Scarlett Bread Maker

- I just want to help the sufferer

Thank you dear !!! But that's exactly what I had in mind when I wrote that I recently appeared. I saw in my "hippo" on Rkosovskiy and bought
But in pharmacies there is Narine, but we almost never have it, in other countries it is free in a pharmacy.

🔗

[Adria]

Marina-Adriai'm making a cupcake over this recipe... The cupcake turns out to be very tasty and, most importantly, juicy! Turn on the "cupcake" program, the blade starts spinning, and you calmly throw eggs, sugar, and all the other ingredients into it. Well, and when I’m completely disheveled, then I do like this - no more than 5 minutes and the cake is ready. In taste, of course, it is slightly inferior, but quite an acceptable "urgent" option.

Thank you, Anya, I'll try :-)

Yesterday I did



my description here.

Hello colleagues")
Thanks to everyone who unsubscribed in this thread, it helped a lot in mastering the art of baking in our O'Hare))
Now I want to do my bit) Although I have not invented anything new yet

The first recipe was from the instructions, it was a complete failure because I did not know anything about the kolobok or that our cup is not a cup, but even more than a cup and a half
The second recipe is already armed with all the knowledge of the forum The simplest white bread from dear Admin Everything turned out well, but not as tasty as expected

Well, here are pictures of delicious onion bread according to the third recipe:

[Ruslan]

Ruslan Well, our company has arrived !!! Welcome !!!
Thanks for the link onion bread, I will definitely try !!!
You have two cool stoves We are waiting for you twice more recipes What you will like immediately to us

You have two cool stoves

Thanks for the compliment, but I only have one stove

Thanks for the compliment, but I only have one stove

Exactly, but something seemed to me that in the second photo there is a mark 400
This picture is familiar confused
But we are still waiting for the tried and tested recipes !!!

But we are still waiting for the tried and tested recipes !!!

necessarily

necessarily

Agreed.
I "little black" can not find what my capricious husband would like. But all those recipes that I baked and showed in the thread, I personally really like. But what to do with a whim? So I try the recipes until I please the "king"

Ruslan! Welcome to our company !!! Finally Temka came to life
Be sure to share your recipes!

On Friday I tried to make baguettes in the oven for the first time. What can I say ... not without jambs but liked it.
I liked the taste of the baguettes themselves, I liked working with the dough.
Knead in HP. After the second kneading, I put the dough in a bowl for proofing, covered it with a towel and put it in a warm place. After proofing (1 hour), I kneaded the dough on the table (wrapping around the edges), then immediately divided it into 2 parts, formed the baguettes and laid them on a towel sprinkled with flour - and again in a warm place until the baguettes doubled (it took me about 45 minutes). Meanwhile, the oven has warmed up to 250 degrees. Before baking, I sprinkled the oven with water and baked the baguettes for about 14 minutes. This is where my joint was !!!! I sent the baguettes into the oven on a towel sprinkled with flour !!!!!
in general, the baguettes came out like that ...
if only not a towel - they are SO stuck to it !!!!
that one was left without a bottom crust
but the crumb is pretty, porous, light, not soggy
In general, the crust of the baguette could have been saved if I had let him cool down a little. And I began to rip off a warm towel ...
Why did I put them in the oven on this towel - I don't know !!! that’s all, but there is baking paper and a silicone sheet for baking - noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooered the wrong way through with a towel !!!!
In general, my first baguettes came out half-lumpy - but at least some experience appeared now I know what not to do!

Today I tried to cook milk porridge in sKarlush.
Rice - 40g
Corn grits - 40g
Liquid - 450ml (milk250 and water200)
Salt, sugar, plums. oil
At the exit - one serving or a soup bowl of porridge.

The bucket greased the drain. butter, poured washed rice and corn grits, poured milk and water, salt, sugar. Program 10- "Jam".
The first 15 minutes according to the program there is a "rise", and then heating has already started and the blade began to rotate. I was worried that there would be an attempt to escape, although I added water. But nothing happened.
According to the "jam" program, HP heats up for 65 minutes - I turned off my porridge about 25 minutes before the end.
According to such parameters, I usually throw porridge into a multicooker, but for HP, 450 ml of liquid turned out to be not enough (I did not take into account that in HP the liquid will evaporate more intensively than in MV). So the porridge was pretty cool.
"Pros":
- constant stirring, respectively, the porridge is homogeneous, and not lumps.
-Thanks to the window, you can control the process without opening the lid.
"Minuses":
-during cooking, when the blades rotate, the milk remaining on the sides of the bucket starts to burn.
- must be prepared just before use. In my case, it was not possible to leave it for heating, because it turned off before the end of the program.
"+" And "-" - this is in comparison with a multicooker. Well, of course, my opinion may differ from yours.

Hello, happy owners of x / p Scarlett, I want to share with you a recipe for cheese bread, taken from this site and adapted for our oven.
Water - 175 grams
Sunflower oil. - 1.5 tbsp. l.,
Sugar - 1 tbsp. l.,
Salt -1 tsp.,
Flour - 300 grams,
Yeast -10 grams (I only use pressed yeast)
Sesame seeds - 1 tbsp l. - fry
Hard cheese, any, - 80 grams - cut into small cubes.
The mode can be set - Basic, French, Diet, one of them.
Sesame seeds and cheese are put on the signal.
Here's what kind of bread you get:



But this bread in the context:

Here's what kind of bread you get:

Thank you !!! I will definitely try
Sergeevna share more that you will bake, ok !!!

I will definitely share. Soon I will bake rye-onion bread, very tasty. I will post the recipe and photo report here.

I will post the recipe and photo report here.

I will wait !!!

girls I have a tragedy! a spatula is lost! not in stores, not found on the Internet. maybe some other one will fit my scarlet sl 1525? who knows tell me? sorry for the stove, 3 weeks ago

who knows tell me? sorry for the stove, 3 weeks ago

Yulechka I'm sorry, but not everything is lost. Contact the workshop, just not by phone, but come up and personally talk to someone from the masters who exactly repairs these stoves. I bought a nozzle for a mixer, I don't know who it was, a manager or someone else, but I said that I wanted to complete it, and there blah blah blah .. so they had a used type and they sold it to me. Then I went back and understood their system. When they make a "marriage" return, they can easily push some part to the left. Try it !!! Explain the situation, tell me first, it may be fashionable to order from them what would be sent, and then, in the course of the conversation, ask maybe where the used type, they have. I wish you good luck and unsubscribe I want to know get it or how !!!

Does iodine iodized salt affect bread baking?

Does iodine iodized salt affect bread baking?

I do not think that there is so much iodine in salt that the taste of iodine can be felt in food seasoned with salt, therefore it (iodine) will not be felt in bread and does not affect baking.We had ordinary salt in Belarus, and iodized salt appeared after Chernobyl. It is better to use salt with the correct iodine than radioactive iodine will crawl into the empty space. Chernobyl smokes little by little, and cracks have already appeared there, and I do not remember the number of radioactive iodine flying out of this "stove" and settling on our bristles. Iodized salt is at least some protection. And for baking, it is better to take coarsely ground table salt - Khokhlyatskaya "Sil".

Yulechka I'm sorry, but not everything is lost. Contact the workshop, just not by phone, but come up and personally talk to someone from the masters who exactly repairs these stoves. I bought a nozzle for a mixer, I don't know who it was, a manager or someone else, but I said that I wanted to complete it, and there blah blah blah .. so they had a used type and they sold it to me. Then I turned around and understood their system. When they make a "marriage" return, they can easily push some part to the left. Try it !!! Explain the situation, tell me first, it may be fashionable to order from them what would be sent, and then, in the course of the conversation, ask maybe where the used type, they have. I wish you good luck and unsubscribe I want to know get it or how !!!

Found it! I walked around with a bowl of all my friends who have stoves, tried on their blades, hoping to match them in size from other models and, lo and behold! one of the neighbors had a Mulinex stove that broke down a long time ago and its blade matched perfectly to my beauty! : fly: Hurray!

Found it! I walked around with a bowl of all my friends who have stoves, tried on their blades, hoping to match them in size from other models and, lo and behold! one of the neighbors had a Mulinex stove that broke down a long time ago and its blade matched perfectly to my beauty! : fly: Hurray!

Congratulations !!!!!

perfect fit for my beauty! : fly: Hurray!

Thank God !!! Congratulations !!!
Now the recipe is yours to compensate for your experiences !!!

Thank God !!! Congratulations !!!
Now the recipe is yours to compensate for your experiences !!!

I can offer such a recipe (I haven't read the whole forum - maybe they already wrote). Sunny orange bread
Pour 170 ml orange juice, 1 egg into a bread maker, add 2 tablespoons butter (melt), 1.5 tablespoons honey, 3/4 tsp salt, 1/6 cups sugar, 2 4/5 cups white flour, 2 tbsp of sunflower seeds (optional), grated zest of 3 oranges, if the juice is freshly squeezed and 1 1/2 tsp of dry yeast. Select the program "Sweet" or "White bread" and press the "start" button

I can suggest such a recipe

Yul, a photo where, we take current verified personally
Thanks for the recipe, did you bake? if so how

Hello, I haven't been here in a while.
Although I bake it regularly, I don’t experiment too much. We came to the conclusion that we like plain white bread and a couple of simple wheat-rye recipes. While there was fresh dill, I baked dill from Mistletoe. And now in white and rye-wheat from time to time I add some seeds or grains (so simple, "by the tooth"). But she never made friends with otrubny. Those 20-30 gr. 500 gr. flour seems to be nothing, indulgence is one thing, and if I add more, for some reason the bread turns out to be "kashny", that is, some kind of wet crumb, rubbery ... porridge, in short. I think it's easier (and more possible) to add bran to porridge, which I began to do with oatmeal. I will also try with wheat and rye.
True, she recently baked bread with the addition of flax flour and flax seeds. I did not experience much enthusiasm, but as a replacement for wheat-rye it is quite suitable for itself. It's only hard to knead it in the oven, I even had to pull out the bun and wrinkle it a little by hand
FSE, I reported, now I will go to another Temko for a walk ...

Good day. I read the whole topic and finally made my choice (at first I wanted a different model) - tomorrow "johansson" (my husband called her that) cs 400 will come to me. decided to improve and ordered. I hope that we will be friends with her.
Nice to meet everyone

... I hope that we will be friends with her.
Nice to meet everyone

Welcome !!!
Be sure to make friends, our worker is wonderful, and not expensive, and comfortable, in general, a beauty

Hello everyone ! Yulia Yulia, you specifically find out the model of Moulinex, otherwise I also asked this question recently, without reading your posts, I went around the shops and saw that the diameter of the pin is different in the Moulinex. But this can happen easily, so why go buy a new oven? Need to be fully armed!
Girls and boys from Belarus: Fermented and unfermented rye malt is produced by Mashpishcheprod OJSC, Maryina Gorka, Minsk region. It is sold packaged in 700g packages and costs around 13,000, and I also found Borisov wheat germ flakes yesterday (250g per 1,000) - they are very small and give a nutty taste. Look in stores.

Well, it happened! The first one to bake white bread from page 30 of the instruction turned out to be very tasty, but the "cap" settled down during baking.
Today I decided to try wheat-rye with onions (I don't remember from which site the recipe was from). I watched the kolobok, but the bread "popper", opened the lid for a second (already in the baking process), and the "cap" crumpled again. It tasted very good!


the spatula, by the way, remained in shape)

[first snow]

first snow , Anna, with the initiative you! The bread turned out to be good. If the bun has been monitored, try reducing the amount of yeast.

Yes, I did not take my eyes off the kolobok, I will try to experiment with yeast.
Today I baked bread with raisins according to the recipe from the instructions for the HP. In addition to raisins, I also added dried apricots, the rest is strictly according to the recipe. It turned out pretty tasty. I cut and sampled it while it was still hot.

Anya, a lucky cupcake !!

Thank you for your rating! I smeared myself, in short, to the glory of the bread maker. She is a smart girl, and our "small" business is to crackle what has been prepared.
Now HP is baking French and the question is: how can you "refine" it, what else can you add to the recipe from the book?

Anya, we have a lot of proven recipes on our website - choose any.

Anna (first Snow), try baking cheese with sesame seeds, the recipe is posted on page 46 of this forum thread. Set the mode to "French", you should like this bread.

Thank you very much for your advice, I will definitely try and report on the results.
So far, the leader of our charts is sour cream (if I’m not mistaken, then from Omela (besides, for the first time I didn’t have to "edit" the bun.) Only now the bread is not as high as the rest, is this normal?

Only now the bread turned out to be not as tall as the rest, is this normal?

Anya, what do you mean "not so tall" ?? Lay out the recipe, we will understand the photo of the cut.

Unfortunately, I didn't take a photo of that bread. How will I bake the same again, I will definitely take a picture)))

Sergeevna, baked bread from page 46 according to your recommendation, it turned out very tasty, and my husband and I cracked half as soon as they cut it. The height turned out to be 10 cm, is this buzzing?
Here's another thing I want to ask: I make cottage cheese, whey remains, can it be added instead of water and in what proportions - more than water or the same amount?

in what proportions - more than water or the same amount?

As many.

Hello everyone! The bread maker recently and first tenth pancake all bread with a pit, sc. have not tried. And that's all. Could it be that this is a defect in the bread machine? Maybe the lid is loose? How can you find out?

[Nadezhka]

Nadezhka , welcome to the forum!
What recipes do you bake? How do you measure products? It's not the lid's fault. Are you familiar with the theory ???

The bread rises, but falls inward.
Homemade bread baking guide

shl. the photo shows that you have a wet crumb. It is necessary to reduce the amount of water.

Thank you, Mistletoe, it's good that the lid is not to blame, they reassured me ... It's easier to fix your flaws ...
This one baked according to recipe 1 of the manual, only instead of dry it poured some ordinary milk to the total mass of liquid.
The products were measured with a measuring glass and a spoon.
I read the theory, I baked the previous bread without milk, the dough was thicker, the spatula could hardly cope with the bun, I even had to manually help the flour to group, the hole in the finished bun was smaller, but it was still
I know, tell me - the flour is not the same, the yeast is not the same, I also tried different ones, I can make dough with my hands, I bake cakes myself.

[Nadezhka]

only instead of dry she poured some ordinary milk to the total mass of liquid.

Nadezhka , dry and usually milk do not replace each other. If you pour milk, then for the same amount you need reduce liquid.

The products were measured with a measuring glass and a spoon.

Of course, if possible, it is better to buy scales.

the previous bread was baked without milk,

What is it like? completely without liquid?

This baked recipe 1 guide,

You have a normal bread. Reduce the amount of liquid and everything will be ok! The roof falls off when there is too much liquid or yeast. Skolko, by the way, put yeast ?? And take proven recipes from the forum. This one, for example: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173233.0

I can make dough with my hands,

So in HP there is a slightly different principle. You just need to adapt and everything will work out !!!

Yeah, I will adapt, rolls, even with holes, are much tastier than purchased ones, thanks! And I will ask ...

Good luck!

And here I am, as promised, with sour cream bread. It turned out so delicious that no epithets can convey it. Height 11 cm.I cooked according to this 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 only sour cream I had "young". I also added sesame seeds and cheese. While I was feeding the child, I decided to try the cooled bread and cracked half of it into dry rations. The remains are in the photo.

p.s .: I love my bread maker!

[Anya]

Anya, good bread !!!