Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

I mix the muffin dough separately. It is really too liquid for Panas. It probably needs a long scapula. I pour and bake. But I never laid anything and it turns out fine.

Something did not occur to me to bake a cupcake in HP. Maybe the proximity of two multicooker, Airfryer and oven affected?
But, I really liked to knead the minced meat for the ham maker.

I really liked to knead the minced meat for the ham maker.

You can also "beat off" the cutlet mass in HP.

You can also "beat off" the cutlet mass in HP.

Galya, pzhalsta, more on this. You can in PM

There is no need, I think, to breed the sacraments here. We need to tell people everything that our assistant can. And let them decide for themselves whether or not to use our experience.

You can also "beat off" the cutlet mass in HP.

I'm shocked. Please, method and us.

[marinastom]

marinastom, but what's the secret? On the dumplings dough mode, it's logical!

[Wit]

Wit, yes there is no secret here. In order for the cutlets to be juicy and not loose, the minced meat with additives must be kneaded well. To fill the meat fibers with liquid, they used to lift the cutlet mass with their hands and just throw it on the table, this procedure was called - "Beat minced meat". Now, if you have a large number of household appliances, this procedure can be entrusted to a combine, dough mixer, mixer or Bread Maker. We collect all the ingredients according to your favorite recipe in a bucket of HP and turn on the Pelmeni mode. Everything will mix evenly and there will be "threads", and the mass from the hands will not heat up. It is not necessary to withstand all 20 minutes of the program, usually 10 minutes is enough, but it is better to look after and can help with a spatula in some places. The idea came from a ham theme (not me). There the meat needs to be "massaged" by hand for 20 minutes with ice, it is long and very cold to the hands. HP perfectly replaces us in this case and halves the procedure time.

By the way ... you can't overload the engine, that is, do not forget about weight restrictions - 1250gr of mass. NO MORE!!!

[marinastom]

marinastom, but what's the secret? On the dumplings dough mode, it's logical!

Yes, ma'am! This is exactly what I do.

Yes, ma'am!

It's good that not a cap!

Girls (and boys too)! Can you please tell me, can you knead the dough on dumplings not for 450g of flour, but a little more, well, for example, for 550g? Otherwise, it turns out a little at a time, or it is better not to overload the stove, and knead twice. Who has experience? I have HP 2502.

[Larra]

Larra, the bread maker certainly kneads the dumplings dough well, but I feel so sorry for her, I want to save the oven for a more tender dough. And now I knead the dumplings in a blender (in a bowl with knives) in a few seconds and I'm not overjoyed! And I don't strain the bread maker, and my hands are clean, and what a great dough it turns out - hmm! The dough is calmly stored in the refrigerator for up to a week (the dough with the addition of a drop of vinegar does not darken), every day it is cut into pieces and molded. I even froze the remainder for a week, thawed it, blinded it - as if from fresh. In short, I can sing the praises of this dumpling dough for a long time.
So you can successfully replace the bread maker in this work with the simplest blender with a bowl, and then it will last longer.

[Anastasia]

Anastasia, I have a Moulinex DD3 blender, submersible, there is of course a bowl with knives, but it is so small that you can't knead anything for mine, at least I haven't even tried it. So you have to knead in HP (you can't knead it with handles, it's hard), probably then I'll knead it twice, if more dough is needed. What's your blender? See if it is so simple and how much space it takes)))

[Larra]

Larra, I have a Vitek with two bowls. One of them is small, and I knead in it - into 3 cups of flour, 200 ml each. This is enough for me. But since the process is quick, it can be repeated painlessly without even washing the bowl. Or you can buy a blender with a suitable bowl for this business (if you like kneading the dough with a blender), now there are a lot of them at any price.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=283291.0
Here about the dough.

Anastasia, and I have a submersible Kenwood-724, there is a bowl-chopper for 0.5 liters, but can there be enough power in it?

[spring]

springof course, that's what I do. Try it.

Thank you, otherwise I recently bought this blender, I still do not use it with might and main, I made dumplings with a bread maker only from the instructions, but a steeper one, so that then with a dough roll, all with my hands.

[spring]

spring, but this is just cool, suitable for rolling dough. Follow the link.

Yes, I asked about this dough, I looked at it for a long time, I did not dare to knead it in the bread maker, so I asked if Kenwood could do it, since you knead like this, then I will make up my mind. Thank you!

[spring]

spring, take a look. I did it on purpose. Well, I really like it.
https://Mcooker-enn.tomathouse.com/in...291.0

[fruit in syrup "]

tell me pliz, if you know - in xb on programs - "fruit in syrup "(22 \ 24) and "bakery products" (11 \ 12) - what is the baking temperature?

Ipek bread on rye sourdough ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0
(Many thanks to ViKi for clarifying the theory of ferments!)
Here's what happened!
PySy: a recipe from the category of "folk art or with the world on a string"
If anyone is interested - I laid out the recipe in rye-wheat barnacles with sourdough!

PyPySy: Why does the leaven still smell like yeast or wine-mash? Or should it be? The first portion fermented for 48 hours. In general, follow the instructions!

[maks592]

maks592, In the leaven, the same yeast and a bunch of bacteria, if putrefactive begin to prevail, then the leaven, as they say, "dies", only to be discarded.

that's not clear ... there is a theory but no answer ...
so WHY smells so ...
It works fine, the bread picks up .... maybe this is how it should smell? yeast and a little mash ...

[maks592]

maks592, Must smell like sour dough, or yeast. Yeast-free dough has a completely different smell, smell the dough for dumplings, matzo, thin Armenian lavash, it's a completely different matter, there is no yeast there.

then it smells right ... just how the mash smells, I don't know! and the fact that the top of the sourdough turns gray in the refrigerator is the norm?
Sorry for offtopic!

Many are greatly mistaken in thinking that yeast in a pack and yeast in the air are different cultures, all from one "barrel".
Yeast in a pack is a pure culture, without extraneous "fauna"

that's how it is ... but yeast on the surface of berries and fruits ... is it the same interesting?
After all, it is the "fauna" that gives that unique aroma and taste ... as, for example, in Scotch whiskey and Russian moonshine!
The yeast is the same, but the drinks are a little different! even from different masters!
I will add: And the starter culture should be obtained from lactic acid bacteria? Or not?

[maks592]

maks592At the expense of darkening, most likely it should be so, there is a process of oxidation of alcohols, and even a bunch of all kinds of chemical processes.
On grape berries, the same yeast, on strawberries they are the same and then fungi causing gray rot and, oddly enough, are used in the food industry, (in winemaking) 🔗Winemaking Moreover, several varieties of yeast live in the human body, they will disappear, the person starts to get sick.

2 tsp dry yeast
1 tbsp. l rast oil (I poured olive oil)
1.5 tsp salt
1.5 tbsp. l honey
200 g wheat flour
300 g rye flour
300 g water
dried apricots, raisins
Programs 17 and 11 (dumplings, pastries for 120 minutes).

This is my first bread in HB 2500. I just put the ingredients in, didn’t keep an eye on the bun. After kneading, I left it for 2 hours, then set the baking (the time is set by the timer - it turned out to be convenient). That is, somehow, nevertheless the bread turned out to be wonderful, baked and tasty.
It is better to put raisins and dried apricots at the end, I thumped while filling all the products - everything was mixed. Since I love the pieces, I managed to put a little at the end.It tastes like the black one from the store, only with the taste of dried apricots.
At first, I can say that the stove is VERY QUIET, quiet kneading and quiet signal. Subjectively, the bread tastes better than in Brand (my last oven).

Then I baked two muffins. I did one with a mixer, according to the recipe on page 28 (flour 175 g, sarah 100 g, drain 175 g of butter, 3 eggs, 2 tablespoons of cocoa, soda). There is very little dough, so it came out something small and black. Nevertheless, nothing was poured to the bottom, everything was baked perfectly. Photo not very, sorry

I didn't even have time to take a picture of the second cupcake, but I was too lazy to wash the mixer, so I mixed it and baked (without paper) right in the oven. Everything is baked and not burnt. Time for kneading - 20 minutes (dumplings), baking set 1:10.

Hooray, thanks to the tips in this thread https://Mcooker-enn.tomathouse.com/in..._smf&topic=130117.new#new I bought my first bakery. I never baked bread before, but my husband read somewhere about the dangers of purchased bread and said that this is Nada for us too)
Yesterday I baked rye bread for testing, almost according to the recipe from the book - and it turned out! Yes, what, I'm in shock and bake a second bread, already white. Now you need to buy the scales and all sorts of goodies for experiments.
How do you like to bake bread most of all?

[olinali]

olinali, I like kneading in a bread maker and then baking in the oven. You just need to buy another stone.
The only thing for the night - in HP only.

I also love my Panasonic :-) and very often I use it for kneading anything with subsequent baking from the oven.
just recently a multi-colored bread turned out. for kneading I took the program "pelmeni", where 20 minutes of time. I put it three times on three different colors, after that I wove everything and baked it in the oven after approach

[diveroni]

diveroni, what is the recipe? If not according to Khlebopechkinsky, maybe you can do it? It turned out so great!

This is from Anna Kitaeva's book, I think. "Me and my bread maker."

diveroni, what is the recipe? If not according to Khlebopechkinsky, maybe you can do it? It turned out so great!

This is from Anna Kitaeva's book, I think. "Me and my bread maker."

no, it’s not according to anyone’s recipe, so, I love experimenting with different baked goods

I am not good at the forum. girls, I'm not the first one, I never even looked into the recipe book for her, because I trained well before her.
for the base of white bread from me, in order of priority they go to the form:
50g. vegetable oil (preferably refined olive)
1 tsp with a pile of salt
1 tsp with a slide of sugar
380-400gr. water
600-650gr. flour (I mix flour separately with 1.5 scoops of fermipan yeast)

for orange dough:
took 1/2 of the basic recipe products. used the program for kneading "pelmeni" -20 minutes
for him in a blender I ground 1 medium carrot with water, it turned out to be mushy water)
put him off to rest

for green dough:
took 1/2 of the basic recipe products. for paint 3 teaspoons of frozen parsley and dill (I have been freezing greens since summer, I also grind everything finely and finely in a blender and put them in containers; I took these 3 spoons and once again mixed them with water in a blender)
put it aside to rest

the last to knead the brown dough:
products as for 1 basic recipe. for paint added 2 tbsp. l. with a heap of dry fermented malt

when the third dough was kneaded, then she divided it into 2 parts. during this time the orange and green dough came up a little, I kneaded them. formed 4 long lashes, and braided with a pigtail.

beat 1 egg, spread bread, sprinkled sesame seeds on top and sent to rest.
when the loaf doubled in volume (it took about forty minutes), I put it in the oven, preheated to 180 degrees. baked for about an hour.

This is from Anna Kitaeva's book, I think. "Me and my bread maker."

In no way did I claim the ultimate truth. It's just that this book has a very similar product.

[diveroni]

diveroni, Thank you. Can't you knead everything in white and then add dyes?

diveroni, thanks. Can't you knead everything in white and then add dyes?

I have tried that once, the color is not very bright.
t.that is, when the dye is added to the water initially, it is more evenly impregnated, better expressed

[diveroni]

diveroni, Thank you. I just thought that since such "dances with tambourines" are arranged, then it makes sense. I just didn't know which one.

[vedmacck]

vedmacck, Tanyush, on our website there are many similar recipes and with more accessible cooking methods. And you can completely do without such "dances with tambourines". The easiest way to make orange is the most common curry seasoning, and brown is cocoa. In this case, a lot of unnecessary "body movements" with blenders, etc. are simply excluded ...

[* Anyuta *]

* Anyuta *, so I, until they poke a finger, do not see anything Sometimes even in my bookmarks!

until you poke your finger, I don't see anything

Well, in general, whoever is looking will always find ...
I spent more than 30 minutes for you now, but I found it all the same, because I baked this bread more than 2 years ago. And below are just similar recipes - see, read.
poke my finger

Comrades! People!
Save me!
I was really worried!
I want a Panasonic stove and even crack it.
But which one is better?
2502 or 2510?

Masha, hi!
You are very experienced in making all sorts of different things and having a yeast dispenser, I think, will not add to your skill. There is only one moment that can be decisive for you: with two dispensers in stainless steel design, and with one - white.
PS. As for me, no dispenser is needed. IMHO.

[Marina]

Marina, so in the 2510 there is no dispenser at all and no scoop for rye dough.
And the program is 1 more than 2502.
And in general, these dispensers confuse me and even very much.

So I say that you do not need him and you do not need a spatula! You have a good mixer that can handle rye dough.
I have a 2501 with one dispenser. I wrote above that I used it, to put it mildly, very rarely.

[Masinen]

MasinenI do not know how they differ, I am delighted with the 2502, although at this stage there are not enough "own" programs (that is, self-programmed). The second dispenser is a whim. And without a dispenser, what's the point of taking it? Can and heated Kenwood then interfere. But that's my personal opinion.

The rye dough blade ("scallop") bends very quickly. The standard paddle copes with kneading rye dough without tension. Read what this extra program is and how much you need it. Treat yourself to the thousand you saved.

[Marina]

Marina, understood)
vedmacck, so I need a stove when there is no time to play with a batch of bread.

Wit, so I found 5210 for 5590 - is this normal?