Bread Maker Midea AHS15BC

[Newbie]

NewbieHave you tried to apply for a guarantee?

I called the service center, they said the bucket was not a warranty case. I aroused a little - they said bring it, we'll see. I asked about ordering a new bucket (at my own expense) - they said we don't know, not in courses. I asked a question on the manufacturer's website - they did not answer. So that's it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

[lisa567]

lisa567, on which prog did you bake?

Main

Once I bought a low-alcohol drink "Elakha" in an aluminum can: like a Russian recipe, like sbiten, etc. Everything turned out to be more prosaic - a carbonated brew. They didn’t drink, it’s a pity to pour it. I kneaded the bread on it: the "French" program, completely replaced the water in the recipe with this mash, reduced the amount of yeast and sugar by a quarter. Lord, what aromas floated in our little apartment! ... The scent of pure alcohol penetrated everywhere. It smelled a little of bread, too. Here, in fact, is the bread itself:
🔗
The bread was delicious! Airy, fragrant, pleasant brownish shade.
Today I decided to repeat the experiment, because there was still a little mash left and there was a bottle of kvass exhausted. Again "French", a quarter of the amount of liquid was mash, and three quarters of kvass, sugar and yeast were again cut by a quarter, peeled sunflower seeds and a couple of tablespoons of dry kvass were added:
🔗 🔗 🔗 🔗
I recommend trying to make bread, if not on the "brew", then on bottled kvass. And be sure to buy dry rye kvass: it gives the bread a very pleasant malt flavor.

And be sure to buy dry rye kvass

Oh, I wanted to buy it, but I looked at the composition and changed my mind. I think the leavened wort is better. Although there is little benefit from the wort (well, I did not understand it). Here's where to add rye malt ...

At the expense of the bucket - I had four pipki-holders on the bucket (below). If possible, I'll post a photo. Is it a marriage, or natural wear and tear?

Look, somebody, what state are they in?

[Delekhtor]

Delekhtor write a recipe for your bread.

[Newbie]

Newbie, like everything is in place:
🔗 🔗

lisa567, so I kind of described everything above. There is a recipe from a book from a bread machine, plus a little imagination

I don't have much imagination in baking, I need to sort it out in detail on the shelves! And the composition of the dry kvass that you use, please write

I experimented today. Baked cake with fresh cherries. It turned out very tasty, all the nuances in the recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.740

[lisa567]

lisa567, I can't go on the shelves - I'm the Creator
As for the composition of kvass: I don't know it, it was brought by my mother-in-law, then it was poured into a white jar from under something and signed - Rye Kvass 2008
In Moscow, I saw boxes with dry kvass in the "Seventh Continent", probably, it should be in food markets as well. This is how the old kvass will end, then I will definitely share with you photos of the new one and its description

lisa567, I can't get on the shelves - I'm the Creator

Respect!

Something yogurt I have recently turned out to be unsuccessful. Maybe you don't need to cover the jar with a lid when languishing? And then a lot of condensation accumulates. And so the water will evaporate. And in yogurt makers, lids are not put on - according to the instructions it is not necessary. A?

And nobody tried the casserole in HP? And then the oven lets me down, can I try it in HP?

Tell me, pliz. In the baking mode, the digits flash when you set the time? Che did not seem to blink before. Or blinked? No, they didn't seem to blink.

[Newbie]

Newbie, I have not tried this mode even once - I cannot help

[Newbie]

Newbie, I used it, but I don't remember. In my opinion, they do not blink, as well as in other modes

[Newbie]

Newbie, I used it, but I don't remember. In my opinion, they do not blink, as well as in other modes

I also do not use it often, but it was imprinted in my subconscious - they do not blink. Or just forgot? Check, please, are they blinking or not? And then something has already thrown into a fever. With fright.

So, I'm tired of bubbles on the crust - I muddied the baked goods on the diet program (it is the longest). Even more bubbles swelled But I found out that the stove works without preliminary heating (and in other models, heating is provided). Should you include something in advance on "yogurt" for 30 minutes?

Hello! Who has such a bread maker? I bought and baked French from a recipe book on the program, it turned out to be a small, hard, unbaked brick. What's wrong?

Good afternoon, we just bought a bread maker and the problem is the same as you had, only we don't understand how to fix the situation

[coy]

coy, Reading the topic #

[coy]

coy, Reading the topic #

I understand this, but I would like to hear the advice of the owner of the same oven and find out how the recipe for our oven is used

[Olga]

Olga, according to the recipe from the book I bake French bread all the time. I just replace the water with milk. The bread is chic with a crispy crust. Change yeast and flour and see the result. On the first page in my post you can see a photo of French. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=379455.0

Thank you, today I bought other yeast, I will also change the flour, it seems to me that it’s in it, can I use ordinary wheat instead of baking?

I have never used the recipes from the instructions. I don't like and don't understand the unit of measurement - cups. Buy scales, take recipes from the forum - and you will be happy

Thanks for the advice . I figured it out and I got bread, it was in yeast. And in the cups, I understood how to measure - there are inscriptions about the cup on the glass. I have a scale, I will experiment with fillings

[Newbie]

Newbie, You are not right. The French recipe in the book is very successful, it turns out very tasty bread. And if you don't like cups, hang in grams. The forum has a table for converting cups to grams.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161168.0

OlgaI use flour like this

I agree with you, the French recipe is uncomplicated and surprisingly tasty!

[perhaps]

Newbie, you are wrong. The French recipe in the book is very successful, it turns out very tasty bread.

So I do not insist on anything. But I don't use a book, because, perhaps, the recipe is not accurate. Well, since everyone unanimously insists that the bread is tasty, then I will try. Thank you!

[just just 15 minutes]

In general, I found the cause of the blisters! On the main program, the time of the first proofing just just 15 minutes!!! It would be better to take away time from rest and add it to the proofing. VERY bad program. I will look for combination options or cook in dough.
Who uses the dough program? Time it out, huh?
And in general, you need to create your own table. People, hey, get involved.

Dear owners of several stoves - tell me - how loud are Midea's signals? And then I came across a review about her loud squeaky signal. Especially interesting in comparison with all sorts of LG, Panasonic, etc. can be compared with a cartoon from Panasonic, it is probably in everyone.

[Kleopatra9]

Kleopatra9, in comparison with lg is better. there I heard nothing. And in the middle the sound is moderately loud and not squeaky.

I began to use the program "dough" all the time - the bread maker is a super thing!

Hello. My family has been using this bread maker since January 2014. I can't say that every day (because it was "hung" on me), but once or twice a week we bake bread. We try to use it less and less, it’s painfully everything has moved in breadth, so we try not to bake all this yummy with additives, which looks more like a pie, and not like bread. She definitely justified her ridiculous money in 1900 r. The bread is baked high, fluffy, without any problems and problems with the quality of flour and yeast.We take the cheapest bakery or first grade for gray bread. And if the bucket leaks, then it's not a pity to throw it away.
We love bread according to the recipe "White bread" (the very first in the recipe book), but the time is set in French. So the yeast is less, and the bread is lush. They wrote here about bubbles. So, so that they are not there 20 minutes before the start of baking (the timer will be about 1 hour 30 minutes), I make three notches diagonally with a razor blade, like a rifled one. After lifting, a very beautiful top is obtained and excess air comes out.
And I also noticed that if you open the lid 20-30 minutes before the end of baking and wipe the condensation that forms on the plastic sides and the lid, then the top turns out to be more ruddy.
We are not friends with yogurt. Does not work. Blame it on store milk. It seems to contain too many antibiotics. Doesn't really turn sour. But the jam, which no one wrote about, is simply fabulous. Maybe not in the forum topic about bread, but if a bread machine gives such an opportunity, why not try it? In winter, 600 grams of frozen black currants, 200 grams of sugar, 2 tablespoons of lemon juice and 2 tablespoons of corn starch - and you have the freshest natural jam on your table without hassle and preservatives.
And a few more words. If anyone is interested in baking time schedules and other recipes, then the instruction and recipe book of the Rolsen RBM-1320 bread machine is ideal for ours. Search the internet. It will be easier to navigate.

[ideally]

then the instruction and prescription book of the Rolsen RBM-1320 bread machine ideally fits our

Your lies are approximate.
Therefore, I ask you to fix the modes for your own table, for all of them.
Yogurt is strange that you can't. Use long-term UHT milk. 6 hours - and you're done. By the way, I somehow brought the time of languor to 10 hours (it seemed that it did not turn sour). What happened after 6 hours, what after 10 - all the same !!! Chemistry, what to take from it. And on natural homemade yoghurt I get worse.
I don’t cook jam, I’m sorry for the stove, even for such ridiculous money.
And somehow the prospect of climbing and chipping the poppy with a razor is not tempting, but thanks for the advice. I think increasing the first proofing by at least 10-15 minutes would solve the problem of bubbles. But this problem cannot be solved by combining the modes - there is no suitable time program. On rye-wheat (50/50) bubbles were not observed, TTT one hundred thousand times. Only on white. The dietary regime does not save the situation (although it is the longest program).

Please help me, lovely bakers, owners of the media, sorry that a recurring question and for him there is one hundred percent of a separate topic, but I have a small child and I just physically cannot read everything here. The problem is that the bread doesn't work for me and it turns out to be very heavy. Makfa flour, saf yeast moment, checked the yeast as it is written in the book, poured yeast into a glass of water with sugar and active foam appeared. I read somewhere that you need to put flour in order to form a bun, watched it, poured it into a good state, the box did not fit. Then I read that in the books they give inaccurate measurements to the bread maker, I found a recipe where everything is clear in grams, weighed everything on the scales, the result again did not fit. Tried regular white bread on main baked goods and French on milk, no use. I don’t know what to do, help with advice or at least a link where you can find the answer. I sit in tears with the fifth brick of bread and think about throwing away the bread maker

And the top of the bread cracks all the time

[Yulia]

Yulia, try baking French using a recipe book, I baked it a lot, it always works. Replace some of the water with milk, heat milk or water to 30 grams. If this recipe does not work out, change the flour, maybe the batch was unsuccessful. And the top of the head cracks due to lack of water. My head also often cracks, but this does not affect the taste.
Here's my French.

[yulia3313]

yulia3313, no need to throw away this wonderful bread maker.I'm afraid you are influenced by the abundance of information, which spoils the case. Take the very first recipe from the White Bread recipe book. Use the supplied glass and spoon. Sift 3.5 cups of flour. Any premium bakery. Even Ryazanochka (a red bag with white peas) is suitable. Pour 2 tables from the bowl. tablespoons of sugar, 1.3 tsp. tablespoons of fine salt (NOT iodized), 2 tablespoons. tablespoons of milk powder (any fat content). Insert the kneader into the bucket. Pour it on the 2nd table. tablespoons of vegetable oil. Using a bucket, distribute the oil along the bottom and slightly along the walls. Pour 300 ml of room temperature water using the supplied glass and measure clearly in graduations. Fill in a mixture of sugar, salt and dry. milk. Fill in the sifted flour. Make a small hole in the flour and add 1.5 teaspoons of Saf-moment yeast (red pack, keep yeast in the refrigerator). Switch on the first program for thicker bread or the second program for more airy bread. Weight 1 kg., Dark crust. And don't touch it anymore. Everything will be done by itself. Do not sprinkle, do not add. I don't even have to peel the dough off the walls. Do not open the lid often and do not place it near a window where it is blowing. I have already written how I make the top look beautiful. When the timer shows the remaining 1 hour and 30 minutes (baking has not yet started), I make 3 oblique notches with a razor, like a rifled one. If after that you get a brick again, then I no longer know how to help

Thank you very much, tomorrow I will try to buy another flour. And another question here is written 2 cups of flour and 4/5 more, if I understand correctly, then divide the whole cup into five parts and put, that is, an almost full glass? I didn't find such a mark on the glass

And why bother with cups-bowls? I use scales - it always works, TTT Try this procedure - knead the dough on any program and turn it off. After 30-60 minutes. turn on the main one. And that with a flashlight you can't see how the dough behaves? I always observe - sometimes it is unworthy or overdone - here I act according to the circumstances. And if the roof is tearing, there is not enough water, perhaps such a heavy lump is difficult for yeast to lift, although I always make the dough dense, it suits me, TTT a hundred thousand times.

[Yulia]

Yulia, a glass of 250 ml, which means 1 part is 50 ml. You can measure 200 ml, this will be 4/5. And if you bake a French one, put a medium crust, with a dark one it turns out very thick. And dry milk can be safely replaced with the usual amount equal to the liquid in the recipe, and nothing else can be added, or diluted in half with water.

add sour milk (kefir, yogurt, sour cream) to the water, at least 50 ml - bread loves it. And don't bake big breads yet. Here is a simple proven recipe for 450 grams.
Tap water 210 ml. (together with k / m)
Wheat flour 2 cups (300 gr)
Salt 1 tsp
Sugar (molasses, honey), 1 tbsp. l
(salt, sugar - not for everybody, I take less)
Butter (butter, vegetable) 1 tablespoon
Dry yeast 1 teaspoon

I would happily hang everything up with scales, but it’s written in cups according to the recipe, I don’t know how to translate them into grams ((((I shone with a flashlight, looked through the window that the dough began to come up a little and that's all, then she starts to bake it. Maybe you can how to stop the process, well, so that the dough stands longer, so that it has time to come up?
thanks for the recipe, I'll try to make it with the same flour)) for another flour, unfortunately there is no way to go now (((

I would happily hang everything up with scales, but it’s written in cups according to the recipe, I don’t know how to translate them into grams ((((I shone with a flashlight, looked through the window that the dough began to come up a little and that's all, then she starts to bake it. Maybe you can how to stop the process, well, so that the dough stands longer, so that it has time to come up?
thanks for the recipe, I'll try to make it with the same flour)) for another flour, unfortunately there is no way to go now (((

then so.
do the following.
throw the ingredients into the stove. install any program with a batch (even the first one). Let it stir for about five minutes until smooth. Press the start / stop button without releasing it. The program should shut down. Go to do your own thing for 30-60 minutes. Come, turn on the first program. Watch out for the kolobok.About 10 minutes before the start of baking (the time of an intense increase in temperature on the display "1:07", have time before this time), shine a flashlight, you will see that it has come up very little, turn off the oven (by long pressing the start / stop button, there will be a short press, the program will be restarted for kneading, I did this more than once). From this point on, watch more often, sometimes 10 minutes is enough to stand. As you will see that everything suits you, select program 12 Baking, set the time to 1 hour and turn it on (you need to press it twice). Well, you are waiting for the result. Try changing the yeast anyway. Or is it cold in your room?
The same is the case, if you see that the bread has stood, turn off the oven and set the baking program.
if you have a scale, feel free to take proven recipes from the forum, do not bother with the book. I started with forum recipes, now I do everything practically without recipes.
unsubscribe later, what did / did not work for you

I would happily hang everything with scales, but it is written in cups according to the recipe, I don’t know how to translate them into grams ((((

We do this:
Quantity of main ingredients in one measuring cup and measuring spoons https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0
The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

And we try more often to go to the Basics of kneading and baking section, it has been written especially for you, there you will read about the flour-liquid balance, a bun and watch master classes on bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

so the stove is proving, the dough fits. So I made about your recipe for 450 grams of bread) sifted flour, the firm "Aladushkin". I added sour cream, there were 4 tbsp. spoons from my pie and decided to add) I also changed the yeast - "taste aesthetics". I kneaded everything on the first program, left it for 40 minutes, then turned on the first one again and formed a bun, as I read it on the forum, and now I'm waiting for the time before baking, it rises slowly, compared to what it was before, it went up like a) wait)

[yulia3313]

yulia3313, how are you? Did you get some bread?

Gentlemen !! Comrades! My dear ones! Thank you all very much! I got a bastard! just excellent, as the baking went, he rose to the brim, even was afraid that he would jump out)) did not have to stop anything again, everything turned out great! attaching photo)))

It stalled a little, apparently, it was in yeast (breads should not rise to the brim by 450 grams). Feel free to bake without dough (preliminary kneading and proofing). Happy bread!

my second bread, already without sour milk, I had to stop the process so that the bread stood for 15 minutes and then for baking for 60 minutes


and now I found a big bread according to the recipe from this site

Hello, welcome newbie!
I bought this HP. I tried to bake according to the main recipe and according to "French". I took recipes from the instructions, and tried them from a store mix. It turns out sandwich type bread. I want the taste like a store loaf (sliced, etc.) - tell me which recipe and program to use?

I love making pizza and with the purchase of HP, I began to make dough in it, it turns out very well. Before HP, I kneaded such dough in a combine harvester, and then fiddled with lifting. In the off-season, when the batteries were still cold, the dough had to be heated in a water bath, otherwise it would not rise. Now there is no such problem.

And yet, how to pause the program and then continue?

Peaceful sky and warm bread for everyone ;-)