Kenwood kitchen machine: working with attachments

Thanks to everyone who answered. We will develop gluten and make dumplings.
By the way, is developed gluten good for all baked goods or only for certain varieties?

The dough turned out wonderful. Thin and elastic. 300 g of premium flour + 200 g of semola, 2 eggs, 200 ml of milk, 1 hour of salt. Kneading 10 minutes, 20 minutes rest and 20 minutes kneading, 30 minutes in the refrigerator. She rolled it out to 7. Tasty, even my mother noted that the dough was plump, but not tough.

Is the developed gluten good for all baked goods or only for certain varieties?

Of course not! For example, it is not needed for shortcrust pastry, so it is kneaded quickly, not allowed to stand (if it is allowed to "rest, it is in the cold) and it is quickly baked.

[Miranda]

Miranda, anuta-k2002, thank you very much for responding)
I'll try on a mini chopper.

Kneading 10 minutes, 20 minutes rest and 20 minutes kneading, 30 minutes in the refrigerator

This is the first time I've seen such advice on dumplings. I was at the master class, they made noodle dough, flour in half with semolina, on some eggs. Olive oil was added a little.
I was surprised that Kenwood kneaded the dough very easily and quickly. I didn't know the exact time, but it felt like about 5 minutes. And then I could rest. No re-batching. IMHO - this will be violence against Kesha.

I used to make dumplings and noodles in the processor in 21 seconds. How does gluten develop there? Maybe she is not needed there?

Now it is always Kenwood, he easily copes with this task, and the process can be controlled. Flour and semola in equal proportions are very easy to knead into an excellent dense dough.
For buns, yes, the development of gluten is important, so you need to give it a rest and knead a little longer.

[Twig]

Twig, I took the recipe here, I can not insert the link (theme kenwood 2 kitchen machine, page 53, author Lyi). Only there premium flour without semola. And the mixing algorithm is also from there. And I noticed that if you give rest for 20 minutes, and then knead again, the dough is magnificent, tender and smooth. And in general, the semol must be kept, the dough then does not crumble and does not break, I suffered with it, but fell in love. Let everyone do as they please. And I didn't like the dough with the knives fast, it differs from the long kneading in quality. This is just for making quick noodles. For dumplings, it's more convenient for me to make a long batch.

[proshka]

proshka, understandably:))
I also stopped doing it in 21 seconds. For a long time I have not cooked lashpa-dumplings-dumplings. I'm going to embody!

Recently I watched a program, I don't remember which one, there is a recipe for ravioli from Italian housewives - 150 g of solid flour, 150 g of water, olive oil, salt. Well, I started doing it. She hung up the flour, began to slowly add water, and when the water was 80, the dough became like liquid sour cream. And if all 150? I didn't understand what was wrong, probably, their flour is also different and takes so much water, or maybe it was not translated correctly from Italian and there is 50g of water? Experimenting, in general.
But I noticed that with the addition of resin flour, the quality of the dough for dumplings, dumplings, noodles improved a lot. It's easy to work with, not sticky, not dry, sticks well, though it dries quickly, you don't need to roll out a lot at once. The noodles dry very quickly, do not stick together when drying, they did not sleep on flour at all and dry on a towel, do not sprinkle flour on the towel - this is not necessary. It does not boil at all, does not become flabby during cooking. True, I don't know how he will behave after freezing, I froze for two days, and then I cooked it - great. But as with a long freeze - probably the same.I am very pleased that I discovered this flour for myself, it's a pity that not all stores have it. For a long time I was looking for her, found in the Metro.

[proshka]

proshkaMaybe there was another 150g of just flour in the recipe? Usually the proportion is 2 parts flour, one part liquid.

No, that's exactly 150, watched with my mother - she was also surprised, rather an incorrect translation from Italian. They already know a lot about pasta like no one else.

This is why I prefer bread maker recipes!
There, even if a mistake has crept in, it will be quickly corrected in the comments.

Exactly, all the best is only here!

It's all about the flour. After mixing with water and other ingredients, flour in the CIS needs at least 20-30 minutes of rest, after mixing with water and other ingredients, so that MINIMUM 28% of gluten is formed. And then the resulting gluten should be stretched and folded (wrapped over itself) in the process of kneading, so that it turns into films with entrained air. Therefore, kneading before the development of gluten, to films, at one time will not work. Why? Because I’m not up to fat, I’d live, what is it - we have a weak flour, but it was like that 100 years ago (read Molokhovets), from which gluten - the cat cried and slowly formed. (Estonians in the 1970s patented a method of producing the maximum amount of gluten from Soviet wheat flour. They established empirically that the most gluten of the best quality is formed at a relative humidity of 70%, after 20-40 minutes of doughing at 20C). And the addition of semolina strengthens the flour, it is called roll. Another roll is made by adding white malt 1.5-2% of the total weight of flour, ascorbic acid, etc.

Girls, here I began to google different information on grinding my flour, because now there is a mill attachment.

I haven't read much yet, but I read that the gluten is freshly ground and the one that was lying down is very different. It is better to give fresh time to lie down to start the processes.

Now I think that not only the season affects the amount of flour, but also the date of production.

[Miranda]

Miranda, and from what will you grind wheat?

[Bijou]

BijouI don't know yet
In theory, we need wheat, but where can we get exactly the grain, and isn't it easier to buy just flour.

So I'll go to Globus, pick up different cereals there, and I'll grind them.
I want to try wheat grits.

So in the cereal there is no flour itself, were they sifted from it on the contrary? And on the market they sell exclusively feed grain. ((
In short, I will look forward to the results, I love reading you.

* but personally for me this is not yet clear - I can perfectly eat cereal in porridge without bothering about grinding *
I've always had a coffee mill that grinds pretty well whatever you give me. Maybe try yourself?

[Miranda]

I'll go to Globus, pick up different cereals there, and I'll grind them

Miranda, the best wheat and rye.

[Peter Push]

So in the cereal there is no flour itself, were they sifted from it on the contrary? And only feed grain is sold on the market ((In short, I will look forward to the results, I love reading you.

I found myself entertainment - to study the issue
Thank you!
By the way, I started googling the grain, I went to the section of the mill on grain mills, and there are manual and electric ones with such a nozzle, it is written that the Messerschmidt nozzle and it is one-in-one Kenwood.


***
Peter Push, thanks, I'll keep it.

[Miranda]

there are manual and electric ones with such a nozzle, it is written that the Messerschmidt nozzle and it is one-in-one Kenwood.

Miranda, there are no Messerschmitts in my open spaces, and everything that is offered, I completely discourage me to be a miller, the sellers do not even know about humanism. Only the nozzle remains. I congratulate you on your purchase, in the end you will find sources of good grain and you will have your own flour. I'm happy for you.

[Peter Push]

Peter Push, Thank you
The main thing is not to cool down, study the issue, find grain and be lazy

In any case, buckwheat, rice, corn, oatmeal, chickpea flour will start from ordinary store grain.

First, I will try to break the peas and beans into a smaller size in the grinder.Although I saw a video where whole beans are shoved into a Kenwood nozzle, but there is a plastic auger, only the millstones themselves are metal, I'm sorry.

But wheat and rye - somehow they will add up over time. While they are cheaper to buy ready-made.

I think the mill nozzle is still not for providing itself with all the flour, but for a change in the form of the same buckwheat or rice. They are also on sale, but more expensive than cereals.

There are no Messerschmitts in my open spaces, and everything that is offered, I completely discourage me to be a miller, the sellers do not even know about humanism.

Agree
If Belka13 I did not notice it in Altai, I would not dare. Thank you very much for buying and sending. The mill was in the desired attachments, but not likely this year. This year I want a sieve, a second bowl and little things like a stirring stick.

By the way, I plan to buy a sieve in Kiev by the summer. By your Ukrainian standards, 1.2-1.4 thousand hryvnia is a lot, probably, especially in connection with the last communal apartment (the brother of the bill showed me, I was horrified), but in rubles it is ok. 3 thousand. We sell twice as expensive. I hope there will be such prices and rates in the spring. Although, I think, you shouldn't hesitate.

[Miranda]

This year I want a sieve, a second bowl and little things like a stirring stick

Miranda, here plastic has already risen in price by 3 euros 🔗... And do not tighten with a sieve. Good luck!

[Peter Push]

Peter Push, link to the hook, but I realized that you are talking about the bowls.

I am a meticulous googler. I find options.
There is also a plan for the bowl. Ask a Polish friend, a classmate in a Czech school. He will come to the Polish center in Moscow time on his business at the end of spring, and they have plastic bowls there of a very pleasant price, twice as pleasant as the German one. But the rest of the Wishlist are more expensive there.

With the world along a string it takes on a different meaning
A whole folder with saved tabs on Kenwood nozzles and parts that where how much in which country. If only the case turned up.

[Miranda]

Miranda, if you find an inexpensive bowl somewhere, throw it off where, I am also looking for a bowl ...

[LisaNeAlisa]

LisaNeAlisa, OK.

[Miranda]

link to the hook, but I realized that you are talking about bowls

Yes, Miranda, there are also bowls - plastic 26538, price 20.99 and 14.30, with a volume of 6 6.4 liters, respectively, but under the same number they go.

[Miranda]

Miranda, a few years ago I bought wheat for porridge. In a shell, like oatmeal, just what you need. Cooked for a long time, I liked the taste. As soon as I bought the mill, it disappeared. What a law of meanness!
We have an Armenian shop selling cereals (achar, dzavar). I wonder if it is suitable for these purposes?

[Belka13]

Belka13, Olga from achar is an incomparable pilaf in chicken broth. Put onion fried in butter and fried pieces of boiled chicken on top. Deliciously insane. I ate at a wedding in Armenia and cooked myself. But we don't sell it.

[Gayane]

Gayane, I cooked it like porridge, I didn't know that it was used for pilaf. Thanks for the recommendation, I'll try! But I also want to grind flour from something.

Achar is spelled. Young wheat grains. It is quite expensive. It is considered a gourmet cereal.

[Gayane]

unmatched pilaf in chicken broth is made from achar.

Gayane, just a recipe in the studio! This is an extraordinary yummy

Dzavar is also wheat grain. Harisa is prepared from it. This is a chicken boiled down to a swoon. The meat is separated from the bones, finely chopped. Pre-soaked cereals are boiled in a broth with chicken pieces until everything becomes a homogeneous porridge. It is considered a delicacy dish. Also very tasty. We also have an Armenian store. If we buy these cereals, I will cook and post recipes with photos.

I tried a sieve today. I have KAB992PL. Love from the first second !!! I made marshmallows, kiwi, apples, and ground a banana perfectly. The sieve stood on the glass bowl without a protective cover, it did not want to snap into place with it. The village is dense. And on the iron bowl, the sieve somehow dangled, although I first forgot about the protective cover. Maybe it would be nice with her. Next time I'll try.
I really like the glass bowl, but I can't adjust all the attachments for it, I don't have enough strength to adjust
In a blender AT358 grinded chicken liver for pâté. I whipped everything into a uniform mass.
I don’t understand how I did without Kesha before.

[Nadezhda Valerievna]

Nadezhda Valerievna, the sieve is just a miracle! It rubbed a bunch of cherries, pears and tomatoes in the summer.

[Gayane]

Gayane, our sellers could not tell me anything about these cereals. They said that they were used to cook porridge. Although it seems like the Armenians themselves. So I cooked.

[Belka13]

Belka13, Olya wrote almost all the recipes. The Armenian store is far from us. But as soon as I buy these cereals, I will definitely post it. Half a kilo is enough.

[Nadezhda Valerievna]

bought wheat for porridge. In a shell, like oatmeal, just what you need.

I also saw this, but it rarely happens. Or I rarely watch.

achar, dzavar

The first time I see such words
Thanks to everyone who clarified below.

***
Nadezhda Valerievna, the sieve is a great thing.
At first I doubted whether I needed it, but I read it and already faced the necessity myself.

Good day! help me please! but AT640 food processor will not fit KVC5030? the connector is wrong?

Good day! help me please! but AT640 food processor will not fit KVC5030? the connector is wrong?

You need the high speed jack and this one the medium speed jack.

AT640 food processor

This is an old food processor for a medium speed socket only.
Then there was AT647 and now KAH647 with the same bowl and discs, but with a different stick on the socket.

Here in the pictures you can see
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

Colleagues, please tell me what is the best way to make bread crumbs - there is a large glass blender and a small one - a chopper (? - coffee grinder with glass jars)

[Neo]

Neo, Valeria I do in a chopper.

Gayane, thanks!
I looked at the colorful booklet for the car, it is proposed to do it in a blender, and I did it in it. In general, I understand that there is not much difference, it depends on the amount and size of bread. I had large chunks and a lot, so I ground in a blender. Uuh how cool :))))

[Neo]

Neo, I wonder, I must try.
I associate a blender only with wet / damp foods. I didn't think that you could grind dry bread there.

Miranda, I got a full bowl of bread from km, so I reasoned that I was spending a very long time with the chopper. The knives are about the same, the bowl is glass, only large. I managed it in 4 fillings (you shouldn't put more than half the height of the jug - large pieces "float up" and don't grind)

By the way, I had an idea. A meat grinder from km is equipped with such a skewer so that you can put a ring on a meat grinder. Why didn't they think to make such a skewer for a blender? It is very inconvenient to unscrew the ring - the diameter is larger than a woman's palm, well, you really need a lever ...

[Miranda]

Miranda, either wet or completely dry, so that nothing sticks to the walls and everything falls off to the knives.

The knives are about the same, the bowl is glass, only large. Handled in 4 fillings

Do the knives dull? Croutons, if fried, are very hard, I'm afraid ((Traditionally, I spin them in a meat grinder.
Or just recently I came across a recipe where they did not beat overdried crackers with knives, but on the contrary, soft bread. I think with this option I still stick into the combine.)

either wet or completely dry

Wet? I mean, wet the bread? Or, in principle, wet foods?

[Bijou]

Bijou, Lena, I have two choppers. New with whisk and hand blender. I wouldn't risk it in a new one. And in the old one I do both crackers and nuts (if you don't need it very finely). Better to use an old manual meat grinder (if you have one). On the other hand, ice is crushed in a blender. And then he is stronger than crackers.

I did not have overdried crackers, but all sorts of leftovers from bread, so to speak, dried, including my daughter dabbled in a toaster and dried half a loaf, i.e.they seem to be dried, but they were not stone.
Well, since the manufacturer himself recommends, why not? Moreover, this is written in the recommendation for a plastic blender! That is, in theory, a plastic glass should not suffer.
And finally, I didn't get a kitchen machine to use a manual meat grinder. To be honest, I made crackers for the first time in my life :))) Before that I always bought, because I didn't want to twist in a meat grinder at all :)