Bread Maker Zojirushi Breadmaker BB-CEC20

[Scarecrow]

Scarecrow, do you mind if I show a photo of little Zosia in this thread. I think it would be superfluous to create a separate topic, not everyone is so sick in the head. But suddenly someone will come in handy.

[Catwoman]

Catwoman,

Of course I do not mind!!! Come on, put it out! In principle, our recipes are interchangeable, the programs are almost the same.

[Chuchelka-Natasha]

Chuchelka-Natasha, Thank you! I'll go and take a photo of a bucket separately.

[Zojirushi BB-HAC 10.]

With the permission of the owner of the theme, I will add photos and some information about the younger "sister" Zojirushi BB-HAC 10. Suddenly someone like me "gets sick"


The bucket is scanty compared to the big Zosia's bucket. But heavy, I liked the coating better.

And this is the first bread, although there is already a kusmanchik left, I did not have time to take a picture of a whole roll.

From the nuances: it kneads VERY quietly, I thought that there is no bread machine quieter than Panasonic, it turns out there is.

[Catwoman]

Catwoman,

Can you take a picture of Zosia-baby's display?

Of course, wait a minute.



Is that okay?

Time is highlighted in large numbers, right for me, blind ball.

And what programs? How do you navigate?

[Catwoman]

Catwoman,

Wow, its interface is completely different. The older brothers are alike, but this one is different. What is Firm? Regular bread and ... special? What's on this mode? The crust is of two types: normal and light, did I understand correctly? What is the dough setting?

Girls, now I'll have a bite and answer. Programs differ in general time, proofing, and kneading. In general, in 30 minutes I’m yours and will describe everything in detail.

[Base:]

The girls will immediately describe the programs in time, etc.

Little Zosya has several programs:
Base: Total crust time 3.40, light fry 3.30
temperature equalization 20 minutes - kneading 14-19 minutes - first proofing 64 minutes - kneading-20 minutes second proving - kneading - third proving 45-50 minutes - baking 37-57 minutes.
second program Basic FIRM (probably branded) Well, I do not speak the angelic language.
Total time depending on crust 3.30 and 3.20, respectively
temperature equalization 20 minutes - kneading 14-19 minutes - first proving 69 minutes - kneading-20 minutes second proving - kneading - third proving 30-35 minutes - baking 37-57 minutes.
SOFT program (soft) , total time 3.00
temperature equalization 20 minutes - kneading 14-19 minutes - first proofing 49 minutes - kneading-20 minutes second proving - kneading - third proofing 25-30 minutes - baking 42-52 minutes.
QUICK (fast), total time 2.00 and 1.53, respectively
equalization of temperature 3 minutes - kneading 19 minutes - first proofing 14 minutes - kneading-7 minutes second proofing - kneading - third proofing 25-30 minutes - baking 40-52 minutes.
French (French)
total time 5.00
equalization of temperature 20 minutes - kneading 14-19 minutes - first proofing 61 minutes - kneading-25 minutes second proofing - kneading - third proofing 90-95 minutes - baking 80-90 minutes.
I've just put on the French, I'll get up at night and get it if I hear it.
Dough program yeast dough, total time 1.45
temperature equalization 20 min - kneading 14-19 min - first proofing 46 min - kneading-20 -25 min second proofing
There is still nrogram Paste, for dumplings 13 min.
Program Keks 1.35 and 1.25, knead 8 min and bake 82-92 min.
Jam program. 1.20 minutes

The timer can be set on four programs: Regular Basic, Basic Branded, Easy and French.

Scarecrow, I have not figured out the settings of the test yet.
Newbie, a nice colorful instruction is included.

In short, I got into your instructions.)))

The options Basic regular (I will literally translate so as not to be confused) and basic firms (firms are still translated as strong, solid, but what the manufacturers mean - I don't understand yet) differ in step 4 (see instructions).In the regular one, just the color of the crust is displayed and the light / dark differ in time (3.40 and 3.30). But in the firm mode, at step 4, you need to press Mode select, and only then - the choice of the crust color. According to the table, these are generally different modes, because they have different times for the first and third proofing. And according to the list of recipes for the Firm section, this is what the Big Zosy calls "Wheat" (grain). Compare with the instruction from the big one.

In short, dough is just dough. There is no starter mode, there is no timer on the test. The pasta / biscuits mode in large Zosia has no analogue, but is easily reproduced using programmable modes. There is no time layout for the French bread mode, by the way ...

They did something with this menu, it's very hard to understand the principle.

[Butter bread]

Today I wanted a bun with butter, cheese and a cup of coffee. Attack))). I really wanted to. I dabbled my pie dough, added raisins and voila. The addition of natural vanilla extract was appropriate. The smell was incredible in the house))).

Butter bread

flour 500g
milk 250g
butter 80g
egg - 1 piece
1/3 standard cup sugar (240ml)
salt -1 tsp
dry yeast 2h. l.
vanilla extract / flavor - 1 ampoule
dark raisins - 80 gr

Basic mode

[Natasha]

In short, I got into your instructions.)))

Compare with the instruction from the big one.

There is no time layout for the French bread mode, by the way ...

Natasha, well, you're laughing, right? Compare with the instruction from the big one. What's the other is in English! And we are not friends with him.

For the Frenchman, I wrote the time layout. I liked the program.
By the way, I liked wheat-rye more on the Firm program than on the basic one.

And me? !!!

I mean, schedule the French program ...

Yes, it's bad when it's hard with English ...

[Natasha]

Natasha, here: French (French)
total time 5.00
temperature equalization 20 minutes - kneading 14-19 minutes - first proofing 61 minutes - kneading-25 minutes second proving - kneading - third proofing 90-95 minutes - baking 80-90 minutes.

It's also bad, it's useless to molest a child, she comes home much later than me and she always has no time.

Now I'm going to put on French according to your program. And the recipe is from Panasonic (I will count on more)))). Because my French program in the instruction (which is programmable) is some kind of nonsense, it turns out garbage. The third proofing is not there at all, the second is short ... In short, I'll report back later! Only I have no pastries for more than 70 minutes.

Natasha, I don't have a French bread program at the big one. In the big 70 minutes, in my opinion, for evil enough.

[Catwoman]

Catwoman,

Yes, I don't have a separate program either. But there is a recipe for crispy French with a time-lapse layout in the programmable program section, which is home made. I programmed everything as scheduled. I didn't like the result at all.

Then everything is clear, I don't use recipes from the instructions, we are stupid. only pictures. I also want to try to program a long time from the instruction of a small zos. Mixes very well, no need to help. I don’t feel sorry for the money spent yet.

[Catwoman]

Catwoman,

Let me translate one for you. It's just the ingredients to translate. And that's all. And knowing the translation of the main ingredients, you can easily translate the rest.

[Regular Basic / Quick Basic Variations section]

We open your instructions (page 14)

Regular Basic / Quick Basic Variations section



Your vocabulary / basic words (take a simple pencil and write above the words directly in the instructions):

cups - cups
Tbsp - tablespoons
tsp - teaspoons
water- water
Bread Flour - bread flour
Sugar - sugar
Dry milk - dry milk
Salt - salt
Butter - butter
Active Dry Yeast - dry yeast
Rapid Dry Yeast - Fast Acting Yeast
Olive Oil - olive oil
Honey - honey
Large egg, beaten - a large egg, slightly beaten (not with a foam mixer, but just loose, but I don't even do that)
Milk - milk
Cinnamon - cinnamon
Apple juice- apple juice


I don't use cups, I put in grams, but what I put in spoons - I put in spoons, not grams (salt, milk powder, etc.)

Let's go ... Top recipe on the left (# 1):

Basic white bread:
320 water
544 gr Bread Flour (bread flour)
4 tbsp. l. Sugar (sugar)
2 tbsp. L. Dry milk (milk powder)
2 tspSalt (salt)
2 and 1/2 tbsp. l. Butter (butter - use whatever, but it's usually butter, for vegetable, another expression is used)
2 and 1/2 tsp Active Dry Yeast (dry yeast)
________________________ ________________
Rapid Dry Yeast (fast acting yeast)

By yeast. Dry yeast (in red) - marked for the usual basic course. The yeast below in blue is for the Quick Crash Course. Either those or others are put, depending on the chosen program. For me, for an accelerated course, blue is usually just a larger number.
Recipe 2 - Italian bread with herbs.
From new words Olive Oil (olive oil)
Dried Basil (dried basil)

Recipe 3 - Honey bread
From new words - Honey (honey)

I just looked at a small bucket, and it is not small, 544 grams of flour for bread - a healthy loaf will still work out. And how you want to bake small bread for a gram of 250-300 bread. And there is no such HP mini?

[Stafa]

Stafa,

This is a recipe from a large oven.))) Koshatnitsa has two Zosi - large and small. This is from the instruction from the big one.

This is from the instruction from the big one.

How much flour per small bucket is in the recipe? Lennn, tell me.

[Chuchelka-Natasha]

Chuchelka-Natasha! I love you

How much flour per small bucket is in the recipe? Lennn, tell me.

Stafochka, I stuffed a maximum of 270 grams (100 rye and 170) white. Light, the stove is very tiny. like a 3-liter thermopot from Panasonic.

Len, am I at least clear? Are you overpowering? I wrote down for you all the basic words that are repeated from recipe to recipe or are often found. You will memorize them and will recognize them quickly. And for some new ones there is a google translator. Enter the phrase everything there, as it is written in your recipe, and even with a clumsy translation, everything will be clear to you. You just do not copy the "dictionary" yet, otherwise I am making corrections there (adding words).

🔗

Next, recipe number 4 Bread with cheese and onions

New words: America Cheese shredded (American cheese, shredded)
Red Onion minced (red onion, finely chopped)

Recipe number 5 Sweet bread

New words: Milk (milk)
Dried Orange Peel (orange peel)
Recipe number 6 Chocolate bread

New words: Unsweetened Cocoa (cocoa powder)
Chocolate Chips (chocolate flakes)

[Chuchelka-Natasha]

Chuchelka-Natasha! I love you

I won't let you hook you again Thank you.

I just looked at a small bucket, and it is not small, 544 grams of flour for bread - a healthy loaf will still work out. And how you want to bake small bread for a gram of 250-300 bread. And there is no such mini?

The light, the bucket is just a sight for sore eyes, I like its cover even more than that of a large one. And it's heavy.

Page 15



Recipe number 7: Bread with raisins

New words: Cinnamon (ground cinnamon)
When beeps sound add - (when beeps sound add ..)
Raisins separate befor adding (raisins, separated before adding). Divided - it means that the raisins are not sticky, not a lump, separately. It is better to add a teaspoon of flour to it and stir the raisins with flour. It will become crumbly, stop sticking to each other.

Recipe number 8: Russian Easter cake

New words: Almond Extract (almond extract) are natural flavors.
Slivered almond (almond petals)
When beeps sound add (when beeps sound add ..) dried fruit, chopped (dried fruit, chopped / chopped) - of course, this does not apply to raisins. You need to chop dried apricots, prunes, figs, etc.

Recipe number 9: Apple and oat bread

New words: Apple Juice (apple juice)
Rolled Oats (rolled oats) - in short, oatmeal
When beeps sound add (when beeps sound add ..) dried apple, chopped (dried apple, chopped / chopped)

Recipe number 10 Apple-oat bread without butter

The ingredients are the same as No. 9, but butter is excluded.

Recipe number 11 Basic white bread 1.5 lbs

The ingredients are the same as No. 1, but for a reduced size of the loaf.

Recipe number 12 Raisin Bread 1.5 lb

The ingredients are the same as No. 7, but for a reduced size of the loaf

Scarecrow !!!!

[Catwoman]

Catwoman, Len, where are they given?

Lena, I hope you can figure it out. If you still need help - say, I will.

Oh, I forgot to write about French bread.Last proofing (90 minutes) - too long, cut back. Obviously, the roof fell through. It is necessary to give a maximum of 60 minutes. And even less.

Lena, I hope you can figure it out. If you still need help - say, I will.

Oh, I forgot to write about French bread. Last proofing (90 minutes) - too long, cut back. Obviously, the roof fell through. It is necessary to give a maximum of 60 minutes. And even less.

Scarecrow, for a big one I think that an hour will be enough, but in a small one it is normal, the bun is very beautiful. I did French about the Sanadora recipe with thick dough. Today I will put the dough, tomorrow I will bake and show you. And then I did not have time to see the first French whole. By capturing only a piece. I put the stove on at night, took it out at night and then 2 hours after the end of the program. And in the morning, while the dog was walking, they had already sprayed a bun. It was useless to scream, there was no way to return the original look.
Thank you for your help! And then it's been a big one for a year, but I haven't used a single recipe from the book

[Catwoman]

Catwoman, Len, where are they given?

Light, on Ibei, is given for immodest money, but I dreamed about it for a whole year. She came to me for 2 weeks, maybe a little more. Tanyulka's husband was tortured, he ordered me both the first and the second. They also brought home.

[Catwoman]

Catwoman,

I repeated the Frenchman today. The last proofing was reduced to ... 45 !! minutes. Lot! Still need to reduce, minutes to 30. The program had to be interrupted and immediately go to baking. Otherwise, the roof would have collapsed again. Yeast 1 tsp (despite the fact that the recipe was increased by half, the yeast did not increase).

Maybe the temperature is higher during the proofing? I decided to mix and leave in a small dough on the "pasta", and tomorrow after work bake a Frenchie again. We have a dubak at home, I think you don't need to put a bucket of dough in the refrigerator.

[Catwoman]

Catwoman,

Well, I have 4 degrees in my fridge. It is unlikely that you have the same amount in your apartment))).

Almost, duborilovo still then, in general, I'll try, and then we'll see.

And Panas does not have a timer in any test mode.

Panas has a timer on the prog pizza dough, but I didn't need it before, but now I put it in the morning.

[Stafa]

Stafa,

I have 255. There is no timer. I'm looking at the table.

I have a newer one, 2502 in stainless steel. It already has a timer for dough, but only for pizza.

[Svetik]

Svetik, well, here are the pictures, look: wheat rye on the FIRM program, French, I mixed the dough in the evening in a bread maker on the PASTA program, and then I put everything there for the French program. Photo of a kolobok after kneading, first proofing and before baking. Well, the stove next to the voltage reducer.

Len, thank you! The size of that loaf would still be understood, please measure it. And how many grams of flour did you knead?

Light, white? Flour for 230 gr and dough 60 gr. According to the recipe, you still need to add yeast, I think that they are superfluous, I will try next time only on dough. Size: height 15 cm, width 11.5, length 14.5 cm. The height of the bucket itself is 11.5 cm. But if there is a little less flour or only on dough, the height of the bread roof will be smaller, more accurate. But I'm still adjusting to her.

I have not entered this topic for a long time. Has brought a small report. What can I say ... did not regret the money spent at all. She kneads the dough just fine, both on white and rye, I don't go into the process at all. Except of course bookmarking the original products. The cookie is just my lifesaver. The French bread program is perfect. I baked bread on it several times on it, without adding a gram of yeast. Wheat-rye is also great. I baked a cottage cheese casserole on the Cupcake, it failed a little, but here I am to blame. Nefig "pour everything by eye. Once I tried to bake from the ready-made mixture. This bread is on the first photo."




The sword has one joint, it works too quietly, I forget about it and at night I am blown out of bed when I remember that in the evening I put the bread on the oven. Lately, the sense of smell has not been very good, but the family believes that it should be so.

Thank you dear ladies, thanks to your discussion, my wife and I bought x / n -Zojirushi Breadmaker -10 (small) instead of the deceased Hitachi.
She stood alone in the store among her large colleagues as if she had been discounted. It turns out that everyone who looked at it read your discussions, and not the nameplate on the unit case, and, fearing the need for a transformer, did not buy. But the Zojirushi sold in Russia are for our 220 volts, only the Japanese outlet is huge. The adapter was included.
Having your translations frees me from choosing a recipe. Thank you!

Congratulations! Cool, isn't it? And how bakes ...

Have you ever bought flax? Through ebay?

[Natasha]

Natasha, I bought a large (programmable) one and a half years ago, and a small-10 (it is not programmable) at the end of August this year. Probably, they bought me, I am not friends with Ibey and Amazons.