Bread maker Endever (Kromax) SkyLine BM-50

[Thread]

accept me as a friend

Welcome to our campus. In, it is already becoming more fun, and we have another model. We are waiting for reports.

Thread, Natasha, I've already looked at the reviews about your HP model in the otzovik. True, there are only two, but both are very positive and no one mentions the heating of the case. Let's hope for a successful resolution of the problem.

Tatiana, thank you! I certainly hope so too! just yesterday I faced such a wording for the first time and of course grew up. I hope that everything will be resolved safely and I will bake bread !!!! together with such a wonderful forum, with you !!!

Tatiana, Natasha, my name is Elena. At first I was also upset that this bread maker was in the "other", but now I've baked it twice, I liked it. In "Moulinex" my top crust was not baked, it was white on any program, but here it is brown. The bread is baked well. Only the bun is not very high, but this is only the beginning, we will try again. Tanya, you always add milk powder. I’m not used to it, on an old bread maker, I baked French bread: water, flour and yeast. Began to raise the dough badly. I started adding a tablespoon of homemade mayonnaise. The bun was higher than in the underwire, but how are you?

Tanya, you always add milk powder

No, Lena, I often bake without milk, and if I add, then dry vegetable cream, because I observe fasting days. I like to take potato broth instead of water, and I use only live yeast, and now I often bake with sourdough (I now use onion yeast). I adopted mayonnaise bread at the very beginning, I also really like cheese bread on dough. And you're right, the top of the bread is very well browned in this bread maker. Until I regretted that I took the risk and bought this particular HP. Let's hope that she will serve us for a long time.

All greetings Today I have a new experiment. I baked Borodino bread from a ready-made mixture, bought it in Pyaterochka for testing. I added 22 grams of sunflower oil (the recipe indicates 2 tbsp. L., And it poured so much for me), then poured 300 ml of potato broth, crumbled 14 grams of live yeast (according to the recipe - 6 grams of dry, or it's 2 tsp.) and emptied the contents of the bag. Baking on program No. 1, weight 900 g, medium crust, time 3 hours 16 minutes. The gingerbread man was kneaded well, slightly from the walls I tweaked the silicone remnants of flour with a spatula. The bread rose well. When there was 1 hour 08 minutes left until the end of the program. I went to the store, and when I returned I got this bread

And the roof blew decently. Yeast should have probably been put a little less
Now it is cooling down, soft, the crust is thin to the touch. If you like the taste, I will still bake.

Tatiana, test roof
the main thing is to be tasty, here the content is more important than the form.
there is still silence in my stove, apparently they withstand the 20 days they are supposed to

his assigned 20 days

Not quite so, the maximum warranty repair is 45 days, according to the OZPP, this is together with diagnostics. 🔗

[Thread]

Tatiana, test roof
the main thing is to be tasty, here the content is more important than the form.
there is still silence in my stove, apparently they withstand the 20 days they are supposed to

ThreadNatasha, yes, this will not be resolved immediately. I waited 3 months for my Rollsen from repair. I was unlucky then: the store where I bought it first moved to another location, and then ceased to exist altogether. And I handed it over to the store, and they themselves decided the issue. Thank God, at least they returned it, and then it worked fine for me.Of course, then I could not stand it and bought myself another one - Mystery. Now her bucket is leaking, but I can't buy a new one yet. Let's wait and hope for a good outcome.
Now regarding Borodinsky. It turned out very tasty, well baked, very soft and with a thin crust. I will still have to buy such mixtures.

And here is the cutter. She could not resist, she was still cutting warm. There is a package of this mixture nearby. You can't cut a thin kusmanchik, well, it's sooo soft. The composition contains wheat gluten, so the bread rose so well and is so airy.

[Tatiana S.]

Tatiana S., Tanyusha, you and I baked this bread almost at the same time, I just added 200 g of old dough and baked it in another bread machine, it turned out such a lush loaf, fragrant. One thing is bad, it was very tasty, I ate it in such quantity, my mother was darahaya.
Tanya, I have a question: does your spatula fit this one from your other bread makers? The daughter has already lost her shoulder blade. Explains by having two children

Tanya, I have a question: does your spatula fit this one from your other bread makers? The daughter has already lost her shoulder blade. Explains by having two children

Oh, Oksanochka, what a pity. A Rollsen spatula fits. By the way, I use it more, because it is better removed from bread. For some reason, the dough sticks to it less, the coating is probably of better quality. I haven't tried it from Mystery and I don't even want to. The dough sticks to her shoulder very strongly and a large hole in the bread turns out. I even thought about ordering a new one, but there is no bucket pack, and you shouldn't even order a shovel.

[Tatiana S.]

Tatiana S., Thank you, Tanyush, tomorrow I will try to search the Internet.

A Rollsen spatula fits. By the way, I use it more, because it is better removed from bread.

Girls do not throw slippers, but I always take out the spatula after the last batch. True HP is different for me, but I think it makes no difference. As a result, the spatula is in perfect condition, since it is not exposed to high temperatures and, again, a small hole remains in the baked bread.

I always take out the spatula after the last batch

This does not always work for me. Often I bake bread at night, on the timer, or I go out somewhere on business, but I don't want to sit and wait for the last workout to pull out the spatula. For this reason, I bought a second stove (Mystery) with a dispenser, so as not to wait for the signal to add additives if I put such bread overnight.

Often I bake bread at night, on the timer, or I go out somewhere on business, but I don't want to sit and wait for the last workout to pull out the spatula.

Clear.

Tatiana, good afternoon!
Lost a scapula from an endever 50 bread machine, and you say it comes from some kind
please tell me from which one?

Lost a scapula from an endever 50 bread machine, and you say it comes from some kind
please tell me from which one?

Hello Dmitry! Only I have endever 51. A bucket and a spatula from Rolsen 1160 came up to her

Thank you so much
If I ask, you can post a photo of the shoulder blade, face, profile, top, bottom
I will look, otherwise in the official SC they say that there are no such blades anymore ((

Good morning, Dmitriy! Here's a picture, but for the quality I beg your pardon. I managed to scratch the spatula. I forgot that I had not taken it out of the bread and began to cut it. The bottom is also scratched. This is when the shaft began to fall out slowly, and the spatula began to scrape along the bottom of the bucket. And all the same, the dough almost does not stick to this shoulder blade.

Thank you so much. hopefully find a spatula)

[Threads]

I bought model 52 as a gift. All the same, a bread maker in metal looks more impressive.
I had to test in order to explain everything in detail to the donee (I have Panasonic at my dacha, and at home I have been baking in the oven for a long time)
But when mixing, the front panel also gets very hot: girl_sad: as with Threads... I measured the temperature of the dough during the second batch, 36 degrees. I think this is a lot. Tatyana Please measure the temperature of the dough during the second batch and how long you have it (I have 25-27 minutes, in my opinion a lot, I compare it with Panas).
I did it according to the recipe from the instruction - French, I put the crust on the middle, it turned out pale. Well, on the French mode, the crust should be set to dark. In general, the bread turned out to be not good, low, but baked.
Tanya I will wait for your answer about the temperature of the test, and then I will try to pass it. And buy 51 models.

[Lena]

Lena, unfortunately I can not measure the temperature of the dough, nothing. The case does not exactly heat up even during baking (I calmly kept my hand on the case). Regarding the time of the second batch: before the signal - 17 minutes, after - 5 minutes. In total, a total of 22 minutes. And how many in Panas? In Rollsen on the main program -10 + 5 min., And in French, whole grain and baked goods - 10 + 10 min. For me, the difference is not very significant, but 5 minutes. after the signal - it seems to me better than 10. As for the color of the crust, I agree with you, a little light for the average. Today I just baked small bread on the 1st program with a medium crust. I went up well, I didn't quite reach the top, but the weight was also 700 grams. Baked, the crust is lightish, but evenly browned. I also often bake on dark. And I add more yeast than in Rollsen. The same HP I have Mystery, she also needs more yeast, so this is familiar to me.

Tatyana, just touch with your hand whether the dough is warm or not. Yesterday I baked sweet bread on the program, your pumpkin bread. He did not have enough time to get up. I had to pause to press, lost time, stopped. The crust was medium, but it could have been light. Tanned turned out. Normal to taste. You probably need to ask Tanya-Admin about the temperature of the dough, whether it is critical for the test t-ra 36-37. I think that's a lot for yeast.

In fact, I recently made yeast dough, when I dumped it out of a bucket, it was warm. 36-37 degrees, it seems to me, this is not scary for yeast.

Tanya-Admin writes that it is normal up to 28 degrees.

Read this topic carefully How to check if the dough is ready for baking? Finished dough temperature

To understand why bread falls off during baking

And further: The bread rises, but falls inward. Causes.

Tanya, you didn't understand me. My bread does not fall off. It's just that such heating of the dough from the motor annoys me. When the hb is in baking mode, it does not heat up. If I bought it myself, I could do it. And I give it to a person who has never baked Bread, so everything should be fine and bread will turn out without dancing with tambourines

Today I baked wheat-rye bread on a gluten-free program. Here's what happened

I have not yet had such a height of rye, but this is thanks to the addition of panifarin. At the same time I tested the program:
weight - 900, crust - dark,
time - 3:00
1st batch - 7min.
rest - 3 min.
2nd batch - 20 min. (before signal - 15)
1st ascent - 15 min.
2nd ascent - 25 min.
3rd rise - 1 hour
baking - 50 min.
There is a similar program in Mystery called "Gluten-Free Bread", but completely different. For comparison:
time - 2:10
1st batch - 5 min.
2nd batch - 10 min.
3rd ascent - 60 min. (1st and 2nd no)
baking - 55 min.
There is no audible warning.
I think I baked rye on it once, but I don't remember exactly. It would be interesting to compare, but Mystery is still inoperative because of the bucket.
I will try to bake it with rye, but without panifarin, using the same program and the same recipe. The recipe was "from the bulldozer", but I wrote it down just in case, suddenly I like it.

I handed over my 52 model, and now I'm thinking of buying a 51 or something else to look after.

[Tatyana]

Hello everybody! I also ordered such a stove. It will be in a week. I'm a bad cook, but I will learn. Tatyana, I also want to learn from leaven, but I do not know what it is and how to make it. Please tell me how you do it, or there may be a link to some site where the cooking process for dummies is clearly written.

[LaTanechka]

LaTanechka, Tatyana! We have everything on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
But in general, leavening is quite difficult, master HP in the forum, start from here # use yeast for a start, do not be afraid of it. To avoid mistakes, buy an electronic scale.

Thanks a lot for the links. let's start studying

[sazalexter]

LaTanechka, Tatiana! I fully support Alexander,sazalexter in the sense that first you need to start with the simplest recipes and it is best to immediately acquire an electronic scale. When you get comfortable with the stove, then you can already move on to more complex recipes. And I tried different starter cultures, but somehow the easiest way to grow was rye. She is the toughest. She can stand in the refrigerator for a long time, you think she has already disappeared, but if you feed her, she is alive as if nothing had happened. I love rye bread, I've tried a bunch of different recipes, but without the sourdough, everything was wrong. The first time I fermented my homemade kvass with this leaven, and then I leave a little thick from the kvass. Kvass is ready in a day. And I use only pressed yeast, or, as they are also called, live.
Don't be afraid to start. All will be . And if we don't get scared, we ask for advice. There are so many specialists of the highest category here, you will always find support

Thanks for the support! waiting for the stove and already reading beginner's guides. I also love rye and cereal bread. I dream of learning how to cook it myself.

I changed the 52 model to 51. I started to knead the bread, the rattle as if iron was rubbing. I decided it was a marriage. Has passed, thanks to Ozone accepted without any problems listening to the recording of the grinding.
I ordered it again. Yesterday they brought it, now the bread is being kneaded. And again the rattle, as if to achieve iron. Girls who have this model, how does your batch sound like. Yes, this HB is noisy compared to Panas. But the rattle ..

[Deva]

Lenochka, Deva, I do not even know how to explain. I have 51 models and I ordered the same for my friend. It mixes normally with us. I didn’t hear how Panas works, and compared to my Rollsen and Mystery, it’s no louder. When I put it on a delayed night, I don't even hear the noise. true bedroom from the kitchen across the room.

Tanya, I fully support you, when mixing the sound is much quieter than in my ex Moulinex.

[1.white bread + raisins]

Maybe my review will help someone in buying an Endever MB 51 bread machine
About a month I was choosing which brand to buy HP. In the beginning, I leaned towards the Panasonic SD-ZB2512KTS with a dispenser for additives and yeast, but then I realized that a dispenser is not necessary.
The decisive role was played by the words in the review on the Ozone website that they bought HP of an unknown brand and did not regret it, as well as the words of Tatiana S.
"and it's not scary that the brand of this HP is not promoted - we will promote it."
The store had 2 HP, some Moulinex and Endever 51, the consultant recommended MV 51 (although it is cheaper). When buying, they warned that from 1-2 times the bread might not work, which I already assumed (although if the bread does not work in HP, then it is more often not her wine, but the baker's, since you need to be able to knead the dough by hand, understand its consistency , and observe proportions in recipes (deviating reasonably in some way).
Therefore, remembering the words of the consultant, we decided to start with a simple one, that is, with a cake, at the same time the technical grease would burn, by the way, there was almost no smell.
As expected, the cupcake did not work out very well

Then things went better
1.white bread + raisins

2.Bread in French

3.whole grain bread

4. yeast dough


The roll does not stick to the shape, it leaves well.
I am satisfied with the Endever MB 51 bread maker, it bakes almost every day, who needs a crispy crust, pour more sugar.
.

[A R T Y M]

A R T Y M, congratulations on your assistant Your Khlebushki is just wonderful. And rightly so, you noticed that for a more fried crust, you need to put more sugar. I do not regret purchasing a new HP yet. Let's hope that she will serve us for a long time

[Tatiana S.]

But the rattle ..

Hello, the grinding sound also appears periodically, but rarely. I think that either I washed it badly, cleaned the spatula, or inserted it as something crooked) The first time he appeared on 5 or 6 pastries. I was scared, I also wanted to ask the girls here, but there was no time) And then it seemed like nothing, but sometimes it appears. I don't know what it is exactly ...

Added on Friday 16 Sep 2016 02:08 AM

Tatiana S., good night, girls, everyone! I haven't come here for a long time, all the cases, cases ... Three children and repair))
I bake bread, however, now less often, I have no time at all. My favorite is Sesame Mustard Bread. Mmmm, yummy! Fry sesame seeds in a dry frying pan. We were given a whole liter of mustard oil, and it never went into use with us, but for baking in bread, well, just right! I gave all my friends my bread))) everyone likes it.

Added Friday 16 Sep 2016 02:10

A R T Y M, also bought a stove at Ozone? I'm there too))

Added on Friday 16 Sep 2016 02:14 AM

Tatiana S., I also want to contact you as a specialist)) write, if not difficult, here the recipe for the Dumplings Test! I want to try making this dough in the oven) thanks! And a Yeast recipe, or a link, which you have already tried and you like!

Good afternoon, Julia! I haven't been here for a long time either. I got carried away with beadwork and was more engaged in bead master classes. But I bake bread regularly and make yeast dough often. Now I rarely make dough on dumplings, but there is a good recipe, which I took from Postila and made dumplings and dumplings according to this recipe.
Here's the recipe for my yeast dough:

vegetable oil - 50 gr
water - 280 gr
sugar - 3 tbsp. l.
pressed yeast - 15 gr
flour - (480-500) gr
salt - 1 tsp.

I take the amount of flour depending on the state of the bun.

And here is a dough recipe for dumplings (I don't know the author, but Vladimir Korolyuk published it on Postila):

1 tbsp. mineral water
1 egg
0.5 tsp salt
2 tsp Sahara
4 tbsp. l. vegetable oil
4 tbsp. flour
After kneading, put in the refrigerator for 30 minutes.

I liked this dough, I made it even without an egg, during the fast, dumplings with cherries turned out well anyway.

[Crumbs]

Hello everyone I am joining your company Since yesterday I am with the ENDEVER SkyLine MB-54 bread maker.
I read the whole topic, looked at the handsome bread, thought it over and decided to buy. Now I am reading topics for beginner bakers and mastering my assistant Already baked according to the recipe Crumbs
Wheat bread with chocolate chips in a bread maker (Crochet)



Delicious bread! Only I didn't add chocolate, but everything else is strictly according to the recipe.
And I also baked a cupcake from the instruction book for the bread maker. It also turned out very tasty.

Good day!
Accept newbie))
My first stove, I chose BM 51 with the light hand of Tatiana S and other participants in this topic. Usually I choose a technique for a very long time, I can look through reviews / descriptions of models for months. And then once, half a day I picked it up and bought it. I did not dare to take the 52nd, there are not very many reviews on it.
I use the stove for about 10 days. I have already identified the pros and cons of this model. For the time being, I can only attribute the short main program to the disadvantages, now I try to bake the Sourdough Bread program on the program, although I bake it with yeast. So the bread tastes better due to the duration of fermentation.
It would be optimal to have at least one program of 4-4.5 hours. Sometimes, if at home, I manually set the fermentation time, and then the baking, as soon as I see that the dough has risen enough.
I don’t know what my approach to baking bread was, about 5 years ago I grew sourdough and baked in the oven, but the results were not very good, the bread did not fit well and was baked, I did not use yeast then for reasons of principle, and the existing sourdough did not raise the dough well ... I'm waiting for the heating to come on and I'll try to grow the sourdough again.

Added Saturday 24 Sep 2016 10:27 PM

Hello, the grinding sound also appears periodically, but rarely. I think that either I washed it badly, cleaned the spatula, or inserted it as something crooked) The first time he appeared on 5 or 6 pastries. I was scared, I also wanted to ask the girls here, but there was no time) And then it seemed like nothing, but sometimes it appears. I don't know what it is exactly ...

In my case, this is not a rattle, this bucket creaks sometimes during intensive kneading of a tight dough. It was like that at first, now it seems not, I don't notice the creak. If you hold the bucket while kneading and slightly twist it clockwise, then the creak (grinding) disappears. Well, you won’t keep it that way, of course, all the time, I just found out why such a sound turns out.
I have a different problem.And if it's a problem, I don't know. Once from the 2nd scapula it was firmly baked to the shaft, once I managed to peel it off by soaking. Now soaking does not help, well, I don't do it all day, of course I leave it, I'm afraid the bucket will leak. I wonder if this is harmful to the stove if the scapula cannot be removed. Everything is cleanly washed out under the blade, but it is inside in the space between the shaft and the cylinder of the blades put on it that everything is tight, and, this is not visible, I wash everything from above.

instruction book cupcake

))) You know, for some reason everyone bakes a cupcake from a book))) without fail)))
Incidentally, it turned out to be not very tasty for me, they ate, of course, and my very first pastries were also in KhP.

the scapula is firmly baked to the shaft,

Hello, scapula, yes, it sticks tightly in the process, I always take out bread without it. BUT, it is imperative to remove the scapula! Do not leave on the shaft. But do not pull in any case, you certainly understand this)) After baking, I soak a bucket with a spatula with hot water, after 20 minutes you can wash it. Gently, with movements to the left and right, I slowly begin to take out the scapula, if it does not come out, then pour hot water again, and wait! Then I wash everything. In the shoulder blade inside I go to the end with a cotton swab to remove the residues, otherwise they remain so hard after drying. Here.
As for the creak of the bucket, I agree with you completely. )))

Added Sunday 25 Sep 2016 02:24 AM

1 tbsp. mineral water

Tatiana, sorry did not understand, what mineral? Carbonated? or simply. Why exactly mineral water? Just wondering ))
Thank you very much for the recipes!

[In the instructions]

Incidentally, it turned out to be not very tasty for me, they ate, of course, and my very first pastries were also in KhP.

And I changed the recipe a little.
In the instructions: Egg - 4 pcs., Oil - 100 g, Sugar - 150 g, Flour - 380 g, Salt - 1 small spoon, soda - 3.5 g.
My changes - Egg - 3 pcs., Kefir - 100 grams, Ground cardamom - 1 small spoon, Soda - 3 gr., Raisins - to taste.
The cupcake is quite tasty

did not understand what mineral? Carbonated? or simply. Why exactly mineral water? Just wondering ))

Julia, I did it both on carbonated and without gas, when one was available. Why on mineral, I do not know. But before, I often baked bread on mineral water with gas, it was normal. Now I somehow stopped buying mineral water after I installed a water filter with reverse osmosis.

Once from the 2nd scapula I was tightly baked to the shaft,

I also had it, soaked it. Now, it seems, nothing. But I don't like the fact that a lot of crumb remains on the shoulder blade (the same story in my Mystery). Therefore, I often use a Rolsen spatula. Although it is scratched, the crumb does not bake to it so, apparently the coating is of better quality.

It would be optimal to have at least one program of 4-4.5 hours.

Katyusha, support I mainly use the French bread program, I set the size to 900 grams and a dark crust, then a longer mode is obtained in time. But recently I baked rye in sourdough + 2 g of pressed yeast + 1 tbsp. l. panifarin on a gluten-free program (3 hours at 900 g and a dark crust). Very decent bread turned out in automatic mode.

Hello everybody! So I have matured to this miracle of the device) I'm going to order 51. Do not tell me what's with the bucket in this hp? In the sense that I have read that they are very little tenacious (who often exploits, can withstand the bucket? I would be very grateful for the answers. Thank you)

what's with the bucket in this hp

Hello, I have been using the HP 51 model for more than six months, my husband gave it on March 8)) The bucket is in perfect order, mmm, my sponge is neat. Absolutely nothing has raked, nothing leaks. The coating is ceramic, if I'm not mistaken, and easy to clean. On the scapula, the coating in the folds slightly peeled off, but I do not consider this a shortage. I bake almost every day now. )) In general, nothing lasts forever under the moon, right?
I love my stove, every day more and more))

Added on Monday 03 Oct 2016 04:08 AM

I did it on carbonated

Oh, so interesting, even I didn’t think it was possible)) urgently needs to experiment))

Added on Monday, 03 Oct 2016 04:14 AM

The cupcake is quite tasty

Great, and now I want some kind of cake with an orange, I need to look for a recipe)

And cardamom, I wonder what flavor it gives? Never used it.

In general, nothing lasts forever under the moon, right?

Thanks for the answer! Under the moon really nothing lasts forever) but I would like to)))))
I ordered it) on Wednesday they will bring it. I'm waiting for her, getting ready, buying flour, studying recipes) I'm with you now)))) take bakers into your company)))))

AR T YO M, congratulations on your assistant Khlebushki Your are simply wonderful

Thank you Tatiana!

A R T Y M, did you also buy a stove at Ozone?

Julia, HP Bought in a simple store, for about 6300

Added Monday, 03 Oct 2016 7:16 PM

Began to knead bread, the rattle as if iron is rubbing

gnashing I also appear periodically, but rarely

this is not observed

I have a different problem. And if it's a problem, I don't know. Once from the 2nd scapula I was firmly baked to the shaft

the first times it seemed that the scapula had dried very firmly, and could not remove it,
but now immediately after baking (while the bucket is hot) with one hand I firmly hold the spatula on the other side I twist the shaft back and forth and remove without problems

Do not tell me what is wrong with the bucket in this hp?

The bucket is good, the bread and dough does not stick. If the bread does not leave immediately, wait 1-2 minutes, condensation will accumulate and the bread will come off very easily (I almost always have bread immediately loose from the mold). It is better to wash without soap, just go through quickly with a damp sponge.

There has never been a promesh yet, and this is a plus for HP.

[A R T Y M]

A R T Y M, where have you been before))),
I soaked the spatula for a day, then after that I also decided to twist it in different directions, before it did not help, but here it helped. After the separation of the scapula, it took several days before it baked. I will do as you do - twist while everything is hot.

I also take out the bread well from the bucket, the crumb remains a little on the shoulder blade, but it does not bother me.

Margo70, for that kind of money, the stove is good. I personally am not ready to spend 10,000 on the stove.
I am still limited in honey ingredients. indications, and so I want to try bread on cottage cheese, baked goods, milk, etc.
I bake now only from wheat flour, water, rast. butter, sugar, yeast. I tried flour from different manufacturers, but did not notice the difference in the end. I noticed that when I removed the mayonnaise from the recipe, the bread became lower, but the diet is a diet. For a more "rubbery" crumb, add a spoonful of apple cider vinegar, as advised in some topic.