Non-standard forms at Panasonic

[Lagri]

Lagri, depending on the "severity" of the cake-wreath test, it takes me from 25 to 40 minutes. Pure biscuit bakes very quickly. As soon as a pleasant sweetish smell came out of the bread machine, you have to be near the stove and already watch and look. After all, you are now setting the baking time as long as possible and after taking out the finished product you interrupt the baking program by pressing the Stop button.

Yes, that's what I do. I have a recipe from Mulinex and there the time is 1 hour 25 minutes. I exhibited this in Panasonic. The cupcake was baked perfectly. The rest also understood everything. Thank you . I will try to bake different muffins. I don’t so much need to bake bread in tins as muffins. Now it's hot and I don't want to turn on the oven once again, and I bake muffins often, so your invention helped me a lot (after all, cotton doesn't warm the air as much as the oven). Although I will also try to bake bread in rectangular and round shapes. The round one is easier for me to get out of the cotton.

[Lagri,]

Lagri, laziness is the engine of progress. I, like you, do not want to take a steam bath from a hot oven, and even on a summer day, pay large electricity bills, look for new buckets to replace the old scratched ones. I am inherently a terrible lazy person who is always puzzled by the thought, "How can this be done easier and faster?" And the costs of my laziness to call invention is too much, rather it is in some way small rationalization proposals, which we see on the forum a lot.

[Creamy]

Creamy, take the firstborn !!!
Blue blood 100% rye sourdough.




There will not be a cut yet. Swaddled and put to bed until tomorrow lunch

[Deep]

Deep, wow! This is handsome! I have never been able to bake such tall, hot, rye brunettes. Now it's your turn to teach me, I want this too! Bravo! Clever girl! First birth, and what! Congratulations! Godmother Creamy

[Deep]

Deep, of course, thank you for the kind words, but you are clearly exaggerating my merits. There is no need to endure anything with any separate topic. The only thing I publicly admit is in my unparalleled impudence and partial disrespect for the user manual for the Panasonic 2500 bread maker. But I have circumstances mitigating my fault - I acted solely in the interests of expanding the range of bakery products and further mastering the possibilities of baking. Please do not judge strictly. I cannot guarantee that there will be no such relapses in the future.Creamy

Creamy, bravo! Delighted with you! Super idea, keep up the good work.

[Dot,]

Thank you, Dot, very nice. Well, then, with your permission, sometimes I'll be a little mischievous. Creamy

[Lagri,]

Lagri, laziness is the engine of progress. I, like you, do not want to take a steam bath from a hot oven, and even on a summer day, pay large electricity bills, look for new buckets to replace the old scratched ones. I am inherently a terrible lazy person who is always puzzled by the thought, "How can this be done easier and faster?" And the costs of my laziness to call invention is too much, rather it is in some way small rationalization proposals, which we see on the forum a lot.

Creamy, I disagree with you. Most likely this is not laziness, but a property of the mind. So I and many others did not think to do this, and you experimented and benefited bakers. So do not detract from your merits, and I, like Deep, consider it necessary to make it a separate topic, even because "these are in some way small rationalization proposals, which we see a lot on the forum." Thanks again

[baked a bun]

Maria definitely said! Today I put a cake pan into the bread maker and baked a bun! Creamy, thanks for the genius of your mind! The husband was shocked, ran and worried: "Anyone will be written on the Internet! Why are you thrusting there ?! Look, you will break it! The instructions do not say anything about this !!!". Well, I answered him: "You also took me in marriage without instructions. And you have not broken anything either, only children have appeared."

[Dot]

Dot, thank you for the kind words and great heroism in expanding the range of bakery products. I confess to you that I always have a piece of paper with me in my purse, and when I am in china shops, I attach this piece to various baking dishes. I suppose you guessed it: the sheet is a life-size pattern, the size of the inside of my bread machine. So I choose the baking dishes so that they will surely fit in it. Creamy

the costs of my laziness to call invention is too much, rather it is in some way small rationalization proposals, which we see on the forum a lot.

Do not be shy You have not only suggested, but also brought your ideas to life! I clearly do not have the courage to start experiments on the bread maker ... And I thought about the cupcake that was not covered inside, I even found a container made of heat-resistant glass, but my parents ordered to stop explosive experiments in the kitchen - they were afraid that the form in the oven would shatter into pieces. Therefore, the process did not reach practical implementation.

[Wasp,]

Wasp, Thanks for the kind words. I am glad that my simple idea of ​​placing a greased and sprinkled jar of olives with a load of roasted pebbles in the center of a large cake immediately helps you solve two problems, the problem of the lack of baking in the middle of the cake and significantly speeds up the baking of a cupcake-wreath or cupcake-ring, I don't know how call it correctly, let our experienced elders help you decide on the name of the product "Cupcake with a hole"

[Creamy]

Creamy and all lovers of tin bread, welcome!
I wanted to replenish our collection with wheat molded and one more rye.

I prepared everything yesterday: for wheat I decided to knead the dough at night on a delay in HP, and for rye I just started dough in the evening in order to make the dough in the morning.
So, first about wheat ... put the French on a postponement, set up a timer on the phone, so that I woke up two hours before the end of the program. In the morning I wake up, I look at the timer: "time is up" .. I didn't hear anything .. I ran to the kitchen shouting: "No, no, just not pastries!" scared everyone to death. On the display of the bread machine, the number 11 was replaced by the number 10. I opened the lid ... well, how angry at him? )) round, red-haired looks at me, does not understand what was wrong. ))
This is how my experiment with panned wheat bread failed.

Fortunately, the process of making rye dough is not automated for me. Therefore, the experiments were carried out again with rye.
I also decided to take a photo of the L7 form in the bread maker - perhaps someone will be interested in it. (eh, the roof of the bread cracked, you see, she went too far with flour). I want to focus on those issues that were incomprehensible to me, just a few days ago, when I was looking at such photos Creamy.
At first thermal sensor... As you can see, it is in close proximity to the form.



I was afraid that this might lead to its malfunctioning. For some reason I was afraid that his readings might be overestimated, as a result of which the overall temperature in the oven might drop.

Secondly, this distance of the form from the heating elements. The photo shows that in one place the distance from the form to the heating element is a few centimeters, and in the other - the form is almost close to the heating element. This was the main mystery for me. I was absolutely sure that in places of close proximity, bread must burn! Why? Well, for example, I know that if the pan is crooked on the burner, then on one side the boil will be more intense.I know that if you push the baking sheet too far in the oven, then on one side the pie will surely burn out.
But..fact is a stubborn thing. In this design, everything functions for the benefit of the bread.




This is already the second pan baked in Panasonic using the L7 form.
In these photos I want to show that bread does not burn anywhere at all. ) The crust is evenly baked everywhere. Well, I don’t know, I don’t get tired of admiring this rationalization proposal.

In order to bake such shaped bread, I recently purchased a mini oven ... I baked bread in it once. everything worked out, of course, but I won't.
So, who cares, about rye. Before proving, I warmed up the oven on "baking" for one or two minutes. I unplugged the oven and set the mold directly to the bottom (no supports needed). I left the bread for proofing. I planned to drop in in an hour, but in this heat, everything happens very quickly. She opened the lid after 40 minutes, and he got up to the very ay-ay-ay. Included Baking. Pure rye is baked in exactly 1 hour. After the end of the program, I left it on the heating for 5 minutes. Then I turned off the oven and left it for another 10 minutes. After this time, the bread could already be taken out with the help of two gloves. (As you can see, I don't have a pen yet).
I hope that soon I will be able to bake mold wheat

[Deep]

Deep, my dear, I just want to kiss the clever girl! What a report! Straightly academic with postulates, conclusions and photographs. In discussing my posts, I always felt distrust of my words that the geometry of the baking dish does not in any way affect the appearance of the baked product - there are no whitish or burnt spots on them, which has been brilliantly proven by you. You are just great! Thank you very much! Creamy

[Rina]

Sure, not a problem, Rina, we are waiting, of course. Thank you.

And then I am a little depressed by the fact that this topic is only for Panasonic, and other xn-users, perhaps, will not look here .. But their stoves can also cope with baking of such shaped beauties. And some models can fit more voluminous forms than L7.

And I'm bringing you some bread. Just cut it today. Help yourself. Another godson of Creamy. The brainchild of Panasonic and L7 form.



Aroma-a-atny, with fresh May acacia honey.

[Creamy]

Creamy, Thank you.
There is no limit to my joy!
How easy is the process of baking rye bread! There is no need to jump around the oven, look in, remember, torment everyone with heat. Eh .. a fairy tale!

[Rinu]

Thanks to the moderator Rinu and the site's management for their attention and the opportunity to highlight in a separate topic "Non-standard forms in Panasonic". Thank you very much. Creamy

[This topic is only for Panasonic drivers, and other xn-users, perhaps, will not look here]

Otherwise I am a little depressed by the fact that This topic is only for Panasonic drivers, and other xn-users, perhaps, will not look here.. But their ovens can also cope with baking of such shaped beauties

Then you need to rename the theme " The use of non-standard forms in different bread makers".

I do not have Panasonic, but I have been baking in the same way for a long time. a tin can from under the bulk, those with the inscription "peas", groats "... I don't even grease the inside, but I lay the bottom and walls with baking paper so that the edge of the paper protrudes from above. The bread just pops out by itself!

[The use of non-standard forms in different bread makers]

Then you need to rename the theme " The use of non-standard forms in different bread makers".

I support!

I do not have Panasonic, but I have been baking in the same way for a long time. a tin can from under the bulk, those with the inscription "peas", groats "... I don't even grease the inside, but I lay the bottom and walls with baking paper so that the edge of the paper protrudes from above. The bread just pops out by itself!

I didn't understand what forms. I only know these cans for cereals:



Are you talking about them? Do you bake such tall bread?

[Creamy]

Well! Today I was honored to bake bread in this form. For the first time in my life I baked bread with 400 g of flour. She took it out in mittens, hands fit freely. It worked out well. I think that it is best to bake a cake in this form, so as not to start the oven. But the bread turned out to be good too. Creamy, thanks for the idea!

A speck on the rib is milk flowed and fried a little.

[lega]

lega, is it L7?
In the photo, the shape of the form is slightly distorted (sorry for the tautology)). At first it seemed to me that this is a form of thin stainless steel.
How did you get it out of the bread machine? Already after cooling down? I can't get to wheat in any way .. (And I bake rye baking every other day!

[lega]

lega, is it L7?
In the photo, the shape of the form is slightly distorted (sorry for the tautology)). At first it seemed to me that this is a form of thin stainless steel.
How did you get it out of the bread machine? Already after cooling down? I can't get to wheat in any way .. (And I bake rye baking every other day!

Yes, this is L7. The shape is distorted, besides, the bread with a high hat turned out to be like a mushroom. I wrote that I took it out in mittens, and immediately. There is enough space on the sides for your hands to fit. And he flew out of shape with a bang, he didn't even have to tap.

[Lga]

Lgawhat a fine fellow! And the loaves are tall, stately, like guardsmen to pick! Urya, our regiment has arrived. Girls and boys, I specially for baking loaves in the form of L7, have developed another rationalization proposal, how to lay "creamy" ingredients with stitching overnight so that the yeast 100% does not react prematurely with the liquiddespite the small size of the bookmark. In the subject "Help, nothing works with bread." There are three posts # 639, # 640, # 641 with photo and explanation.Creamy

! And the loaves are tall, stately, like guardsmen to pick!

So this is just one first loaf.

[how to lay "creamy" ingredients with stitching overnight so that the yeast 100% does not react prematurely with the liquid]

I wrote that I took it out in mittens, and immediately. There is enough space on the sides for your hands to fit. And he flew out of shape with a bang, he didn't even have to tap.

Yes, I read it carefully, I just wanted you to clarify what the temperature was when getting it. It is now clear . Mittens are available.

Girls and boys, I specially for baking loaves in the form of L7, have developed another rationalization proposal, how to lay "creamy" ingredients with stitching overnight so that the yeast 100% does not react prematurely with the liquiddespite the small size of the bookmark. In the subject "Help, nothing works with bread." There are three posts # 639, # 640, # 641 with photo and explanation.Creamy

Creamy, I'm just studying your pictures there. Great idea. But I would make a correction - it is better to dissolve sugar and salt in water (liquid) and pour in dissolved form to reduce their abrasiveness.

I completely agree with you, now I will dissolve and protect my own bucket from "caries" and even God forbid, from "pulpitis" Thanks for the comment, I have already corrected

I did not understand what forms. I only know these cans for cereals:



Are you talking about them? Do you bake such tall bread?

Yes, in such a bank. The bucket in my stove is also square-high, and the can will be smaller. By the way, I also take it out in mittens, I do not expect it to cool.

[Alim]

Alim, interesting idea. And if you cover with a lid, you get a toast pan).
Will you show us your bread? And how long does such a loaf bake? Faster than standard form?

It's a pity I don't have such forms. Maybe someone will try on in Panasonic? Suddenly two will fit)

The idea of ​​baking tin bread in cotton is very good, but only my L-7 does not fit in Panasonic - the top of the mold does not go inside

[Alim]

Alim,
Will you show us your bread?

Now I can’t show, I have my hand in plaster, I bake in HP in my own bucket on the machine.
And I baked with the lid closed, just wanting to get toast bread (but here it is necessary to calculate the quantity of dough more precisely), this is how it all started

[Nut]

Nut, you probably have form L 6, Form L 7 has the length of the upper extended part is 22 cm, and form L 6 has a length of 23.5 cm. Type "Bakery forms" and the Internet will show you a bunch of sites with forms and their sizes.

[Alim]

Alim, get well soon! We are waiting for your toast bread

The idea of ​​baking tin bread in cotton is very good, but only my L-7 does not fit in Panasonic - the top of the mold does not go inside

nut, on this forum there is a topic on the joint venture, where you can order form L7. And the sizes are "the same". I have an L6 form, it really does not fit into a Panasonic. It doesn't go away at all. But the L7 is great. So, here you can order the L7 form (which I did, I'm waiting), in addition, there you can order the Borodinsky mold, smaller in volume, height and length, but larger in width. I also ordered it, I think it will fit into our stove even better. Here is a link to this topic:

[Creamy]

Shown here is yet another out-of-the-box muffin pan at Panasonic. The form itself is modern, made of thin foil. Being regular-round, it did not fit into the bread maker, I had to squeeze it slightly on the sides with a little effort and the shape became oblong-elongated, slightly elliptical. For quick baking, a narrow tall jar of olives was placed in the center of the dish. A 500-gram weight was put into an olive jar for the cargo. The uniform itself and the olive jar were coated with a nonstick talker. And the cupcake itself was ginger.

Here you can see the tab of the test in the form. Compare the height of the cake to the first photo where the risen dough is at the critical height of the olive jar. Hence the conclusion that the central bank "hole" really should be high and commensurate in height with the basic shape.

Here is the actual cake itself, baked in Panasonic. Creamy

It's great, I also have a similar shape somewhere, I don't use it (silicone more often), only probably harder. In this form, you can bake bread, there will be non-standard bread or rolls, loaves. We must try to crumple it too, to an oval.

[Creamy]

And I succumbed to the temptation and baked bread in a non-standard form, or rather in the form of L-7, in HP Binatone 2169. Thank you Creamy for ideas and for a push in buying forms.
Here is the bread (plain white) still in shape, rose like a mushroom, defrosted right in the HP


And this is already cooling down on the grate

[Ksyusha]

Ksyusha, how glad to see such a chubby baby! Handsome! With a newborn! Creamy.

[Creamy]

Creamy, Thank you! I liked baking bread so much. She showed her husband, he was like: "Oh, like from a store. But tastier." And what is most interesting, it was baked in the same amount of time as usually in a regular bucket, and the crust is so thin, just a little more than a millimeter. I pulled out and damaged one barrel.

The bread is excellent, high. Now it is necessary to puzzle the husband to make a high handle, otherwise the tall bread will not get out of the mold, otherwise it is a pity to crush a lush thin crust with mittens.

No, I don't need a pen yet. The form itself is removed from the HP perfectly. Between it and the walls of the HP, my hands pass freely, naturally in mittens. The bread also jumped out of the mold with a bang. Only now I will not put him on his feet, but leave him to cool on his side. When I turned it over with my finger, I poked the barrel, made a hole)))). And I have already counted the most popular recipes for a smaller amount of flour, 450 grams of flour turned out to be too much, the bread came out 740 grams, I almost ran into the lid of the HP.

wow !!! I didn’t even know that such miracles can be made! super- does it mean you bake bread without a hole? well, everything, on Saturday I'm running after the forms, I even know where you can buy!

and who tried it in kevud? I will buy it anyway if I bake it in the oven.

super- does it mean you bake bread without a hole?

Fronyushka, without two holes I have two mixers in both HPs. In general, everything worked out great. I am very pleased

and who tried it in kevud? I will buy it anyway if I bake it in the oven.

If the HP is elongated, then the form may enter. We must measure it.

[Fronya]

and who tried it in kevud? I will buy it anyway if I bake it in the oven.

Fronya, it is better to measure it in advance. There are different forms, some kind of certainty should come up.

Ksyushk @ -Plushk @, very nice bread! Your husband is right, such bread is really tastier! Inexplicable but the fact

Creamywhat a beautiful cupcake! And he rose so well! What is the recipe for the cupcake? You have an interesting shape, I saw something similar, but I'm afraid to miss. She didn’t seem flexible to me ..

Something I think that now, when choosing the manufacturer and model of a bread machine for purchase, one should already consider the following question "Will a bakery form enter here as an alternative to a standard bucket in order to save a native bucket (and your wallet too) and have the additional opportunity to bake traditional bread forms "brick" without "holes" on the pope, sorry, on the heel of bread.

[Creamy]

Something I think that now, when choosing a manufacturer and model of a bread machine for purchase, one should already consider the following question "Will a bakery form enter here as an alternative to the standard bucket in order to preserve the native bucket?

Or as an option for manufacturers - additionally equip the ovens with standard bread molds
Creamyit looks like it's time to register the invention

It is not profitable for manufacturers to make goods of too high quality. Their production is also looped through for service - to replace the same scratched buckets and burnt-out oil seals. And the expectation is that when you are tired of buying buckets, you will be mentally ready to buy another, more advanced model, and then buy new ones to replace the slammed buckets. And what will the aluminum mold do? what coating will it peel off? And what kind of oil seal does the L7 form have, if it is not there at all.?!

It is necessary to hint to the manufacturer, maybe buckets (forms) in spare parts will become cheaper ...

It is necessary to hint to the manufacturer, maybe buckets (forms) in spare parts will become cheaper ...

Do not hint, otherwise bread makers will rise in price ....

[Creamy]

And what will the aluminum mold do? what coating will it peel off?

Creamy, I have this form, I took it for a long time and baked it in the oven. Now I'm trying in Moulinex. I kneaded it in cotton, and put the proof in the form. I'll see what happens, the form does not have very thick walls, but after all, it was baked perfectly in the oven, which means that it should also be in cotton. I put it on for a few minutes:
.
I baked all the muffins, now you can indulge in beautiful bread. I bake small bread for 300 g of flour.