Bread maker Philips HD9016 / 30 - reviews, reviews, recipes discussion

For some reason, my stove works noisily during kneading ... Have you come across this?

[Nilda]

Nilda, does your bread maker make noise during kneading or does it work completely silently?

Excellent casserole turns out on the "Yeast-free cake" mode

[Adisovna]

Adisovna, and what is the recipe for the casserole?

[Lauretta]

Lauretta, good day.
Ingredients:
Cottage cheese - 600 g.
Butter - 1 tsp.
Eggs - 2 pcs.
Sugar - 6 tbsp. l.
Semolina - 3 tbsp. l.
A pinch of salt.
Baking powder - 1 tsp.
Vanillin - 1 g.
I put everything in this order and set the "Yeast-free cake" mode to 11. But I put it in the evening, in the morning we had breakfast with a warm casserole. Next time I will take and add a photo.

[Adisovna]

AdisovnaThank you very much for the recipe

Here's what happened

[Adisovna]

Adisovna, what a beautiful casserole, I also made it according to your recipe, it turned out very tasty

[lena43]

lena43, Hello, Lena, and how did you lay the food for the cake? How's the recipe? Or as in the instructions for our stove?

I saw the message late, but I will answer: I did everything as in the recipe.
Help me to understand.
I found out a very good recipe for lemon baking powder. I made it on program 11 (jam), as a result the cake is raw, pale, in general, the translation of products: everything is in a bucket. So on what program to make a cupcake, you no longer want to experiment, it's a pity to translate products. So how do you bake?

[lena43]

lena43, good day. At 11 I didn't succeed either. Yesterday I tested the 12th program KULICH BEZDROZHEVA. The recipe is like in a book, only without the almonds. It looks like a cake, but a denser structure. I don’t want to experiment anymore, I’ll bake bread, the rest is in the oven.

A matter of taste, of course. Well, what awesome bread can be made in 58 minutes?
Has risen and grown - yes, strongly! If this is considered awesome, I agree.
You can see from the crumb that the dough did not move away, it is dull, and it will never have the taste of REAL bread
The rise of the dough was mainly due to the increased amount of yeast, and not due to the correct technology for baking bread.

Agree. There's 4 tsp in the recipe. yeast! Where is it good for? 1 I baked, but I categorically disliked it and went up badly.

It has already been 3 weeks since I purchased the HP of this model. It was chosen by the "scientific poke" method. I am very, very happy with the purchase. The roof of the first bread fell off slightly, but after reading the primary sources, the problem was solved by reducing the amount of water. The bread is great. What is white, what is dark.

Six months have passed since the purchase of my bread machine - I am still delighted !!!!!!!

[About making whole-grain rye bread with rye sourdough in the Philips 9016 bread maker.]

About making whole-grain rye bread with rye sourdough in the Philips 9016 bread maker.

Purely so that others do not step on the same rake when choosing a bread maker, or those who have already bought this and want to do the impossible (based on standard recipes).

We took this bread maker recently. The main requirements were preparation of the dough, bread made from whole grain flour (mostly rye), bread with rye sourdough, and making yogurt would be a nice bonus. Well, I wanted a more budgetary option. We chose for a long time, the eyes became blurry (it seemed that "yeast-free baking" solves our problems), and we purchased this device. But as they began to understand in fact, it turned out that our tasks were not being solved on the forehead .. But we still need to do something with what we have, since it is unrealistic to return this one or buy another one in addition.

I must say right away that I made a similar bread in an old neighbor's bread maker (of another brand), but there I prepared the dough myself (five tablespoons of yeast, 500 grams of flour (finely ground rye whole grain), a tablespoon of sugar, one and a half teaspoons of salt, ml. 400 water ), then put it to warm at a temperature of 40 degrees for 5-10 hours, and only then in a bread maker, purely in baking mode for an hour.
The absence of this regime in Fila also greatly strained.

The first pancake came out lumpy .. I began with almost strict adherence to the recipe for Darnitsa bread from the instructions (according to program 3). I only took exclusively rye flour, did not add caraway seeds + instead of yeast, I added 4-5 tablespoons of sourdough .. In principle, the bread came out delicious, and the crust is good. But almost like a dumpling - not airy at all, plus a lurid shape due to the fact that the dough did not reach.

But the second option turned out very much ... I'll tell you how ..
First, I put the dough in the morning. I added 130 g of flour and ~ 160 ml of milk whey to the starter.
Secondly, the ingredients fell asleep in the evening with a delay in preparation for the morning. Accordingly, he reduced the amount of added flour to 290 g, and added about 140 ml of water.
Third, I added a tablespoon of sugar.
And the dough managed to reach, and the bread turned out to be of the correct shape and taste ..
In general, you can live with such a bread maker.

I will continue my experiments. For tomorrow I will try to make dough not on whey, but simply on water. Then I want to understand how much sugar is needed in this case. Well, ideally, try to make it on your own flour, but it turns out to be much coarser; I'm not sure that the leaven will be able to raise the dough even in a day.
If anyone is interested in the results, ask ..





Himself was curious ...
In general, whole grain bread with sourdough and completely rye flour without sugar (and without a delay in cooking) also turned out.

On the right - I diluted the dough with water (and left it for 8 hours), on the left - the previous version on serum.

But the process itself was somewhat non-standard in both cases .. There was no kolobok (as described in the topics on the basics of kneading and baking bread) at all. The dough turned out to be quite sticky, but it sat on the walls + moved in front of the bread machine's knife. I attribute this to the fact that the flour is completely rye, not wheat-rye. However, during the second proofing process, the dough almost leveled off, filling the voids behind the knife. And at the beginning of baking, it went up altogether.

Good evening to all owners and how do you knead a simple non-yeast dough in this model?

Hello everyone! Tell me, does everyone get Darnitsky bread (according to the recipe) without the top crust? Or just my hands are sharpened differently!?!