Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

[Olyushk @]

Olyushk @What a beauty Congratulations!

Well done!!!

Good afternoon everyone !!! I am again with a question ... Can you please tell the raisin-nut dispenser to close itself after triggering (not found in the instructions)?

[Olga]

Olga, no, it remains open after triggering.

And if the loaf is high, will the lid remain inside the bread?

[Olyushk @]

Olyushk @, the lid has never interfered with me, or rather, my bread.If you are worried and will be around, you can close it

On the subject of typos, the first post mentions one. Today I decided to make Moscow buns, according to the recipe for their instructions for HP.
Flour 600g
Salt 1/2 tsp. l
Sugar 250g
Margarine 200g
Eggs 4pcs
Milk 200ml
Dry yeast 4h. l
Who made the dough? Now I looked like pancakes in a bucket. And what to do with it now? I loaded everything from the refrigerator, and left without checking.
In the search engine I scored about this recipe, there are links to sites where they also referred, which did not work. Add flour?
Can add to the first post and about this error. I measured everything on the scales except the eggs.

[danilvalen]

danilvalen, These are not buns, the name is incorrectly translated, this is a recipe for "Moscow cake" and everything is in order with the batter, do not worry. It turns out an excellent cupcake, we have already discussed it in the topic, but I have no time to find it now, I'm running away. Don't worry and don't add anything, don't correct it in the test - everything is fine.

[Waist]

Waist, yes no, here on the forum I found a recipe for buns, they also refer to a typo. And it is proposed to reduce the amount of liquid. I'm afraid to give links, they will suddenly be banned again. Buns "Moscow" (recipes) is the name of the recipe, here on the forum. I just corrected that typo in my book. And I didn't even think about this one. Now I don't know what to do, or add flour and bake regular buns, or make a cupcake? I'll look for a cupcake.
I found a cupcake, but how much to bake?

[danilvalen]

danilvalen, and this is what x \ n?

Panasonic 2501 like. I ended up baking a cupcake for an hour and a half on baking. I didn’t bake any cupcakes in KhP. Now I'm afraid to pull it out, it seems to be baked, I checked it with a stick, I went up to its full height, so everything is so soft and fluffy. Soit in the drone is cooling down. I'm afraid it will fall apart when shaken. Well, I didn't plan the cupcake, so I left the hook inside, and didn't put anything in, and didn't grease it. These are the buns for my husband. And he doesn't like cupcake.

Eat like Easter cake with warm milk. The same buns.

here on the forum I found a recipe for buns, there they also refer to a typo. And it is proposed to reduce the amount of liquid. I'm afraid to give links, they will suddenly be banned again.

On the site, intra-forum links are ALLOWED, but third-party links are PROHIBITED. So you can safely give a link to the recipe by which you made

In general, it is logical there in the subject and ask what and how, who baked and what did. Yes, there along the way it is written: someone added flour, and someone reduced the liquid and added flour

In general, it turns out, as always, Lena, you'd better adjust the recipe taking into account the specifics of your products. In parallel, it is better to keep records of what and how they did it, what they changed ... I liked the result - CONGRATULATIONS - WRITE down the final recipe!

And you shouldn't cool the cupcake in the bucket. The moisture will have no place to evaporate and the sides of the cake will fog up / get wet.

but third-party links are FORBIDDEN

Only active ones are prohibited.

[Alexander]

Alexander, yeah, I didn’t finish it Thank you!

In general, we cut this cake, I overexposed it. Probably 60-70 minutes would be enough. I was afraid that it would remain raw. Well out of the bucket.Inside, not yellow, but such a dark orange has already become: - (... The taste is also about nothing. Maybe because I did not add anything from flavoring additives - well, there is vanillin, some citrus, etc. In my instructions I marked it as a cupcake, I probably won't bake any more.

Only active ones are prohibited.

Now like this: Users with one

any external links and advertising of third-party resources are strictly prohibited. The rest are encouraged to minimize them, if possible by posting information on the forum itself.

on the forum itself.

yeah - and in the relevant sections, uff, I can only imagine how the tablet paraphrases ...

Something really all sorts of "French things" are not like that. I bought another type of this flour - already in. from. extra and also written that for Panasonic, but made me dance around the stove again. I did my favorite French on it - it turned out fine only after a very large reduction in water. Although there are no complaints about the taste of flour, the taste of the product turns out to be normal, but I concluded for myself that there could be surprises with this type of flour.

[fffuntic]

fffuntic, apparently her humidity is high, because I also add a lot to the kolobok in almost every recipe

Good evening, I have conscientiously read all 279 pages, 5 days ago I bought a cotton Panasonic 2105, baked only 2 times for 1 main program, it turned out great, like that. Oh, I don't know how to flip the photo)

Welcome! With a start! Happy bread!

[Elena, Moscow]

Elena, Moscow, Hurrah! Our regiment has arrived!

Get comfortable, show what you bake, boil, fry

it turned out great, like that.

Good bread
And the stove is probably 2501?

And we have .... and we have .... and today the pumpkin bread has opened the lid a little! Buhan is a giant
And even when using cold whole grain flour with the addition of a pinch of ascorbic acid, a consistently good bread result was obtained (even with the addition of my favorite buckwheat flour).

And what would I do without you

yes 2501
before that I bought Redmond 1907, the bread is beautiful, but not tasty, like the store-bought, loose, I handed it back, now I am glad, but I look great at you, I can pester on occasion?

Something really all sorts of "French things" are not like that.

I buy whole grain flour only "French thing" and bake dietary bread on the program, it always turns out good bread

[Deer pussy]

I will pester you on occasion

Here is such an excellent company of bakers ... they will pull the ears out of any difficult situation, answer all questions, soothe the soul and pour balm on the wounds!
Deer pussy, Povkzlo to you! And I’ll probably go to the Altai whole grain.

We can also mead at the place!

We can also mead at the place!

it would be good ))

[Deer pussy]

And even when using cold whole grain flour with the addition of a pinch of ascorbic acid, a consistently good bread result was obtained (even with the addition of my favorite buckwheat flour).

in fact, acid just strengthens weak gluten, ascorbic acid is not the only option. Lemon juice, apple cider vinegar, etc., or a sponge option, the use of sourdough - acid accumulates there too, can replace ascorbic acid. Lots of options.
Adding sour milk within reasonable limits, ideally whey, should improve the taste, bring it closer to the sponge version.

But as for cooling flour, only water is sharply cooled. Flour absorbs water better at room temperature and very badly if supercooled. The bottom line is to get chilled dough, so the flour is not specially cooled, but only water.
But whole wheat flour spoils too easily if it's not refrigerated. Yes, and not in the freezer, we keep it)))) Therefore, personally, I always put it in the refrigerator and I also like the option from there more.
And I either buy water for kneading, or keep boiled water in a bottle in the refrigerator. I completely disliked the taste if I pour it from the tap.

I understand that many of these problems do not arise, and the flour is immediately strong and the water is tasty, and this is very pleasant, but I myself have encountered cases when the bugs in the room started up, and the water can have a strange taste on bread give. And I tried to add the spoiled whole grain to the baking this way and that, but I just had to throw it away, it didn't work out to remove the bitterness.

Now I am more careful about flour supplies. I try not to buy a lot if it's very warm. I look carefully at the expiration date when buying)))) I put garlic or lavrushka in open bags.

Z
Deer pussy, Povkzlo to you! And I’ll probably go to the Altai whole grain.

but it all depends on the purchase batch, on the phase of the moon))), cancer on the mountain))))
once at a time is not necessary. And the French thing can be very good. If we get lucky. Don't take a lot at once without checking on baked goods.

I completely disliked the taste if I pour it from the tap.

In all my food - only filtered water. In Moscow, it is very tough.

Don't take a lot at once without checking on baked goods.

So I thought so, I ordered a couple of kg for a test. But in general, the girls from the purchase are very praised, they take not the first year, although they bake in the oven.

really bake in the oven.

All the same, HP and the oven are different things. Of course, I want to hope for the best, but a check will not hurt.

Added Thursday, 24 March 2016, 01:25 PM

I understand that many of these problems do not arise, and the flour is immediately strong and the water is tasty

I use only filtered water, also from the tap like this ... And flour ... they just sell it here

For an excursion into cold dough - special thanks!

Special thanks for the insight into the cold dough!

I study in blogs from Luda and Sergey, I generally keep quiet about the materials of our forum. But it is there that there really is a lot to learn, I only creatively assimilate other people's knowledge and apply it when I face a problem.

These blogs of Lyudmila and Sergey are very valuable in comments when people ask questions and they answer.

I study in blogs from Luda and Sergey

For those in the tank, who is this?

For those in the tank, who is this?

you cannot give links here. Therefore, I will only tell you in a roundabout way.
In Google, you need to look for Sergey's magazine according to the words BREAD & BREAD (Sergey),
but with Luda it is more difficult. The first magazine is easy to find by the profile mariana-aga
but the second blog is more complicated. Search words Felipe's Virtuoso Liudmila Valls, and then go to her blog.
If anyone can paste the link directly, it would be nice. I cant. The system does not allow me. Even Sergei's nickname erases.

Oh, girls, how interesting are you here, but live and learn

[fffuntic]

fffuntic, Thank you! I'll try to find it according to the tips. There are a lot of interesting things on the net, and it's good that we will try, discuss and adopt any experience here, on a bread machine.

good morning, I don’t like how the kneading is going on, for the first time I kneaded so quietly, but now a creak appeared, my husband immediately: “Give it back!” you need to consult first, maybe you know what happened?

[Elena]

Elena
The kneading system of the bread machine is in principle eccentric, that is, it is compulsorily devoid of axial symmetry. Otherwise it will not mix. Therefore, separate harsh sounds in it are inevitable and are a design feature.
Although a creak ... but maybe it's still not a creak? Listen carefully.

Better yet, upload a video. It helps to understand well.

Try twisting the bucket while kneading. Our men noticed that it "sounds" differently. I even drew so as not to get confused.

This side is facing the thermal sensor.

now it's a good evening, although it's hard to call it good, we went to Auchan, got into an accident, thank God not much, but at this time I was kneading and baking cotton bread, and the bread was cooling in a bucket, we returned home - there’s nothing to do cotton and did not immediately remember, the bread was already wet when I opened it, the bread cooled down for 3 hours in a bucket.
and to all who answered, thank you very much, I'll come to my senses a little and make a video. All the best.

I wrote in the wrong topic, sorry, I'm deleting the post

"Express -750"

What is the program number and what model of HP?

What is the program number and what model of HP?

I apologize, I didn't ask there.

and we broke our head here! ..