Kenwood kitchen machine: working with attachments

[Galina]

Galinahow beautifully sliced!

how beautifully sliced!

The potatoes, while peeling, almost crumbled, I did not expect it myself, I thought there would be porridge at the exit.

try crumbling raw and cooking (preferably steamed).

That is, I clean all the vegetables, cut them all together in Shteba, or do I need to take turns, first I cook one, and then the next?

I did this in a Zepter pot. I cut raw, chopped vegetables into a saucepan, added literally 1 tbsp of water, closed the lid and cooked without opening. If you needed a lot of vinaigrette, then I made vegetables One by one. And if a little, then at the bottom I solved them in pieces all together. It turns out very tasty!

[Gingi]

Gingi, Galina, you are the first one who could cut boiled potatoes. My potatoes and eggs turn into porridge. But I'm still very happy. Beets, carrots, cucumbers and onions are no problem.

[Gayane Atabekova]

Gayane Atabekova, I perfectly cut boiled potatoes, I just didn't show them. If you don't overcook the potatoes and then keep them in the refrigerator (I steam them in the evening, put all the vegetables in the refrigerator for the night) - they cut perfectly.

[Natusichka]

Natusichka, with the advent of Shteba, life has become easier. Now I throw in all the vegetables at once, they cook very quickly. I try to cook in advance, then all that remains is to clean and cut ... There is no longer a need for a heap of pots, before I cooked everything separately. You don't have to watch, otherwise sometimes I used to get fried potatoes instead of boiled ones.
It will be necessary to experiment and cook chopped venegretic. If the differences at home do not notice, then this will further simplify the process.



Gayane Atabekova, maybe you are pressing hard on the potato with the pusher. On potatoes, I didn't need it at all, I didn't tweak the carrots a lot and that's it. The potato was cut under its own weight, the next one pushed the remainder of the previous one, etc.
Maybe try another speed ...
My sister didn't do it either. She said that instead of chopped potatoes, she received mashed potatoes, although the potatoes were from the refrigerator and boiled in advance. Normally, a very small amount was cut, almost all turned into porridge and remained inside the nozzle. Maybe this is the potato's fault, but I think it is more likely that the speed was wrong and did not apply the necessary force to push the potato.

[Galina]

Galina, I cut everything in turn and put it in a double boiler.
Although, boiled potatoes are also perfectly cut. You can alternate with something tough.

Girls, I must have the wrong potatoes. I'll try cold, and not push. Thanks for the advice.

Girls, help, tell me who chopped the greens in a mini grinder, in what form they laid the greens, at what speed and what was the result? And then I have something torn and shabby, it turned out that I'm doing something wrong, tell me

[Anna]

Anna, either maximally free from moisture, or with the addition of liquid.

I also read about this somewhere here on the forum. Apparently the "average" really does not roll

In general, the impression is good, unless the size of the cubes is smaller ... but just right for freezing.

And for the olives?

And I finally got the AT970 dough sheeter. Girls, tell me, do you roll the dough into pies on a dough sheeter?

And for the olives?

I'm ok.
Although at first it was a bit big, but I got used to it.

[Miranda]

Miranda, it's good! A large piece and the mouth rejoices. And then my vinaigrette is not particularly good. And they would eat Olivier even every day.



Antonella, and I try to make yeast dough for pies so as not to roll it out at all. Myakinkoe. I flatten it with my fingers. But I can't get to the puff. Probably puff can be rolled out.

And I finally got the AT970 dough sheeter. Girls, tell me, do you roll the dough into pies on a dough sheeter?

I rolled it out. Both yeast and shortbread. But I have a dough rolling machine recently.
These are the impressions. Shortbread, even at a maximum thickness of 0, turns out to be too thin for a cake (but this is for my taste). This might be a good thickness for a delicate cookie.
Yeast, of course, does not roll out as nicely and easily as dumplings. She made pies. I came to the conclusion that the optimal thickness is 2, and maybe even 1 (I haven't tried it). If you roll to 3, then the dough, as a component, seems to disappear from the pie. But, I repeat, these are my individual feelings.
I came to the conclusion that I will roll yeast on a dough sheeter, and, perhaps, not a shortbread.

[Antonella]

Antonella, I have a dough roll only for noodles-lasagna-dumplings, yeast - it requires delicacy so that air bubbles inside do not burst (I work only with warm dough, not from the refrigerator), I gently stretch it with my fingers, like LydiaVera.

[j @ ne]

j @ ne, VRad, LydiaVera, thanks for the recommendations! So, first I'll try to make dough for dumplings.

[Antonella]

Antonella, not at all! And Keshins dumplings-dumplings are a song! Well, noodles, of course.

Good morning, can you tell me this attachment is suitable for the new induction - Kenwood AW20010004 (KAB956PL) ice cream maker?

[Asya K]

Asya K, 956 for a small bowl.

[LisaNeAlisa]

LisaNeAlisa, Thank you

So, first I'll try to make dough for dumplings.

Today I tried my dough roll in practice, and to say that I am delighted, this is nothing to say) I rolled out the first test piece several times from 1 to 9 and back. The difference is colossal between my mechanical Redmond rolling and this one. (But I'll leave the mechanical one for slicing noodles anyway.) Kenwood AT970 is easier to assemble and works very quickly. At the same time I tried out forms for Tescoma dumplings, and with a Tescoma brush I cleaned the nozzle after rolling.

[Antonella]

Antonella, I had the same feelings After manual - space and convenience (no need to screw to the table, etc.)

And what are the forms of teskoma? Which 4pcs. different sizes?

: Sorry: Immediately I want to make a reservation that this post is unconditional offtopic. But I ask the moderators not to delete it right away. Maybe experienced people will answer me in a personal.

Kenwood was purchased primarily for kneading cakes. But now, having trampled the site (almost all Admin topics) and the Internet, I was puzzled by so many new problems that were not directly related to the machine that I did not know where to put my foot. I asked in specialized topics, but did not receive intelligible answers. Therefore, I very much ask the members of the forum to answer me some of the most incomprehensible questions for me and give possible recommendations based on my own experience.
Introductory. I bake cakes from 1 kg of flour, 250 g of butter, 8 yolks and 100 g of pressed yeast. It turns out this is a recipe from Danilenko's book. It is on the forum in two versions.
So, things I do not understand.
1. Dough. I usually wait for the dough to rise and start mixing. 30-40 minutes. But Admin (and Masha in the topic about Easter cake in Kenwood) talk about 2.5-3 hours and that (Admin) that the dough is ready at the moment when it starts to go down. Do I have to wait for the moment when she falls and how not to miss it? Or just put it on for 3 hours and forget?
2. Introduction of oil. I've always done like a mom. She divided the sugar in half, beat half with the yolks, rubbed the other half with butter, added all this pastry to the dough and added flour. But smart people say that butter, just very softened, not ground, should be added to the dough when it is already well kneaded. How to proceed? And will the consistency of the dough change after the introduction of oil.
3. Flour. The most burning question.I already know everything about her, except which one to choose. Our labels indicate where the protein is, where is the gluten, etc. You yourself know. But somehow I can't make test baking. I got used to the fact that Easter cakes are baked once a year and tasted on Sunday. In short. There is Italian pizza flour 00, there is Altai Aleika. I ordered bread at Home and Altai Divinka of the highest and first grade. Perhaps (?) We can get hold of Manitoba. Well, what should I choose? Which one is stronger? Which is best for Easter cakes? For example, did anyone bake cakes from grains, remembering which my mother rolled her eyes? Or spit on everything and bake from Makfa?
4. Did I understand correctly that strong flour should be introduced into the dough very carefully, because it absorbs a lot of liquid and if the whole portion is spilled according to the recipe, the dough may be too steep?
5. Yeast. What to prefer pressed or saf moment Gold? Did anyone compare them on Easter cakes? I always bake on pressed ones.

[Miranda]

Miranda, these are the ones I used

[VRad]

VRad, about the dough - it's more correct to wait until it starts to fall. You can notice this on the walls of the vessel - to where it went up, and now it goes down. From my experience, 2 - 3 hours is a lot, except in a very cold room. The rise time depends on the ratio of yeast to the rest in the dough, the quality of the yeast, whether there is sugar in it and how much, and on the temperature. In a moderately warm place (I put it in the microwave without heating, just so that it doesn't get in the way and there is no draft), my average dough is suitable for 40 minutes - an hour. In a warm place (not far from the heating pipe) - well, half an hour. Attention! The baking properties depend on the lifting speed. Sometimes they put it in the refrigerator at night. Depends on the recipe.
There are recipes where the dough must completely ferment - fall off. Then three hours can be obtained. You need to look at the recipe.
About flour - for kulich (very rich, with a lot of eggs), not necessarily a very high protein content. The main thing is that the white is good. Both Altai and Makfa will do. I use Sokolnicheskaya, no complaints, but this is important for bread, and therefore I bake the rest from it, so as not to produce essences. Kulich was added to the cake only once, not completely, but partly. Well, not bad, but so that the difference is very noticeable - well, I don't know. The first grade will definitely not go to cake. In bread - excellent, in cake - no.
As for the oil: if you have done this many times and everything worked out, then why not? And if you want a new recipe, then you should listen to it, and not combine your own and the new one. I think so!

[NatalyaB]

NatalyaB , I completely and completely agree with your every word.

[VRad]

VRad, Valeria, like the girls answered.
Only about yeast: I bake on golden cakes.
Pressed baked goods are no worse in terms of baking quality, but care must be taken to ensure that they are fresh and that they ferment well, because otherwise, in the first case, the heavy pastry may not be well raised, and in the second case, a yeast flavor may remain.
Therefore, I personally prefer gold ones as more predictable and without aftertaste.
For the rest of the questions, I prefer to adhere to the recipe recommendations, especially if it has been tested by many users. Indeed, sometimes, for example, the dough is double, and there are their own rules.
About flour. Recently, I have completely switched to limak (I take a 5-kg package in Auchan). She does not let me down either in bread or in baked goods.
I also heard only good reviews about Altai, but once there was a complaint about an infected one.
Good luck!

I prefer gold

And what is this yeast?

[Olga VB]

Olga VB, I support limak.
And with a bearded uncle, and there are still such packages, but also Limak. When I buy it with my uncle, when the red packaging.

you need to make sure that they are fresh and that they ferment well,

Fermented well, do you mean the maximum rise of dough and dough before kneading?
I am already clarifying things that, before coming to the Bread Maker, did not cause me any doubts.
And yet, what is this "strong torment" that everyone writes about (Admin, Registerr and a bunch of other Internet people), but no one uses it?
And I was also confused by Lena's fffuntic comments in the Kulich Dream topic. Under the spoiler on page 6. She writes so convincingly about the fact that the dough cannot be allowed to fall off and that the early introduction of oil inhibits gluten.

Also a little offtoplu ... I bought Farina Manitoba 00 for Easter cakes, protein / protein - 14.
I wanted to bake only from it, but now I thought ... Can I make it in half with the usual one?

[VRad]

VRad,

And yet, what is this "strong torment" that everyone writes about (Admin, Registerr and a bunch of other Internet people), but no one uses it

Strong flour is important for bread as there is little yeast and no eggs. Important for pasta without eggs. For some types of bread, it is simply not enough. Well, and everything like that. For baked pastries and all kinds of biscuits / muffins / shortbread, just good flour, white, finely ground, well sifted, without foreign tastes and odors, is enough. So, use it. But we have a lot of good baking flour.

And what is this yeast?

Saf-moment or saf-instant for baking

Fermented well, do you mean the maximum rise of dough and dough before kneading?

Not necessary. This recipe must be adhered to, and not all recipes must be brought to the maximum volume during preliminary proofing / fermentation.
But before planting in the oven, everything should be completely and well fermented, there should be no pungent yeast smell.

early introduction of oil inhibits gluten

the development of gluten occurs when flour is moistened. And try to wet what is smeared with oil on all sides!
Therefore, if good gluten is needed for the product, first mix the flour with liquid, give them 20-30 minutes to rest for autolysis, and then add fats and salt.
However, it should be noted that not all baked goods need developed gluten.

This is all theory. A lot of topics are devoted to her on our forum. And it is very useful to know it not schematically, as I write, not on the fingers, but well understanding all the processes.
If you find the time for this, the result will please you a hundredfold!
Good luck!

[VRad,]

VRad,

here at the beginning of an interesting way on the forum you write nonsense, and then delete figs. And people read and worry.
From the height of the present experience, I would wash half of my "opuses".
"They do not seek from goodness." Each recipe has its own characteristics and taste. And you need to poke in the oil exactly when it is recommended by the recipe, only then you can count on an identical taste, conceived by the author and which just attracted attention.
And all other movements are already gag. This is a variation of the recipe and the result will be unpredictable. Theory is theory, but a specific recipe is a recipe.
To get a Dream, you have to do as the author ordered, and they do not write funky under spoilers. For which the funicles are now ashamed.

Saf-moment or saf-instant for baking

Thank you, I understand what you are talking about. Not bad, yes.

[Olga VB]

Saf-moment or saf-instant for baking

Olga VB, I have known about them for a long time, but we do not have those in the "golden pack", and never was, only simple Saf Moment and Saf Velor.

here at the beginning of an interesting way on the forum you write nonsense, and then delete figs. And people read and worry. From the height of the present experience, I would wash half of my "opuses".

fffuntic, well, no need to sprinkle ashes on your head, in your opuses there is a lot of rational and necessary things, and mistakes happen to everyone who does at least something and tries to do it perfectly. The main thing is not a mistake, but your reaction to it is correct.
You must always adhere to the recipe, since you have chosen it, and if you have changed something, it doesn’t mean that everything is gone, the product will simply be different.

[fffuntic]

I am very grateful to everyone who did not leave me with advice. And especially fffuntic, which provided me with very interesting materials, which, I read, reread, finding out on the Internet the meaning of new words. In general, I am immersed in a completely new element for me. How interesting it all is

provided me with very interesting materials

And supply me too, please.
I wanted to practice Easter cakes, but now one thing, then another, also with the temperature today. So I will be without training, right away. But I have not decided on the recipe, I will have to theoretically decide + my proven one.

[VRad]

VRadValeria, can I share the materials that you were provided with?

With joy. Only all Theory in mht format. Lena wrote that she could open at the Opera (the mini does not open in the opera). There seem to be no converters, but I just looked at it.
There is one file in the Word, but it analyzes specifically my recipe, although there are many links in it. This information, I think, can be used in other cases as well. I immersed myself in this text, and, it seems, for a long time.
And I'll try to open the theory in the laptop later

You know, girls, it's not fair! I always baked cakes and did not bother. And now everyone reads something very clever in a rare format, but I don't. My dough will not work with disorder. Let me read it too, please!

And now everything is something very smart

On the eve of Easter, I started here somehow studying the recipes on a bread machine and came across a popular recipe for cakes from Svetta, there are a lot of discussions about "smart" and I read everything. I made a trial batch with a prescription and it turned out to be practically a drug
I came to the conclusion that the main thing is that the taste suits, and the rest is profitable and not urgent
The only recipe I took was adapted for induction. Now this is my love

[VRad]

VRad, I can also have interesting materials, I just want to try to bake a cake

[LydiaVera]

I can also have interesting materials, I just want to try to bake a cake

Dear forum users! On our forum there are many recipes for cakes (there are also master classes), look and read what will fall on your soul, then bake. The recipe will help you, but it is not a dogma either, you can adjust something to suit your tastes + - sugar, butter, favorite spices ... That's all the interesting materials, you know less - you sleep better. It's better to take baked milk.

I always baked cakes and did not bother. And now everyone reads something very clever in a rare format, but I don't. My dough will not work with disorder.

LydiaVera, no frustration, everything will work out for you and everything will work out, the dough will do!
Success to everyone! And as we say - delicious paski!

[VRad]

VRad, thanks, everything is open! The weekend is ruined, I will read and grow above myself!
Peter Push, I can't bake yeast according to recipes, I'm always rushing into a gag. But I love theory wildly. And I like to read other people's recipes, I even save them, in the hope of overcoming this stubborn gag. Not working yet. You, too, relish Ї paski!

Dear girls, give me also please read

VRad, thanks, everything is open!

In windows? Which browser?
Today towards evening, I hope I will be able to sort it out.

[VRad]

VRadI have been sitting in Mazil for a long time, and the Explorer was marked with a daw for some long-forgotten purposes, so the whole thing went to him and opened without problems. I didn’t try to open it at Mazil and Opera. Well, yes, I have Windows, seven. On the Android phone, but I didn't open it, I don't go through it. In Word, the third document opened normally.