Scarlett Bread Maker

[Lenusya]

Lenusya, I also had this once. So I soaked it with hot water from the tap for a long time, that is, I poured water into the bucket, and waited until the spatula came out.

as soon as the stove starts to bake, the top of the opal

Take proven recipes from the forum. The bread rises, but falls inward. Causes.

[Lagri]

Lagri, Thank you! Got it

[Omela]

Omela, thanks for the link, very interesting.
Well, here I’m still going to master the stove a little and I’ll try the recipes from the forum, otherwise it’s a little scary ... All the same, the instructions contain recipes for a certain model, I’m a user

[Elena]

All the same, the instructions contain recipes for a certain model,

Elena, no, it is not so !!!! There are no-one tested recipes "from the bulldozer", I'm sorry for my French. Read theory and bake according to proven recipes. Good luck!

Girls, I did it !!!!!!!!!!!!!!
The first two times the roof fell through, but this, I already understood, because the flour is wet, you need to take less liquid ...
I just couldn’t convince my mother that the recipes from the instructions are not the standard, but on Monday I still baked wheat-rye bread according to the Mistletoe recipe (thanks a lot for the recipe). Delicious bread.
Today at night, with a timer, I put a coffee one from the instructions (the idea to charge the stove for the night arose spontaneously, it was already late, and therefore took the recipe from the instructions), I took 10 ml less water. We woke up to such a bread aroma ... It's something ... And the loaf is so beautiful (I didn't have time to take a picture, unfortunately, while I was washing it was cut).
Woooot ... Thank you all very much for your advice and answers!
I will study the forum and the possibilities of the stove further

[Lenusya]

Girls, I did it !!!!!!!!!!!!!!

Lenusya, congratulations on the lucky bread! Now, for sure, everything will go well, since the bread turns out the way you wanted.

Girls, can you please tell me how to count the amount of products in the recipe correctly?
Let's say I liked the recipe, but the composition there is given for 1 kg, and our stove, by definition, cannot bake a kilogram ... Therefore, I think it is necessary to count. Here's how to do it right to keep the proportions? Is it just stupid to reduce all ingredients by 1/2 or 1/4?

And yet, which program is better to put in our bread maker, if the recipe is given for another brand?

[Lenusya]

Lenusya, if the recipe is for 1 kg of flour, that is, for 1000 g, and bread must be baked from 300 g of flour, then 300: 1000 = 0.3, then multiply the amount of all ingredients in the recipe by this coefficient, 0.3. And sometimes you can take half the recipe or 1/4 or 1/3 of the recipe.
And what program to put, you need a specific recipe.

[Lagri]

Lagri, thanks, understood
And the recipe is what I wanted
Jenny Schapter's Cornbread (Ksyushk @ -Plushk @)

Only there it says "Cooking time: 3 hours 20 minutes" "Cooking program: Basic", and on our oven the "main" program is only 2 hours 36 minutes for a 750 gram loaf

[Elena]

Elena, use the French mode. Everything will work out. And after the end of the program, leave it on heating for 20 minutes.
Is there a Loaf regime?

Yeah, there is. I have a 16-mode

This mode is also very good for baking bread because it takes 1 hour. 43 minutes before the end of the mode, the bread maker stops the process, I don't remember exactly how many minutes, but for 30 minutes exactly and then you need to press Start and the oven will continue to work, that is, the proving time can be increased if necessary. And if you don't need to, just press Start and the stove will continue the program. I baked on it too. But in general, I use French, Diet and Rye more often.

It's been a long time since I got my bread maker. Easter is coming, it's time to get ready! Girls, tell me the proven recipes for delicious sweet cakes!

Hello everybody! And immediately thanks for the wonderful recipes on the forum! For my part, I want to share the results of an experiment on baking a small loaf. I wanted to try to bake less than 500 grams in 400th bread. I did it simply - I took a recipe for 500g and divided the weight of all the ingredients by two.
The total is:
wheat flour - 75 g
rye flour - 75 g
kefir 2.5% - 95 ml
oil grows - 0.5 tbsp. l
salt - 0.5 tsp
yeast - 0.7 tsp
dry mixture for kvass - 1 tbsp. l
(mix with sugar and malt)
Baked on the "Rye" mode, 500g, dark roast.




It turned out delicious. Bun weight about 250g

This is how I got bread with raisins, poppy seeds and nuts!



We are preparing for Easter. Of course this is not cake, but it suits us. Delicious, it melts before our eyes.

Heat milk 150 g and Sugar 100 g and add 6-8 g of fresh Yeast. Let stand for 15-20 minutes
Butter 50 gr, cut into cubes
Powdered milk 20 gr
Egg 1pc
Flour 350 gr
Salt 0.5 tsp

Loaf 750, Mode 2 or 5, Light crust
It turned out 700 gr, not pale.
The photo shows that it rose strongly and stuck to the lid :-)

Girls, tell me, please. Brown sugar is very common in recipes. I usually replace it with white, but more and more I am plagued by vague doubts, maybe it's worth taking what is written in the recipe after all? Does brown sugar really affect the taste of bread? Or is it ... A tribute to fashion?

[Lenusya]

Lenusya,
It only gives color inside.
Amazingly, many brown sugar recommendation recipes indicate premium flour, i.e. bleached ...

[Lenusya]

LenusyaI don't bother with this brown sugar at all. The fact is that the vast majority of the brown sugar we sell is regular refined, but colored.
Real unrefined cane sugar is much more expensive (for me this is generally a mystery: after all, it does not go through the technological stage of purification and, accordingly, there are no additional costs for this stage), and throwing it into baked goods is quite expensive. Again, the benefits of unpeeled is somewhat questionable: we do not add kilograms of it to bread in order to somehow significantly affect the "harm-benefit", and flour is also bleached.

Girls, good afternoon! I bought Rye flour, Malt, caraway seeds, coriander, sesame seeds, fresh yeast ... Everything is ready for baking Rye bread or Borodinsky. I sit scratching my head, how much to put and what else I forgot. Tell me the recipe is good.
I bought a ready-made mixture of Borodino bread "Bake at home", mine really liked it, but I want to bake my own like this :-)

[Cvetusik]

Cvetusik, Rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0 wheat-rye
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

[sazalexter]

sazalexter, Thank you. I can also search the forum. In a specific topic, I asked a question about a specific HP. Do you have Panasonic? And I'm looking for a recipe for my Scarlett :-)

[sazalexter]

sazalexter, do not do good, you will not get evil.

[Cvetusik]

CvetusikThere are no recipes for Panasonic or Scarlett as there is no ink for first class. Any recipe from the forum is easy to execute on any HP, it all depends on the user and not on the HP

[Cvetusik]

CvetusikThere are no recipes for Panasonic or Scarlett as there is no ink for first class. Any recipe from the forum is easy to execute on any HP, it all depends on the user and not on the HP

quite rightly. I have never opened the recipe book for my HP, although we have been together for a whole year.

quite rightly. I have never opened the recipe book for my HP, although we have been together for a whole year.

it all depends on the user and not on the HP

-100% agree

[Svetlana]

Girls, good afternoon! I bought Rye flour, Malt, caraway seeds, coriander, sesame seeds, fresh yeast ... Everything is ready for baking Rye bread or Borodinsky. I sit scratching my head, how much to put and what else I forgot. Tell me the recipe is good.

Well, Cho you pounced on the person. It is very difficult for a novice baker to adapt someone else's recipe. This requires experience and knowledge. And you have to start with something ...Svetlana, first, scroll through this topic, here the girls shared their recipes, for example:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123935.0

[Omela]

Omela, Thank you very much for your support! A friend gave her recipe, I re-read this topic again, got tired, muddied almost my recipe ... And it turned out
Here is the prescription...
Yeast 6 gr fresh
Water 320 gr, plus then added 2 more measuring tables. spoons from HP
Sugar 4h. l measured. from HP
The oil grows. 2 tbsp. l
Rye malt 2 tbsp measured. l
Wheat flour 380gr
Rye flour 160gr
Salt 2h measured. l.

Cumin pinch, Coriander 1/2 h. l, Sesame 2 tsp.


I cut it warm, it turned out delicious! Next time I'll add another spoonful of malt and try to brew it, as they write on the forum. And I can pour more cumin, coriander and sesame seeds not into the dough, but on top. Then I will report

[Cvetusik]

Cvetusik,

muddied almost her recipe.

- Well, it turned out great, I have a question: what program did you bake on? and what is the approximate weight of the bread?

[letka-enka2]

letka-enka2, baked on the Rye program, medium crust, large loaf.
Didn't weigh, ate
Next time I will do it with more Rye and less Wheat, and after the first batch I will try to turn it off and leave it for 30 minutes. It seems this is Omelka's advice ...

[Cvetusik]

Cvetusikthank you everything is clear

Hello! Today I baked my first bread in the 16-program Scarlet-400.
The bread began to support the lid of the HP. I rushed about. looked, and on the advice kneaded the dough a little on top.
Of course, the opal is uneven. In the finished loaf, there is a hole in the roof. How to proceed:
do not crimp and come what may? Or what else?
The bread is completely baked. the place of the failure is not condensed, everything is edible and very tasty!
Recipe: The simplest white bread.
Mode No. 2-French, dark crust, 750g.

[Svetlana2014]

Svetlana2014,
Reduce water and yeast slightly.

[A citizen]

A citizen, Thank you! I will do so!

[Svetlana2014]

Svetlana2014Read the topic first. # and everything will work out for you.

[sazalexter]

sazalexter, Thanks for the link!

[Svetlana2014]

How to proceed:
do not crimp and come what may?

Svetlana2014, when my bread is slightly sealed to the window, I do not crush, but wait for the end of baking, then opening the bread maker, I look to see if the raw "sealed" part is too raw, if I put anything on baking for 10 minutes. And the ugly top can be cut off.

[letka-enka2]

letka-enka2,
Elena. honey, how I was waiting for just such an answer! Of course. I will be adjusting the recipe on subsequent mixes! But when it "sealed" - I'll just wait, as you said!
Thank you!

Wheat-rye bread with whole grain flour "Peasant" "20 Feb. 2008, 14:56 "

Today I baked Peasant Bread from wheat, rye and whole grain flour and wanted to use the advice of long-term proofing.
I chose the Homemade dough mode for kneading and raising and the Baking mode (increased the time to 50 minutes).
In the Homemade dough mode, at the 50th minute, deboning takes place for several seconds, which I did not know and did not expect.
I wanted with one long proofing!
And then I thought, what if ... take out the mold before deboning and then insert it.
So it will turn out:
Kneading 1 - 18 min.
Raising 1 - 22 min.
At the 50th minute, remove the mold and skip the deboning. Return the form to its place.
Getting up 2 - 49 min - end of the program.
Enable prog. Bake and snap the time you need.
Who thinks what? I just bought HP, I still feel insecure.

Another question: the above recipe does not say anything about the baking mode.
I baked for 50 minutes. dark crust, weight 750g.
The result is a very delicate bread with a very thin and soft crust.
I would like the crust to be tighter, how to achieve this?

[CAPITAL CAPE]

Hello girls !!!
Today I baked on our Scarlet
CAPITAL CAPE . https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372510.0


I did everything according to the recipe, the "cake" program at the end added 30 minutes to "warm up".
I recommend, one minus, the cupcake is too small, they quickly got it

[Sabrina]

Sabrina, a great bread cake turned out! (y) Also metropolitan hell, liked
Svetlana2014,

I baked for 50 minutes. dark crust, weight 750g.
The result is a very delicate bread with a very thin and soft crust.
I would like the crust to be tighter, how to achieve this?

-Light, can increase the baking time, I do not bake for less than 60 minutes, or even then add 10 minutes of baking.

[Sabrina]

Sabrina, and you put the products in the same order as in the recipe?

I tried a cupcake in a bread maker according to the recipe from the instructions. Garbage-garbage turned out. Short, plump, gives off with soda, and even efforts must be made (in the form of beating with a mixer) ...

[Lenusya]

Lenusya, I understand that Sabrina baked a cake according to the recipe not from the book, but given by the link. Just using the Keks program in our HP (by reference the recipe is given for another HP).
Very often they write that the recipes from the book do not work ...

[Lenusya]

LenusyaSvetik understood correctly, baked according to the recipe by reference, all the products were laid as there was a decree, not troublesome, and very tasty!
remember to remove the stirrer!

[Lenusya]

Lenusya, I once baked a capital cupcake like Sabrina's and it turned out very well. It turns out to be small in weight just like in the photo. When I bake a new recipe, I always make notes in the recipe workbook (not in electronic form, because my eyesight deteriorates from the screen and I try to sit less at the computer.). I have a Scarlet sc-400 for 16 programs and it looks like yours. It was baked for a long time, and in the notes to the recipe it was added that the height of the cake in the highest part of the dome (in the center) after baking is 7 cm.And here it is added that the kneading on the cake program (baked in this mode) lasts only 6 minutes for me, and then it is immediately baked and therefore the products must be laid all at once. There somewhere from memory in 1 min. before the end of the kneading, the kneading stops for a few seconds (in this interval I managed to put the 2nd part of the flour according to the recipe and was afraid that I would not have time to knead). During this period of time, you can lay raisins. As a result, everything got mixed up and baked well. Today I will repeat this recipe (I live alone, besides, I am overweight and therefore I rarely bake) and if there are additions and amendments I will add it later. And according to the instructions for the bread maker, I tried 2 times to make a biscuit for 4 eggs, 160g. flour, 3 tbsp. l. oil drain. and so on, and in both cases, it turned out to be a byaka, so you should not waste food on the biscuit from the instructions.

I am making amendments - I pressed the start button (capital cupcake), the kneading started and stopped after 5 minutes. After another 1 min. the relay began to click and heating began. For more than 20 minutes, baking has been going on. And it seemed to me from memory that in the batch there was a small stop in the batch (probably confused with another program, that's what it means to rarely bake.). We will wait for the result.

[Mila56]

Lenusya, I understand that Sabrina baked a cake according to the recipe not from the book, but given by the link.

I understood this, so I asked about the order of bookmarking products.
And about the cupcake from the instructions, it's just that I shared my experience

Mila56, I'm also not a thin lady, I also rarely bake sweets, but it's easier for me, I live with my parents, so there is someone with whom (sweets, in the sense) to share them

The capital's cupcake was baked, half cooled. I've already tried it. Everything is baked. The bottom and sides of the cake are nicely tanned, and the top is paler (always the top). First, I laid the cut softened butter (not melted), then eggs, sugar, salt, poppy seeds instead of raisins (which I love with poppy seeds) and then flour mixed with baking powder, vanillin. According to the instructions for the "muffin" program, kneading takes 6 minutes, so I put the products all at once. By the way, I take the spatula out of the bucket on any program immediately after the batch.

I have a Scarlet sс-400 for 16 programs

My beauty for 12 programs, total time for a cupcake is 1.38 of which 18 minutes continuously interferes, bakes for 75 minutes, and what does the rest of the time raise is 5 minutes.
In my C / P there is not enough time, it does not have time to bake, and it is a pity, there would be no trouble at all.
The cupcake is not big, but it's like saying, by weight it came out 600 grams. I weighed the eggs, (for the future for myself) it turned out 153 grams, these are two medium and one larger.Quite enough for the whole family to drink tea, it is hearty, and tasty (I repeat)
somehow like this

[Lenusya]

Lenusya,
How many programs does yours have, 12 or 16?