Baking in Kenwood BM-210

[Hairpin]

Hairpin, isn't it too sweet? A whole can of condensed milk confuses me ... Although I love sweets ... I will probably also decide on this recipe. There is no yeast in it, there is a baking powder, this is a cake. I'll try to bake it on our 4-cupcake program ...

[Hairpin]

Hairpin,
Sorry to interfere with your dialogue, but since I bake cupcakes very often, let me tell you the reason for the collapsed roof of your cupcake. The point is not at all an excess amount of condensed milk, the reason for the failure of the roof is yeast !!! They should not be there by definition !!! There are yeast cakes, of course, but they differ from baking soda cakes (baking powder) in a completely different composition. And in this cupcake, all the ingredients must be kneaded and baked immediately. Once again I apologize for getting in ...
P.S. The muffin dough should be liquid (the consistency of thick sour cream).

[Hairpin]

I have already put a cupcake, and entered the data on the 4-cupcake program on the plate. So download Hairpin, again!

And I was just going to issue a technical report to my girls. Baking powder is not enough, but all of the following options are ready to taste. So I think you won't regret it. Sweet in moderation.
And I have already downloaded the plate, printed it out and prepared it for stitching! During.
Thank you!!!

Did you bake your cupcake in an hour? On the cupcake setting, baking 1h20min.
I did not beat the eggs, I loaded everything into the HP, mixed well. Only it is necessary to fill in the baking powder during the second batch, closer to the end of the batch, so that it does not interfere for a long time.

There is a shade of undercooked ... But still delicious!

[Hairpin]

Hairpin, Do you still have a piece left to measure the height? At my 12.5 cm and on top, the top was torn a little with a cross ...

At work - no, now I'll call my daughter home. Here ... damn it ... I'm now holding a ruler in the kitchen, and I forgot ...

And there is no home ... But by eye ... 10-11 cm, no more.

[Hairpin]

Hairpin, I here yesterday read about one stove (Alaska-VM2600), a little outwardly similar to ours, but according to programs - so one to one, even the time coincides. So, among other things, I read this remark:

... it also comes with a 230 g measuring cup, but after measuring it I got 240! And the error is in the lowest division, where 10 grams, but in fact 20. I thought that it was only for me, I visited the store again and made sure that everyone had it. Showed to the seller, it can be seen with the naked eye.

and a vague suspicion crept into my mind that we too. I once looked closely at the glass and it seemed to me that the first risk somehow went high. But I was too lazy to check, but today I poured it: exactly - 20ml - 1 tbsp + 1h. l. So by measuring 250ml as 200 + 50 we are actually pouring 270ml. That's not a coincidence, so it goes ...

[aynat]

aynat
Clever girl, only ... I don’t use measuring glasses ... I don’t have them in the kitchen anymore ...
In addition, I fully admit the idea that the recipes in the booklet could have been tried on the wrong glasses ...

My weekend turned out to be rye on Sokolnicheskaya flour 12 cm!
But ... with panifarin and agram ...

Still, it seems to me that flour BIG goes already with additives such as panifarin and agram ... Otherwise, where does such a difference in height come from?

And here is my Keks Dachny. It seems to me that you need to add raisins to it, it seemed a little dry to me ...

Yours is more even than mine ... Is this on cupcake mode? Or is it the second option?
My daughter doesn't eat raisins ...

This is the first and only! It was baked on the "Cupcake" mode. I didn't beat the eggs separately, the HP coped with it. We, in general, do not really eat raisins either, but here even my daughter admitted that there was not enough raisins or something like that ... You can also try to add cocoa ... And I probably have a trace. since I will not pour all the condensed milk, but I will try to add fresh milk.

But about the glass error ...It's just now. If you measure the flour with a measuring glass, and I use a scale, then you get less water per unit of flour, but I constantly suffer from an excess of water ... Maybe the error in the measuring glass is not only here ... It's just that the other stoves were not checked. ..

With a glass I measure only the liquid, weigh the flour onto the fur. scales, so there is also an error ...
And yesterday I baked rye again in the oven and reduced the liquid due to an error in the glass, so I had to add 4 ct. Of kefir. l. for some reason, otherwise it did not mix at all ... But then it turned out to be excellent, evenly perforated and also with a recalculation to a bucket almost 12 cm high.
And in the oven it is easier to bake, I have never "fallen off" and "blown away" ... I have a conventional gas stove.

[Aynat]

I have an ordinary gas stove.

But this should be said loudly and proudly !!!

Aynat, but let's go here ... I'm just dumb alone ...
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=2254.0

Today I got to the next recipe (recipe book from Mulinex)
I strongly advise, although I have not tried it myself, I really liked it at home (no longer left).
Milk-85 ml.
Eggs - 2 pcs.
Softened butter-160 gr.
Salt-1 tsp
Sugar-70 gr.
Flour (wholemeal) -390 gr.
Yeast-2.5 tsp
Almonds-40 gr.
Pickled grapes-110 gr.
Yield: 750 grams
Baked on a medium crust, it turned out great, neither more nor less ...

I baked it! I just didn't add any additives and ... I sprinkled a tablespoon of panifarin ... It turned out to be 7-8 cm high and with deep cracks in the shape of a Mercedes, 1 cm deep. Baked and tasty. There may be a shade of undercooking, but weak ... I liked it. I'll chop it without panifarin ... But I don't feel like air ...

[Hairpin]

Hairpin, and what program did you use, not 4 - is it a cupcake? This is a yeast cake, and I guess you need to bake it on Program 5 - sweet bread. With this amount of yeast, it cannot be so low. I would (in my opinion) reduce the yeast to 1.5 hours. l. (as in our brioche).
And I put a lightweight brioche, I'll sign off on the result.

Brioche, lightweight, got out of the bucket and rested the roof against the window, and baked it (1.4 tsp. Saf yeast was enough for baking - leftovers). Recipe tomorrow with a photo.

Kugelhof will try 5 next time. How does a lightweight brioche differ from a regular one? I overlooked something ...

[baking powder]

So, did you bake on program 4? There is also no rise at all - 2 mixes and immediately baking (only for baking powder! fits), so he did not rise, and during baking the yeast broke the roof (they tried to rise quickly).
And lightweight - instead of butter on the advice Alexandra from recipes about healthy food, we replace butter with 0-th cottage cheese, instead of sugar, she puts fructose, but I put honey (I think it's healthier than sugar). The complete recipe tomorrow.

[Aynat]

Aynat
I am beginning to be tormented by doubts that there is insufficient heating in the Kenwood stoves ... The owners of the Mulinex twist some kind of screw and regulate the temperature. I'll look for an entot screw ...

[Lightweight brioche 900g]

So,
Lightweight brioche 900g

I did from the next. ingredients
Buttermilk (or milk 0% fat) 160ml
Soft cottage cheese 0% fat 100g (approximately, instead of butter)
Egg 1pc (if absolutely dietary you need 2 squirrels)
Sunflower oil 1 tbsp. l.
Honey 2 tbsp. l.
Fiber (bran) 1st. l. Measured (for dieteticity, more)
Wheat germ (food flakes) 2 tbsp. l Measured (for dieteticity, more)
Wheat flour. Up to 400g (watch out for the bun!)
Salt 1 tsp (I dropped something in the heat of the moment - I confused it with 900gr)
Yeast 1.4 tsp (I had Saf for baking as little as possible - quite enough)
Walnuts 50gr (approximately)
Small dark raisins 100g (approximately) (if completely dietary, then instead of raisins - prunes or dried apricots)
Mode - 5 - sweet bread weight 900g (I had 700g, you can bake a little longer), crust LIGHT!

The dough was incomprehensible at first - it climbed upward on the walls with a comma, but since the dough was softer for baking, I did not add flour. After laying nuts and raisins, a pretty decent bun was formed. During baking, the dough crawled out of the bucket and rested against the roof (where light - in the window, where dark - in the metal part of the lid).The height of the smallest part is 19cm, the largest part is 21.5cm. I thought the inside was completely empty, nothing like that, uniform and insanely delicious. I thought I'd eat it at a time. (Recipe cottage cheese Alexandra from zero kefir in a cold way)

To me the cut is very !!!!!!!!!!

Uffffffffffffffff! Here I am!!!!!! Hello everyone!!
I report on the conducted experiments:
1. Baked a cupcake for tea (the recipe was given above):
Cupcake for tea
Place the butter in a small saucepan and heat over low heat until the butter melts, stirring occasionally. Refrigerate and pour into the container of the bread maker. Sift flour, icing sugar, baking soda. Then add the mixture to the container. Chop dried fruits (dried apricots, prunes), add raisins (dried cherries can be used) and put in a container.
Ingredients:
butter - 50 g;
slightly beaten eggs - 2 pcs.;
milk - 170 ml;
plain white flour - 280 g;
icing sugar - 115 g;
baking soda - 2 tsp;
ground cinnamon - 0.5 tsp;
raisins, dried apricots, cherries - 40 g each;
a pinch of salt.
For recipes for yeast-free dough (muffins, pies, charlottes), use program 4 (mod. VM 210), 8 (mod. VM300) or 10 (mod. VM200 / 258). The bread maker mixes the ingredients and bakes immediately, i.e. there is no lifting process. The total cooking time is 1 hour 30 minutes.

I put everything as in the recipe, only did not put the berries. An attempt to follow the kolobok broke off immediately, because there was no kolobok in the bucket, only a puddle. Flour poured, poured, poured, I don't know how much, but the bun brought it to the state of a lobe. It turned out to be a brick. When dry, it became a threat to the teeth. The ratio of liquid to flour in the recipe is absolutely incorrect. Even when leveling them, to say that it is delicious ... I will not. There are recipes that you want to bring to mind. I don't want this one. Such recipes are left “just in case”. Only this “every case”, as a rule, does not come. If you want, you can try, but I do not advise putting this recipe in the first hundred experiments, it is better to postpone it until the second.

Maybe I missed this cupcake. It looks like all cupcakes don't have a kolobok. Only a thick puddle at the bottom of the bucket ... And I finished it up to the kolobok ... It will be necessary to transfer it based on the experience gained.

Yesterday I baked "Tasty Easter cake from Elena Bo"

Recalculation for a smaller size from Andreevna.
Quote from: Andreevna on February 07, 2008, 12:24:27 pm
Yeast -1.2 tsp
Flour - 300g
Salt - 0.3 tsp.
Sugar - 4 tbsp. l.
Vanilla sugar - 0.5 pack
4 tbsp. l. oil (refined)
Eggs - 2 pcs.
Milk - about 60ml
Generally eggs + milk = 160ml. The gingerbread man was wrong, sticky.

Only I got a bobble with the liquid. I missed her sorely. At the bottom of the bucket was not just a bun, but ... there was a heap of shavings. Well, I topped up milk and until all the flour gathered together. Only my daughter measured the milk, maybe she was mistaken ... or she accidentally switched the units on the scales. As a result, I had a kolobok without a hint of commas. For Easter cake, probably a little dry. Height on one side - 10cm, on the other - 12cm. But the result is still delicious. Only it will still be necessary to find out whether 60 ml is really. I wanted to read all that Temka, but I saw the number of pages, and ... made my legs ... yet.

I also decided to try this recipe. Climbed into the original. Andreevna's recipe does not contain additives (apple, nuts, raisins) - a full dispenser (250ml) in a full portion. But the apple gives extra liquid. I decided to put it in my apple. I measured eggs + milk with a glass - 160ml (ours) exactly. Sunflower oil -1st. l. + 3st. l. zero cottage cheese. Yeast put 1 hour. l. with a slide (flour is only 300g). The dough was not immediately thick, on the contrary, it was too liquid, and with the addition of an apple it would have become like for a cake. Therefore, I filled up the flour and quite a lot (probably 2 tablespoons. Ordinary with a slide), but the bun continued to remain watery. An apple grated on a coarse grater (100 ml), put at first 2 batches (to better mix). Raisins and sun-dried tangerines (150ml) - on signal.The dough categorically did not want to rise (eggs, milk flopped right out of the refrigerator), so I had to postpone baking for about 40 minutes. The result is a height of 18cm. The apple does not feel at all that I liked it (I don’t like baked apples).

How much liquid was added to the head, apple and cottage cheese (separately)?

Girls, is it okay if I fit in? All of Elena Bo's recipes for me require a thorough addition of water. I already know about it, I will correct it right away. At first I also thought that I missed somewhere - well, not every time)))

[instead]

The curd was instead oil, so I did not add liquid. The apple was added later (and without it it was liquid until flour was added), well, probably another 50ml. liquid added.

[Lina]

Lina!
Well, of course, get in! We are all glad !!!
And I have the opposite story. For almost all recipes, I have an excess of water. I think it's because of my wheat flour.

Aynat!
It seems that the apple was not enough for me. Why replace vegetable oil with cottage cheese (even zero)? After all, it is easier with vegetable oil ... Somewhere Pakat wrote that he was trying to bring the amount of vegetable oil to the maximum. True, when passing through the maximum, he turns out ... a brick, or something. And before the pass - the bread is stored longer.

[Alexandra]

Why replace vegetable oil with cottage cheese (even zero)? After all, it is easier with vegetable oil ...

I wrote about replacing butter with zero cottage cheese Alexandra in Temka about healthy eating, and now I'm experimenting: will it be possible to replace it in all recipes. Recently (especially with the advent of CP) it has become increasingly difficult to maintain a normal weight and by replacing the oil with 0% cottage cheese, I (hopefully) reduce the calorie content of the finished product. In this recipe, the gain is insignificant, but when you replace 100g of butter with 100g of low-fat curd, the gain is significant. The replacement is still painless (without loss of quality, IMHO). And he does not have time to harden, and it doesn’t seem to harden especially ... Well, I don’t have the willpower to give up sweets (I don’t like tea with sugar, but I like a bite)

I read a lot about vegetable oils. I am being treated in a Hindu clinic. I haven't had a cold in three years. I can sit for hours in a room with a person who has the flu and am not afraid of getting infected. Hindus treat only with oils and herbs. I believe that it is impossible to remove vegetable oil from the diet. We can say that when heated above 60 degrees, they lose most of their useful properties, but ... And you have children ... I'm not a doctor, and I could be wrong. But I think you need to consult with a good pediatrician before deciding on a vegetable oil change.

P.S. And even more so, I do not understand diseases. Maybe there are those for whom vegetable oil is harmful ...

PP.SS. When I realized that they were trying to replace vegetable oil, my hair stood on end. Then I realized that everyone has different cases, and came to my senses. But it's better to play it safe.

[Hairpin]

Hairpin, Thanks for work! In general, then, I replaced the vegetable oil for the sake of experiment ... I will no longer, since everything is so serious ... I will only replace the butter! And I eat most of the baked goods ...
By the way, now my mother tasted this cake and said that in present kulich should be butter! So by Easter I will bake cakes with butter (I will experiment with the site's recipes until Easter), and light cakes for constant consumption. By the way, our brioche (with butter) has a structure more like Easter cake than this recipe (IMHO).

I will just say that Alexandra's status is beyond praise. She shares her results, which is a lot. For you and me - it is the most, but for children ... Probably there are ingredients that are harmful for diabetics, but necessary for children. I think vegetable oil is such a case.
P.S. They used to give children fish oil ... and then remove the oil ...

I'm heading for live yeast. The nearest stores do not support this course ...

Hairpin live yeast is always available in the Seventh Continent store.

[Aynat]

Aynat!
I have rye 11 cm !!! This is a record for me. But I switched to compressed yeast ... I think it's better than dry yeast.
Here I wrote about my fights.
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=697.new#new
I didn't take a photo, I hoped for a better result.

We make dumplings constantly, and with the advent of a bread machine in the house, the process has become much easier. It interferes at times, there were no punctures behind her ugh ugh. I do it on program 10. I used to take it out before proofing, but somehow I forgot, and the bun went through the whole program. What a pretty he came out of there! Smooth, yellowish, the structure is just perfect! so now I am in no hurry to pull it out. I do it according to this recipe:
150 ml of water
2 eggs
a tablespoon of salt
500 gr flour

The dough is quite tight. I put a lot of salt, we like these dumplings more, where the dough is "tasteful"

A tried and tested recipe for wheat-rye bread with aromatic herbs and cheese:
Recently, we have worked out a recipe for wheat-rye bread, light and fragrant.
So let's go:
kefir 150, water 110, it is possible in other combinations ... (today they did it differently - 170 live beer, 90 kefir) ml,
vegetable oil (with a smell) - 2 tablespoons,
sugar - 1 tablespoon
salt (put fragrant with spices) - 1.5 tsp,
flour - premium wheat (from Sanzo Panza) - 250 g,
rye 110 g,
cheese (suluguni, but any other is possible) 40-60 g (weighed out of curiosity, but it is possible by eye),
French mustard from a jar (with seeds) - 1 tablespoon,
dry herbs (kits sold in very many stores, I used a spring kit, but you can work with a mixture of carrots with onions and other combinations) - 1-2 tbsp. spoons by eye,
a mixture of peppers 0.5-1 tsp,
yeast (pakmaya) - 1.5 tsp.
Control of the kolobok in order to understand if everything is in order, since the grass is by eye. Well, 1-2 teaspoons of flour for adjusting, but that depends on what kind of flour you're working with ....
That's all for a 700 g bun (or so).
Rye bread mode (program 3 for me)

Good luck.

[Lightweight brioche 900g]

So,
Lightweight brioche 900g

aynat, according to your recipe I made brioche yesterday. Only I didn't have wheat bran, I put in rye. The bun tasted peculiar, but tasty.

[Zhivchik]

Zhivchik, I'm glad that you liked it, it worked out. But I put more raisins / prunes. Now I bake all sweet baked goods lightweight - with cottage cheese instead of butter and bran or flakes and it turns out great. Only for Easter baked real cakes with butter.

Dear Kenwood bakers, can you please tell me if our oven can knead a double portion of this dough:

milk 320 ml
flour 500 gr
salt 1.5 tsp.
sugar 0.5 tsp.
egg 1 pc.
sour cream 25% - 2 tablespoons / not measured /
soda on the tip of a knife
dry yeast 1.5 measured tsp.
vegetable oil 1 measured tbsp. l.
(recipe taken from here https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=7347.0)

that is, when will there be 1 kg of flour and more than 600 ml of liquid?
cope or need to knead in two passes?

Something I do not see in the recipe for 1 kg ... Only half.

1 kg will not mix. You will have flour on top, and the spatula will spin from below. And you can help with a spatula, but ... Even if you knead it, then the bucket will not be enough when settling (and even with sour cream). You will scrape off the dough from the heating elements.

Sourdough white table bread

Attention, the recipe is given in milliliters.

Wheat flour 800 ml.
Water (preferably serum) 300 ml.
Salt 2 tsp
Rust oil 1.5 tbsp. l.
Starter culture 200-250 ml.

Stir the leaven in water, otherwise it may stand up completely during kneading.
Put everything in a bucket
Start program number 8 dough
after 20 minutes after finishing mixing, cancel the program
put the baking program 12 on the timer 6-7 hours (depending on the quality of the starter culture), you can just wait for the rise of the dough (5-6 hours) and turn on the baking manually

Sourdough rye table bread

Attention, the recipe is given in milliliters.

Wheat flour 450 ml.
Rye flour 350 ml.
Water (preferably serum) 300 ml.
Salt 2 tsp
Rust oil 2 tbsp. l.
Starter culture 200-250 ml.

Further, it is similar to white.

Starter culture: starter MK starter culture. wheat flour 3 tbsp. l with a large slide, 1 tbsp. l. rye flour, whey until the thickness of rustic sour cream.

With whey, the dough rises faster. I do not advise you to wait for more than 6 hours to rise, it will peroxide. Has not risen, then bake as it is.

Recently I won a Kenwood BM 210 oven, I am very glad that I will get such a baking experience. I climbed the site up and down, studying this hard work.Thank you all for typing so many different recipes.
Yesterday I baked wheat for the first time in milk, it just came out mortality. and the dome and the middle are just beauty.

I’m baking a cake with condensed milk today, I don’t know what will come of it.

I knead for 10 minutes on program 8 (Dough). I bake on program 12 (Baking) for 1 hour.

The result is in the picture.

I have a question: and in an hour he will be ready, he looks like not baked ... gave him another 40 minutes

[Serguk]

Serguk!
1. Indicate the geographic location in the profile;
2. Until you have a thermometer, you will have to determine the baking time according to experimental data;
3. Cupcake with condensed milk ... it turns out a little damp.
4. Good luck!

[Serzhik]

Serzhik!
1. Indicate the geographic location in the profile;
2. Until you have a thermometer, you will have to determine the baking time according to experimental data;
3. Cupcake with condensed milk ... it turns out a little damp.
4. Good luck!

There is a thermometer, but I can't figure it out. My cupcake came out just soft and very good consistency. Just like a store, I added another 30 minutes.
Thank you. Now I'm trying rye bread, taken with Borodino bread, and brought a little more to my own.
Thank you

[Serguk]

Serguk , for the cake there is a special program - 4, there baking is 1h20min, and first 2 kneading short ones and a small pause between them. I add baking soda (baking powder) on a signal (at the beginning of the second batch). It is baked well during this time.