sazalexter
Quote: Uleona
It confused me - what if a fake?
Chinese non-name is not forged, it is not profitable. The writing has worn off, that's okay. On the collapsed roof, change the flour to another manufacturer.
Uleona
White flour is separately tested, it suits me most of all, but I have met only one rye flour in the region ... so I can't change it yet. By the way, I climbed the forum, read it, there is even a separate topic about the collapsed roof, very informative ... I'll try those options for now.
Uleona
Quote: sazalexter
Chinese noname
in the sense of?
Uleona
Tatiana Alex, Thank you!
sazalexter
Uleona, Redmond, a domestic brand owned by OOO Technopoisk. 🔗
The equipment for it is produced in China according to OEM agreements, at unknown factories (noname)
Uleona
How sweet ... well you calmed me down
olka74
Tell me, did anyone make Easter cakes on it? and what recipes?
Uleona
Quote: olka74

Tell me, did anyone make Easter cakes on it? and what recipes?
I made it according to the recipe from the book ... Outside everything is ok, we will try it tomorrow. When I did, I was very confused by the fact that there was only one egg, and that there was not enough liquid - the dough was very cool! At the moment, I can only say that the crust is hard for cake.
Svetlana Mazqarovna
Today I baked a charlotte for 2 eggs and an incomplete glass from a multicooker of flour and sugar in a x / oven. Everything with a mixer, greased the bucket with butter, sprinkled with breadcrumbs and baked goods for an hour. I cut the apples finely. It's very hot to drive the oven. It turned out to be an excellent wet charlotte, as I wanted.
olka74
The girls have finally figured out the correct proportions of dumplings for themselves. So that it is not as weak as described in the book .. And so: 160 ml of water, 1 egg, salt 1.5-2 tsp. spoons, 450 grams of flour .. and for a 15-minute program, unleavened dough .. If I am not mistaken, under the number "8" .. I do not recommend increasing the proportions, take care of your assistant .. do not overload .... if not enough, then it is better to knead still a ball .. the dough is wonderful .. Very elastic, that you can roll the cakes without flour ...
Uleona
The recipe book is one big typo! Kulich 600g flour and 1 egg! Really?
In general, bread according to already proven recipes has ceased to be obtained. It's even scary to take it again and bake - only the products translate. It looks like nothing, but it tastes a little "cool". I have already changed all the ingredients, I took flour, other yeast. And I changed the place of the stove, so God forbid there was a draft.
I still make pizza dough, cottage cheese casserole and omelette in it. Only because of the dough I keep it, which mixes cool.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers