Scarlett Bread Maker

PS: I have already ordered the scales, they will come on Tuesday)))

Well, that's another matter. Good luck!

Made Brioche butter bread again - 2nd try. This time I removed the chocolate from the recipe so that the dough would not be so fat (although at the end I could not resist and put 2 pieces all the same), chose the "French" mode and medium crust.


- the chocolate is at the bottom.
But in the context, though the bread was again cut warm (I would have slapped my hands !!)

And this in the context of the morning is another matter:

In general, the roll came out tasty, satisfying, even very much. the crumb seems to be dense, but loose - I still can't call it airy. The taste is somewhat reminiscent of such twisted loaves - they are also called "saichki", but with a denser crumb ...
Far from ideal, so there is something to strive for !!! Will be working !

[vishnevaia]

UrrrrAAAAAAA !!!!!!!
The bread came out the first time !!!!!
vishnevaia Thank you again for the recipe !!!

I took a picture on the phone, tomorrow I will learn to insert a photo and lay out my first pancake))) which is not lumpy at all

[annet13]

annet13, to your health !!! This was my first bread too - and I only had a bread machine for a week !!!!
Another time, I added 30 grams of seeds to such bread, and just before baking, I greased the top with milk and sprinkled with sesame seeds - mmm it was delicious !!

Hello everyone! I want to show sour cream bread

Baked recipe:
wheat flour - 300 g
old sour cream - 230 g
salt - 1 tsp
sugar - - 1.5 tbsp. l.
the oil grows. - 1.5 tbsp. l.
yeast - 1 tsp
Program - Basic, small loaf, medium crust
And this is the second cupcake

Cooked well.

Hello! Girls who have this HP Scarlett SL-1525, tell me how is it to you? Whether they are happy or not, what are the advantages and disadvantages of it. At the moment I am facing a choice of HP as a gift.

And this is the second cupcake
Cooked well.

Hmm .. what a gorgeous cupcake you have! I'll probably try one more time
Alyon, no offense, please look at the cake recipe again, that last time I had one raisin, (there in my opinion 107 grams) I also added cognac, and I had some kind of gray. Oh, by the way, on what program did you bake a cupcake, I'm on a "cupcake".

Hello! Girls who have this HP Scarlett SL-1525, tell me how is it to you? Whether they are happy or not, what are the advantages and disadvantages of it. At the moment I am facing a choice of HP as a gift.

Here are the owners of Scarlet 400 and 401. Is 1525 something new?

[Sabrina]

Sabrina, here is the cupcake recipe:
107 g flour
100 g sugar
107 g raisins
87 g butter
2 eggs
2/3 tablespoon brandy
a little bit of salt
baking powder - 1 tsp.
I also bake a cupcake on the Keks program. Today I did this: melted butter, broke eggs in cotton, then sugar, butter, flour, baking powder. A little later, during the kneading, I threw the raisins. You can leave the stove on for 10 minutes after the end of the program. The cupcake can cook better. Good luck!

[Sabrina]

Sabrina, here is the cupcake recipe:
The cupcake can cook better. Good luck!

Well, yes, everything is true, just made me write the recipe again.
I'll try again. Painfully, the photo of the cupcake is delicious.

HP Scarlett SL-1525

As far as I understood from the description and appearance of the model, this is the 400th Scarlett, only in a metal case.

Yesterday I baked a Zebra cupcake according to this recipe
the zebra drawing itself came out so-so - blurred, but VERY tasty !!! real cake, crumb is not dry, but juicy.

Yesterday I baked a Zebra cake using this recipe VERY tasty !!! real cake, crumb is not dry, but juicy.

Anya, well, in more detail, how did they bake?
The components are clear, but what next? Mix everything in bowls, then put it in the HP and bake, so what? And bake a cupcake on the program? Just bake for 60 minutes! Oven right away? Calm down

I kneaded in HP. All ingredients are pre-weighed and measured. Melted the plum. oil, poured it into the HP bucket, inserted the bucket into the HP and turned on the 8 Pasta mode. Began kneading, then add sugar, then eggs, then baking powder (I added 1/2 teaspoon of soda slaked with vinegar), and then flour. I didn't wait for the end of the kneading - when the dough was homogeneous - I stopped the mode, then you need to divide the dough into 2 halves and add cocoa to one of them. I just poured half of the mass out of the bucket, and put about 50 grams of chocolate (room t 'or slightly melted) in the rest and turned on mode 8. Then I poured the chocolate part out of the bucket, rinsed the bucket, did not lubricate it, a spatula for kneading got it and according to Art. spoon poured these mixtures in turn. I switched on mode 12 our-Heating-a-baking for 1 hour. And that's all. About 15 minutes before the end, I could not stand it, I climbed into the HP to poke the cupcake with a stick - I was damp (even too much), I was terribly worried that I would not have time to bake ... but surprisingly everything was baked !!!

Hello everyone !!!
I hasten to share a wonderful recipe for bread for our oven.
Original recipe





Try it, I think you will like it !!!

Annushka thank you very much for the detailed description !!!

[Sabrina]

Sabrina, delicious bread !!!
And yesterday I was completely "insolent" with my HP and made meat in it ...
I took the recipe
And this is already on a plate in the company with baked zucchini (from MV):

It turned out delicious, very soft juicy meat (I took pork for barbecue - what was in the nearest shop). I made the meat according to the recipe, but I didn't have either sherry or white wine - so I just topped up with boiled (hot) water. From the spices I used salt, pepper, suneli hops and nutmeg.
The HP bucket was covered with foil.

[Sabrina]

Sabrina,
And yesterday I was completely "insolent" with my HP and made meat in it ...

Do not fig yourself
Why not "get insolent" if the stove allows

[vishnevaia]

vishnevaia, and what program did you use?

For baking meat, I used mode 12 (heating) for 1 hour.
I acted like this: I inserted a bucket (without a hook) into the HP, turned on mode 12 for 1 hour. I poured oil and left it warming there. At this time, flour, salt, spices were poured into a separate container, mixed and thrown in the meat, everything was mixed again. I rubbed the carrots, poured them into the HP bucket, then added the meat to the HP bucket (with all the flour from the container - it is needed for the sauce). Stirred with a spatula. I boiled water separately (the recipe indicated Sherry or another white wine - but I didn't have it) and poured HP into the bucket just above the meat level, mixed everything well so that the flour would not be lumps. I covered the bucket with ordinary foil in two layers - I made a sheet of foil wide so that it would stick out from under the lid of the HP, since a lot of condensation was formed and I was afraid for the ten, so that it would not drip on it.
In short, I added all the ingredients during the operation of the regime - by the end of the program everything was ready.

[yeast]

Girls and boys!!! help with advice! : recently bought a Scarlett bread maker to bake small breads, tried to bake simple bread on it, and the roof fell through, who knows, tell me what my mistake is - yeast-1.3 tsp water-180 ml, (2 tbsp, l) added when mixing,flour-300 gr. salt-1 h, l sugar-1.5 st, l oil rast, - 20 ml regime french ... I still sprinkled raisins a little raisins were washed, dried on a towel and rolled in flour! I made a bookmark as in Panasonic - first, yeast, flour, sugar and salt in the corners, the liquid was heated in the microwave, the vegetable oil just did not heat it! The kneading began and I added water to make a bun (2 tablespoons, spoons), when the baked goods were being fed, the roof fell !!! : cray: Proven yeast and flour, I bake on them in Panasonic !!! I will be grateful for any advice !!

[Matilda- N]

Matilda- N, I take 160 ml of water for 300 g of flour. Try to lay food according to Scarlett's instructions - first liquid, then dry ingredients. Do not add a little flour, when the bun begins to form, add if it is not enough.At home I also bake in Panasonic, and at the dacha in Scarlett. I noticed that in Scarlett the bun takes a little longer to form. At first I have a desire to add liquid, but I hold back this impulse and wait a little longer. As a result, the kolobok turns out to be good. And further. Try baking plain bread. This will help you see the result better.

For two glasses of flour, 1 tsp is enough. yeast.

,yara Thank you!!! try to reduce liquid and yeast! I've been baking in Panasonic for about two years now! but here is such a failure! Okay, let's experiment further !!!

[For two glasses of flour, 1 tsp is enough. yeast.]

For two glasses of flour, 1 tsp is enough. yeast.

[/ b]
Quite right, I completely missed the yeast. Of course, too many of them can cause a failure of the roof of bread.

[, yara]

, yara Thanks again for your advice !!! baked bread today, everything is fine !!! (y) work on mistakes done here is a photo of today's bread

What happened! Excellent!!!!!!!!!!!!!!!

[Matilda-N]

What a handsome man! Matilda-N-Sveta, I think that now all the bread will be as beautiful as this one.

Hello everyone! I recently bought whole grain wheat flour and decided to try the Diet program. Here's what happened: 150 g wheat + 150 g whole grain flour, 160 ml water, 2/3 tsp. salt, 2/3 tbsp. l. sugar, 1 tbsp. l. rast. oil, 1 tsp. yeast.
🔗 🔗

Cool bread, but how does it taste?
This is to know we do not have whole grain flour

Sabrina, the bread tastes amazing, the crumb is porous and airy! 🔗

the bread tastes amazing, the crumb is porous and airy!

I want such a porous, airy !!!
I wonder if whole grain is on rye seeian.... but what can you replace it with, the bread is gray, or is it white? Looks like gray !!!

Sabrina, I used to grind wheat in a millstone coffee grinder - this is whole grain flour. And then I accidentally saw it in the store and decided to try it. The bread turns out to be gray. If you replace this flour with rye, the color will be similar, but the taste is likely to be different.

I see. I’ll take a closer look, maybe we have already appeared somewhere, a sourdough for yoghurts has appeared, just imagine !!! In miracles, in what century we live

the bread is good !!! if I find flour I will definitely try it!

Girls! Look at the photo of flour
🔗 🔗

thanks for the photo I will look for !! I really like the bread from the Scarlet bread machine! but I have baked so far only from white flour, with rye flour, and even more so with whole grain, I have not tried it yet!

baked today white bread with raisins and he kissed the viewing window!

Girls! Look at the photo of flour

Unfortunately, we don't. Alena thanks for the photo, if that eyes catch themselves now !!!

and he kissed the viewing window

I always succeed with white, but with rye .... she is capricious, rye is, but there's nothing to tame !!!

[Sabrina]

Sabrina, nothing will work !! we will study together, but here they will help with advice !!!

Understandably I'll take a closer look, maybe we already have somewhere, the sourdough for yoghurts has appeared, just imagine !!! In miracles, in what century we live

Oh, you are confusing something - yoghurt sourdough in Minsk appeared at least three years ago (this is when I found out about it), but, actually, maybe even earlier, I just wasn't interested yet!
By the way, I also saw whole grain flour on sale, it seems, in Corona, but long ago, at the end of last year. Maybe they still deliver it, I rarely go there, but when I do, I don’t look for it, because the price then, I remember, was very high.

I always succeed with white, but with rye .... she is capricious, rye is, but there's nothing to tame !!!

I do not always "stick" with rye, and I also have problems with rye. I especially do not like the bran, ground from "sausages". The bread with them turns out to be some kind of wet, sticky, as if the porridge was added to it. And, like, I add a little bran, gr. 30, no more, and if more, it's just horror, horror. What's the point in those 30 grams? For the organism, this is nothing.It turns out that they give only a psychological effect and almost zero physiological. So I think, maybe not to suffer garbage at all and give up bran bread? But it would be interesting to read the composition of the wheat-bran Minsk bakery in proportions, find out how much bran they add

Oh, you are confusing something - yogurt sourdough in Minsk appeared at least three years ago (this is when I found out about it),

Incredible !!!! I have been making yogurt myself for 4 years now, and I asked in pharmacies, and I looked at the shops, I wasn’t good ... but here we got it in GIPPO, I was so happy, yogurt from the sourdough is much thicker than from the ready-made one (I shop for sourdough bought live).
How is that? The last time I asked about sourdough was this spring, and I never found it, but where did you buy it? If in a pharmacy, then what is its name.

Minsk bakery in proportions, find out how much bran they add

It seems to me, even almost sure, that there is still hidden infa, and the production, at home, is probably unlikely to be reproduced exactly, exactly. And I put fiber instead of bran, it is dry. and no less useful.

So I also like fiber better.

Incredible !!!! I have been making yogurt myself for 4 years now, and I asked in pharmacies, and I looked at the shops, I wasn’t good ... but here we got it in GIPPO, I was so happy, yogurt from the sourdough is much thicker than from the ready-made one (I shop for sourdough bought live).
How is that? The last time I asked about sourdough was this spring, and I never found it, but where did you buy it? If in a pharmacy, then what is its name.

Ay, so it was not in the pharmacy and the stores three years ago. I bought the leaven from some company, I don't even remember the name, something is either in "E" or "I". There were different types of starter cultures, including those with a Bulgarian stick. More precisely, I sent a friend, because it was more convenient for her to go there. And so, I pampered for several months, but then we decided together that we still like kefir more, and I stopped buying these sourdoughs. Yes, we never really liked yogurt, even the store one.
I know that a year ago a friend bought Vivo yoghurt starter culture in the Monetka shopping center and in the Agash store. And yet, did you recognize Healthy Solution on Kiseleva at the pharmacy? I once bought sour cream there and saw that there were other cultures.

It seems to me, even almost sure, that there is still hidden infa, and the production, at home, is probably unlikely to be reproduced exactly, exactly. And I put fiber instead of bran, it is dry. and no less useful.

So I also like fiber better.

I agree that fiber is better. But all the same, if I add a little more of it, then the bread turns out to be some kind of rubbery.

[Sabrina]

Sabrina, here, I found sales points where Vivo starter cultures are sold:
Buslik
Minsk, st. L. Bedy, 2 \ Minsk, st. Dunin-Martsinkevich, 11 (TC "Rakovsky kirmash") \ Minsk, st. Umanskaya, 54 (TC "Globo") \ Minsk, st. Sukharevskaya, 16 (TC "Holiday") \ Minsk, st. Lozhinskaya, 22 (TC "Dmitriev kirmash")
Retail outlets
🔗 \ r. Minsk, st. Rokossovsky, 145 \ Minsk, intersection of st. Logoisk tract and MKAD \ g. Minsk, st. Rokossovsky, 2 \ g. Minsk, st. Gorodetskaya, 30
Look how many !!! ; D Somewhere, yes there should be.

P. S. I hope the moderator does not consider this an advertisement - I just want to help the sufferer

Hello again everyone! With my daughter, it's not at all time to experiment, but I really want to make a cupcake in cotton without much worries, how many times I have not tried it and it did not work out (I have SC 400). Please share your recipe so that you drop everything and go to work as a child. Thanks in advance.