Non-standard forms at Panasonic

[Jackdaw-Crow]

Jackdaw-Crow, Galina, yes, tin conducts heat better, porcelain worse. On tin stands, the bottom of the biscuit can be overcooked.

Hello! And this is my stand)) The idea of ​​using a furniture connecting strip was expressed by girls earlier in this topic. I screwed on 5 cm furniture corners

[Swetiksem]

Swetiksem, wonderful stand! (y) Universal, any non-standard shape can be placed. The design of the heating elements itself does not concern? Now we are waiting for a photo of baking in a freelance form.

Here) It does not concern, it turns out higher than the heating elements. I tried a new recipe - I went too far with the amount of dough)) For a baguette holder from Moulinex there is a stand with 1cm legs. (she gets under the heating elements).

[Swetiksem]

Swetiksem, wow, these are loaves of powder! Bravo!




I baked a cake in a bread maker, or rather, a sponge cake for the cake. Baked in an aluminum teflon mold for cakes, diameter 16.5 cm. To make the biscuit higher, immediately covered it with a glass lid with a metal rim and a hole for steam to escape. I have a lid from a small Ameth saucepan. Panasik lid closed well.



A biscuit made from 4 eggs turned out to be 9.5 cm high, weighing 400 grams. The color of the bottom is normal, although the top is pale due to the lid, but the biscuit turned out to be high. The lid trick helped with premature temperature hardening and allowed a tall biscuit to rise.



Maybe you have such a form for cakes in your arsenal. Here's the size.



Shown here is the thickness of the aluminum cake mold compared to the thickness of the match, about half the thickness of the match. This is important, because in tin forms the biscuit is too fried and even burns. Therefore, aluminum molds, porcelain coasters rule, and now the lid has shown itself perfectly. Then I want to try to bake a biscuit in a glass form.



Here you can see the good quality of the biscuit. From cold to finished biscuit took 47 minutes on the Bake program.



And the final photo of the finished cake. Simple, amateur design, for home tea drinking is quite fine. The cake does not seem small in the IDEA cake stand.

[Creamy]

Baked in an aluminum teflon mold for cakes, diameter 16.5 cm.To make the biscuit higher, immediately covered it with a glass lid on top

I also bake biscuits, muffins and rye bread in this form, only I did not dare to cover it with a glass lid, I was afraid that the glass would burst from the temperature. I use a ceramic lid in a bread maker when cooking and stewing and when I heat milk on cottage cheese.



Creamy, the cake is very nice!

[Crown]

Crown, Galina, I also first used the ceramic lid from the Decok pan, there is also a hole for steam outlet, but the glass lid turned out to be a miracle as good in every sense. Everything is visible through the glass, I take out the biscuit only when, when ready, it starts to move away from the walls, a gap appears.

And I show and write in detail for those who do not have an oven. For various reasons. Someone is forced to live in corridor and sectional dormitories, in tiny dormitories or microscopic small families, studios, cramped Khrushchev houses, and when the choice between a full-fledged stove with an oven and a washing machine is decided in favor of a washing machine, many people rent housing in communal apartments, others generally live in houses with partial amenities or in general in a village with amenities in the yard. Summer residents are also often limited in opportunities. Sometimes it’s corny that there is not enough allocated electric power, and balloon gas is expensive and must be brought, often only on occasion. Someone is forced to live on long business trips, months-long shifts and expeditions in field wagons, barrel houses and a host of other various cases.And when you just don't want to heat up a large oven for 2.5-3 kilowatts for a cake, loaf or cake for evening tea, and even more so in the heat of summer to drive the oven, then it's still a pleasure. It may be the reason not only lack of space, rationality, or economy, but simply a tight limited budget. The Panasonic bread maker is a very good and extremely convenient and economical oven. I just love my Panasonic stove.

We need a collective mind. Usually I bake bread in the main mode, after 2 hours after the start of the mode I knead and shift the dough according to the forms, then in the service mode 2 +/- 20 minutes. hours of proofing and baking. But! I love the French bread very much! This crust is crispy ...
So, how can I not think of how to bake bread in tins in the French mode? After what time from the beginning to shift? How much proofing should you give?

[Olekma]

Olekma, Katya, do you intentionally skip the last workout, which takes place for 1 hour and 20 minutes?

[Sveta]

Sveta, yes, I intentionally skip it, the result suits me very much.

[Olekma]

Olekma, KaterinaI have no experience in baking French in freelance forms. It looks like you have to be a pioneer. You won't be able to spoil the bread at all, not too successful bread can be put on croutons. And so each experience will bring you closer to the ideal.

[Alevtina]

Alevtina, oh, not easy. But the road will be mastered by the walking one. We'll have to try to pick up.

I will show my new round bakery cast aluminum kukmar form. Diameter 18 cm, outer and inner 17 cm, height 10 cm, heavy - weight 473 grams. A glass Amethian lid with a metal rim suits her very well. I will also use it as a pot for languishing.



For those who are interested, this label may help. The price tag of 420 rubles is visible. Not cheap, but the shape is very good, not only for its intended purpose - baking round breads, but also for delicate baking of capricious biscuits and not only.



And here is a ready-made biscuit cake baked in a new form. Moreover, this is the largest cast aluminum mold that can only fit into a Panasonic bread maker. From the edges of the mold to the walls of the stove, 8 mm remains on each side. Respond to the owners of the new Panasonic Krostina model, and what are the internal dimensions of the oven so that you can consider non-standard baking dishes for it? It seemed to me that Krostina had more width and less length of the working part of the stove, no?



The cake from this new mold fits very well into my new homemade container, the snap-on carrier, 3.7 liters.

Hello everyone! On Avito in Tomsk there is a baguette holder from HP Mulinex. Maybe someone needs

🔗

I will also use it as a pot for languishing.

Measure the displacement, please.

Here is my "tanned" in the form of l7 in a Panasonic. From wheat flour, but a set of all kinds of wheat. I planned to bake buns, poke some of them with my finger, put butter on the groove and sprinkle with sugar, but I overdid it with liquid, I really overdid it, I had to bake in the form of bread without any tricks.

[Irinap]

Measure the displacement, please.

This is what a form with a lid looks like. 1750 ml fit into the mold. Good displacement.





Irinap, Irina, quite a good bun in the form of a loaf, Panasonic did a great job. And tanned from the fact that there are a lot of sugars in the dough, so they caramelized.

there are a lot of sugars in the dough

Perhaps - 2 tablespoons per 300 g flour

Today I baked a small jellied pie, or a large tartlet, in a bread maker. Diameter 13 cm. She placed the tin form on the bottom of a cast aluminum Kukmar mold of 1750 ml, covered it with a glass lid, the whole structure stood on an inverted porcelain bowl. Baking from cold on the "Baking" program

I just pulled bread out of HP, baked it again in L7,
you are beautiful, beautiful, fragrant

For a year I have been watching this topic and wondering at you ...
May I ask? A what for why be so angry then ?!
You will look at the device parks and: ... oh, dear mom! You read the topic and .... Oh, dear mom!

[Ninelle]

Ninelle, on the previous page Alevtina wrote in detail why she should be so scared. As for me, I much more like to get a standard brick of bread at the exit than a loaf with dents and a hole, and I don't want to drive the oven because of one bun, especially in summer. And if, in the future, I get a biscuit, I will be very happy. I wanted something sweet - once, and it's done.



Alevtina, and this is my wheat-rye with bran from the L7 form.
It turns out a gorgeous bread, the crust is thin, thin and crispy. I couldn't do that in my own bucket. When the bread cools down, I must cut off the crust and eat it, because the next day it will not be the same. Alevtina, thank you very much for your work and what you share with us.



P.S. I forgot to ask, but if my form fits into the stove it’s just wonderful, it doesn’t touch anything, it bakes well, it doesn’t fried much, be sure to put a stand on the bottom, or you can, like me, put it without anything, just on the bottom and that's it. Nothing will happen, will it?

[Sibiryachka38]

Sibiryachka38, beautiful bread turned out. I, too, like you, can hardly wait for it to cool down and immediately cut off a hump.

[Irina]

Irina,

P.S. I forgot to ask, but if my form fits into the stove it’s just wonderful, it doesn’t touch anything, it bakes well, it doesn’t fried much, be sure to put a stand on the bottom, or you can, like me, put it without anything, just on the bottom and that's it. Nothing will happen, will it?

If everything works well without a stand, then it is quite possible to do without it. And the bread is a tall handsome handsome man!

All the same, rye-wheat and wheat flour made from CH flour are tastier in aluminum bread molds. And the crust is not so thin, and the crumb is denser. We really like it! This bread has already rested the night, not immediately from the bread machine. And the top crust is great, no bubbles or wrinkles

LOBE1 (6 hours)

Wheat flour TsZ 285 gr
KMKZ 40 gr
Water (40 degrees Celsius) 255 ml
Salt 3/4 tsp

LOBE2 (3 hours)
Sunflower seeds 80 g raw - fry
Water - to cover the seeds

DOUGH

Lobe 1 - all
Baking flour psh - 100 gr
Light maltose molasses (I have rice) - 15 gr
Salt - 1/4 tsp.

Lobe 2 (put the seeds on a sieve so that water is glass) is introduced 10 minutes after the start of kneading

1. Turn on the RYE mode, control the bun - soft, slightly sticky, at the end it is completely assembled and does not smear
2. 10 minutes before baking, take out the dough, fold
3. Disable the RYE program
4. Switch on baking for 1 minute.
5. After 45 minutes, take out the dough, fold it, shape it, put it in the mold
6. Switch on baking for 1 minute (if necessary)
7. Proofing
8. Bake 53 minutes

Sveta, how did the taste change on the second, third day?

[Sveta]

Sveta, and I would have a recipe for such a handsome man? And technology, do you bake it automatically or what?

[M @ rtochka]

Sveta, how did the taste change on the second, third day?

Light, everything is fine. For two days it lies fresh without deterioration in quality, then the leftovers are in the freezer. Today my eldest son finished half a loaf of butter. Previously, I was completely indifferent to my CZ and rye.

M @ rtochka, Daria, under the spoiler in the previous message threw the recipe.

[Svetlenki]

Svetlenki, Sveta, sorry, it turns out I'm from the tank ...
What is KMKZ? ..

Sveta, well, with leaven it is clear, tastier.
Marina, that's the name of the leaven.

Live and learn, everything is the same, the result is known ...
Sveta, dear ones, you just puzzled me, the armor of my tank is thicker than I expected! ..

[$ vetLana]

KMKZ - Concentrated Lactic Sour Sourdough. Right now I'll send you a link, get out of the tank! This is me, by the way, Svetik $ vetLana threw.

Starter cultures - in questions and answers # 1933

Sveta, well, with leaven it is clear, tastier.

Uh-huh, I'm so unobtrusive to you ... water is called stone wears away In fact, it is also responsible for the freshness of the bread the next day, and the next day ...

And if, in the future, I get a biscuit too, then I will be very happy. I wanted something sweet - once, and it's done.

Bake. Hell and more than once. I have AlG, I used the cupcake program.