Wazawai
Quote: Rina

There is a difference in oil. I only bake ordinary wheat with butter. I can't explain what the difference is for me, but it is

Sour cream has to be attributed to both liquid and fats (that is, keep an eye on the bun, and put a little less fat).

What are we talking about. There is a difference, it can be felt, and it must be taken into account.

But, in general, "you cannot spoil porridge with butter," even if it is not porridge, but bread

The amount of fat can fluctuate very widely, within reason
Manna
Rina, thank you very much for your reply and reference.

Yes, yes, there is a difference, but explain what it is ...

Okay, I'll educate myself by reference, and also experiment
So I made a French bread with vegetable oil and kefir instead of milk powder, and I liked it, well, yes, it was crooked ... well, it's okay, we'll still try different things In this case, the main thing is not to be afraid to experiment
Wazawai
By the way, about the French bread.

Everything in the recipe is pleasant, one is bad: it takes a long time to cook, but it turns out a little, only 400 grams of flour, ordinary M.

Has anyone tried baking more with this program? At least L?
Manna
Wazawai, but will it be magnificent then? The program is then designed for 400 g of flour ...
Wazawai
I am rather concerned about the question, will it be baked?

The pomp in the standard recipe, I would even reduce

In short, we will experiment
Manna
Wazawai, I already said earlier that I accidentally set the size "M" instead of "L" for 500 g of flour on the "Diet" program. The bread (100% rye) is baked.
Aleph
Well then. Take to the ranks of bakers Yesterday I bought this device from METRO. At first I wanted "burning 9000" but did not find it in stock. Only to order, but we stopped at the cash and carry and there is a dear Panas for 5500

Just started a test baking of regular white. Let's see what happens in 4 hours

- to be continued

PS: AND THANKS TO ALL WHO HAVE ALREADY GOT A HAND IN CREATING THIS FORUM AND SITE. Yesterday I re-read the mountain of your information. Today I am transforming knowledge into life!
Matilda-N
Aleph-: flowers: welcome to the site !!!! Congratulations on purchasing a new assistant !!!! Delicious breads and of course we are waiting for the photo report of the first bread !!!
Aleph
The question is right away .. Should she start stirring the dough immediately after pressing "start"?
ESmith
Quote: Aleph


Just started a test baking of regular white. Let's see what happens in 4 hours
With the purchase of you!
And regular white usually works well. We are waiting for the photo report.
ESmith
Quote: Aleph

The question is right away .. Should she start stirring the dough immediately after pressing "start"?
No, somewhere in 25-30 minutes. Temperature equalization comes first - REST
Aleph
Quote: ESmith

No, somewhere in 25-30 minutes. Temperature equalization comes first - REST

Thank you. And another question. In the process, before baking starts, can you open the lid and see what's going on there?
Aleph
Quote: Aleph

Thank you. And another question. In the process, before baking begins, can you open the lid and see what's going on there?

Found the answer.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87529.0
Rina
Aleph
Rina Thank you

And now a refutation of the proverb that the first pancake is lumpy !!!!!!!!!

Bread maker in Panasonic SD-256 (part1)
Bread maker in Panasonic SD-256 (part1)
Bread maker in Panasonic SD-256 (part1)
Matilda-N
Aleph- handsome bread !!! Congratulations!!! how to taste? -I liked you and your family ???
Aleph
Quote: Matilda-N

Aleph- handsome bread !!! Congratulations!!! how to taste? -I liked you and your family ???
Thank you. The most interesting thing is that when it cooled down, it became even tastier))) But for me, I think I put a little salt (the feeling was on a soft one).
The next one will be - a dairy wrong smiley. The guy at the stove is kull ..
PS: I'm a cook by profession .. (how long has it been)
korf
Aleph - the chef should have known that fresh hot and still warm bread is absolutely forbidden to eat

I remember for a long time, I worked part-time at the bakery before the institute, they sent two young ladies to us for practice. After a few shifts, both of them were sent to intensive care, the intestines stopped completely.

Although the fresh smell of hot bread is so fragrant ...
Aleph
korf and fresh, hot no one ate.
Only an hour after baking, the pictures were taken and the first sample (small)
Aleph
Quote: ESmith

Aleph, we will wait for pictures of Easter cake
in 4 hours

This recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0
Aleph
Something went wrong inside ...

Bread maker in Panasonic SD-256 (part1)
Bread maker in Panasonic SD-256 (part1)
Bread maker in Panasonic SD-256 (part1)
Rina
And how much did it cool before cutting? The cake dough is tender, it should still "mature" after baking, at least overnight is better.
Aleph
Quote: Rina

And how much did it cool before cutting? The cake dough is tender, it should still "mature" after baking, at least overnight is better.
damn ... I opened it in 10 minutes ...
ESmith
It seems that the cake was still hot cut ...
ESmith
Quote: Aleph

damn ... I opened it in 10 minutes ...
Then, for sure, hurry
Wazawai
Baking needs to cool for at least an hour ...

And even then, the full taste appears only the next day.

Well, this is not the main thing: it is clear that everything has risen and baked normally.

Tell us about the taste later.
zeleboba
Hello everybody. I'm new to the forum, don't judge strictly.
I have a question for you.
I thought of baking custard rye
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

baking time according to the recipe 1h 30min Tell me, please, is it possible to do this on some program? Maybe a combination of some programs?

Thank you.
Wazawai
Quote: zeleboba

baking time according to the recipe 1h 30min Tell me, please, is it possible to do this on some program? Maybe a combination of some programs?

No need to pay attention to this hour or thirty, you still do not have a rye program.

Rye bread is perfectly baked on a dietary program.
zeleboba
Quote: Wazawai

Rye bread is perfectly baked on a dietary program.
Thank you. Do you run the dietary program entirely?
Manna
Quote: zeleboba

Thank you. Do you run the dietary program entirely?
Wholly Bread maker in Panasonic SD-256 (part1)
Aleph
Quote: manna

Aleph, what a pretty Easter cake you have.
Thank you. Well, Easter is coming soon, so you need to be ready. I won't cut the next cake right away. I will wait until the morning
By the way - according to the recipe that I was preparing, 100 grams of water was written, but during the kneading process I had to add another 100, since the dough was very dry and the knob could not cope with it ...
Rina
Quote: Aleph

damn ... I opened it in 10 minutes ...
So ... the dough doesn't like haste
Aleph
Quote: Wazawai

Tell us about the taste later.
I tell you - AWESOME The recipe to live and please everyone!
Follow the batch and there will be happiness!
Manna
Quote: Didu

manna,
Try my recipe
Bread maker in Panasonic SD-256 (part1)
Wazawai
Quote: manna

Today I tried wheat-rye bread with kvass ... 260 ml of kvass turned out oh so little Bread maker in Panasonic SD-256 (part1) She added another 100 ml of water.

Why not kvass?

Quote: manna
I made bread without butter.

And why?

Quote: manna
Here's what happened ...

It looks just wonderful! And the taste?
Manna
Quote: Wazawai

And why?
Because I only had a glass of kvass A without butter ... I was wondering what bread would be without butter. Will there be a big difference. I didn't notice much difference in taste. There was a difference in kneading - with butter, the bun is better formed, and the bread has a better consistency. But in general, all this is not important, in my opinion. It is possible without oil.

Quote: Wazawai

It looks just wonderful! And the taste?
Thank you I liked the taste, but I still prefer pure rye bread. Well, I tried it while still warm - the crumb was a little gluten ... But in general ... how can homemade bread be tasteless?Bread maker in Panasonic SD-256 (part1)
Nnehochuh
Hello formchane!
We bought this miracle.
I read half of the topic, but I haven't found the answer to my question yet. In the instructions, it seems, too. Therefore, I ask you not to kick with your feet, if it has already been discussed. If someone made a dough for dumplings, please tell me: the recipe says that you need to add 1 egg. How to add it? Is it stupid to break the shell and pour the contents of the egg into a bucket, or is it necessary to perform any manipulations with it?
I also saw in some recipes that powdered milk was required. Can I replace it with a regular one, for a place of water. Or is it dry? Are there any tricks for replacing dry with wet?
Thanks in advance for your prompt reply! Or send me to the desired topic.
Rina
If there is no milk powder, replace the water with milk 1: 1.
Also, in many recipes, you can painlessly replace water + milk powder = regular milk = kefir or yogurt.

It is better to break the egg into a cup, make sure that it is of high quality, and the shell does not get into the dough, then just pour it into a bucket.
Nnehochuh
Rina, do I understand correctly that you don't need to beat an egg? I just pour it out, and the bread maker will do everything by itself?
Rina
can shake slightly with a fork (to clear your conscience)
Alxndr
Tell me if you add, say, 100g to milk bread (regular, from the instructions). candied fruits, is it necessary to compensate for this "dry forest" with liquid? If necessary, how much?
I am more than sure that this has already been discussed, but I did not find it with a search, so you can respond with a link (just not on a topic of 50 pages, plizz ...)
ESmith
Quote: Alxndr

Tell me if you add, say, 100g to milk bread (regular, from the instructions). candied fruits, is it necessary to compensate for this "dry forest" with liquid? If necessary, how much?
I am more than sure that this has already been discussed, but I did not find it with a search, so you can respond with a link (just not on a topic of 50 pages, plizz ...)
In the instructions next to it there is a recipe with raisins and there is no liquid compensation ...
Alxndr
Christmas trees, it turns out that the additive that does not dissolve in the test, accordingly, does not require any compensation. Everything is logical, however.
korf
Alxndr - if you add candied fruits or raisins - rinse with running water first, remove excess moisture (with a paper towel, for example), and be sure to dump it in flour before putting it into the dough - then they will be evenly distributed throughout the bread
Alxndr
Quote: korf

Alxndr - if you add candied fruits or raisins - rinse with running water first, remove excess moisture (with a paper towel, for example), and be sure to dump it in flour before putting it into the dough - then they will be evenly distributed throughout the bread
Thanks for the advice!
I also read somewhere that it is necessary to scald with boiling water. Is it necessary?
Alxndr
Well, and one more question, to the heap ... When is it better to lay them (candied fruits)? On a signal (baked goods with raisins), or immediately (normal mode)?
I think that when laying right away, they will intervene better and less likely to scratch the bucket.
korf
nenene, just on cue, believe the experience
Alxndr
Quote: korf

nenene, just on cue, believe the experience
Okay, what about scalding?
korf
Quote: Alxndr

what about scalding

I think that this will help the raisins to swell a little, but so ... Although maybe someone knows for sure
KLEOPATRA
Quote: Alxndr

Okay, what about scalding?
For 10-15 minutes, pour candied fruit and raisins with boiling water, then drain the water and blot with a napkin. I put it on a signal, I don't roll it in flour, and so everything is evenly distributed and the bucket does not scratch

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