Breadmaker-multicooker Redmond RBM-1910

Today for breakfast I baked bread with chechil cheese. I wasn't sure what would happen, but it seemed to work out ...



Admin, you gave the link "Milk: milk, yogurt, cottage cheese, cheese, butter". But in this topic, I did not find how to make cottage cheese from ordinary store milk with the addition of lemon juice on the stove ... Either you need to use an additional technique that I do not have, or the cottage cheese is prepared from other sour-milk products ... And from simple milk as?



Please tell me about the proportions ...



How much milk and how much lemon juice?



The fact that you need to heat up to 90 degrees, I figured it out.

[Anastasia]

cottage cheese is made from other sour-milk products ... And how is it from simple milk?

Anastasia, I cook cottage cheese from store milk, first pour a carton of milk, add 1 tablespoon of sour cream beds and put it on the Yogurt program overnight, and in the morning I cook cottage cheese, I used to cook it on the stove, now in a multicooker, if you don't have multi, I think you can try on the Jam program, and if you save the bucket and change it to another container, then on the Cooking or Soup program, in general, you can experiment

Admin, you gave the link "Milk: milk, yogurt, cottage cheese, cheese, butter". But in this topic, I did not find how to make cottage cheese from ordinary store milk with the addition of lemon juice on the stove ... Either you need to use an additional technique that I do not have, or the cottage cheese is prepared from other sour-milk products ... And from simple milk as?

This curd is commonly referred to as "ricotta".
For two liters of natural milk, 80-90 ml is taken. lemon juice.
Milk is brought almost to a boil (but does not boil !!!) to a temperature of 92 * C - measured with a food thermometer
And at this moment, pour lemon juice into a saucepan in milk, turn off the heat.
Immediately, curd flakes appear in the pan.
Let the mass settle for 10-15 minutes.
Remove the clots with a slotted spoon and put them in a colander on several layers of gauze.
Let the whey drain for several hours, until the desired thickness of the curd.
It turns out a soft tasty cottage cheese.

There are many such recipes for cottage cheese on the site - paneer or ricotta, or cottage cheese. You need to use the search (line at the top of the forum window), or find the Dairy Dishes section in the Forum MENU.

Try to use the search and Forum Menu more often - there are a lot of information and recipes on the forum

Admin, thank you !!! The case is small, you need to buy such a thermometer ...



Thank you very much, sveta-Lana :-)))

Thank you. Today I cooked my first cottage cheese. Everything worked out even without a thermometer for food (I can't find it anywhere in our "village".
Tell me, is it possible to cook cottage cheese not from fresh milk, but from sour old milk? Well, and, accordingly, to use such a whey in bread?
Can't wait a few hours for the whey to drain from the cottage cheese, but just squeeze the cottage cheese wrapped in gauze with your hands?

Is it possible to cook cottage cheese not from fresh milk, but from sour, old milk?

the original method of cooking cottage cheese - just from well-sour yogurt or not to cook cottage cheese, but just throw the yogurt on cheesecloth (in today's realities, on organza, for example) and get unboiled cottage cheese and unboiled whey

and whey is useful both as a drink and as a base for various dough

you can squeeze boiled cottage cheese if you want to wet your hands in whey, but saggy, well-drained cottage cheese is much tastier and more beautiful

Thanks for the tip, Irsha :-)

And yet, if I let the dough rest for 30-40 minutes, my program will reset. The stove only remembers 10 minutes ... Is it okay if you start the program again?

Anastasia, our HP has a program 17 Kneading with a change in time from 8 to 45 minutes, you can make a preliminary kneading on it, setting the time you need, and after the dough has rested, just turn on the desired program.

Thank you sveta-Lana. But it turns out that if you first press the "stop" button on the stove, and only then unplug it from the socket, then all settings are saved for 30 and 40 minutes. But thanks for the tip. I'll take it on board.

Admin, I want to try the multibaker program. If the ratio of rye and wheat flour in bread is 1: 1, does such a trust need a kneading or not? And how long to set the proofing for such a test?



mir, tell me, do you have the fifth gluten-free regime corresponding to this one ???
2:45 - start of mixing
2:35 - signal for additives
2:30 - proofing
1:20 - baking



Help!!! Who works with the Redmond 1910 Multi-Baker !!!!
I have neither the first pause after the first batch (it is 3 minutes), nor the second pause after the second batch (it is 10 minutes).
Is it just me ??
It is impossible to manually set the time for these pauses !!! Neither subtract nor add!
Has anyone encountered these problems?
Somehow it can be adjusted, well, for example, by resetting the factory settings ???

Thanks again for the cupcake recipe.
everyone who tries asks for the recipe

Girls, who has a recipe for dumplings without egg and milk? The little one is allergic ...

Check out the dough recipes here Tili-tili-dough, knead the dough and prepare dumplings, dumplings, noodles

Thank you.



Made dumplings based on choux pastry. I liked it very much! The dough is soft, plastic, easy to thin, does not stick to hands. When cooked, soft, does not break.
Thanks again. The boys are happy :-))



Minced meat remained. Admin, can you reset the link to the dough for pasties?



Found it through a search engine ...



Can you knead the dough for pasties in a bread maker?



On chebureks

Admin, I have a third workout on my whole grain bread program. It seemed to me that she was superfluous. The bread did not even double in volume. Tell me, are two strokes enough? Can I bake whole grain bread on the Classic setting?



On the same yeast, wheat bread rose remarkably.



Is whole grain bread sour?



It seems to me that the bread has fermented ...



Steps of whole grain mode in my stove
4.05 Start. Kneading start
4.01 Intensive mixing
3.55 First pause
3.45 Second intensive batch
3.25 Signal for additives
3.20 Second pause
2.50 First kneading and proofing
2.20 Second kneading and proofing
1.45 Third workout and proofing
1.05 Baking

The author of Omela "Wheat bread on not strained whey" took the recipe as a basis, it was necessary to use whey and wanted to bake something for tea, like a loaf
recipe with my liberties:

serum 325 ml
wheat flour 475 gr
dry yeast 2 tsp (specifically for this program)
grows butter 2 tablespoons at once and 1 dessert per bun
sugar 3 table l (I wanted a little sweet)
salt 0.5 tsp
Program Fast baking, weight 1000, medium crust
The loaf came out weighing 777g

Sveta, I tried your recipe, but instead of whey I took 100 ml of kefir, the rest of the water (225 ml)

[Natasha]

Natasha, excellent result
how does it taste? did you like it? is the crust too thick? probably baked on a dark one?

Liked it, but too sweet for me. The crust is medium. Maybe it's all about weight (1kg).
Sveta, I asked you about the dough in the "royal bummer", when kneading the mass is liquid or a bun. I added flour because it was too long (I did it with a cupcake, I can't remember which one).

Today I baked sour cream bread from the recipe book. Delicious bread. Who has not tried it, I recommend it.















Do not put all the flour at once. Not all of it left me. The gingerbread man was sooooo soft, but did not smear or stick.



In general, I use Altai flour with protein 12 "Belyaevskaya". Highly recommend.

[Nastasya78]

Nastasya78what a handsome man! you can clearly see that lush and soft

Thank you :-) The bread is really delicious.



I baked some dryers today.He pours on the store, which is not put there !!! Read the composition for fun ...
I took the recipe for lean dryers from the Internet, maybe someone will do it ...
Wheat flour - 300 gr
Water - 150 ml
Vegetable oil - 25 ml
Baking powder - 2.5 g, can be replaced with soda
Sugar - 1.5 tsp.
Salt - 0.25 tsp







Pours on yeast, eggs and milk, and therefore chose just such a recipe.



But the drying turned out to be quite edible :-) Malaya gruns with pleasure ...



The dough is not sticky, very plastic, pleasant to work with. I did not use a single gram of flour to roll out and shape the drying. I made the dough in a bread maker, ran it twice through the Kneading program.

[Nastasya78]

Wow, what cute dryers, I must try to bake sometime,Nastasya78, thanks for the recipe
I think if sprinkled with sesame or poppy seeds it will be generally super

Of course tastier! Why sprinkle? Poppy seeds can be added directly to the dough. Instead of vegetable oil, you can use butter.

Girls, good afternoon, I also heard a lot about the bread maker and just bought it yesterday .. of course I wanted to use it right away .. decided to try baking poppy seed pastry for breakfast with my daughters .. 1910 bread maker, recipe from book 56 .. the baking turned out to be a little heavy, and around the edges of the remains of flour .. why flour? and is it worth helping the hp to remove the flour while stirring? Thank you.

[skai111]

skai111, congratulations on your new assistant! Let only delight you with delicious pastries!

the pastry turned out to be a little heavy, and there are flour residues around the edges ..

I understand that you baked on the Keks program as stated in the recipe, in my opinion the recipe is quite rich, I would bake it on the 4 Baking program, there is 1 hour 20 minutes longer and everything will have time to mix and there is enough time for proofing, again you can choose the color of the crust.
In general, I take all the recipes on the forum, they are all tested.

skai111, I always help HP during the batch. Using a silicone spatula, I scrape off excess flour from the sides of the bucket and from its corners - right under the bun.

And the recipe book for Redmond 1910 sins very badly! There are a lot of mistakes there. And in the amount of flour and liquid, and even in the modes in which it is worth baking bread.

Use the advice of sveta-Lana. There are a lot of great recipes on the forum. Adapt them for yourself and delight your family with delicious bread ...



And our stove is excellent!

I even tried to bake a charlotte in it, BAKED a cookie! One and a half hours on the Baking program and 30 min. heated. A very delicate charlotte turned out, although it did not rise as much as in the oven. I was just curious whether it would bake or not ... And after all, 1910 did it!



The amount of charlotte ingredients - based on 3 eggs ...



But in the oven it is both more luxurious and faster ...



Although, if you need to go somewhere for a couple of hours, then an option :-))



It was checked that bread is obtained from the recipe book - recipe number 2, recipe number 17. And then, on the advice of the girls, I went to the forum ... Here I take recipes and adapt them for myself.



I don’t look into the recipe book anymore ... It’s boring compared to what’s going on here! :-)))))



going on

I don’t look into the recipe book anymore ... It’s boring compared to what’s going on here! :-)))))

that's for sure, the forum is very rich, you can find anything your heart desires

Girls, tell me ...
I want to bake coconut bread for tea ...
I would like to add chocolate (not in the recipe).
But so that it does not dissolve in the dough, but was melted pieces ...
Who did that?
What kind of chocolate should you use?
Can you dragee sweets like mms?



Today I baked bread with 5 types of flour. It is called "Ours with the flaxen". I took this recipe exactly on the forum, but for some reason I can't find it through a search engine. And why with toadflax? The composition does not contain any flax flour or flax seeds ...

Someone can help you count the bread per 400 gr. wheat flour? I would appreciate that.
Here is the prescription
300 gr wheat flour
2 tbsp. l. oat
2 tbsp. l. rye
4 tbsp. l. corn
4 tbsp. l. wholegrain
2 tbsp. l. milk powder
2 tbsp. l. olive oil
2 tbsp. l. Sahara
2 tsp salt (I would subtract to 1.5 tsp.)
280 ml. water
1.5 tsp. yeast



The bread is very tasty.But the weight and size are not very large ... Therefore, it does not spread very evenly in the bucket. Yes, and bake again tomorrow ... Otherwise, I would have baked a larger roll and it would have been enough for a couple of days ...



















My husband came up with a funny name for this bread ...
I here for him with such dignity "I baked bread of five types of flour, try it, dear" ...
And he told me "What, we're out of flour? Well, you're like a grandmother, you swept along the bottom of the barrel and scraped up the flour" :-)
This bread will now have a second name "By the bottom" :-))))



Ayuuuuuuuuu, well, at least someone, answer me!

Help!!! Who works with the Redmond 1910 Multi-Baker !!!!
I have neither the first pause after the first batch (it is 3 minutes), nor the second pause after the second batch (it is 10 minutes).
Is it just me ??
It is impossible to manually set the time for these pauses !!! Neither subtract nor add!

I have the same.

Quote from: Nastasya78 on May 17, 2017, 14:39
Help!!! Who works with the Redmond 1910 Multi-Baker !!!!
I have neither the first pause after the first batch (it is 3 minutes), nor the second pause after the second batch (it is 10 minutes).
Is it just me ??
It is impossible to manually set the time for these pauses !!! Neither subtract nor add!

At the Multi-baker, all pauses and kneading are not regulated in any way and are not canceled, unfortunately

Today I wrote down the working hours.
1 (classic) 500g.
2h55-2h45 1st batch
2h35-2h20 2nd batch
1h50 workout
1h35washing
55 heating

[Nastasya78]

Nastasya78,

I would like to add chocolate (not in the recipe).
But so that it does not dissolve in the dough, but was molten pieces ...
Who did that?
What kind of chocolate should you use?

Any chocolate can be used, without fillers (nuts, etc.), chopped on the board with a knife in pieces, add on a signal, it will be baked without problems with pieces that will not melt, I baked just for the assortment and try, there is some recipe in the book there is (it seems clumsy), well, you can add chocolate to any of your own, since the stove yells in almost all modes. I had some inexpensive dark chocolate, leftovers



if you put more, but do not shred hot ...

Here is such a Darnitsky, only wheat flour 60%, and rye 40%

[mir]

mir, cute bread! Interestingly, and on the section what?

Such a section. I increase the amount of rye flour in the recipe by a little.

[mir]

mir, and on the cut it is good

[sveta-Lana]

sveta-Lana, thank you, we will continue to improve by increasing the amount of rye flour.

[mir]

mir, I wish you good luck in your experiments, I think the main thing is to find an option to your liking and no matter what the ratio of flour should be,
the main thing is that YOU taste delicious

Yes, I already combine it with the composition of the bread (I picked it up to my taste), just from my own little experience I realized that rye bread is more difficult to make than white bread.

Thank you, Svethen.



Today I baked waffles in a multi-pot for a child - allergic. My junior is allergic to chicken and cow protein. No eggs, no milk, no butter.
I came up with the recipe myself. Everything worked out. If anyone needs it, here are the ingredients:
1. Carrots - 1 medium;
2. Green apple (it also pours on red) - 2 medium;
3. Vegetable oil - 2 tablespoons (you can try with 1);
4.4 tbsp. l. fine oat flour (probably, you can grind oatmeal in a blender, I had no time).
Panel for Viennese waffles. Each portion is baked for 20-25 minutes. It turns out 6 waffles. The child is happy!








To make the waffles more puffy, you can add baking powder. But my child is not very friendly with him either :-(



Wafers do not stick to the panels, as they contain vegetable oil. The panels were not additionally lubricated with anything.



Carrots and apples feel great. Oatmeal is no taste



Carrots and apples feel great. Oatmeal does not carry any flavor load in waffles.



By the way, waffles are great for those who are fasting or keeping an eye on their figure.



Peace, the bread is good. I, too, have not baked something for a long time Darnitsky. Need to fix :-)) Try 100% whole grain bread with sesame, flax, sunflower and pumpkin seeds.Our oven does a very good job with this bread in the "Classic" setting. We got hooked on this bread. Sooooo tasty and healthy! The recipe is on the forum.

Now I'm baking Darnitsky in 1 mode (I refused the 5th - I don't like it). I brought the composition of wheat and rye flour to 50/50. I add 2 teaspoons of kvass wort, instead of honey - a little sugar.
An excellent dough for dumplings is obtained, the wife constantly orders.

Today I baked bread with flaxseeds from the recipe book. Saved by the fact that they observed the principle of flour in water. Much flour remained. There is a mistake in the book! Flour by no means 550, but 450 gr. need 300 ml. liquid











The bread is soft, full of holes, crispy crust. But it crumbles.



In the recipe book (recipe # "Bread with paprika and onions" there is an error in the ingredients tab! For 550 g of flour, only 300 ml of water. I added 350 ml of water, I have a couple of tablespoons of flour from 550 g. The gingerbread man came out classic , wheat.
Made small changes to the recipe. A mixture of dried onions and carrots put only 1 tbsp. l. (instead of 2 tbsp. l.), but additionally added a mixture of dried bell pepper "Pripravych" - 2 tbsp. l. Instead of sesame oil, there is a common vegetable oil. There is also sesame, but somehow I doubted the combination of paprika and sesame oil.
What happened, I'll unsubscribe a little later. The bread is defrosted in the oven.



recipe 8



mir, please write a recipe for Darnitsa bread from the recipe book with your additions and changes. I still hesitate to make this bread according to our book.

Well, here is my photo report on bread with paprika.















The bread is very elegant. The cut shows multi-colored pieces of dried bell pepper. Sooooo soft, airy, porous. The crust is crispy but crumbly.
Recently, I noticed that the bread began to crumble more with a new batch of flour that my husband bought. I don’t know if it’s from torment or from clumsy hands ...



Whoever will bake, I advise you to mix the paprika with the already sifted flour, since the cut shows that the bread maker did not quite cope with the task. Near the center, where the scapula rotates, the spot is slightly lighter than at the edges. I poured paprika directly into the water, as indicated in the instructions. I think this point should be improved.



Bread is parted with us somewhat less than in other bread makers. The time for the second proofing did not increase. You can increase it by 20 - 25 minutes, the bread will be higher.



Yes, and more ... I did not soak dry peppers additionally. In finished bread, it is soft, apparently absorbed water from the dough. Norm.

[Nastasya78]

Nastasya78, good photo report
the loaves look nice and delicious

Recently, I noticed that the bread began to crumble more with a new batch of flour that my husband bought. I don’t know if it’s from torment or from clumsy hands ...

Anastasia, try adding more oil.

Thank you sveta-Lana.



Indeed, in the last two breads, vegetable oil is not in tablespoons, but in tea ones according to the recipe.



Practical and valuable advice !!!



mir, please write a recipe for Darnitsa bread from the recipe book with your additions and changes. I still hesitate to make this bread according to our book.

[nastasya78]

nastasya78
wheat flour 300g
rye flour 300g.
kvass wort concentrate - 2-3 tsp
salt 2 small measuring spoons
sugar 2 teaspoons
water 300 ml.
sunflower oil 1.5 tbsp. spoons
pressed yeast 16g.

Baking mode - 1, per 1kg, medium crust

Each portion is baked for 20-25 minutes.

Wow 25 min 2 waffles, bakes so bad waffles? I have a multi-baker, there is no panel for thick waffles, but all the others bake 5-15, 15 only bake the panel for pretzels, since they should just be dried, like bagels and booths, the rest of the panels are baked for 5-8, nuts for 5 minutes, I made gingerbreads square for jam, too, for 5 minutes, cheese cakes for 8 minutes. 25 minutes for thick waffles is not just "cool", but very, very "cool".

But why. I bake Viennese waffles for 12 minutes, chocolate waffles for 7 minutes. It's just that a carrot is a raw vegetable, an apple is a fruit, it takes more time to bake them.



You can bake less, a matter of taste, probably. I do not like it when it crunches, and the child is small. We need something soft ...



Sandwiches blush perfectly in 2 minutes.




Thank you mir !!!



But I don't have a kvass wort concentrate. And you can't buy it in our town.



Probably, I'll put dry kvass ...



Do you think you can replace it?

But I don't have a kvass wort concentrate. And you can't buy it in our town.



Probably, I'll put dry kvass ...



Do you think you can replace it?

Oh, I'm not an advisor here, I haven't tried it. We now sell kvass wort in plastic packaging in fives.

And sugar is exactly 2 tsp, not canteens?