SoNika
Vitaly, Yes. I put the photo, then removed it so that you and Thalia did not quarrel, it all depends on the thickness. which you put on a typewriter.


Added on Tuesday 14 Mar 2017 10:49 PM

Natalia, no, I did not come across such, I have another, I bought it 2 times, it breaks right away ... I have to go through a sieve and no matter how I try, everything is in flour
fffuntic
I like to do more dumplings with chicken. Maybe those who have not tried it - try it. The homemade dough makes it very tasty.
The dough in HP is fresh. It is better to knead in the coldest form with cold water and a little softer than dumplings, dumplings will be softer. I like to make it more comfortable, that is, I add butter to the dough and milk, but this is completely unprincipled.
And then you make sausages from dough and cut them into small pieces, I make about half a centimeter, a centimeter. Boil in salted water.
Drain the water, and crumble the pre-boiled chicken into the dumplings (not dry, but fresh and straight from the broth) + butter .. You can enjoy yourself. Do not season with butter, but with heavy cream + chicken broth. A little bit. Rub the cheese on top. It turns out a la italy.

You can also get a slightly dumb-like effect with purchased pasta with chicken. If you fill them with a little bechamel sauce in a frying pan: that is, flour + milk (cream) + broth or just flour + chicken broth + butter, all this is brewed on the stove. If the flour is pre-calcined, then it is even tastier.


Added on Tuesday 14 Mar 2017 11:01 PM

Nika.. I bought myself a large teflon paper. It is on the table instead of a tablecloth and you sift flour on it. Sift flour first. Then she covered the edges of the paper and went on to do everything. And it is convenient to pour out. The paper rolls up and you pour it out of a funnel.

I also use this paper for rolling everything. It doesn't stick to it.
SoNika
fffuntic, I love dumplings, but my son does not. My linen is a silicone mat, but I even have a pig on the floor while I sow
fffuntic
the rug is small. And the paper is big. You need a lot of space so that everything around is not in flour. For HP, I have a cup with a sieve, but if you need a lot, then you need a sieve, but yes, it will give a lot of dirt on a small rug.
A relatively small sieve is needed on large paper. And if the sieve is large and the space is small, there will be dirt


Added on Tuesday 14 Mar 2017 11:13 pm

I put the bag of flour in a large plastic bag so that the remaining flour spills into it. Then from the cellophane bag at the end of the work, back to the flour bag, and the flour bag itself into a new plastic bag.

I put a large spoon in a bag of flour.
Well, with a spoon in a sieve. I sift a sieve in the middle of a large space of paper.
The apron is made of cellophane, so that you can easily shake it off later, if anything.
If you adapt, then it will be fine.


Added Tuesday 14 Mar 2017 11:29 pm

I have an idea. But so far I have not implemented it and how it will be in practice is unclear. Buy 2 large buckets high specially for sifting flour according to the size of the sieve. Then you can sow by lowering the sieve lightly into the bucket. If the sieve is the size of a bucket, then the sieve itself will hold from above, and by covering the sieve with a lid on top, it will be possible to sow directly into the bucket and will not spill out anywhere else.
And then you can pour the flour out of the bucket, covering it with a lid or with a deep spoon. This is the most difficult moment. How convenient it will be to pour the sifted flour where necessary.

And so at first glance it should generally be obtained quickly and accurately.
SoNika
Flax, I bought all this 2 lumpy, voluminous bowls ... and swirled them on noodles ... I have to think about it ...
Waist
I put a cup 28 cm in diameter on the scales, in the cup a sieve 20 cm in diameter, zero the scales and pour flour straight into the sieve, weighing as much as needed. A spoon is attached to the sieve bowl for control and assistance. With a sieve I sift the flour into a bowl, scoop it up and sift it again, and so on several times. ChauI do not hold the cup by weight, but in the other hand I sieve and sow.
then in a bucket or somewhere else I gently pour it, helping and controlling with a spoon. I keep everything clean It rarely happens to oversleep.

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
fffuntic
Nika, it was not my idea. Girls on our forum are sowing powder through organza. Take a plastic container with a lid. A recess made of organza mesh is placed between the lid and the neck, and powder is placed in it. The lid is screwed on and the jar is shaken. It turns out sifted powder without dust and dirt.

But this can be useful to us with flour. Only instead of an organza mesh we need a strainer in a container.


Added on Tuesday 14 Mar 2017 11:49 pm

Natasha, the problem arises when you have to sow a lot. Your little fit. And there is one more thing. If sowing from impurities, then it is normal. And if you saturate flour with oxygen, and bring it to the ideal, and this is a minimum of two times (for Easter cakes - three times is recommended) and the rise of the sieve must be increased so that there is more oxygen in the flour, and dirt appears.

SoNika
Flax, where can I get it ...?
Natalie, I don’t understand something ... tomorrow I’ll refresh it ... I’m fighting with whales, my head is full ...
Waist
Linen, I can sift at least twenty times - it turns out normally, it is normally enriched with oxygen.

And at what height do you need to sift so that the flour is well saturated with oxygen?
fffuntic
I also sow that from a sieve cup into the HP immediately into a bucket, but this does not mean that I am doing the right thing. I do it quickly for convenience and without dirt.
And if it is correct, then they sow as many as three times in three sieves of different sizes. First more, and then less and less. And the smallest should be very small. Smaller than what is in my cup and sieve in your photo. Our grandmothers had a fine hair sieve, now such small ones are considered laboratory ones and you just can't buy it.
I have not researched this issue so deeply about the ascent. But it was with Luda, you have to look.
I only know that while the fine air fractions of flour fly through the air, they are saturated with it. The longer they fly, the fluffier the cake becomes. Our grandmothers had large sieves and obviously they shook them off the floor
SoNika
Hello everyone, something threw me out and demanded passwords, it was not included in the link and mail
Or because of the whales ... How much of this filth! I've been trying to work on the internet for three days and what's going on !!!!! Guys what HP, they morally shit children, people ..., pushing for crimes, murders !!!! I didn’t sleep all night ... I looked closed them.
I’ll go and bake something from the recommended breads and sow flour 3 times on the table and on the floor, so to the sieve well, very good. petty
Wit
Sometimes it happens.
SoNika
Vitaly, with ejection?
Wit
Yeah ... I restart in a new way and everything is getting better.
SoNika
Vitaly, yes, I'm sorry for the tabs ... usually they just asked to confirm the action when entering a message ... Schaz tortured her son, she also does not admit about bread .., I will bake it as I want, just add different flour in a spoon ...


Added Wednesday 15 March 2017 10:47 AM

or I'm dull, and that the bucket has a "front" and back? I thought it didn't matter
mamusi
Quote: fffuntic
the smallest should be very small. M

... I have such a sieve ...

From the father-in-law got it. He was a notable Confectioner, a cook ... and directors of restaurants and Culinary in our city fought for him ... When my children grew up were spoiled with puffs, cakes, cakes, buns, and so on ... Mother-in-law did not know how to cook such was taken ... And the sieve still lies in the table, wrapped in cloth ...
I DO NOT use it ... but I have to get it and sift the flour on the cakes this year ... It is homemade from him. Rarity straight. Grandpa hasn't been around for 17 years already ...



So, you got me excited ~ I'll be in a city apartment ~ I'll take the sieve!
SoNika
Margarita, well, the seductress put the bread as you baked it, with Natlya's edits ... let's see, I put it on the living.


Added Wednesday 15 March 2017 11:33 am

I’m thinking about adding sesame seeds and caraway seeds ... or not worth it
Wit
Quote: NikaVS
or I'm dull, and that the bucket has a "front" and back? I thought it didn't matter
They say that it is and acts on the roof. But I haven't bothered with the roof for a long time. If only the bread was tasty. And it's delicious with any roof
SoNika
Vitaly, and how sorry, to determine the ass? I kanesh understand that not by touch
Waist
Nika, you became nervous not with HP, but with blue whales.

We have already written about the front and back of the bucket many times, including when you were already here in the topic
In some stoves, when kneading, the bucket dangles and rattles strongly, and if unfolded, it is quieter and calmer. In this position, they make some kind of mark on the side of the bucket, which looks forward / at us / at the control panel. In this case, it is easy to insert the bucket correctly - the marks will prompt

Marina wrote on a bucket.
I have So marked.
And so Vlad painted bucket of your stove.
SoNika
Natalia, I remember when I came to you, Vlad's paintings ..., but in no way correlated it with the position of the bucket ... now I will listen ... Oh, the blue whales took out their soul ... what kind of ... no words, evil spirits collecting the souls of children, pushing them to commit suicide. Thank God, they began to talk about it openly and to sound the alarm ... these days I sat on the net ... Mama Daragaya !!! But this is not for this topic, sorry


Added Wednesday 15 March 2017 12:25 PM

What have you marked?
Waist
Quote: NikaVS
I remember when I came to you, Vlad's paintings ..., but in no way correlated it with the position of the bucket ...
Because it is immediately perceived that for beauty it is painted, really, yes!?!?
It seems that everyone wrote with permanent markers
SoNika
Natalia, and I thought the people are creative ..
mamusi
Quote: NikaVS
I’m thinking about adding sesame seeds and caraway seeds ... or not worth it

Nika, well, that's why?)))
it is out of place here this bread is good for its simplicity!


Added Wednesday 15 March 2017 01:19 PM

People, and I bake for 2 years in Panasik 2501 and don't notice any Ass ~ The front of the bucket.
I always bet at random. I think this is something individual for some of your stoves ... creak and so on ...
Otherwise, Panasonic would have indicated it in the Manual.
I think so ! (from)
The firm does not knit brooms!
Waist
Quote: mamusi
I always bet at random. I think this is something individual for some of your stoves ... creak and so on ...
Yes, Rita, individually. I had no difference in 2500 either, but in this 2512 there is a difference
SoNika
Wlad
My bucket definitely has it ... I tried to specially turn the hut to the forest in front of me and back to me ... so then I regretted what I had done
SoNika
WLAD, in what regret was expressed?
Wlad
nuuuu ... I regretted with such a grimace about ... when I listened to creaks and knocks ...
SoNika
Dark steppe eagle, eh ... I seem to have heard knocks only once ... either everything is OK with me, or I put it right on my intuition


Added Wednesday 15 March 2017 03:14 PM

That's what I missed in the previous breads - the spirit, the aroma of bread, and that mmmm song for touch. I don't cut it yet. Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) here it is my one humped, sesame camel 400g.
$ vetLana
Nika, do you have dark sesame seeds? Did you fry it? Or is it cumin?
SoNika
Svetlana, when I once saw different seasonings and teas on the market in Novorossiysk, I weighed everything and bought ... candied roses, teas, sweets, chia, black sesame ... I like it. The neurologist said that after 45 we must definitely eat a teaspoon of sesame seeds a day. Imagine not giving away the spatula today, I took it out with a Chinese stick
mamusi
NikaVs, it seems that it is cumin ...
Not sesame ...


Added Wednesday 15 March 2017 03:46 PM

I put sesame seeds in salads ...
I have such a gas station. Plus olive oil, lemon juice.
It is very useful in terms of calcium metabolism.
And delicious!
SoNika
Margarita, yes, I also add, I agree with me and that and that is, and in this bread the caraway is a donkey below. Photo from Natalia I will put a cut
Daily White Bread

turned out beige, not light, maybe you like it?
Waist
This is black sesame, caraway does not happen like that. Type in image search
Nika, the picture is not enlarging

I'm waiting for your impressions in the topic
$ vetLana
Nika, Margarita, we only bought white sesame. I have never heard of black. I added light to salads.In bread too, but it is not felt there only if sprinkled on top. I wonder if they taste the same, light and dark?
mamusi
I have no idea, Light, I only use light ...
Black has never even seen!
SoNika
Quote: $ vetLana

Nika,. I wonder if they taste the same, light and dark?
Svetlana is a little bit sharper.
Girls, I’ll go perkusha at least now I have to eat grief and try a piece of bread ... I’ll share it then.
$ vetLana
Nika, Thank you. I learned a lot of interesting things about black sesame seeds, already read
Wit
Remind, pzhalsta, the peculiarities of baking bread with 1 grade flour. There are some nuances with the liquid. And can you add rye to it? I've always added. What if it’s low ?! Yesterday I snatched the last packet at Perekrestok!
SoNika
Vitaly, I did it a couple of weeks ago, but I do it with sun, everything is fine.
But today's bread made me happy! Thanks to Natalia and Margarita I think this is what the doctor ordered, and I'm afraid that I will eat bread now and get better again


Added Wednesday 15 March 2017 04:23 PM

Quote: $ vetLana

Nika, Thank you. I learned a lot of interesting things about black sesame seeds, already read
I am glad that it is useful in some way, I adore different novelties, I brought various oils from there ...
Wit
Thank you, Nika!
SoNika
Quote: Wit

Thank you, Nika!
Yes, not for that, you here wander back on the topic, we wrote there, Lena still trained me for something ... I'm not special, but they say she is good for homemade noodles, pasta. On the sun and with her, I make 1/3 macaroons.
fffuntic
Vitaly, it is difficult to simply characterize the 1st grade flour. It happens in terms of baking qualities just like in. from. one to one. In theory it is stronger, but in practice often weaker in. from.
That is, how much a specific flour is suitable for a bread maker will have to be determined in practice, if there is no desire to wash the gluten and compare it with your beloved. from.
Actually, the 1st variety can rarely give, but a special effect: to release water during fermentation. That is, they kneaded a kolobok that looked normal, and after a while it turned out to be too much with water. It is rare when a very weak 1c comes across.

Some 1s are completely like in. from. But the most successful ones are slightly weaker in. from. but very tasty if you let them wander properly.
In such 1c, there are more all kinds of substances and you need to give them time to work.

In light of this opus, we can say for sure that for 1c it should be very tasty on a dietary program, since there is a long cycle.
It is followed by Franze prog. But on the French, a weak batch, so if 1s is weak, it will be even tastier, but if 1s is like in. from. usual and strong, then there will be no effect, the bread will turn out to be fragrant, but rougher than dietary.

The usual program will not work for any 1c, but only for the strong one. And the effect will be almost like in. from. There shouldn't be any big differences.

Can I be diluted with heavy additives. And then what will come across. If weaker, then no more than one third. If strong as in. with., then as with c. from. you can do it.

If you get a tasty 1C, then milk sieve was baked on it before. It was delicious.
That is, first of all, you should look towards milk bread and whey supplements. They will enhance the taste of 1c more than that of c. from.
Natashin on whey should be delicious. But it is better on the dietary program and the French regime. To wander a little longer.
mamusi
It remains to understand ... HOW to recognize whether it is strong or weak ~ your particular torment ...
fffuntic
Rita... Only two ways.
One - by typing. Bake bread on different programs and choose the one that you like.
The second is laboratory. Knead 2-3 lumps of the same consistency from v. with and 1C, so that it was soft, but still molded into a cube. And leave them for 15 minutes, 30 minutes, 1 hour.
After 15 minutes, wash the gluten for 1 s and c. with and compare. And so after 30 minutes, and 1 hour.
Will become clearly strong or weaker.
But I can tell right away if 1C flour takes a lot less water when kneading ... definitely much weaker. Then you can bake right away on the French.



Added Wednesday 15 March 2017 7:27 PM

Generally, if well, very much hunting for the main, then the weak should be strengthened with ascorbic acid or protein. But the very essence of 1c is in an enhanced taste.Therefore, reducing fermentation is not up to the end of its use, on the contrary, it is necessary to draw out the entire taste and aroma. Whey, milk ... Make an old dough for 1c, dough ..


Added Wednesday 15 March 2017 7:31 PM

With liquid, the nuances depend on the strength of 1s. Can take a lot less, can take as usual in. with., it can take something like normal, and then release the water during fermentation - for such a 1C, you need to knead a dense bun.
It is impossible to give a single advice for 1c
Wit
Thanks Lena! : rose: Cleared up. I know what flour is in. s and 1 s. differ not in quality (both varieties are excellent), but in composition, design, if you like. And figs you buy it on the fly - you have to run. Senya will have to look after the kolobok ... Why look at him !? Go to sleep. The bread will still be delicious.
mamusi
Quote: Wit
Go to sleep. The bread will still be delicious.


so I also reasoned when flour of the 1st grade was bought and used, and not MacFoo ..
Ugh, ugh ... everything worked out. I liked the bread. I don’t remember the name of the flour ... The white bag and the big Matryoshka were drawn ... It was good flour. Then it disappeared from sale.
Again I bake on Macfa with the addition of 2 spoons of c / c French tricks. All OK.


Added Wednesday 15 March 2017 7:53 PM

Quote: fffuntic
Rita. Only two ways.
One - by typing.

... Tyk ~ this is our FS !!!)))
SoNika
Vitaly, Margarita,
oh, I also read, read how to blur, look gluten, stretch ... and ... decided not very well. get dirty, as someone noticed, tea is not to feed the queen, but to want her
fffuntic
not ... 1C and V. from. at their best, they are incomparable. V. s - the most empty in properties. Therefore, they put it in a bun. It has little of its own taste, it easily adopts from butter and milk.
and 1C stands in the middle between c. from. and whole grain. Healthy, but not as rough as whole grains. Pure wheat bread from it should be more fragrant and tastier than from V. with., and softer, more delicate than whole grain. V. s. it is milled from part of the grains without oils and enzymes at all, 1C has enzymes, but no oils, and whole grain contains everything.
If scientifically ... you can talk about ash content, grind size and so on ...
but in practice - the consistency of bread is a little more brutal than that of c. from. (subject to real 1c), but with a pronounced wheat taste and aroma - but much more tender than the completely whole grain version, which is generally not for everybody.


Added Wednesday 15 Mar 2017 08:21 PM

Again I bake on Macfa with the addition of 2 spoons of c / c French tricks. All OK.

and this is scientifically called a roll of flour. That is, when one variety is replaced by others. If you want, then you are just approaching 1C, enriching the empty one a little. from. enzymes

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