Bread Maker Supra BMS 355

and we sold * capital muffin *, a normal tasty muffin .. but as a child, I always had little powder, which was sprinkled on it
and small ones for 16 kopecks?

I also loved them more than these bricks.

If you need small volumes and the principle of cake for one time and tomorrow is fresh, then it is better to buy small stoves, for example, Binaton 1008. The price of the issue is 65 USD. e. approximately.



she has max. baking weight 450 gr. and decent reviews on the Internet with pictures.

Compact design Fully automatic bread preparation (kneading, raising, baking) Maintain temperature for 1 hour Memory function in case of power outages up to 15 minutes Viewing window Removable bowl with non-stick coating Dishwasher safe Non-heating body Non-slip feet Measuring cup and spoon 5 automatic cooking modes Loaf weight 450 g Power 530 V

(it is, of course, you can and cupcakes, but who is used to what - I was brought up on small Lilliputian ones from the school cafeteria and the bunshop opposite, but I don’t remember the big ones in xn, that they could eat straight, but I didn’t meet them )

The size is not important here. I used to be addicted to cupcake mixtures, lemon or chocolate there - you just knead, pour it into a cast-iron pan and into the oven, after about an hour the aroma filled everything around the apartment through three doors. Many years ago there was also some kind of powder from which a very tasty layer for muffins was obtained, which was unlike anything (like creamy), so you cut this large cake from a pan, rub the middle with this layer and cover it with the other half. The result was nothing compared to the cupcakes that were sold ready-made in the store. It was generally a super cupcake, and because of its size it could not be eaten at once and lay in the refrigerator for three or four days and was always delicious, even after a few days! The interlayer powder fudge was so delicious that sometimes I would crack open the cupcake and just lick it off. Unfortunately, then this powder for making fondant was no longer sold, and my interest in muffins diminished - dry muffins are not so tasty, and with any other filling it was no longer the same. But the big oven muffins were super!

[tol]

tol
I used to be addicted to cupcake mixtures, lemon or chocolate there - you just knead, pour it into a cast-iron pan and into the oven, after about an hour the aroma filled everything around the apartment through three doors ...
We still sell them in the same packaging as before.
But the cream is really an ambush ... now this is not sold. The last time I made butter (from butter, powdered sugar and dried milk). Tasty food

[tol]

tol
I used to be addicted to cupcake mixtures, lemon or chocolate there - you just knead, pour it into a cast-iron pan and into the oven, after about an hour the aroma filled everything around the apartment through three doors ...
We still sell them in the same packaging as before.

and with us, the manufacturer is now called * Russian product *
* Search * disappeared somewhere, I can not find .. but on the bread maker. I even laid out a cake from this mixture, made it in x \ n, the mixture seems to be * Spring cake * yeast.

The last time I made butter (from butter, powdered sugar and dried milk). Tasty food

What proportions?

[tol]

tol
What proportions?
There were no proportions - I took butter (about 600 g), chopped it into small pieces and stuffed it into a food processor (we have a Bosch MUM 4655) for mixing.I waited until the butter was whipped (it turned white and increased in volume), started pouring condensed milk a little (a total of half a liter) and add powdered sugar (50 gr.).
I did it to taste - add condensed milk and powder, wait until it stir and try ... I didn't like it - added more ... and so on until it worked out, what I wanted.
I found a recipe on the Internet:
butter - 530g
icing sugar - 300g
condensed milk - 200g
cognac - 10g
vanillin - to taste
Soften the butter and beat. Add sifted powdered sugar, vanillin, cognac or dessert wine, filtered condensed milk to the butter and beat for another 15 minutes until a homogeneous yellowish-white oily mass is formed.
Um ... it turns out you need less condensed milk and more powdered sugar ...

Gypsy
* Search * disappeared somewhere
Was he really on this forum? I have been reading it since January and have never seen such a button.

[DenRassk]

DenRassk
The search is in the upper right corner, below the date and above the heading "recent topics"

Today I decided to work on the errors. The first time I fell for the recipe in the instructions and measured the flour in glasses, which was why there was a significant shortage of dough. Today I decided to measure flour on a scale at the rate of 1 cup = 160 grams. And he was right. If you pour flour into a glass, then you get only 130 grams, and to cram 160 grams there, you need to tamp it well. So it's better not to measure flour with glasses - you can make a significant mistake!

I also decided to try making a disposable mini bread, that is, put only half of what is indicated in the instructions. Unlike the first time, I baked regular bread, not French. Just for fun, I added some raisins to the dispenser to see if it settles like yesterday's "cupcake" or not. I put the crust on the darkest one.

Water 85 ml
Oil 0.5 tbsp
Salt 1/4 tsp
Sugar 1 tbsp
Flour 160 g
Live yeast 4 gr.
Raisins - a little

The kneading was in doubt, since the dough was not enough:
🔗

But over time, the dough still crawled in shape.

Before the last raising of the dough, I took a bold step - carefully lifted the dough and took out the paddle. The reason for this is that my mini-bread was barely more than a paddle in height, and the paddle could have mutilated the whole product ... I did not touch anything else, the process started ...

🔗

The bread was ready in an hour. This time, the crust has really darkened, but it is still matte and not glossy like in the store. I don't know, maybe it should be so.

🔗

The loaf turned out to be small (fits in the hand) and neat (without traces of the blade):

🔗

Inside, too, without unpleasant surprises, the crust is thick, the raisins have not fallen down, but are mixed throughout the bread. I cut it hot, so it may have broken the structure, but the bread inside is normal and uniform throughout the loaf:

🔗

It tastes like bread! Weight 225 grams.

[DenRassk]

DenRassk
The search is in the upper right corner, below the date and above the heading "recent topics"

We didn't see the pug. Yeah .. before he seemed to catch the eye better, but this one with a magnifying glass must be looked for
Antonovka, thank you, otherwise I have been suffering for a long time.

[Gypsy]

Gypsy,
Not about that

tol, your bread is beautiful and don't be angry anymore, heaven, the bread maker is excellent
To make the bread shine, it must be greased before baking, or you can also grease it after baking. There are many different kinds of Mazyuk, milk and eggs, sugar and whatever.

fuf, there was a cupcake:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1027.0

tol, your bread is beautiful and don't be angry anymore, heaven, the bread maker is excellent

Yes, I was glad that it was possible to make bread less than the specified weight, otherwise I was afraid that either I would not be able to knead properly, or it would burn when baking. And now the problem with stale bread is no longer relevant - I made a loaf and ate it right away, and if you need a new one, it will be ready in 3 hours!

here for you clearly, there is also sprinkled for beauty:
🔗
🔗

What to walk across the seas, we ourselves have enough of this good:

https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=89&Itemid=35

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75114.0

Smear and pour as much as you like

here for you clearly, there is also sprinkled for beauty:

It's a pity there are no before and after images.
Did I understand correctly that if I lubricate the workpiece with water right before baking, it will become glossy?

The crust will not dry from the water And for gloss - grease the finished hot bread with a little olive or plain oil, with a brush - and it will shine and the crust will become softer!

The crust will not dry from the water And for gloss - grease the finished hot bread with a little olive or plain oil, with a brush - and it will shine and the crust will become softer!

Thank you, I must try this option. So many things I want to do, the only problem is that there is no time to eat all this. I have already made it a rule not to use the stove more than once a day, otherwise there will simply be so many baked goods that I will have to open a store

[tol]

tol
Sorry to wedge myself into a conversation about cupcakes, but I am tormented by the question
- this time you closed the window from above with something or not?
And so beautiful bread turned out ... the only thing - maybe it is worth trying to make the dough in an arc bucket, since you need small rolls? There is a lower mixer ...

[tol]

tol
Sorry to wedge myself into a conversation about cupcakes, but I am tormented by the question
- this time you closed the window from above with something or not?
And so beautiful bread turned out ... the only thing - maybe it is worth trying to make the dough in an arc bucket, since you need small rolls? There is a lower mixer ...

This time, he covered the glass with foil and a towel, and left the dispenser with holes open.

At first I also wanted to do it in a round bucket, but I was afraid that a low propeller along the entire diameter of the bottom would not throw the bun in shape, but would simply knead the dough along the bottom. So the dough may simply not form into a ball, and it is not clear what the dough will look like at the time of baking. Still, a one-sided spatula throws the dough in shape and rolls it into a ball, perhaps this matters when you are preparing hard dough.

This time, he covered the glass with foil and a towel, and left the dispenser with holes open.

Eh, you .. I thought that you had a pure experiment, but again you are foil, a towel ..

[tol]

tol
This time, he covered the glass with foil and a towel, and left the dispenser with holes open.

Gypsy
Eh, you .. I thought that you had a pure experiment, and you again foil, a towel ...
Exactly, exactly! Recognize the experiment as "dirty" and require a repeat!

Eh, you .. I thought that you had a pure experiment, but again you are foil, a towel ..

I just think it's right. It is not for nothing that Panasonic thermal insulation is uniform from all sides. Heat waves reflect off the top of the oven and return towards the open part of the bread. This is important for even baking bread from all sides, since the heating elements on the sides of the oven heat the tank, the bottom of the tank heats up from the sides, and from above ... there is nothing. If the heat rays still go into the transparent window from above (and they go away very tangibly, believe me), then this is generally a disaster. The foil compensates for this loss and more or less guarantees an even heating of the bread. Another thing is that if the lid is solid, you cannot see what is inside during baking, and lifting the towel is not a problem. So I see if the top is baked or not. You see, when it is necessary to decide which is more important - a pure experiment or tasty bread, then I somehow tend to the second What do I care if I bake "honestly" and the bread is not baked enough on top? While preparing the "cupcake" I watched in real time how everything happens: the sides and bottom are baked immediately, and then, very slowly, the middle of the top. It is quite possible that good bread can be baked without foil, but with foil it is somehow calmer.

And the bread turned out to be delicious even when it was completely cold, but I liked the first (French) one more in taste.

Exactly, exactly! Recognize the experiment as "dirty" and require a repeat!

What for? Admin has already conducted a clean experiment and said everything she thinks about this furnace. Another thing is that the technical flaws of the furnace can be improved. More precisely, this is not even a disadvantage, but an implementation option. Ideally, the glass should be there when you need to look inside, and it shouldn't be all the rest

Exactly! Hit sehona - a bread maker with a shutter window!

Exactly! Hit sehona - a bread maker with a shutter window!

I thought about it, but I don't want to disfigure the new stove! In an amicable way, the reflector (metal sheet) should be installed below the glass, but then you need to bring some kind of lever up to move it aside for the duration of the viewing. But all this is an unnecessary perversion, since foil with a towel folded several times is a fairly good insulation that can either be used or not used at will, and if something is permanently fenced off, then you will not do it the way it was. In the meantime, corporations come up with such a design, it will take years, so the towel rules!

I read on various forums, many who used the towel in ovens with a large window received a better quality crust on top. The heat at the top of the stove must be protected! This problem is relevant even for Panasonic, where there is no window, but the dispenser does not close automatically. Many have noticed that if you manually close the dispenser after it works, the crust on top bakes better, and they often write the following idea about Panasonic: "... it's better to close the dispenser. It doesn't cut into my baked goods, but the crust is not baked enough from its side, it interferes with the circulation of hot air." - I think this is true for any stove model. The more uniform the oven walls and their heat reflectance, the better. There is a big difference from ordinary gas stoves, where glass is on the side, and to a lesser extent affects the baking of the upper part of the product, since in gas ovens the top is completely metallized and reflects the heat rising from the bottom back to the baking, in contrast to glass, which practically does not reflect thermal rays and is generally a poor heat insulator.

bread makers from sanyo




toshiba bread maker


and many more ovens with windows and that everyone bakes a pale crust? pay attention, these companies have been developing and manufacturing bread machines for more than one decade.

and many more ovens with windows and that everyone bakes a pale crust? pay attention, these companies have been developing and manufacturing bread machines for more than one decade.

All this is understandable, but windows are made not because they improve the quality of the bread, but because people want to see what is happening with their baked goods, and the design feature of the bread maker does not allow making a window on the side, like in classic ovens. In the photographs of the bread makers you have given, you can see for yourself that the windows are extremely small. For the same reason, in the old days in Russia, windows were made tiny in huts in order to save heat in the house. Manufacturers have achieved that an oven with a window at the top CAN bake bread, but who said that you can't make bread better by closing the window? Bread, he is like a person on the beach - he does not want to sunbathe on one side, but wants a uniform tan from all sides, but if a person can turn over when he feels that he has sunburned more on one side than on the other, then the bread cannot turn over, therefore during baking, it is necessary to ensure approximately equal temperature conditions on all sides of the workpiece. But this is IMHO. If someone likes to release the lion's share of heat radiation through the window (and in my bread maker it is huge - almost the size of all baked goods), then please. I say this as an infrared heater because I have an idea of ​​how you can transfer heat in any direction, simply by placing something in front of the heater that reflects ordinary visible light, for example, a mirror. The heating element in the bakery also emits heat waves, and it is foolish to release them through the window, if, using only foil, you can redirect them down, directly into the baking bucket.

It's dishonest to compare with yours, but you can compare with rumin bread baked without foil and towels:

tol, do you think he has an even tan? I wouldn't say that.

and here there are even more masterpieces 🔗
🔗

[tol]

It's dishonest to compare with yours, but you can compare with rumin bread baked without foil and towels:
tolDo you think he has an even tan? I wouldn't say that.

Duc .. this .. why is there a towel and foil in Panasonic - it doesn't have a window
Yet again rum posted pictures of bread from in this thread from this HP and everything seems to be fine with the crust color ... I don't think she used a towel and foil

I say compare the bread from an oven without windows and bread from this supra oven with a window. And then theory, then it is theory, but in practice, bread from an oven without a window looks often worse than bread from a Chinese oven with a window.
Panasonic SD255:

It's dishonest to compare with yours, but you can compare with rumin bread baked without foil and towels:

Firstly, in Panasonic there is simply nowhere to put towels, because there is no window, and there is nothing to close (except for the dispenser). In the above photo, the sides are clearly darker than the top, but this does not say anything, since it is not clear what the result was for the baker - a dark and crispy crust, or light and soft. This difference in color only confirms my theory - the top of the bread is baked more slowly than all the other sides of it. If you go back to my photo of a bun baked with foil on the window ( 🔗), then it can be seen that the thickness of the crust and its color are approximately the same over the entire surface of the bread product. I like this option more than dark on the sides and bottom, and light on top. But this is all nit-picking, because in reality this hardly affects the taste of bread.

In pursuit, I tried to find other people's photos of bread made on the supra without foil.
I found only Supra BMS-230, the top is clearly immature, although the photo is of poor quality (with a flash):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72430.0

Also on one online store I found a comment about Supra BMS 355:
"an excellent model, there is a round shape, kneading dough not for baking, a book with recipes) the timer can be set so that there is hot bread in the morning)) only one drawback, the bread turns out to be white on top, but you can fix this by putting a piece of foil in the viewing window."

So there is a problem with the white top, and as it turned out, I was not the only one who completed the stove with "folk methods".

Firstly, in Panasonic there is simply nowhere to put towels, because there is no window, and there is nothing to close (except for the dispenser).

For the sake of experiment, I baked today's mini-bread without foil and towels. The difference from yesterday's recipe was double the amount of sugar and more raisins (25 g). The bread turned out to be gorgeous in taste, super loaf! As you can see, the bread on top is not white, but lighter than those places that were in contact with the form:

🔗

I also tried to anoint him with oil. Indeed, the crust takes on a more noble glossy appearance (on the right - smeared, on the left - not):

🔗

I could not resist and cut off a piece without letting the bread cool down, so the structure of the bread was broken (very soft, and you can't cut it without damaging it!). The top crust cracks and flakes easily:

🔗

Here, the bread has cooled down a little and is cut better:
🔗

I don't know if you can see it in the photo, but the difference from yesterday's bun (with foil) is that the crust on top there was the same thickness as on the bottom, and the color was uniform throughout the bun, but in today's bread the crust on top is completely thin (literally superficial), much thinner than the bottom crust, and lighter than those parts that were in contact with the form.

So whoever likes it - who does not need a crisp, you can do without towels, although the crust is thin, but it is still dark, not white.

I really liked the second one, which is today! don't waste foil

the top of the bread, by definition, cannot be darker or the same as the sides. The sides directly contact the sides of the bucket in the immediate vicinity of the ten.

I really liked the second one, which is today! don't waste foil

Yes, I've already eaten half of it. Moreover, it is delicious, even when completely cold. Only this is not bread, but a sweet roll: an increased amount of sugar and a lot of raisins create a unique sweet taste that it is impossible to stop eating, and you cut off a new and new piece. Factory rolls are resting

the top of the bread, by definition, cannot be darker or the same as the sides. The sides directly contact the sides of the bucket in the immediate vicinity of the ten.

This is probably true for classic bread, but for some reason I like it when the crust crunches like a crouton

Probably eito is true for classic bread, but for some reason I like it when the crust crunches like a crouton

and will crunch in any way. Do not just let it cool in HP, take it out immediately.

and will crunch in any way. Do not just let it cool in HP, take it out immediately.

No, today it crunched only at the bottom and slightly on the side, but on top it was quite soft.

There is another interesting untested program in the oven - marmalade! But the recipe is incomprehensible:

ORANGE
Orange 3 pcs
Lemon 1 pc
Sugar 2 tbsp. l
Pectin jelly 1.25 cups

STRAWBERRY
Strawberries 1.5 cups
Lemon juice 2 tsp
Sugar 1 cup
Pectin jelly 1 tbsp l.

If I put all this in the oven, it is unlikely that it will grind everything and spit out the unnecessary. And I have nothing to squeeze out the juice, and it is not clear how much will be squeezed out. Accuracy is probably important right there. You also need to take pectin jelly somewhere, and I don't even know what it looks like. In general, I want marmalade, but there are many obstacles. Maybe someone has already made a photo guide for making marmalade in a bread machine?

No, today it crunched only at the bottom and slightly on the side, but on top it was quite soft.

how did you get cold? not covered with a towel?

how did you get cold? not covered with a towel?

I just shook it out of the mold and put it on the wire rack right after the end of the program.
Do you need to cover?

And I liked the bread

I also have such a bread maker very recently, and I also scratch my head about "why would it be a second stirrer."
I looked at the instructions for Panasonic, there is something similar intended for rye bread, but not exactly that exactly.
The compilers of the instruction for Supra, of course, are rare .... (I will not swear, especially since she bakes bread very well). While I am fasting, I substitute lemon juice for powdered milk, it turns out very well.

A discussion of this oven went better here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120774.0

A round bowl, apparently for making jelly and other liquid substances.
The instructions are really laconic, and the support service is the same. I wrote to the support service, but they did not answer me at what temperature the oven works in baking mode, and did not even write "sorry, we do not know", that is, they just kept silent.

Sorry, I'm new to this forum, unknowingly I pressed the Bolk +/- button below, thinking that it would show some kind of hidden block of information, but it turns out to close the topic! Strange, if only tooltips on the buttons were made! Okay.

I tried to make a honey-chocolate gingerbread yesterday. But, since the last time the product smelled of soda, I put in a little soda, and a lot of cocoa. As a result, the product hardly rose and had a strong, not very pleasant taste of cocoa powder. In general, a complete failure. We should probably give up soda and switch to baking powder. Yes, and without milk and eggs, some kind of garbage turns out. While on the fast I will experiment with bread, because bread in the oven is incomparably better than "muffins". I managed to buy a poppy, I wonder what happens.

🔗 🔗 🔗

[tol]

tol,: flowers: things with baking soda or baking powder are best baked in the oven. And take proven recipes. If you fast - hangs on our forum, pay attention

lean gingerbread You can knead the dough in the HP on the prog, get it right after kneading, do not wait for the rise. Then into the mold and into the oven.

[tol]

tol,: flowers: things with baking soda or baking powder are best baked in the oven. And take proven recipes.If you fast - hangs on our forum, pay attention

lean gingerbread You can knead the dough in the HP on the prog, get it right after kneading, do not wait for the rise. Then into the mold and into the oven.

Yes, you need to try it in the oven, you just need to buy a normal form somewhere, otherwise it sticks to my iron ones all the time, it doesn't matter if you smear them with oil or not. By the way, I sprinkled cocoa half as much as indicated in the recipe, and the taste was unpleasantly intrusive. Maybe my cocoa is different? Bread for some reason more delicately forgives inept experiments with dosages than cupcakes :-( In what bread, no matter how much you put - still delicious bread, but I try to mix the cupcakes exactly according to the recipe, but it turns out that something is not at all what I wanted would ...

Yes, you need to try it in the oven, you just need to buy a normal form somewhere,

Are you okay with Teflon? I have one for a cupcake, it flies!



There is also a topic for silicone. Tyts.