Bread Maker Maxwell MW-3751 - reviews and discussion

I bought for 1500, now in technosil 1400.
For 900 if in China itself, especially considering the current ruble exchange rate ...

I finally got a bread maker, tomorrow - after tomorrow, an extended photo report on both yogurt and bread. Today I can't.

I took mine in technosil for a share of 900 with kopecks, now in the media mart 1400, too, with a hook ...
Something like this!

For example, we had a sale in Omsk in Technosila! My copy cost 999r. !!!!

Well, stop bragging) And then I feel like a sucker that I bought for 1500))) And in general we are not talking about that) It's better to discuss recipes, who has tried something new, except for the standard zhleba?

Monkeys like it, there are 2 recipes on the forum. Pumpkin cream also does not usually look like, Admin looked, well, poppy curl sometimes pleases the eye.

By the way, Auchan is a way out, but how is their flour?

In Moscow, he took from flour "every day" - produced by the Lipetsk plant.
Excellent flour, and this is not only my opinion.

And then I feel like a sucker that I bought for 1500)

Well, I bought it for 1500.

[RAE]

RAE, I apologize, maybe I didn't understand the first time, but after buying HP, I went to Auchan and bought this flour ... Peck 2 times, bread fell, there is a photo in this thread, I sinned for inexperience, I took 1s in Globus and use It's already 3 months, I haven't let it down even once, the packaging is over, I'm doing a new batch at Auchan, control of the bun, everything is ideal ... Baking ... Wrong compote ... the roof fell ...
Perhaps (I sin on the flour itself, and not on the brand ...) that there were any violations during production or storage.
But I take the rye in Auchan Raz and Kvass.
Wait, I'll try to post the photo that I promised last time.

🔗

[Camembert]

Camembert,
I don’t know, I’m fine with flour and 3 milling plants (in the top five "melnikoff" 33 rubles / 2 kg) and Lipetsk (in Auchan "every day" 33.33 rubles / 2 kg).
I took rye a couple of times (the same as you - in Auchan "once and kvass"), I already wrote above, as usual, only taking into account the acidity of rye, I added soda instead of salt.
Also in the morning I kneaded 3-4 minutes before the kolobok with water / flour control, after 30-40 minutes I kneaded for a couple of minutes, left, in the evening by 23 hours, when the energy is cheaper (88 kopecks versus 3.45 in the afternoon), swollen brick turned on, baked.
I put less than a pinch of yeast - less than 0.5 grams.

when energy is cheaper (88 kopecks versus 3.45 in the afternoon)

Excuse me for the offtopic, where do you live?

[Koronella]

Koronella,
Rates:
🔗

2.3. Tariff differentiated by three zones of the day

Peak zone - 3.45

Half-peak zone - 2.85

Night zone - 0.88

Night zone - 0.88

I'm just wondering how they track it)) Extras. some counters that can keep track of time? I just know one meter and it just shakes and then you pay a fixed amount according to the indications))
To go nuts in Moscow, utilities are cheaper a bunch of times than in Rostov)) There's just a tariff of 4.50 and that's it)

Here whoever has gas, also 4.68 rubles, and for multi-tariff metering, 4.92 in the afternoon.
Multi-tariff meters are now installed in all new houses, and each in the old one, if desired, at his own expense, changes in agreement with the power supply.
Here in Google, you can read.
🔗

[sazalexter]

sazalexter,
Thanks for removing clickability.

Perhaps (I sin on the flour itself, and not on the brand ...) that there were any violations during production or storage.

quite rightly, different batches of flour from the same manufacturer can be completely different in quality. And one and the same batch (say, by the release date) also doesn't guarantee much.

Today I bought this device. Made according to the recipe from the instructions in the main mode.It turned out something unsweetened, dense, not quite baked and grayish on the cut, 6 cm high)) True, the flour and yeast were two months out of date ... Tomorrow I will go for fresh ones) And in the baguette mode, in theory, should it turn out more puffy?

[Perfecto]

Perfecto,
Expired yeast did not give the desired effect, so it turned out very dense.
Try to increase the amount of yeast, if it is over a year old, then double it.

Probably, the dough almost did not rise ... Do you need to measure the flour with glasses or someone wrote that there is a mistake and should be by weight?

It rises from the carbon dioxide released by the yeast.
It is better to measure flour by weight, but this HP allows you to track what is obtained during kneading, and if it is liquid, which happens with stale flour, then add flour, if, on the contrary, a bun and unused flour on the sides - add a little water.

Alexander writes everything for sure ... For the first time I also baked according to the recipe of the photo above there are 8 pages // Reply # 14 // and if you look closely, you can see Ashan's flour in the background (3 photos) ... alas, this bag contains all the bread fell.

And you need to measure flour with glasses

Desirable scales! but also do not forget about the control of the kolobok https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
But I never baked in baguette mode ... I need to fix it ...

It's strange, I don't bother with flour at all, I measure out with glasses that came in the kit, sometimes not filled to the brim, I even try to reduce the amount of flour by the same amount of water, but also on programs 1 and 2, the bread always comes out perfect.
And it seems bad to me to judge by weight, if dampness, it will weigh more, and then it may not be enough, and I don’t want to control the bun at all, because I put a batch before going to bed.
And in my opinion, the recipe gives the ideal proportions, I use these ratios for everything, I have not failed yet))

And it seems bad to me to judge by weight, if dampness, it will weigh more, and then it may not be enough,

And according to your logic, it turns out that raw flour will fit into a glass more than dry flour, and then there will definitely be enough for everything?

I began to control precisely that the quality from different manufacturers, and even batches, can differ markedly, from storage to sale a lot depends.

I began to control precisely that the quality from different manufacturers, and even batches, can differ markedly, from storage to sale a lot depends.

+100000

[Perfecto]

Perfecto, Flour with scales, water with glasses! 90% of the errors in baking bread on the forum are due to the fact that they use a glass from HP for flour, and they persistently try to bake not according to recipes from the forum but from a book.

Well, for 2 months now, neither the recipes from the bread machine, nor the glass from the kit have somehow failed))
I don't say anything to anyone) I just share my experience on this model and don't bother either with the amount of flour or with recipes)

[Koronella]

Koronella,
In reality, especially if you buy flour in the summer, the quality differs markedly.

Well then, let's see in the summer

I just took off the fresh and yesterday's crumb without crusts.


I have already indicated the recipe above - the simplest:
water - 300 ml
salt - 1 tsp.
flour - 650-660 gr.
yeast -1 / 4-1 / 3 gr. (literally on the tip of a tsp)

When mixing, we look and, depending on the quality of the flour, add a little either water or flour if necessary.
I interrupt the kneading in about 2-3 minutes, after the formation of the bun.
About an hour, when the flour absorbs the water, I start the kneading again for 1-2 minutes, again until the bun and leave until I get up, you can go to work, and in the evening it will be ready, I turn on the baking when the energy is at the night rate (88 kopecks instead of 3.45 r .).

Hello everyone! please tell me - I want to bake a cupcake! when to lay raisins (immediately or in the process)? the bread turns out perfectly - moreover, recipes from a book for a bread maker!

[orloff_av76]

orloff_av76,
I did this - washed, and added during the kneading process.

[RAE]

RAE, Thank you!!!

Recommend a recipe for some delicious cupcake!

[orloff_av76]

orloff_av76,
I am not a fan of cupcakes, there is a lot of fiddling with them, for the test I only did it once from the instructions for the HP.
The only thing is that instead of baking powder, I used soda in half with starch, as they basically are, but I added a little citric acid.

See a wide variety of recipes here in the section Cupcakes, muffins, cupcakes

Oops, messed up the model)))

[RAE]

RAE, thank you!

Kulich "Apple Light" (bread maker)

Category: Easter

Kulich in a bread maker without hassle

Category: Easter

Sweet cake (in a bread maker)

Category: Easter cake, the same cupcake. I bake these recipes in this oven, they turn out super. FALLED UP AND PRESSED THE BUTTON (main) and the cupcake is ready.
In this oven I bake white, black, muffins, cakes, dough for pies and rolls

[nikitos]

nikitos, thank you! What program do you use for baking Easter cake?

Hello everybody. I have already read some information on the forum, but I would like to ask you some of the nuances of this particular model of the bread machine.
Before that, I baked bread according to the recipe from the book, but the bread for me turns out to be sweetish (and of course the top falls off). On the forum, I found that water should be 60% of flour (everything was measured in grams). Yesterday I made a preparation for 900 gram bread in such proportions, but I put only a teaspoon of sugar. The bread turned out with a good top, but the dough did not fit and the bread turned out to be low (perhaps because there was less sugar). I'm wondering how to make the dough rise well with less sugar? Prescription 900gr. bread is 750g. is it possible to bake bread really 900 grams? The bread maker has a "KIND" function, what is the maximum amount of flour it can handle?

but at the same time the dough did not fit and the bread turned out to be lowish (perhaps because there was less sugar)

I think sugar has nothing to do with it. I generally bake bread every day without added sugar. But it may depend on the quality of flour or yeast.

Hello to the owners of Maksyusha))) Take the newcomer into your ranks. My HP has arrived. I'm waiting for my mother to visit tomorrow, I want to make dumplings myself. Tell me how to make dough for dumplings in ours. In what proportions. Thanks to everyone who answered.

[mari-no4ka]

mari-no4ka,
The dough recipes do not depend on HP, there are many suitable ones:
Dough for dumplings, noodles, mantas (recipes)

Dough for dumplings, dumplings, noodles - recipes, preparation by Admin

Choux dough for noodles, dumplings, dumplings

I would like to purchase this model because it has the function of making yogurt. I ask you very much to tell those who did it, how it is easier to sterilize the container, whether it is necessary to do this and whether it is possible to put something inside the container so as not to sterilize it. I read it, it seems, on this forum, but I don’t remember in what topic that someone put the pallet upside down and a glass jar on it.

[RAE]

RAE, Thanks a lot for the hint)))

I would like to purchase this model because it has the function of making yogurt.

A little earlier there was a post about yogurt ... You shouldn't make it in HP ... Just ... well, how to answer you ... in general EXAMPLE: There is a camera with high resolution, the pictures are cool, and the mobile is cheap, with buttons and supposedly fotik ??? Well, where to prepare pictures, and where to print yogurt ...
IMHO. My answer Oven for bread and point ... And for yogurt, only a yogurt maker ... and also try sterilizing a bucket for HP in conditions \ cat. everyone has different \

Sorry if not right !!!

try to sterilize the bucket for HP

This is definitely not for me. I would put a jar in this bucket. (I also have a camera with a low resolution. I am unpretentious. I just don’t like to wash dishes)

I will try to do it in the week, I will write to you later what happened

I will try to do it in the week, I will write to you later what happened

Thank you, I'll wait.