M @ rtochka
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0
Here is an adaptation of recipes for a bread machine. I didn't do it myself, today I found it
fffuntic
Lena, what about the custard option? It seems to be more "juicy"?
the concept of "juiciness" is elastic. A freshly cooked product can be very juicy, fibrous, and so on without being steamed.
Juiciness depends on well-developed gluten, which has absorbed a lot of liquid and fat.
Or like biscuits ... butter in egg yolk foam. Something rough ...
It is possible without welding.

The "brew" is used not for "juiciness", but for slightly other effects.
Better to quote a professional explanation:

"Infusions.
- on the one hand, they are an excellent breeding ground for yeast and acid-forming bacteria;
- on the other hand, an improver of the quality of bread, especially if you have to deal with flour with a reduced sugar-forming ability, the so-called "strong for the heat";
Wheat flour infusions contain well-gelatinized starch. Such starch is not only easily saccharified, but also relatively slowly undergoes syneresis, that is, a spontaneous decrease in volume. Adding tea leaves to the dough improves the taste properties of wheat bread, giving it a sweetish taste and special aroma, accelerates fermentation, slows down staling, although at the same time increases the moisture, density and stickiness of the crumb.
Due to the high binding of water by starch during brewing, the physical properties of the dough are significantly improved. So, for example, Saratov bakers, baking bread with a brew, with a high yield, received a very good volume, porosity and elasticity (note, however, that the bread was less light and with increased moisture). "


A lot has been researched about tea leaves and we can say for sure that using tea leaves only as a source of "juiciness" is inappropriate. The brew changes the characteristics quite strongly, which can be said as a separate type of product with a specific taste and crumb.
Do you understand? using tea leaves, you get a cake of a special taste and type, but at the same time, without tea leaves, you can get the same products in terms of "juiciness", but they will be different.
You cannot just consider brewing as an improver. It changes everything dramatically.

At the same time, the extended baking time can dry out the cake when brewed. The Japanese adore tender custard bread and are very sensitive to baking))) for this very reason.
Overbaking is dangerous for any high-recipe muffin, even if brewed or not.


Added on Tuesday 26 Apr 2016 10:55 PM

Quote: cmax 1971


Has anyone tried this cake recipe?


Added on Tuesday 26 Apr 2016 09:07 PM

This recipe interested me, please tell me who tried or saw
type in the search "curd cake". There are several of them on the forum. If you have tried curd baked goods, you should know that it is very tasty, but specific. Curd baked goods are always easy to distinguish from ordinary ones. She's not for everybody. Although there are a lot of these amateurs.
cmax 1971
Hello, today I baked a butter cake according to Elena Bo's recipe, it turned out to be a bomb, very beautiful, big, and did not even burn, now I am baking the same second, in short I have a conveyor
Elena, Moscow
and show?
cmax 1971
The photo is in recipes, butter cake Elena Bo, last page


Added Wednesday 27 Apr 2016 09:42 PM

These are my real photos
Elena, Moscow
looked, great, but how does it taste? I also wanted to bake a butter one, today I read the discussions again and took me into a doubt because of this statement by Skazki "it turned out a sweet loaf with raisins, not Easter cake", but I want a real cake.Have you tried it yet or not yet?
cmax 1971
I don’t know how it tastes, because it’s too early to cut it, I’m keeping it for the Easter holiday, but as for the review, because it’s only one of 65 pages, it looks delicious


Added Wednesday 27 Apr 2016 10:33 PM

People have been baking it since 2008, everyone seems to like it very much


Added Wednesday 27 Apr 2016 10:47 PM

And yet, I advise you to carefully re-read this review, I just read it, firstly, she did not have a recipe for whey in the place of milk, and she cooked it for a long time and does not remember where is the guarantee that everything was measured with electronic scales, and not by eye , to be honest, I doubt her recall, and in what model of the stove did she do, she has a lot of nuances !!! ???


Added Wednesday 27 Apr 2016 10:49 PM




Added Wednesday 27 Apr 2016 10:56 PM

Thank you very much Elena! For the recipe and for the advice. I will bake such a cake for Easter! As a result, this is what the Tale wrote further Elena Bo


Added Wednesday, 27 Apr 2016 10:58 PM

Country USA, yes
fffuntic
Quote: Elena Moscow

looked, great, but how does it taste? I also wanted to bake a butter one, today I read the discussions again and took me into a doubt because of this statement by Skazki "it turned out a sweet loaf with raisins, not Easter cake", but I want a real cake. Have you tried it yet or not yet?
real cake is a loose concept. The crumb can be muffin, fibrous, tulle. Kulich: airy, just light, heavy. With cognac (rum) aroma, with flower aromas and so on. And everyone likes their own.
Therefore, according to other people's reviews, you can walk past your cake.
Try it. In any case, this is a good version of Easter cake with easy preparation in KhP. Perhaps he will not become your favorite and then you will conjure over complex recipes. And if you like it, you will win.

SD
Quote: cmax 1971
From the recipes of the book, it really turns out to be rather dry, I would even say ordinary sweet bread, I myself look at other recipes

It can be slightly refined by slightly changing the original recipe from the instructions from Panasonic 2501. It turns out much tastier.

1. Wheat flour 480 g.
2. 4 eggs С0;
3.100 g sugar;
4.20 g vanilla sugar;
5. 100 g butter 78-79% or good margarine for baking (I can name the brands, if they do not consider it an advertisement);
6. Fast acting yeast 7 g;
7. Baking powder 7 g (for 500 g flour);
8.1 tbsp. l. vegetable oil;
9 3/4 tsp salt
10. 70 g of freshly squeezed orange juice on a press + grated zest from the orange used for juice;
11.25 g of cognac.
12. Complete dispenser of raisins, candied fruits, nuts, etc.

The order of laying the ingredients is different from that given in the instructions, as practice shows, for this type of bread maker, it is better to pour liquid on the bottom of the bowl (as in the recipes for gluten-free bread).
Orange juice is poured into a bowl with 4 broken eggs, the zest is poured, cognac is poured. Everything mixes slightly: "mix, but do not shake" (c). It is poured onto the bottom of the bowl, sugar, salt, vegetable oil are poured. Top - flour sifted through a sieve. In the grooves in the flour - yeast, vanilla sugar on top, butter in pieces on top. Program 06. Delightful orange scent, beautiful cut structure.
fffuntic

SD
Quote: fffuntic
message is out of date

What criteria do you use to assess the relevance of a message?
Wit
fffuntic
Quote: SD

What criteria do you use to assess the relevance of a message?
Yes, I wrote a message with a question, but I figured it out myself, but I could not delete it. That's what I meant for the moderators - that my the message is out of date to be cleared. But it turned out ambiguous.
SDSorry, it happened by accident.
I'll look at the smiley face.
Wit
It happens.
Waist
fffuntic, Lena, for cleaning, you can send a request through the button in the lower right corner of the message Report an error, clarification or violation: Ask to delete and explain why. The moderator will remove.
SD
Quote: fffuntic
SD, Sorry, it happened by accident

The incident is over
fffuntic
Quote: Waist

fffuntic, Lena, for cleaning, you can send a request through the button in the lower right corner of the message Report an error, clarification or violation: Ask to delete and explain why. The moderator will remove.
Natasha, thank you.
And I thought that there you can only complain

Waist
Quote: fffuntic
And I thought that there you can only complain
Yeah, on myself There were questions about feedback and the Chief explained that through this button you can ask for additions to the recipe (for example, add a missing photo), and ask for deletion, etc. I have already used
gala10
Boys and girls, hello everyone! Today I was also "unsure" and received a Panasonic SD-2511 as a present. Now, I’ll probably torture everyone with questions. Please forgive in advance. Thank you for attention.
Masyusha
Galina, Congratulations!!!! A great gift! : girl_claping: Welcome to the company of panasonic lovers!
Creamy
gala10, Congratulations! Cool assistant! I myself love Panasonic.
cmax 1971
Congratulations, I was afraid, I said coolly, test, and if seriously, the stove is awesome, congratulations again
Biryusa
Quote: gala10
Today I was also "unsure" and received a Panasonic SD-2511 as a present.
Check mark! How glad I am for you!
🔗
What will you bake first, have you thought of already?
Wit
Galya, with the purchase! We are always happy to help you in everything!
Sedne
gala10, Galina, congratulations, Panasik is the best
gala10
Dear ones, thank you for such a warm welcome! In the near future: Omelkin dill bread and Easter cake "Masterpiece" from Shelena. I did both before in the old LG bread maker. (I no longer have it). It worked out great. Wish me good luck!
M @ rtochka
gala10, my husband keeps convincing me that white bread from Panasonic is delicious! and no comparison with the previous bread maker.
So I congratulate you too!
cmax 1971
And in general I am looking after myself another one to buy
gala10
Sergei, the same or different?
cmax 1971
Ask why, and what would be two breads in one time, one simple, the second sweet
M @ rtochka
What for?)))
Wait? And bake in turn?
cmax 1971
Sd-2502, I like it better and suits the interior of the kitchen


Added Thursday, April 28, 2016 6:24 PM

I don't want it all at once, joke, well, I just want to
Biryusa
Quote: gala10
In the near future: Omelkin dill bread and Easter cake "Masterpiece" from Shelena. I did both before in the old LG bread maker. (I no longer have it). It worked out great.
Gal, will you bake a cake in a bread maker? Shelena has a recipe for the oven and multicooker.
gala10
Olga, I baked in a bread maker, everything worked out great, now I'll try in Panasika.
Biryusa
gala10, Thank you! I also aimed at this "Masterpiece" by Shelena
Olyushk @
I made a sample of Shelena's cake, put the cake mold in the bread maker for 30 minutes, the sides were burnt ...


Added on Friday, Apr 29, 2016 09:36 AM

Quote: cmax 1971

And in general I am looking after myself another one to buy
I, too, such a thought does not let go ... I just can't explain to myself why I need another one, but I want ......... some kind of oven addiction
gala10
Quote: Olyushk @
I just can't explain to myself why I need another one, but I want ......... some kind of stool addiction
Olga, take a walk on other topics. You will probably catch a device addiction virus. Here, most of the inhabitants are terminally ill with this.
irman
Checkmark, congratulations on the stove, I also have one, very happy
Aenta
Quote: Biryusa
I also aimed at this "Masterpiece" by Shelena
Has the recipe been adjusted for Panasonic? I'm afraid to get confused in proportions. I want to do it in the x / n itself.
gala10
Quote: Aenta
Has the recipe been adjusted for Panasonic?
I also understand. I will do - I will report. I will bake in x / p.


Added on Friday, Apr 29, 2016 6:40 PM

Tell me, people are kind, but how can you control the quality of the kolobok if there is no viewing window, and it is not recommended to open the lid before the end of the program?
Ikra
I finally caught the moment when liquid is splashing at me! Somehow, remember, I was surprised that burnt splashes suddenly appeared on the lid and inside the stove, I could not understand where. Maybe someone will come in handy too.
This happens when you find that the bun is dry, and add more liquid when kneading. Now only kefirchik literally 2 tablespoons splashed at the most active moment of the mixer. And after 2 minutes I looked to check how it had grown together. And there!..It’s good that I noticed in time, I wiped everything, otherwise it would have baked again.
Amasar
Quote: gala10
is it not recommended to open the lid before the end of the program?
Many, many times it was said about it, which is very much even recommended
But only at the stage of kneading and proofing. When baking, you definitely can't, cold air will precipitate hot dough. Only towards the end of baking, when an already hard crust has formed, can you quickly see if, say, there is a suspicion that it may burn.
And while the bun is rolling there, you can watch as long as you need.
Biryusa
Quote: Ikra
I finally caught the moment when liquid is splashing at me!
...
This happens when you find that the bun is a little dry, and add more liquid while kneading.
Ikra, Irish, if I add liquid, then literally half a teaspoon. Almost in drops. Yes - long and dreary, but nothing splashes.
Aenta
Baked cake from Panasonic website
I haven't tried it yet. Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
gala10
Andrei, thanks, I see.
I baked Omelkin bread. I got something crooked. Now it is cooling down. Tomorrow I'll cut it and take a picture. True, the instructions should have been read before, not after. Did something wrong. Well, okay, they learn from mistakes, preferably not from their own.
Ikra
Biryusa, now I will do so too. In my past life, I did not notice this, but with Panasik I am now going through everything for the first time. Today, for the first time, ElenaBo baked cakes. The big one just didn't get out of the stove at all! The lid in the lid On this occasion (the lid is opal, became ugly) was started. Oh, how airy !!!! In the last stove he was good, in this one he was great.
I baked a smaller one, but for some reason put it on its side, also squeezed it. Then on the second, for symmetry. This will go to mom tomorrow. I also drove almost to the edge of the bucket
M @ rtochka
Irina, I do not understand what kind of cake the lid is in the lid?
Otherwise, yesterday I baked Easter cakes in the oven, but it is interesting to try Butter from Elena Bo. Lightness captivates. Did you bake it or some other?
Ikra
M @ rtochka, namely butter from Elena Bo, which is a pound of flour. But I have yeast - a hurricane)))) I put less, and still almost ran away. Just in case, I recommend the middle option, for 340 g of flour. If the yeast is vigorous, it will be at the very edge of the bucket.
M @ rtochka
How much yeast? I'll put them raw. They say 15 gr. enough.
fffuntic
Quote: Biryusa

Ikra, Irish, if I add liquid, then literally half a teaspoon. Almost in drops. Yes - long and dreary, but nothing splashes.
Quote: Ikra

Biryusa, now I will do so too. In my past life, I did not notice this, but with Panasik I am now going through everything for the first time.
you can use a small spray bottle. I adapted from the spirits)))

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