Irina76
I also bought this stove for 1950r and everything worked out the first time, very tasty, I also make dumplings in it.
here is the baking (program number 4)
Bread makers Mystery 1202/1203
Bread makers Mystery 1202/1203
Bread makers Mystery 1202/1203
Bread makers Mystery 1202/1203

There is a question, I bought the fast-acting saf-moment yeast recommended here, but they are terribly expensive compared to others, in Pyaterochka they cost 31 rubles for 3 small bags of 10 grams each, can you recommend other yeast?
alexeyda
Quote: Irina76

Pyaterochka cost 31 rubles for 3 small sachets of 10 grams each, can you recommend other yeast?
In our city, the cheapest at a price fresh 50 grams 3 rubles (yellow packaging), manufacturer Food Products Plant, are designed for 2 kg of flour.
here in yellow packages
🔗
The quality is excellent, it rises perfectly.
I think you have an analogue in the Five.
Yeast usually lies in the refrigerator next to mayonnaise, cottage cheese
jostik
I looked through the whole topic and noted the following shortcomings of Mystery 1202

1. Loose lid, preventing crusting.
How the lid closes on similar models Scarlett SC-401 and Orion OBM-27G, is there a crust on the kolobok?

2. There is no indicator backlight, but this is a budget model !?

3. There is no power off button, you have to unplug the power cord.
I wanted to know how long the cord is for Mystery 1202?

4. They also wrote (Reply # 138) of small flaws loudly and repeatedly gives a signal for filling in additives and completing work, due to the rectangular shape of the bucket, the corners of the bread are poorly mixed. I help with a spatula.
But this is if you really find fault

5. It stinks of plastic in the first few uses!

6. Wrong recipes in 🔗, but there are a lot of recipes ..

Manufacturer of Mystery 1202: Mystery Electronics Ltd.
Address: PRC, Hong Kong, Wanchai, Harbor Road 23, Great Eagle Center
Made in China
The shelf life of the bread maker is 5 years
Certificate of Conformity: ROSS CN. ML04. B07919

K tried to bake rye bread in Mystery 1202, according to which program and recipe?
Michaelsilv
Quote: jostik

I looked through the whole topic and noted the following shortcomings of Mystery 1202

1. Loose lid, preventing crusting.
How the lid closes on similar models Scarlett SC-401 and Orion OBM-27G, is there a crust on the kolobok?

2. There is no indicator backlight, but this is a budget model !?

3. There is no power off button, you have to unplug the power cord.
I wanted to know how long the cord is for Mystery 1202?

4. They also wrote (Reply # 138) of small flaws loudly and repeatedly gives a signal for filling in additives and completing work, due to the rectangular shape of the bucket, the corners of the bread are poorly mixed. I help with a spatula.
But this is if you really find fault

5. Subtracted in the first few uses stinks of plastic!

6. Wrong recipes in instructions, but recipes are full ..
Who tried to bake rye bread in Mystery 1202, according to what program and recipe?
1. A loose lid does not affect anything. It shouldn't fit snugly. The lid even has many small vents. The crust is normal. Once, even a little bit too much bread was smoked)).
2. Do you often turn on the backlight in your digital wristwatch during the day and in a lit room? Personally, I never. And what does the budget have to do with it?
3. There is a button. After switching off the oven is in standby mode and the display shows the last used program. One and a half meters.
4. Wheat bread normally does without help, nothing is left anywhere. And for black HP it is not intended (more precisely, the scapula is not suitable there, but it can be easily removed and changed), so you have to help a little.
5. Something I didn't feel any smell of plastic (maybe I just didn't pay attention). Even if it stinks, it will be normal for any new HP. By the way, there is no plastic inside.Even the lid is covered with metal from the inside.
6. There are recipes only for the lazy - everything for cooking with yeast. Why would anyone need such bread? P.S. French bread and bread made from wholemeal flour, made according to the recipe from the instructions, turned out perfectly (I just poured a little less water, and instead of it, poured sourdough).
shalunova
I bought Mystery 1202 a few months ago, the bread turned out the first time, there were no mistakes, the recipes in the book are correct, and some just need to be corrected a little, now I put the products "by eye" and have already stopped checking the "bun" .... yeast I use dry, tried the leaven (by the way, this is the same yeast, only wild), she is a capricious girl, the second time she fermented (there is no time to follow her), she poured everything out and did not bother anymore ... the reviews about Mystery 1202 are only positive, for small price satisfied all my needs
alexeyda
jostik, there are other stoves in the low price segment
For example, they have Saturn on their stoves 2 years warranty.
here, review
(not mine, I'm about longevity)
Michaelsilv
Quote: shalunova

I tried the leaven (by the way, this is the same yeast, only wild), she is a capricious girl, fermented for the second time
Sourdough, according to the principle of action, can and can be compared with yeast (both of them raise the dough), but these are completely different things. Ferment affects human health only positively and is not associated with 40 types of diseases that cause yeast. Read literature, gentlemen
If you are afraid that it will ferment, prepare a disposable one, not an "eternal" one and do not go on vacation after you have put the leaven on the battery to prepare. On millet, if you overexpose, the smell is terrible, and if rye, then it's okay, just three days later the mold will start to appear (don't go on vacation).
jostik
Quote: alexeyda

jostik, there are other stoves in the low price segment
For example, they have Saturn on their stoves 2 years warranty.
here, review
(not mine, I'm about longevity)

Thanks for the link, there is also Supra BMS 150 🔗

Michaelsilv I would like to see a photo of a roll of your preparation in Mystery 1202 with a crust.
What recipe are you baking and on what program?
Michaelsilv
Quote: jostik

Michaelsilv I would like to see a photo of a roll of your preparation in Mystery 1202 with a crust.
What recipe are you baking and on what program?
Well, you are not believers Here is my last loaf of black bread, with sourdough, with wholemeal flour, with flaxseed, coriander and caraway seeds: 🔗 it was so swollen that it almost burst (the photo shows that it is all in bubbles), white bread is also normally smoked and swollen. I do everything on the third program and take the recipe for the same third program as a basis. This is simply the only program that allows the dough to rise for so long (about 3 hours). I just can't understand why there is the last short kneading of the dough before baking. The same kneading blows the dough in half. Take out the shoe after the second kneading (after 1.5 hours).
sonja
Quote: jostik

K tried to bake rye bread in Mystery 1202, according to which program and recipe?
jostik, do not look for flaws in Mystery 1202, there are none!
I bought it in mid-November. The bread is always wonderful. I tried almost all modes.

I bake rye-wheat "Borodinsky", slightly tweaking this recipe... The recipe is wonderful, the bread is delicious and aromatic.

So the ingredients:

Rye flour (peeled) - 280 g
Wheat flour - 190-195 g
[If on dry kvass, then pour dry kvass in a separate container - 3.75 tbsp. l.
boiling water, stir, let cool, add -337.5 g to the mold. I make with malt]
Malt - 2-3 tbsp l.
Warm water - 300 ml
Salt - (2.25 tsp)
Sugar - (0.75 tbsp. L.)
Honey - (1.85-2 tbsp. L.)
Apple cider vinegar - (1.5 tbsp. L.)
Vegetable oil - (3.75 tbsp. L.)
Add ground coriander - (1 tbsp. L.)
Dry yeast SAF-Moment - (2.25 tsp.)

Sprinkle with coriander seeds before baking.
Program 2 (for French bread), setting with a dark crust.
After the end of baking, leave on the heating for another 30 minutes.


But watch out for the kolobok!
Happy bread!
sonja
By the way, about the crust. Today I tried another one adapted for Mystery 1202 Bread makers Mystery 1202/1203
brodyga
Hello to all bakers! Joined your ranks)) The first pancake is not lumpy, but very tasty .. (mayonnaise)
I love very sweet things)) Share the recipe for muffins, buns, pliz)) Thank you in advance.
PS .... slow down please - I'm recording ....
Admin
Quote: brodyga


PS .... slow down please - I'm recording ....

Please, you can slow down:
pies, rolls, dough for them https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=53.0
cupcakes in cotton https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0
brodyga
Can anyone provide a proven recipe for a cupcake? PLEASE Thanks in advance
sonja
Quote: brodyga

Can anyone provide a proven recipe for a cupcake? PLEASE Thanks in advance
I only baked a lean cake, it turns out fine
And baked sweet bread, banana and orange - just fine!
Irina76
I also want a cupcake, a recipe in the studio, please, and tell the program number please (instr. somewhere sniffing)
Yasmina
Good day,
tell me, please, dear experts .. what did I do wrong or maybe I did the wrong thing ..
I baked bread for the first time today. the result is a white crumb .. it is good porous .. but it's not bread, it's just crumb .. there's no question of a crust. white crumb .. I'm baking in the oven.
the mode was set by the one that is by default .. ie 1 program, 3:25, 1000g. (according to the recipe)
oven Mystery 1202
Michaelsilv
It is necessary to choose the color of the crust as dark as possible. If this does not work out, then give it under warranty or inside the HP (where the bread is baked), unscrew the screw itself by half a turn, which is located in the center of the heating element. There is only one screw (I have a cross under the screwdriver), you can't confuse it with anything. Details about this are written in some thread of our forum, about HP Mulenex. But much more in more detail, if I already explained everything "on the fingers"
Yasmina
previously read this topic (yesterday). and immediately chose the darkest crust. but I have it white and soft on all sides. I read here in the FAQ that maybe I overdid it with yeast .. I will still check it today
thanks for the answer
jostik
Quote: Michaelsilv

It is necessary to choose the color of the crust as dark as possible. If this does not work out, then give it under warranty or unscrew the screw itself, which is located in the center of the heating element, by half a turn.
What kind of screw is there where to turn it, can I have a photo of a screw pliz?
I ordered a Mystery 1202 stove in an online store, I also wanted to ask how to check it when buying, what to look for so that a marriage does not get caught?
Yasmina
False alarm
all in a bunch .. this morning (put on a delay) such a luxurious bread with bran ate)) .. ruddy from all sides .. a miracle!
just slightly reduced the amount of yeast, sugar, slightly increased the amount of salt.
Larsen
Hello everyone!
I recently bought a Mystery 1202 bread maker.
And I never regretted it. The bread is both beautiful and very tasty.
I've been baking for the second day. For yourself first. Then one sister (lives separately) asked, then another, then tried to bake muffins and also had to treat them.
Extremely satisfied.
PS. I immediately called the dough bun when kneading "bun", and my mother saw how she was kneading, laughed. Says - like a hedgehog itches. Cool.
I have mastered white bread with a light and crispy crust, muffins with raisins and a muffin with a green apple are already baked. Now I will master new recipes.
Good luck to all!

I did not understand yet how to correctly insert a photo into a message. I don't know if the pictures will be visible or not.
Bread makers Mystery 1202/1203

Bread makers Mystery 1202/1203

Until I understood why the crust in the middle fell off a little. Before turning on the baking mode, the baking was flat with a dome, and 5 minutes after the start of heating the opal.
Program 1 "White bread", 750 grams, dark crust. The recipe is from the "instruction manual", though it had to be slightly corrected:
- water - 200ml + milk 70ml
- butter - 50g
- salt - 1.5 tsp
- sugar - 1.5 tbsp. spoons
- premium wheat flour - 2 measured (full) glasses
- yeast (Saf) - 1.5 tsp
sonja
Quote: Larsen

Hello everyone!
I recently bought a Mystery 1202 bread maker.
And I never regretted it. The bread is both beautiful and very tasty.
I've been baking for the second day. For yourself first.Then one sister (lives separately) asked, then another, then he tried to bake the muffins and also had to treat them.
Extremely satisfied.
PS. I immediately called the dough bun when kneading "bun", and my mother saw how she was kneading and laughed. Says - like a hedgehog itches. Cool.
I have mastered white bread with a light and crispy crust, muffins with raisins and a muffin with a green apple are already baked. Now I will master new recipes.
Good luck to all!

Until I understood why the crust in the middle fell off a little. Before turning on the baking mode, the baking was a flat dome, and 5 minutes after the start of heating the opal.
Program 1 "White bread", 750 grams, dark crust. The recipe is from the "instruction manual", though it had to be slightly corrected:
- water - 200ml + milk 70ml
- butter - 50g
- salt - 1.5 tsp
- sugar - 1.5 tbsp. spoons
- premium wheat flour - 2 measured (full) glasses
- yeast (Saf) - 1.5 tsp

Hello! your bread is cute and delicious, you can see right away!
Only it seems to me that 750 g is too much salt and yeast ... The lid may sag due to the large amount of liquid, I would add flour 40 grams.
Larsen
Quote: sonja

Hello! your bread is cute and delicious, you can see right away!
Only it seems to me that 750 g is too much salt and yeast ... The lid may sag due to the large amount of liquid, I would add flour 40 grams.

I also thought to add a little more flour, but I was afraid that the dough would turn out too dense.
Next time I'll try to reduce the salt and yeast slightly.
Thanks for the advice and another question.
When this bread rose before baking, it turned out to be almost level with the edge of the container in height. Isn't it too lush for 750 grams?
After all, then 1000gr will generally come out of the container.
Admin

As a control, take as a keepsake: salt is always added to the dough, optimally 2% of the flour weight!

Salt is needed in the dough for yeast to work - less than 1% to the weight of flour - the dough may fall off when baking, above 2.5-3% is also bad
sonja
Quote: Larsen

I also thought to add a little more flour, but I was afraid that the dough would be too dense.
Next time I'll try to reduce the salt and yeast slightly.
Thanks for the advice and another question.
When this bread rose before baking, it turned out to be almost level with the edge of the container in height. Isn't it too lush for 750 grams?
After all, then 1000gr will generally come out of the container.

Just now I took out a creamy loaf of raisins about 750 g, it is higher than the edge of the bucket. A kilogram, if a well-chosen recipe almost rests against the window, but does not go beyond the stove. Be very careful with large volumes !!!
I almost ruined the stove, such a disaster happened

The dough was watery, and the volume apparently exceeded 1 kg, so the dough spilled onto the tin during baking, this crazy smell has not yet completely disappeared from my favorite oven. It was very difficult to clean. So be careful with the batter !!!

Here's a creamy one - soft and tall.
Bread makers Mystery 1202/1203
jostik
Here is a recipe from the Mystery MBM-1202 instructions for 1 program.
Tell a newbie what to correct for 750g bread?

Bread makers Mystery 1202/1203


The longer I wander through the forum, the more I get confused in the recipes!
Larsen
Quote: sonja

Hello! your bread is cute and delicious, you can see right away!
Only it seems to me that 750 g is too much salt and yeast ... The lid may sag due to the large amount of liquid, I would add flour 40 grams.

Reduced, as salt and yeast advised, i.e.
- salt 1 tsp
- Saf yeast 1 tsp
the rest is as in my recipe above.

The result is delicious bread, fragrant, fluffy, white, but the crust has failed again a bit.

Bread makers Mystery 1202/1203

In principle, you don't have to bother, but you want to understand.
sonja
Quote: jostik

Here is a recipe from the Mystery MBM-1202 instructions for 1 program.
Tell a newbie what to correct for 750g bread?

Bread makers Mystery 1202/1203


The longer I wander through the forum, the more I get confused in the recipes!
My mother persistently bakes simple bread according to this recipe :) - it turns out so cool that it gets stuck in the throat.
Everything is fine here, except for the amount of flour. Three measuring cups are about 540 g, a lot for 260 ml. Try reducing it to at least 2.5.
sonja
Quote: Larsen

Reduced, as salt and yeast advised, i.e.
- salt 1 tsp
- Saf yeast 1 tsp
the rest is as in my recipe above.

The result is delicious bread, fragrant, fluffy, white, but the crust has failed a bit again.

Bread makers Mystery 1202/1203

In principle, you don't have to bother, but you want to understand.
I remember it was written that such a joint could be due to cold water. It is advisable that all products are placed in a CP at room temperature or slightly warmer.
But somehow I didn't bother with this, although, it happened, and my lid sagged. Maybe from the low temperature of the food?
Larsen
Quote: sonja

I remember it was written that such a joint could be due to cold water. It is advisable that all products are placed in a CP at room temperature or slightly warmer.
But somehow I didn't bother with this, although, it happened, and my lid sagged. Maybe from the low temperature of the food?

There was lukewarm milk and warm water (from the kettle after the filter). Warm butter.
Larsen
Quote: Larsen

There was lukewarm milk and warm water (from the kettle after the filter). Warm butter.
It's cool that it starts to sink almost immediately after turning on the "baking" mode.
At the end of the separation, everything is beautiful, a fluffy and even (not bubble) hat. And just started heating and after 3-5 minutes the middle of the top settles and remains like this until the end of baking.

PS. So I'm a meticulous guy, so I want to understand what is the reason.
Admin
Quote: jostik

Here is a recipe from the Mystery MBM-1202 instructions for 1 program.
Tell a newbie what to correct for 750g bread?

Flour - 450 grams
liquid - 300-315 ml.
salt - 2% by weight of flour or 9 grams
yeast - 1-1.5 tsp.
Additionally track the balance of flour / liquid

Check here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
sonja
Quote: Larsen

There was lukewarm milk and warm water (from the kettle after the filter). Warm butter.
Larsen, forgive me! I was not paying attention. Now I looked at your recipe again - there is not enough flour. Your bread must be very soft and tender, but ... try adding 50-60 g of flour next time. And then write how it happened, okay?
Admin
Quote: Larsen


PS. So I'm a meticulous guy, so I want to understand what is the reason.

The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Larsen
Quote: sonja

Larsen, forgive me! I was not paying attention. Now I looked at your recipe again - not enough flour. Your bread must be very soft and tender, but ... try adding 50-60 g of flour next time. And then write how it happened, okay?

Clearly!
Next time I will try to increase the amount of flour and I will definitely write what happened.
And yes, the bread is very tender.
Umochka
Goodnight! Who owns Mystery 1203, please tell me the dimensions, eh? WxDxH. I've seen it somewhere, but now I can't find (((there is already a mess of information in my head. Thank you very much !!
Michaelsilv
Quote: Clever

Goodnight! Who owns Mystery 1203, please tell me the dimensions, eh? WxDxH. I've seen it somewhere, but now I can't find (((there is already a mess of information in my head. Thank you very much !!
Huge please: all dimensions are approximately equal to 27-28cm (you can say a cube, just not rectangular)
Umochka
Quote: Michaelsilv

Huge please: all dimensions are approximately equal to 27-28cm (you can say a cube, just not rectangular)
Thank you
It is quite small compared to others .. Judging by the reviews, it is good, reliable .. (I think aloud, support it) And bakes three sizes of bread ... to stay on it ?? Eeeeh, how difficult it is to choose, but she wants to decide as soon as possible
Michaelsilv
Quote: Clever

Thank you
It is quite small compared to others .. Judging by the reviews, it is good, reliable .. (I think aloud, support it) And bakes three sizes of bread ... to stay on it ?? Eeeeh, how difficult it is to choose, but she wants to decide as soon as possible
As you all cannot understand: they are all, in their functionality, almost the same. What to choose here? Beautiful? Then buy! When you buy, you will understand that HP are very simple devices, only that the electronics are able to maintain the required temperature, and even then there is such electronics ...in short, it's just that everything is there and there is nothing to break your head. Maybe someone can refute my statement?
Umochka
Quote: Michaelsilv

How you cannot understand everything:
Actually, I understand a lot. And I also understand that I do not want a large unit. And since there are few places where the dimensions are indicated, therefore I ask about them for the HP options I have chosen (the usual dropout by parameters).
The leading models indicate: Muleneks, Panasonic, LV .. but they are huge, and in not very well-known ones, they do not indicate for some reason (and even in the instructions for users in those. Characteristics).
jostik
Quote: Clever

Actually, I understand a lot. And I also understand that I do not want a large unit. And since there are few places where the dimensions are indicated, therefore I ask about them for the HP options I have chosen (the usual dropout by parameters).
The leading models indicate: Muleneks, Panasonic, LV .. but they are huge, and in not very well-known ones, they do not indicate for some reason (and even in the instructions for users in those. Characteristics).
Dimensions Mystery 1202

Bread makers Mystery 1202/1203 Bread makers Mystery 1202/1203 Bread makers Mystery 1202/1203 Bread makers Mystery 1202/1203
Quote: Larsen

- water - 200ml + milk 70ml
- butter - 50g
- salt - 1.5 tsp
- sugar - 1.5 tbsp. spoons
- premium wheat flour - 2 measured (full) glasses
- yeast (Saf) - 1.5 tsp

I think water and dry. replace milk with regular milk
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=153.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=154062.0
Although milk powder should be kept in a storehouse ...
zanito
Hello! please tell me how to bake yeast-free bread on this model. what is needed is an adapted recipe. thank you in advance!
Michaelsilv
Quote: zanito

Hello! please tell me how to bake yeast-free bread on this model. what is needed is an adapted recipe. thank you in advance!
It is the adapted recipe that is not needed. You just need to pour less water, and pour the sourdough instead of it. I did this for many recipes and everything worked out fine. After the second kneading, on the third program, I advise you to pull out the spatula so that the dough no longer kneads, but rises. Yes, it's actually simple. You just have to adjust the process of making the leaven and then use it instead of yeast.
Larsen
Good day everyone!

I wanted to try to make bread based on rye flour.
Chose the recipe from here here Bread makers Mystery 1202/1203

Bread makers Mystery 1202/1203
zanito
Quote: Michaelsilv

It is the adapted recipe that is not needed. You just need to pour less water, and pour the sourdough instead of it. I did this for many recipes and everything worked out fine. After the second kneading, on the third program, I advise you to pull out the spatula so that the dough no longer kneads, but rises. Yes, it's actually simple. You just have to adjust the process of making the leaven and then use it instead of yeast.

What kind of leaven do you use? and on what programs? the program "unleavened dough" interests, there is not a word about it in the instructions
Michaelsilv
Quote: zanito

What kind of leaven do you use? and on what programs? the program "unleavened dough" interests, there is not a word about it
It was necessary to read the entire thread carefully, I wrote that I was using the "On Raisin" leaven. Here, it seems, somewhere on the site there is a recipe (a handful of raisins + half a glass of flour + half a glass of water). For one loaf of bread (even a kilogram), the resulting sourdough is too much, you need to slightly reduce its amount. It is necessary to feed it once at a certain time and use it after the right time for kneading the dough. Too long to overexpose it on batteries is bad, underexposure is also not very good. But this is about +/- 5 hours, so it's not that difficult, you need to train and everything will work out.
I didn’t understand what the "unleavened dough" program was and what was the difference at all? Most likely on this program the dough is simply kneaded and why know the details? Observe how it mixes up there. Or maybe someone from the clubmates uses this mode, even if they write the whole process. And you, Zanito, tell me what program number of this "Unleavened dough" of yours, maybe other people have everything planned.
Sourdough instead of yeast is best used on program 3.
Admin
Quote: zanito

What kind of leaven do you use? and on what programs? the program "unleavened dough" interests, there is not a word about it

Our starter culture section is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

About raisin sourdough can be read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=17861.0

Good luck!
jostik
I measured a measuring glass from a Mystery 1202 bread machine and it turned out 300 g of flour, hence the inaccurate recipes, the instructions for a 750 g loaf require 3 measuring glasses, which is almost a kilo of flour ..
Bread makers Mystery 1202/1203
sonja
Quote: jostik

I measured a measuring glass from a Mystery 1202 bread machine and it turned out 300 g of flour, hence the inaccurate recipes, the instructions for a 750 g loaf require 3 measuring glasses, which is almost a kilo of flour ..
Bread makers Mystery 1202/1203
Weighed and got 300 g ??? My weight under the knife is 180 g

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