Kitchen machine Kenwood (2)

[Ksyusha]

I didn't succeed in rye both times, so I abandoned this business, it's easier to buy.

Ksyusha, how so! My husband categorically does not accept already purchased bread. Eats mostly black, so we always have it in stock. There was only one puncture, I forgot that I set it to come, when I remembered there was horror, again kneaded, put it again and ... forgot again Millet was working in parallel. After that I either work, or bake, or set an alarm
Today I will bake Darnitsky. I can't take a video, just a photo if necessary.

[kseniya D]

kseniya D, maybe because I only have whole-grain rye flour in stock, there is no other one, rooviyahu is still on sale, I need to find out how it sounds in Russian, it may be necessary to knead several types of rye flour.
Both times I ended up with a strange aftertaste that none of my family liked, and neither did I. the son even refused to eat sandwiches, collected food for him in preparation, said there would be a sandwich with bread if there was bread from the store.

... I can't take a video, just a photo if necessary.

do it please. and then suddenly I'll make up my mind again

Thanks for the answer, I take the chief sense. Now a good action is taking place in Eldorado. It turns out a little expensive, of course, but after reading the forum, I decided. Girls, you have some great advice here, it's good that there is where to look for information. I will work with nozzles and will come back to you again.

[Yul chik]

Yul chik, good luck and we are waiting for you with a new assistant !!

And today I was kneading yeast dough in my Prospero. Kneaded with a spatula. For 500 grams of flour. Most of the dough stuck to the shoulder. Stopped, cleaned, turned on. It's stuck again. But it seems to have mixed up. Then I decided to put the hook. And the dough crept up. It reached the limiter and gradually slid down. I was already delighted and turned away. And what do you think? So the dough has climbed over this limiter behind me. But not as much as with bread, but a little. I caught myself in time.
My taming of the obstinate shrinks.
I'm also unhappy with the shredder. My old Russian harvester was made better. I decided to crumble the cabbage into the soup quickly. And not everything is erased there. So these uncleaned pieces fall into a bowl with chopped ones, because there is a large gap between the grater circle and the container into which it is going. Then I had to choose unshinked cabbage from the shredded cabbage. I would cut it with my hands faster.
I also have a question. Now I want to whip cream. How long to beat and at what speed? At least approximately?
And I also want to say thank you to everyone present here and sharing their experience.

[tanikit]

tanikit, at one time I also wanted to buy Prospero, but while waiting for the money he went up by 50 euros and I did not take it.

It's hard for me to judge other Kesha models (I have 080), but I bake sourdough rye bread with a long proofing.
My dough is quite liquid, spreadable, it is assembled into a bun very conditionally and only at the very end of the kneading, until I turn off the CM. When turned off, it spreads slightly along the bottom. That is, there are no problems with shoots even with a large amount of liquid.
And at the beginning it climbs a little on the hook, but without fanaticism, then it "organizes" itself and collects, and drops.
I make the main batch for rye bread at "2", about 10 minutes.
And I do focaccia from semi-liquid, only the speed is less, and also without problems.
Not any bread is baked from a kolobok, many of them are made from baked goods.

Perhaps you need to play with speed somehow. That is, first moisten everything at a minimum speed, then let it stand well and develop gluten for about 15 minutes, and then knead.

Girls, 094 kenwood for 58,000 is that expensive?

[Liz]

Liz, at today's prices, this is the normal price. Even, probably, already more than normal.

I wanted to talk about the new model, but the quote does not work.

ellanna,What is the new model? I need it right in my life! I already feel.

[Masha]

Masha, I disagree about a lot of liquid, Kenwood perfectly kneads dough with a lot of liquid. I really love this kind of bread. I often bake a ciabatta, where the dough never gathers into a lump, but crawls with a wet squiggle in the bowl behind the hook and the dough comes out straight sticky. But it crawls along the hook moderately, does not crawl to the top.

[Masha]

Masha, I disagree about a lot of liquid, Kenwood perfectly kneads dough with a lot of liquid. I really love this kind of bread. I often bake a ciabatta, where the dough never gathers into a lump, but crawls with a wet squiggle in the bowl behind the hook and the dough comes out straight sticky. But it crawls along the hook moderately, does not crawl to the top.

[Katerina]

Katerinamaybe I just made a guess.

I agree with Olya that I need to find my own speed and optimal time for a good test. But in general, I like it without Kesha's block, the main thing is not to pull my hands for a new portion of flour out of habit

[adelinalina]

adelinalina, Ksyusha, so I promised a photo, and then I thought that Darnitskiy was shaped bread and a bun would not form there. And then Olga described everything very accurately. But I took the pictures (under the spoiler). This recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160186.0... I make 1.5 servings.

My dough is quite liquid, smeared, it is going into a bun very conditionally and only at the very end of the batch, until I turn off the KM. When turned off, it spreads slightly along the bottom. That is, there are no problems with shoots even with a large amount of liquid. And at the beginning it climbs a little on the hook, but without fanaticism, then it "organizes" itself and collects, and drops. I make the main batch for rye bread at "2", about 10 minutes.

I brew the malt with some of the total amount of water. I dilute yeast in water at room temperature. I measure out all the dry ingredients, turn on the batch, pour in water, add the brewed malt and knead for 10 minutes, first at the lowest speed, then at "2", as Olga wrote.

After the expiration of time, the dough is not liquid, but it does not collect into a bun, sticky like plasticine. But in the bowl, with the help of a scraper, it can be rolled into a kind of kolobok.

I grease the molds with butter and spread the dough, level it, walk along the walls with a scraper. I put it in the oven with the light on for 1 hour. An hour later, the workpieces doubled.

I bake in the oven at 180 for about 50 minutes.
Peeled rye flour, fermented rye malt.

Ksyusha, good bread, but the roof is flat and there are cracks along the edge ..
Try to put on the proofer not under the film, but under a towel, and if under the film, then so that it is higher, so that there is more air above the dough, in addition, before planting in the oven, try sprinkling the surface of the workpiece from the pshikalka with water, then close the mold from above ( I use the same form - I turn one lid over the other) and bake the first 25 minutes under a lid at 230 * C (the lid is high so that the bread has room to grow, or at least with steam, if there is no lid), then remove the lid (and if was without a lid, but with steam, just remove the dishes with water and slightly ventilate the oven), set the heating to 180 * C and bake for another 15 minutes until tender.
And I mold the bread blank itself with a roll using butter, like Mashuni in the video, only without notches. Even such "plasticine" dough can be molded very well. Or I just roll it into such a sausage with my fat hands, as if bending the edges of the dough to the bottom along the bar. With this molding, the workpiece is also slightly lubricated with oil so that it does not dry out.
Try it, perhaps you will like the result better.

[Olga]

Olga, you will not believe, the cracks along the edge happened for the first time. But I don't cover it with a towel, because I'm afraid that the top will stick to it, and you start to remove it and it will settle. It was like that already. And I often grease the bag with oil and even if it rises to it, it does not stick.Can you think of what support above the forms? But so far nothing comes to the head. And I want other forms, shorter and deeper, but so far nothing comes across.

Can you think of what support above the forms? But so far nothing comes to the head. And I want other forms, shorter and deeper, but so far nothing comes across.

Ksyusha, I put wooden skewers for shashliks in the corners in the form with bread, point down and I already put a bag on them ...

[kseniya D]

kseniya D, so buy your own cast aluminum molds, profff bakery molds.
I bake in such, the bread is excellent.
They are just high and not long.
Look here in the recipe

White bread for every day (mini-oven Steba 28Eco Line) (Masinen)

Masha, I want to buy these, but I can't find them at retail. True, I have not yet dealt with this issue very closely. Where did you buy it?

[Ksenia]

Ksenia, I bought mulberries. Got myself all sorts of different. They are very cool!
🔗

By the way, the link was already given in her recipes and in the topic about the Shtebu minibook.

Thank you, Masha! Are they really that cheap? Or is the information outdated? I'm going to order.

[Ksenia]

Ksenia, such a price is on them. ours do it.

Already ordered, thanks!

Girls and boys. And who else tried to roll the shortcrust pastry or on a honey cake, so I wonder whether it's worth trying or is it initially a stupid idea?

[kseniya D]

kseniya D, well, here's another moment for bread almost always needs sourdough, but I don’t have it and I don’t know how to make it, I fumbled a couple of times so happily about its existence

Girls and boys. And who else tried to roll the shortcrust pastry or on a honey cake, so I wonder whether it's worth trying or is it initially a stupid idea?

I have skated on a honey cake more than once, a little complicated, you need to immediately put a sheet under the layer or a board, but still faster than with your hands. But my dough is very soft.

kseniya D, so buy yourself molds made of cast aluminum, profff molds for bakery.

These are excellent forms, and the price for them is quite affordable, but there is one BUT: these are thick-walled forms, most often before planting blanks in them, them, like gosyatnitsy, cauldrons, etc. must be preheated with the oven. That is, proofing is done in a basket or in another form, and then put in this preheated baking dish.
This, of course, is not always necessary, but very often, for many types of pastries and, especially, bread.
I got out of this hemorrhoid as follows: I use thin-walled non-stick molds, which do not need to be warmed up in advance, since they very quickly and warm up themselves when placed in a hot oven.
In particular, for the "brick" bread, I use 2 cake tins, one as a form, and the other as a lid. In them, under this "lid", I distribute without any films, props and other tambourines. And I bake in them without additional steam, like described above.

My forms are like this:

They, in particular, are in Auchan, they are very inexpensive, the coating is of high quality: I have been using mine for many years in the tail and in the mane, and they are all as new, and nothing has stuck to them.

[Olga VB]

Olga VB, Ol, I put the piece in the mold and the dough rises to the edge of the mold. I preheat the oven and put it on and everything is baked personally in 35 minutes.
And nothing sticks to the form. The first time I oiled it, but I forgot about it and nothing stuck.
Very good shape. I bake all the bread in them at the bakery.
It turns out like a loaf in a store))
They are very appealing to me.

And there is one like yours, but it is very long. That would be a little shorter. It would be nice.
And she has good coverage)

ellanna, what's the new model? I need it right in my life! I already feel.

I think that in a year or so they will definitely come up with something ... and I'm still waiting for a nozzle for dumplings, or ravioli ... Although, as I did not clean my dough roller, it began to scroll inside somehow, knocking like a train. She is three years old. Apparently, I used it badly. It dies down only after 4 somewhere. Probably some kind of gear has worn out or something .. offensive.

But I would be interested in a model with induction and a 4.6-liter bowl. Or a replaceable heated bowl like the Kitchenaid.
I also really liked the Kitchenaid spoolizer attachment. Very literate. The price tag in the USA is very affordable, we have 14k ...
I wish they'd send this to Kenwood

oh devuli we are starting to be friends with Kesha ..
they made such a dough for pancakes ...
the first time I was afraid of him ... and did not interfere .. but now everything was perfect .. I'm so happy !!!
it works - I peel potatoes ... idyll !!!

[Masinen]

Masinenthanks for the bun recipe
Zena, it is most important

[m0use]

m0use, thanks, so you can take a chance. But I still don't have my own honey cake recipe, I'll pick it up. I once did it, it’s very tasty, but I don’t remember which recipe.

As for aluminum molds, they are cool and suitable for tin bread, and in this case nothing needs to be warmed up in advance. For the hearth, of course it is better to use something else.
Forming rye and rye-wheat dough with the best rhodolite just with wet hands on a moistened board. In this case, I would not use oil. And for shaped rye and rye-wheat bread, steam in the oven is not needed. The roof has not risen well, and there are cracks on the sides, most likely because the bread has not settled.

And for shaped rye and rye-wheat bread, steam in the oven is not needed.

Katya, why?

Mash, a question for GOST, I'm just now studying the recipe. I think because rye and rye-wheat tin bread, respectively, should be completely spaced before baking and in the oven, accordingly, it rises slightly.
What can not be said about the hearth, we put it in the oven unfinished and make cuts so that it opens beautifully, it grows quite strongly in the oven, and steam is needed so that the crust does not form immediately.

I have skated on a honey cake more than once, a little complicated, you need to immediately put a sheet under the layer or a board, but still faster than with your hands. But my dough is very soft.

Girls, how do you roll cakes on a dough rolling machine on a honey cake? It turns out to be narrow and rectangular ... No, well, the fact that rectangular is not so bad, there are square cakes, but it's very narrow !!

[Kara]

Kara, I also roll thin cakes on honey cakes, 10-12 layers in general, I think it will be good

Oksana, Duc, I don’t argue, rolling is our everything, but after all, her maximum width is 15 cm, well, what kind of cake is this. Or do you then somehow put them together?

Why roll cakes on a honey cake ?! In the same place, the dough rolls out perfectly with a rolling pin, it takes longer on the dough sheeter and, alas, the width is not large

I also really liked the Kitchenaid spoolizer attachment. Very literate. She has a very affordable price tag in the USA, we have 14k ...

what a cool nozzle, and that only vegetables like zucchini are cut with it? or can you make pasta?

[Kara]

Kara, I haven't done it yet, I just think)
And the reason: there really is no place for it to be conveniently rolled out on the table.

they made such a dough for pancakes ...
the first time I was afraid of him ... and did not interfere .. but now everything was perfect .. I am so happy !!!
it works - I peel potatoes ... idyll !!!

And what did they interfere with with a K-attachment or a blender? Idyll - sounds like a song ... I like to feel it even in spring when he also peels potatoes.

Girls, how do you roll cakes on a dough rolling machine on a honey cake? It turns out to be narrow and rectangular ... No, well, the fact that rectangular is not so bad, there are square cakes, but it's very narrow !!

Ir, I skate just when I need to be narrow. For myself, I always make a rectangular narrow cake, it is convenient to store, it is convenient to cut, it is convenient to freeze. And two more times I made a cake bus and a cake minibus, also rectangular and narrow cakes. In other cases, a rolling pin, handles

[Kara]

Kara, I haven't done it yet, I just think)
And the reason: there really is no place for it to be conveniently rolled out on the table.

When I bought the rolling stock, I thought everything, I will do Napoleon in a day. Once done.Recipe from the Internet. But to make it roll out, I mixed in a lot of flour .. And I remember that it turned out well. They ate everything and licked my fingers ... but for some reason too lazy to start again. Yesterday I made a cherry ring pie.
So I also rolled it on a rolling pin, it did not give in, since it was very soft, I used it to flour and, as a result, to roll it ... And then I was tired of waving my hands with a rolling pin.

what a cool nozzle, and that only vegetables like zucchini are cut with it? or can you make pasta?

Here is the topic on similar handheld devices.
You can cut apples, carrots, beets, daikon, etc.
I have a handheld device, but it takes a lot of effort when cutting. I used everything several times, then abandoned it. If anything, I'm just lazy, not a bad device

I'm also unhappy with the shredder. My old Russian harvester was made better. I decided to chop the cabbage into the soup quickly. And not everything is erased there. So these uncleaned pieces fall into a bowl with chopped ones, because there is a large gap between the grater circle and the container into which it is going. Then I had to choose unshinked cabbage from the shredded cabbage. I would cut it with my hands faster.

I am afraid that you will be unhappy with the majority of modern combines of this type. With minimal residue - high-speed grater AT340, Philips multi-cutter. But both there and there a narrow pusher hole (more precisely standard, but inconvenient for cabbage). And I didn't like the slicing thickness of the high speed one.
If you want a truly perfect cabbage slicer, try the giant multi-slicer. Most of the girls here are very happy with her.

try multi-cutting giant.

not very good for salting cabbage, only for salads on the table to eat, very lacy turns out

Yes, I agree. The giant is good in salad and in the soup to cut cabbage. ... I really like the soup ... so thin ... beauty