Bread makers Mystery 1202/1203

[dopleta]

dopleta Well, well .. I'll write everything down ...
I'll have to try the next one on kefir! And with potatoes. broth is more for sandwich bread, right? What does she give gluten? Density and fine porosity?

[dopleta]

dopleta Well, well .. I'll write everything down ...
I'll have to try the next one on kefir! And with potatoes. broth is more for sandwich bread, right? What does she give gluten? Density and fine porosity?

The less gluten in the flour, the worse the germination of the dough, so we often add panifarin to bread made from flour with a low percentage of gluten (gluten), for example, in rye. Potato broth contains a lot of starch - the same protein, and this increases the quality of bread made from flour, which contains little gluten.

Aaaaa! So this is the opposite! For pomp !!!

Hello!
I have lost a part from the mystery bread machine that kneads the dough. Do you know where to buy it? Or maybe someone has an extra one, from a broken unit, for example? I would buy in Moscow.

Hello!
I have lost a part from a mystery bread machine that kneads the dough. Do you know where to buy it? Or maybe someone has an extra one, from a broken unit, for example? I would buy in Moscow.

Contact the service center. For many stoves, these blades are interchangeable, that is, it is not necessary to look for a blade specifically from your model. Craftsmen should know.

A small report on my achievements)
Finally, a good regular wheat was baked (unfortunately, I couldn't take a picture). I took a basic recipe for the stove, only put 500 gr of flour.
I decided to start wheat-rye, and fulfill my dream - home darnytsky. I tried the original Fugasca recipe and baked it three times. The first time it turned out something tasteless, which reminded me for some reason unsalted oatmeal (I thought about it, began to read the comments to the recipe, saw that many complain about the same thing and advise adding kvass or malt. Still, the bread always turned out to be somehow raw inside. Having put in more flour for the second time I got a hard brick. At first I was afraid to change the mode, I thought the crust would be impenetrable, as it turned out - in vain. Now I put 750 grams for 1 kg and it turns out much better. Today, in the comments to the recipe, I came across additions from Admin. And that's what happened))

This is how I baked:
300 ml of liquid (200 ml of water + 100 ml of draft kvass)
2 tbsp. tablespoons of olive oil
1 tbsp. a spoonful of buckwheat honey (dissolved in the above liquid)
400 gr. sifted flour (250 wheat + 150 rye), + 2 tbsp. tablespoons of wheat flour added additionally during kneading the bun
2 tbsp. tablespoons of dry kvass Saf
1.5 tsp. dry yeast
1 tsp salt
Coriander (added via dispenser)
The hardest part was getting honey and dry kvass. The first, after a long search, was found in Auchan, the second in Lenta. I never found the malt.
put the first program, 1 kg, the darkest crust.
Now the bread has cooled down, I tasted it - it’s delicious, there really is a taste of Darnitskiy, but perhaps too sweet for bread. Probably too much honey, and the draft kvass was still sweet. If you add less honey next time, will it affect the rise of the dough? Maybe put less salt then? Or maybe it's better to just replace kvass with dark beer ...
Soon I will try to fulfill my second bread dream - baguettes)) While looking for a recipe ..

Hello! I have a Mystery 1206 bread maker. I am looking for a recipe for an everyday recipe for wheat-rye bread that can be put in the morning. I tried the main recipe for white bread, just replacing a little wheat flour with rye. It didn't work out badly. I'll try your recipe today.

Darnitsky bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

The other day I became the proud owner of 1202, which, in fact, prompted me to register here.
Having overcome the traditionally arising desire not to read the instructions (not to mention the advice), but to master the new device by typing, he launched bread from the ready-made Khlebburg mixture with a test run.
The first "real" bread was wheat on oranges (I didn't find such a recipe on the forum, but there are very similar ones).
I was pleased with the result in both cases, unless the crust was completely formed. Well, I will read and study.

Thank you, Mrakoriska, baked bread according to your recipe with minor changes.

"300 ml of liquid (200 ml of water + 100 ml of draft kvass)
2 tbsp. tablespoons of olive oil
1 tbsp. a spoonful of buckwheat honey (dissolved in the above liquid)
400 gr. sifted flour (250 wheat + 150 rye), + 2 tbsp. tablespoons of wheat flour added additionally during kneading the bun
2 tbsp. tablespoons of dry kvass Saf
1.5 tsp. dry yeast
1 tsp salt
Coriander (added via dispenser) "
Kvass was not added, nor dry, not liquid. I took just a little more than 280 grams of wheat flour. Instead of dry kvass, I put 2 tablespoons of rye malt. I love its rye smell and 2 tablespoons of pine nuts. It turned out well for my taste. Now I will try and put a photo. More rye flavor compared to the Fugaski recipe. Well, this is certainly not for everybody.

Photo by phone

https://Mcooker-enn.tomathouse.com/ga...s/96022/10062013932~0.jpg

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We help

Hey. The bread maker is only a week old. And this is the third bread, program 2. I added lemon zest. The smell is wonderful and the taste is good.

Thanks for your help, dopleta! Yes, I also bake on programs 1 and 2, medium size (750), it turns out normally wheat and wheat-rye bread. But I wonder why the roof turns out to be uneven?

Thanks for your help, dopleta! Yes, I also bake on programs 1 and 2, medium size (750), it turns out normally wheat and wheat-rye bread. But I wonder why the roof turns out to be uneven?

Due to a disturbance in the water-flour balance. Never mind, fill your hand, the bread will be even, beautiful, with a flat roof. Not everyone immediately gets the perfect bread, then handsome men will go.

Please, remind, in the oven 1202 the program "muffin" under what number? I arrived at the dacha without instructions, but I don’t remember. I would be very grateful !!

Please, remind, in the oven 1202 the program "muffin" under what number? I arrived at the dacha without instructions, but I don’t remember. I would be very grateful !!

Cupcake program at number 13.

Chamomile1, thank you very much!

[Gluten Free Bread]

Hello everybody!
My friend has had Mystery 1203 for a long time and I realized that the stove is good.
Three days ago I bought my mother Mystery 1202, only because of the program, the dough, her hands hurt, and she often bakes pies. I don't know if she will bake bread in it or not, I hope at least it will come in handy for the dough ...
Well, while I have the stove, I decided to use it ... Well, what can I say, for my 1800 rubles I really like it
I baked white bread, it turned out very good. Burned today German bread from Kroshi, added a spoonful of malt and a spoonful of bran. Baked, without any dancing, on the program Gluten Free Bread , was heated for several minutes. It didn't rise very well, but it turned out to be quite decent bread. I want to try on this program to make my favorite bread made from whole grain flour.

Beautiful bread!

I want to try on this program to make my favorite bread made from whole grain flour.

Hey. Bake whole grains. I also love him very much and bake him constantly. Good at it. It rises well and tastes good. Our bread makers are successful.

I decided to show my bread ... so far I can not insert pictures normally .... I took the recipe here, though I don't remember from whom, but on this forum ...

Hello everyone! Rather good night!
I never dreamed of a bread maker, but in the store I saw a tiny (in comparison with others) Mystery bread maker, I didn't look at the model, I think I'll find it on the Internet, I just remembered that it had few modes and a small bucket. The most interesting thing is that on the Internet I did not find such a model at all ...
But I came across comments on the Supra-150 bread maker that it is also compact, but it does not have a timer (it is very necessary to knead at night, since you cannot irritate your daughter, and she does not like when something from technology makes a lot of noise) and kneading dough on dumplings (well, I really want to), and the weight of a loaf of 500 g suited me, since the family is small and if there is something baked, a small loaf can hang out in a bread bin for several days ...
In short, I caught fire in one place I WANT A BAKERY !!! ... and-and-and-and-and rushed across the vastness of the Internet.
Having rummaged through the Internet, I came to the Rollsen-530 bread machine, there was even an attempt to buy it in a regular store, but it was not my bread machine, since it does not work ...
I'm on the Internet again ... comments ... online stores ... descriptions ... reviews ... Then the thought comes to mind that I can knead the dough into pies in a bread maker, my dream is to bake pies like a grandmother, but yeast dough never worked, only in a compact bread maker I will knead only for one pie. I walk around the house and suffer out loud, and my husband (in the hope of pizza and muffins) says, why would you like to take whatever compact one you want, you still have a place on the countertop, so you will put it next to the pressure cooker and multicooker ...
I'm on the Internet again ... and chose the budget option with good reviews Mystery 1202 Bread Maker !!! Today it will be brought to me from the online store. To be honest, I "suffered" without a bread maker for only two weeks
I have already managed to read this Temka, my head, of course, is dizzy from the information received, IT'S SCARY THAT WILL NOT TRANSFER IN WORDS, but I have already outlined a plan of action for testing the bread machine in the afternoon !!!
I went to the links, I kind of understood about the kolobok, especially that it would not be possible to track it with a timer, and I had a question for experienced bakers, because I have not yet found an answer. : girl-q: Is it possible to control the bun (I think I will do it while the husband puts the daughter to bed), and then leave the bread to bake and leave it to cool in the bread maker until morning?
This I suspect is only the first question, how will I start baking bread, there will certainly be more questions ...

Nooo, you cannot leave the bread to cool in the bread maker until the morning, from the beginning the heating will work for 1 hour, and after heating your bread will become damp in the bucket and will be wet. It is better not to use recipes from a recipe book, it is better to take from the forum and you definitely need a scale
Try this bread, simple and delicious.
- 260 ml of warm water
- 40 gr butter
- 1 tsp salt (fine, so that the bucket does not scratch)
- 1 tbsp vegetable oil (I use mustard oil)
- 500 gr flour
- 1.5 tsp yeast
- 1 tbsp sugar
load into a bucket in this order, program 1, medium crust, weight can be baked for 1kg or 750g. If the flour is premium and everything is measured exactly, then there is no need to control

We have already written about damping bread. As for the postponement, you need to try on and get used to your bread maker and flour. Much depends not only on the quality of the flour, but also on the temperature in the apartment. It's very warm at home. Yes, and flour is stored in a cabinet next to the battery. Therefore, when I just bring the purchased flour home, I can safely use the proportions from the recipes. And when the flour has already been stored longer (dries up), then I have to pour more water, well, or pour a little less flour. So bake the first bread without a timer, under supervision, adjust and everything will work out. Then you will put on a deferral. Good bread to you !!

[vernisag]

Thank you vernisag and Chamomile1, for quick answers. I will mean to adapt ...
A bread maker has already been brought to me. The smell of plastic is embarrassing, but I have not washed it yet, I just pulled it out of the package. I love it. I thought it was bigger, but next to the pressure cooker it doesn't look voluminous, just a little higher. I'll go and read the instructions, wash and start into the unknown - bread and yeast dough

The smell will go away in two weeks. The taste and smell of bread will not be affected. It smells like plastic outside. Wipe it off with a damp cloth. But it won't help much. You just have to wait until the smell disappears. Good luck.

[Chamomile1]

Chamomile1, thanks for the help, luck came in handy of course.
Now I am reporting the first experience.
First of all, I kneaded the dough for pizza (recipe from the forum), used mode 9 FRESH Dough. Made for 250g. flour (I wanted to make only one quick one), as it seems to me, due to the small amount of mass on the walls, especially in the corners there was stuck dough, I would do it by hand, there would be more dough left on the bowl. There was not enough flour, the bun was not formed and was sticky to the hands, the author of the recipe allowed this, advised to take more flour during rolling, I did so. The dough rolled out thin, put the filling, and immediately into the oven. The pizza was eaten FAST - this is probably the indicator of success!
By the way, when mixing, the mixer does not work too loudly, I shouldn't have worried.
The second thing, of course, is bread, I decided to make according to the recipe given vernisag... After the first batch, I did not see the bun, then I was distracted and I caught the second batch in the second half, scraped flour in two corners, I don't see the bun, the unevenness of the rotating mass is embarrassing, I looked at the bun in Temka Admin forum, I managed to add 1 tbsp. a spoonful of water, water flew in all directions, a good towel was at hand, I managed to cover the bucket. Accordingly, the next time I will not add all the flour at once, it is better to add a little more. Went my gnarled kolobok, it means on the rise, I was already upset, I walk with a flashlight, look in the window, my husband is also worried, walks next to me. It seems that after the second kneading on the right, the dough moved away from the bucket, and a layer of dough remained on the wall, the husband reassures that everything will be corrected further and the truth is that the dough has still risen and took up the entire shape! At the beginning of baking, the plastic panted, but then the smell of bread went 15 minutes before the end of baking, I peep once again through the window, and the top is white ... after 8 minutes it turned yellow ... we barely waited until the end of the regime ... I held it for 10-15 minutes in the bucket, then turned it over and shook it slightly, the bread slipped out of the bucket, and the spatula remained in the bucket. The upper crust is even, thin and pale, but the rest is of good color. There was no high dome, and there were no voids in the bread either. Then we walked in circles around the MIRACLE that was cooling down for us, they held out for only 25 minutes ... to cut it, it crumbles (cooled down less of course), but still the bread is tasty and baked. my husband said that for the first time - very well, but there is no limit to perfection! I will correct mistakes and bake delicious homemade bread! Although I worked hard for more than 3 hours enough
I announced to my husband the menu for the following days: pies, a cupcake, then the husband did not let him finish, pointedly pointed to his belly

Hello everyone!
I want to thank all the bakers from the forum for recipes, advice and master classes! Even I, just a beginner baker and for the first time making pies myself from my dough, give home masterpiece after masterpiece !!!
Using the recipe from Chuchelka from the forum, she made pies with cabbage. The dough was awesome in the bread maker, I did the conversion from 1 kg of flour to 600 g and on mode 9 FRESH Dough. Only on this recipe I saw a real bun in my bucket! And already baked bread according to two recipes, well, there is no kolobok and that's it! the mass of dough is spinning! And the bread turns out. Maybe it's the features of my bread machine? I can determine the ratio of liquid and flour only by the dough itself, if it sticks to my fingers, I add flour, if I add water to tight ... or I don't understand something somewhere ???

[vernisag]

Hello everyone!
I am writing here a diary of a novice baker, I hope my posts will also help someone
My household will soon begin to "rise" by yeast and flour. Here we got our hands on a photo of their products:
this is my pizza
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this is the very first bun with a recipe vernisag
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this is already an experiment, the recipe from page 14 answer # 278 of this temka, only baked in mode 2 FRENCH BULK weight 1000 g Medium crust and added mode 12 BAKING for 30 minutes, I wanted a darker crust. The residents of the house liked this bread the most ...
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these are my second pies, my husband really wanted with apple jam
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I could not resist not to check my own recipes from the instructions. I started with White bread, the recipe for 500 g. The dough did not have to be adjusted, that is, the ratio of liquid to flour was normal. True, I will make a reservation that I do all measurements by weights, because it is not even possible to measure 190 or 260 ml of water from a measuring glass with such a graduation. The flour was counted 1 measure. Art. = 150 g. Baking on setting 1 WHITE BREAD, weight 500 g, medium crust. The loaf was normal looking and baked. I didn't have time to take a photo.
The next recipe for French bread. The first loaf was made according to the recipe for 500 g, the lemon juice was replaced with a solution of citric acid, the dough was sticky to the fingers when kneading, so I added 15 g of flour a little at a time. Baking on mode 2 FRENCH BULK weight 500 g Crust Fast cooking. The smell during baking went so awesome that I myself could hardly wait for the mode to end and the bread cooled down a little, quickly cut off a crisp. The husband could not stop and drank more than half a roll at a time. I had to put on the bread again according to this recipe, and I still had to give the mothers a try, I made the bookmark according to the recipe for 750 g. I also had to add flour, since the dough was sticky to my fingers, I added 23 grams. Baking on mode 2 FRENCH BULK weight 1000 g Crust Fast cooking. Added mode 12 BAKING for 15 min. And this is what I did ...
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The bread is baked with a crispy crust, delicious, but the gap spoils everything. ... I suspect that the matter is in the regime, the rise for any weight of the loaf is the same ... apparently it was enough for 500 g, but not for 750.
P.S. I can’t restrain myself, so as not to get in when kneading the dough and see if everything is going from the corners, I help with a silicone spoon all the time ...

Hello everyone!
Help, please, maybe someone knows.
A stirrer is lost in my favorite Mystery MBM-1206 bread maker.
The services of our city answer that it is impossible to order a mixer for this model, but you can use a 1201-1202-1203 bread machine.

Tell me, are they compatible? Or maybe you know exactly which model will fit?

Hi, I am a representative of a company, it is really difficult to find a mixer, it is even more difficult to send it, I doubt very much about whether it will fit from another, well, theoretically, you can come up with something, write to me in our contact group: 🔗 I am an administrator, I will try to help.

Ivan, good afternoon! we have already written off. This is Igor Bychkov. We are still looking for a kneader

Hello everyone! Today we bought a Mystery 1206 bread maker, but I was terribly upset because there is no function for baking rye bread (they chose it because of the presence of this function - we read the characteristics and programs on the Yandex market, but it was not ((((
Does anyone have experience in baking rye or at least rye wheat bread in this bread maker? terribly upset ((((

Hello everyone! today we bought a Mystery 1206 bread maker, but I was terribly upset because there is no function for baking rye bread there

There is absolutely no reason for frustration, Julia - rye bread is perfectly baked on the main program.

Hello everyone! Today we bought a Mystery 1206 bread maker, but I was terribly upset because there is no function for baking rye bread there (they chose it because of the presence of this function - we read the characteristics and programs on the Yandex market, but it was not ((((
Does anyone have experience in baking rye or at least rye wheat bread in this bread maker? terribly upset ((((

If you read the whole topic, you can see that rye is baked with success, and even more so 50 * 50 or Darnitsky. I don't like pure rye bread, so I have no experience in baking it. On this occasion, I recommend reading Temko. I remember that someone was baking.
I successfully bake both versions of Darnitsky from Fugaski (with a higher and lower content of rye flour). And I like to bake bread 50 * 50 with honey instead of sugar and malt. Everything is perfectly baked and rises on the usual first program. I also highly recommend whole grain. For him, special. there is a program in our oven.

Thank you for comforting me.I baked my first bread - I took the recipe from the topic The simplest bread according to the models of bread machines - it turned out very well, I didn't have time to take a picture - my husband drank tea with jam with him)))) I will continue to master tomorrow))))

Installations:
weight = baking time;
crust color = temperature
Did I understand correctly?

And I bake German rye-wheat bread, I took the recipe from Krosh for the Mulinex bread machine ... at the beginning I put the Fresh dough program (9), the dough after the program is taken for another 10-15 minutes, and then I turn on the Baking program (12) setting the time to 70 minutes .. and the bread turns out to be amazing ... I don't add malt and spice, since no one likes it here ... especially malt ..

Bread maker 1206. Tell me, when you knead the dough, the dispenser opens and remains open (the metal bottom remains open) even when bread baking starts - should it be like this or should it close itself ???

My dispenser behaves the same way. There, and a closing mechanism is not provided, like

but the dispenser will not melt if it is not closed? and will it affect baking?

take a brand new teapot! HP-1202. The first bread she baked milk, but first put flour, and not liquid and a bun - it simply was not there. I thought and so it will be baked-ayyayay
I want to try to bake mayonnaise bread, I saw a recipe somewhere, now I can't find it.
you are welcome give a recipe or a reference!

Heh, I found it. White bread with mayonnaise and cheese.
Already started everything
Gingerbread man tracked, I like it very much, correct in my opinion. And even took a picture on the bodies. Now the first ascent is underway.
Let's see what happens. I bake in the country, and with tension there is a pichalka, especially on weekends.
I will definitely take a picture of the result. Then you will need to learn how to insert pictures. And ....... May God grant me delicious and beautiful bread!

Try to make Stolichny delicious and baked perfectly. Butter-250 gr. (I take Pyshka margarine), mix with 200 gr. sugar and put in a bucket, add 3 eggs and put the bucket in a bread maker, switch on program 10 for kneading for unleavened dough... Add 265 gr. flour, vanillin 1 tsp. , baking powder 10 gr., after the end of the batch add 150 gr. raisins (I bake without it). We turn on the 13th program and wait.

And I have 10 programs - RYE BREAD! Stove release September 2013. What is it that something has changed in the design?

Hello. So I bought a mystery mbm-1202 bread machine. And the recipe book was not included. I don’t know how and where to start now. Maybe someone knows where it can be found in electronic form, or can anyone have a scanned one? Help me please!

[svetlya4ok3]

svetlya4ok3 Start from here #
then any recipe from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

thank you very much)