Bread maker Moulinex OW3101 Uno

There are absolutely no secrets. I bake from black and white instructions, weigh them on a scale.
Sometimes I add flour, I follow the bun. But it depends on the flour.
I haven't baked a cupcake yet. But I made sweet with raisins (according to the recipe from the b / w instructions), it turned out like a cake.
But from the color instruction I baked honey bread - it did not work out. Firstly, I added 4 spoons of flour, and it rose badly, although it was still tasty.
In the evening I will bake Darnitsky from Fugaska (from this site), I will fix everything and lay it out exactly in grams and with photos

I tried to make a sweet one - its roof tore apart ... I haven't tasted it yet - it is still hot.
tell me what you did wrong?
all according to the same recipe.
butter, it is written, softened ... I melted it over a very low heat, when I poured it in, it was barely warm. or is the softened butter a little wrong? Or is it not oil at all?
The bun was a little fat to the touch, tasted like a shortbread dough ...
went up like normal, judging by the torn roof - probably even too much
made a loaf of 500gr.

I'll be honest. I don’t bake bread from their instructions .. It’s more interesting for me to cook the tested bread by people .. I make sweet bread "Arabic". This https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=125855.0
My family really loves him for breakfast with butter .. it turns out like a parser. About the oil. ... Soft butter is in no case drowned, this is butter at room temperature .... Approximately when the timer is 1:50, I take out the dough from the oven, take out the spatula, put the dough back and level it out with my "wet" hands .. the roof becomes even and, in principle, does not tear it off.

Loose ones are best weighed on a scale, especially flour.

I never use scales, but only a measuring cup ... And I have not Thrown out a single bread yet.

I use the scales only for flour, the rest - with a measuring spoon and a glass for water

Dear owners of HP Uno! Please tell me, on one site I read that she has a dough, on the other they write that she doesn't. Is it so or not? I also saw that there is no rye bread regime. Is it possible to bake rye bread with a different program? In the family, they mostly eat only dark bread, but they looked after it like this HP. And is it possible to bake baguettes on this HP?

only I don’t understand, 10 minutes before the end of baking, the roof of the bread for some reason falls a little. it has never been possible to achieve that the roof does not fall, it does not depend on the type of yeast ... since there are no scales, then 500g. I pour flour using a measuring cup, on which a scale for flour is applied.

can anyone still help with the problem? I just can't understand why my roof always falls ... we bake everything according to the same recipe, but I have one problem ...

can anyone still help with the problem? I just can't understand why my roof always falls ... we bake everything according to the same recipe, but I have one problem ...

If it is still relevant - try changing yeast, flour.
My roof often falls off if there is more liquid than needed. Literally 1-2 tbsp. l. torment saves the case.
I always bake from the same flour, the same yeast. But in summer the flour is usually more "wet" and requires less liquid, in winter it is drier and, on the contrary, I increase the amount of liquid.

Dear owners of HP Uno! Please tell me, on one site I read that she has a dough, on the other they write that she doesn't. Is it so or not? I also saw that there is no rye bread regime. Is it possible to bake rye bread with a different program? In the family, they mostly eat only dark bread, but they looked after it like this HP.And is it possible to bake baguettes on this HP?

The dough is kneaded, as an independent program.
There is no rye bread mode, but I bake rye-wheat bread, it turns out well that it is darker in color - I add instant chicory (dry powder for making a drink). I have never tasted pure rye.
Baguettes seem to be impossible, do they need a special baking dish?

The dough is kneaded as an independent program.
There is no rye bread mode, but I bake rye-wheat bread, it turns out well that it is darker in color - I add instant chicory (dry powder for making a drink). I have never tasted pure rye.
Baguettes seem to be impossible, because they need a special baking dish?

good day. and what does it mean as an independent program? in the Yandex market, the dough is written: no. I look closely at this stove, but the dough kneading function is also very necessary. for example, can I knead dumplings dough, or dough for pies)))? thanks for the answer

good day. and what does it mean as an independent program? in the Yandex market, the dough is written: no. I look closely at this stove, but the dough kneading function is also very necessary. for example, can I knead dumplings dough, or dough for pies)))? thanks for the answer

This is a mistake, there is a dough kneading, the book contains a recipe for dumplings and pasta (pasta). I knead something regularly))

[Is it possible to bake rye bread with a different program?]

Dear owners of HP Uno! Please tell me, on one site I read that she has a dough, on the other they write that she doesn't. Is it so or not? I also saw that there is no rye bread regime. Is it possible to bake rye bread with a different program? In the family, they mostly eat only dark bread, but they looked after it like this HP. And is it possible to bake baguettes on this HP?

Right here - Rye custard bread is real (almost forgotten taste). Baking methods and additives.

Please tell me how to turn on the mode of delaying and heating bread, I myself can not figure it out (((((

Dear bakers, and this HP will knead the dough if needed for pies (yeast), that is, I put in the ingredients - it interferes, strains - I take out the dough and fry the pies?

If there is no dough kneading program, then put the dough on a program, and turn it off before "Baking". For kneading and proving the dough, 1 hour 30 minutes is enough. Only do not use the short program, that is, type "Fast baking". It is better to use "Wheat bread" and after an hour and a half you can turn off the oven, the dough should be ready.

How do you get out the thing that interferes with the dough? and when to pull it out? otherwise today I baked with her

This spatula or stirrer does not have to be pulled out, you can bake with it and take it out after baking (it sometimes remains in the bread). Some take it out after the last kneading of the dough so that there is no hole at the bottom of the bread, after baking.

This spatula or stirrer does not have to be pulled out, you can bake with it and take it out after baking (it sometimes remains in the bread). Some take it out after the last kneading of the dough so that there is no hole at the bottom of the bread, after baking.

I'm probably blonde, but when does the last dough run?

Hello everyone ! So I became the proud owner of this stove. first impressions are positive. True, they disappointed me a little on another forum, I hope that you will help here. I would like to bake a simple black bread. True, I am still a complete 0 in this, but I think it is possible. Please tell me the simplest recipe, if not difficult. White bread SUPER!

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

Right here - Rye custard bread is real (almost forgotten taste). Baking methods and additives.

Our stove is not on the list! Tell me, can I look at which identical models?

How do you get out the thing that interferes with the dough? and when to pull it out? otherwise today I baked with her

I have a hook attached to the stove and the stirrer, and in the black and white booklet there is an instruction on how to get the stirrer out of the finished bread.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3534.0
Baked on program 6 -Supper!

Hello dear bakers! I recently bought 2 of these bread makers as a gift for our mothers. (they just want homemade bread, but in the metro they are now 2,5 thousand for bonuses). I got used to my Panas, but here everything is not so! At first she spat, a book with stupid recipes, no bread from it. The color book is generally tricky, but we need a lot of working girls faster, simpler and tastier. I opened our best website in the world and everything went as it should. Super bread is coming out! Baked already Darnitsky and milky mustard. Now I will make a selection of the best recipes for nurses. I think I can handle it!

Hello dear bakers! I recently bought 2 of these bread makers as a gift for our mothers. (they just want homemade bread, but in the metro they are now 2,5 thousand for bonuses). I got used to my Panas, but here everything is not so! At first she spat, a book with stupid recipes, no bread from it. The color book is generally tricky, but we need a lot of working girls faster, simpler and tastier. I opened our best website in the world and everything went as it should. Super bread is coming out! Baked already Darnitsky and milky mustard. Now I will make a selection of the best recipes for nurses. I think I can handle it!

I'll take a note, but I also bought it in the Metro on the HP stock. just haven't tried it yet.

Experienced users, tell me, please, our model has a baking mode without kneading. For example, such interesting recipes, when the dough needs to be prepared, and then taken out, add the filling, roll the rolls, put everything in a bread maker and bake. Nobody tried it?

Hello, my friend bought herself such a model of the stove, but she had a problem, in the baking program, the stove turns off every 10 minutes for everyone or only for her, and there is no delay in the start of the button - and + generally does not work on this function. Thank you in advance.

These buttons (+ and -) should only work in certain programs: in the Baking program exactly, in the delayed start also exactly. Select the Baking program and use the + or - buttons to set the baking time (most likely using the + button) and then the oven will turn off not after 10 minutes, but after as long as you put it on.

These buttons (+ and -) should only work in certain programs: in the Baking program exactly, in the delayed start also exactly. Select the Baking program and use the + or - buttons to set the baking time (most likely using the + button) and then the oven will turn off not after 10 minutes, but after as long as you put it on.

Please, tell me, please - where is the Baking program in this bread maker?

Good day! I am also the owner of this model! Birthday present. She works with us every day, on weekends we turn it on two or three times. I’m not happy! The bread is always excellent! And what a delicious pastry she makes! This oven knows how to do everything except baguettes - but it's better to put them in the oven, and roll them out a little more!

Please, tell me, please - where is the Baking program in this bread maker?

Baking program 11. The oven comes with a sticker with Russian program names. Do not forget to stick it on - very convenient!

Thank you very much!!! I put my sticker on the day of purchase "for joy" somewhere and now I can't find it.

Thank you very much!!! I put my sticker on the day of purchase "for joy" somewhere and now I can't find it.

programs:
1. White bread.
2. Fast baked bread
3. French bun
4. Unsifted Bread
5. Quick-bake Unsifted Bread
6. Sweet bread
7. Quick-baked sweet bread
8. Super Fast Bread
9. Gluten Free Bread
10. Bread without salt
11. Baking
12. Fresh dough
13. Cupcake
14. Jam
15. Unleavened dough for pasta
Bake with pleasure !!!

I have a hook attached to the stove and the mixer, and in the black and white booklet there is an instruction on how to get the mixer out of the finished bread.

Hello! Can you please tell me what kind of black and white book? Included with my HP are only a leaf with stickers, warranty and color with recipes.

Hello!

Take in the ranks of the happy owners of a bread machine. We even tried the first recipe from the book "honey with dried apricots" - it turned out great, I even wanted to take a picture, but we "tasted" the bread very quickly!
I wanted to bake a cake according to the recipe I tried here, but there were questions:
1) when you specify tsp. and Art. l. I mean the measured one that came in the kit or the standard one (my teas are 2 times more than the measured coffee shop)?
2) "Baking powder" - you mean the most common baking powder or do you need a special one?
3) Lemon zest - 1.5 lemons Lemon juice - 1.5 lemons and in grams and ml how much in the end?

Thank you in advance!

Hello!

Take in the ranks of the happy owners of a bread machine. We even tried the first recipe from the book "honey with dried apricots" - it turned out great, I even wanted to take a picture, but we "tasted" the bread very quickly!
I wanted to bake a cake according to the recipe I tried here, but there were questions:
1) when you specify tsp. and Art. l. I mean the measured one that came in the kit or the standard one (my teas are 2 times more than the measured coffee shop)?
2) "Baking powder" - you mean the most common baking powder or do you need a special one?
3) Lemon zest - 1.5 lemons Lemon juice - 1.5 lemons and in grams and ml how much in the end?

Thank you in advance!

Good day to you! Congratulations on your purchase!
The points:
1) Recipes ALWAYS indicate the volume corresponding to the complete spoons (5 ml for a teaspoon and 15 for a tablespoon, respectively)
2) Baking powder is a baking powder. Especially, if you really want, you can do it yourself.
3) Unlike the ratio "flour (flour): liquid: yeast", the amount of other ingredients in most cases does not require such accuracy. Take a medium-sized lemon.
Good luck and delicious bread to you!

[Raensul]

Thanks for the answer!

I baked a lemon muffin today. It turned out exactly like in the photo Raensul, that is, delicious, aromatic, but it is clear that it is not ideal. I followed the recipe + held it for another hour after baking. Explain what caused the following errors.
1) It can be seen that the cake could have risen more, but did not rise - what could be the gag?
2) There is a sticky crust on the edges of the mold.
3) Even half an hour before the end of the program, a crack was visible (even its shape is identical Raensul ), but underneath it the dough is slightly damp than in the rest of the cake.

Another question about black bread. Many recipes contain kvass concentrate. Is it possible to replace it with fermented rye malt and, if so, in what proportions?
Thank you in advance!

[Raensul]

I baked a lemon muffin today. It turned out exactly like in the photo Raensul, that is, delicious, aromatic, but it is clear that it is not ideal. I followed the recipe + held it for another hour after baking. Explain what caused the following errors.
1) It can be seen that the cake could have risen more, but did not rise - what could be the gag?

What this question means is not very clear. Can you see what exactly? Why "gag" if the cake is baked and tasty?

2) There is a sticky crust on the edges of the mold.

Is there butter in the recipe?

3) Even half an hour before the end of the program, a crack was visible (even its shape is identical Raensul ), but underneath it the dough is slightly damp than in the rest of the cake.

In fact, the crust is considered the most delicious and valuable part of HBI. The presence of cracks is not at all a sign of failure, but quite the opposite: in many breads that are not cooked in CP, cuts are made on purpose to increase the crust area. But if the dough is really not baked, it is better to ask the author of the recipe: different reasons are possible.

Another question about black bread. Many recipes contain kvass concentrate. Is it possible to replace it with fermented rye malt and, if so, in what proportions?

I think so, ask about proportions in the topic about malt preparations.
And I would advise you to start with simpler breads. Good luck!

Bread maker Moulinex OW3101 Uno. I baked bread according to the first recipe, white bread - program 1 - 1000g. It turned out very well, rose very strongly. I poured water very warm, sifted the flour before pouring. After the end of the program, I did not take out the bread for 1 hour. You can't even compare with store-bought white bread.

the first white bread recipe for 1 kg.

Good day everyone! Before the New Year, he became the owner of the Mulinex Uno stove. The first bake - the black and white book lemon cupcake turned out great! Wife add some vanillin to the dough.
But here is white bread per kilo according to the first program ... The dough rose so much that the top pressed against the sight glass, as a result of which, after baking, there was no crust at all, but the bread turned out to be delicious and baked ...
The dough ingredients were added strictly according to the recipe (scales were purchased for this purpose). Yeast - "SAF-MOMENT" was measured with the supplied measuring spoon. Baking flour. The water is warm (30 degrees) ... Maybe one of the experienced bakers faced such a situation?
Thank you in advance!

Lemon cupcake. I didn't get up very well, but I shifted my flour. But the taste and aroma are just wow. Next time I'll add raisins.

What this question means is not very clear. Can you see what exactly? Why "gag" if the cake is baked and tasty? : pardon: Is there butter in the recipe? In fact, the crust is considered the most delicious and valuable part of HBI. The presence of cracks is not at all a sign of failure, but on the contrary: in many breads that are not prepared in CP, cuts are made on purpose to increase the crust area. But if the dough is really not baked, it is better to ask the author of the recipe: different reasons are possible. I think so, ask about proportions in the topic about malt preparations.
And I would advise you to start with simpler breads. Good luck!

1) means that it came out too dense, rose quite a bit from the initial volume.
2) there is oil

We are not looking for easy ways! (simple recipes have already been tried)

Who has already tried to make jam? I wanted kiwi sweets (as in the attached book), but I read something about the reviews on another forum - two of them did not succeed (

Friends. Please tell me how to program a delayed start. In addition to a color book with recipes, there are no other instructions for our HP Mulinex. Hope for your help. Thank you.

And the recipe itself is (from a black and white book):
Beaten eggs - 200 g (about 4 pieces)
Sugar - 260 g
Salt - 1 pinch
Butter, softened but chilled - 90 g
Lemon zest - 1.5 lemons
Lemon juice - 1.5 lemons
Wheat flour - 430 g
Baking powder 3.5 tsp More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=115286.0

Now, if you take this recipe for a cake, then in the oven on what mode do we bake and what is the weight?

Friends. Please tell me how to program a delayed start. In addition to a color book with recipes, there are no other instructions for our HP Mulinex. Hope for your help. Thank you.

The bread maker has buttons + and -. So set yourself the right time

Thanks for the advice. And who can tell you where you can download the user manual for Moulinex OW 3101 Uno. And, if possible, basic bread recipes from a black and white book. It's in our set of documents, unfortunately. also no. Thank you in advance

Baked bread according to the recipe taken on the site
French bread with kefir:

Products

Dry yeast - 1 tsp.
Wheat flour - 400 g
Salt - 1 tsp
Powdered milk - 1 tbsp. l.
Butter - 15 g
Kefir - 150 ml
Water - 150 ml

Preparation

Put all the ingredients in the bread maker's bucket according to the instructions.
Put on the program "French bread".

I did not change the number of products, set the weight to 750g It turned out to be incredibly tasty, crispy. Only the roof began to move slightly in waves, I think the kefir was too cool ... I'm happy with the result.

Tried recipe rye bread https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6679.0
Instead of cumin, I added prunes and dried apricots - it turned out very tasty. The bread is dense and aromatic.
One of these days I will try to bake Borodinsky.

Hello dear bakers. I have a question for you. My new bread maker won't pick up bread. Today I experimentally baked white bread according to the recipe from the first page of the forum, although half a portion (500 g), my loaf turned out to be 5 cm high. I tried to make yeast dough using the "fresh dough" program - the dough did not rise at all, I still had to wait until it rose ... And all the baked goods in any setting are very low. I measured flour on the scales, warmed up liquids, changed the brand of flour, changed the yeast, tried to keep an eye on the bun - everything is the same. Please advise what else to try. At the same time, it bakes well, beautifully. It seems that there is a failure in the program when the dough should be defrosted. Either there is not enough time, or temperature ... The service said that since it bakes, then everything is fine. It costs 1800 rubles for the examination, but I bought the stove for 2500, suddenly they will also tell me that they are baking - and everything is fine. It seems that the game is not worth the candle. Here I sit and think - maybe I'm crooked. But I used to bake bread in another bread maker, everything worked out, there is something to compare with. If you combine several modes, then the point is in a bread maker, you could bake in the oven like before, and everything is fine. In general, a month of experiments is one disorder.

And the bread from the first page .. Dark or white? And not the first time it did not work out? Try adding the ingredients according to the oven instructions ...