necessary to order from Europe and delivery is more expensive than a spatula ...

But I want a flexible paddle, only as I understand it is necessary to order from Europe and delivery is more expensive than a paddle ...

Do not bother with a spatula, find a good silicone, better solid - and you will be happy!

[Violin]

Violin, do you mean to interfere with your hands? I have several of these, of different shapes and sizes. Or a solid Kenwood shovel? I would like to knead the biscuits from beginning to end in a mixer, and mix cream like patisier with cream in the same place, and prepare the mixture for the curd casserole in the machine. Or can all this be done with a K-blade?

[Dumpling]

Dumpling, I did not understand you, apparently - I thought you were talking about a flexible scapula, which is thin, like a scraper, so that, for example, to help pull out the squirrels from the whisk or to clean off the bowl from the bowl. Are you talking about a flexible nozzle, not a spatula?
Many girls do everything with a whisk and a whisk. Yeast dough - hook.
Look at the next branch, Olya just recently told how to beat the whites and mix them in, without getting dirty nozzles and unnecessary dishes

[Violin]

Violin,))) Yes, of course, a nozzle, not a spatula, I confused what is called! The scraper blade is included. I'll try K-shkoy, and then, if I mature, I'll look for how to buy flexi.

[Zhanik]

Zhanik, it turned out great. Never in my life dealt with flour. Diligently avoided her. For some reason, torment has always been associated with some scenes from antediluvian comedy films. And everything turned out fantastically simple. 350 grams of semolina was poured with 150 grams of almost boiling water. He interfered for a minute with a K-spatula. He added 15 water, stirred for another minute and a half. Changed the nozzle to a hook, stirred for 5 minutes. The dough turned out to be amazing. It is rolled out and cut with Kenwood nozzles with a bang. At the end, I rolled it out first on one, then immediately on six. I was sure that I would use five kilograms of flour for experiments, but here everything is elementary. Thank you, thanks to you I took up this adventure :). And what a taste mmm ... super!

[Fostis]

Fostis, So that's great! I make the dough a little drier, because I don't roll it out, but I turn it into finished products on pasta) There, according to the instructions, the dough should look like crumbled bread crumb.
I am glad that you did it right the first time, so you will continue to experiment with even greater pleasure!

Look at the next branch, Olya just recently told how to beat the whites and mix them in, without getting dirty nozzles and unnecessary dishes

You can link to the next branch I also do not fully use my Keshik yet

[Albina]

Albina, https://Mcooker-enn.tomathouse.com/in....0

Today I received the Book of recipes. Exactly two months have passed.

[Olyusya75]

Olyusya75, Congratulations! Did you send a coupon by mail?

Does anyone have an electronic book for the Chef series? If there is, please share!
I'm going to send a coupon, but I want to figure it out faster, such books and instructions always help me.

[Dumpling]

Yes, I did. Dumpling, Thank you for your congratulations.

[Dumpling]

Dumplinglook here.
Also give me your address in a personal.

[Olga VB]

Olga VB, thanks for the link, I will understand, I sent the address in a personal.

Well, everything ... I got carried away))) I want an ice cream maker and a flexible nozzle. If ordered from computeruniverse, 5500 will be released with delivery. I have dreamed of an ice cream maker since childhood (in the early 90s I was presented with a colorful book of baking recipes and there was an ice cream section there). And I also seem to need a flexible nozzle AT501, I'm still thinking about a nozzle for a souffle, but I'm not sure.
Can you please tell me, the external ice cream bowl can be used separately, right? If so, then I will get 2 plastic bowls, isn't it a lot? And is a soufflé nozzle really necessary? For example, can you mix beaten proteins into minced liver or cream for tiramisu?
And the last question - would someone from Moscow want to join the purchase in order to save on delivery?

[Dumpling]

Dumpling, that is, do the attachments also fit your budget model?

Well, everything ... carried me)))

this is familiar to many

[louisa]

louisa, of course! All Chef tips are listed as compatible (in the instructions and on the box), only there is no medium speed socket. Mine is called a chef classic, unlike its older brothers in power (800W), and plastic on the top of the case (head part) and inside, the part that is visible in the raised state. And the entire bottom of the case is metal.

[Violin]

Violin, then they will understand me here! It itches already unbearable)

[Dumpling]

Dumplingwill understand 100%. But not in vain Olya (Olga VB) and etc.Our members of the forum have already said more than once that it makes sense to buy a car, use it, understand what you will really do on it, what dishes you will cook with it, and then buy attachments for these purposes. Many would not buy some attachments at all if they did just that, and did not buy a bunch of attachments at once

[Violin]

Violin, I agree, that's why I doubt about the souffle. An ice cream maker is an irrational desire, a childhood dream, I want to end it)))) but I can also bring a rational base - the child and husband love ice cream very much, even more than me. My son asks every day in winter and summer, and almost every day I buy for him. In the end, if you don't like it, I'll sell it.
But with flexi it is more difficult, I tried to beat the butter on butter cream with K-shkoy, a lot got stuck inside, I read that it doesn’t clog in flexi. I make butter cream once every 2 weeks, every week cottage cheese casseroles or soufflés, I think it will not lie idle, I hope for user reviews. Although you can, of course, without it.
I'm not sure at all about the souffle, as I understood, it replaces the introduction of whipped proteins with a spatula, this does not have to be automated.

[Dumpling]

Dumpling, you mean - 511?
It's just that sometimes separate appliances are better than the Kesha attachment. Although the ice cream makers seem to be happy with them.