Yuri198
Hello, owners of Rolsen bread makers. The question is, despite the various modifications, are the recipes suitable for everyone? Why is there such a question - this model will be brought on June 18 and I want to be ready to create, invent, try!
sazalexter
Yuri198despite the various bread makers recipes fit all !!!
Yuri198
Thank you. I'll wait for the stove to arrive. I will try that the first loaf was not lumpy!
Immediately I want to voice what I would like to bake - white bread, sometimes from rye flour, just different dough, cake, jam (jam) .. If there are developments, then you can link so as not to turn the entire forum. Thank you in advance!
sazalexter
Yuri198To get started, read it, it will help to avoid many mistakes, and buy a simple scale #
Yuri198
In general, everything was bought (something was). I read the forum. I'll try on the weekend.
Yuri198
In general, the weekend passed, and the first loaf did not quite work out, there was little flour, the dough rose and fell off, but edible. I did it according to the recipe from the attached book, I did not decrease or add anything, only instead of sugar and milk powder I added condensed milk. Used dry yeast "Pakmaya". I saw the mistake, I realized, the next loaf will be great! But the question is: I want to bake a loaf of 300-400 grams in HP, is it possible and how will it work?
I also made a dough with the same yeast according to the Khrushchevsky recipe, with some changes and after lying all night in the refrigerator, it no longer rose and was not salty. I replaced a new one: 600 g flour, 1 1/4 cups of water, one egg, 1/4 pack of margarine, two teaspoons of salt, three teaspoons of sugar, two teaspoons of yeast - I liked it, and most importantly, my wife! (a spoon from the kit, kneading the dough for an hour and a half).
I want to try jam - how much of what and the HP sugar will interfere.
As for the photos, they are similar there, make there, copy, paste ....
Yuri198
I decided to share my thoughts. After reading the forum, I realized one thing, no matter what kind of oven, the main thing is to correctly determine the state of the kolobok and optimize (adapt) the recipe for the genus itself. You can also accurately measure the ingredients, although in some cases, until you fill your hand, then you can by eye. I also took up cheese making, yesterday they sent a sourdough. Thanks to all forum participants.

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