Bomann KM food processor-kneaders

we are used to comparing it with the hp test

That's it, I'm talking about this - I want the dough from my Panasonic. But no - it doesn't work.

[Olga]

Olga, try to repeat Panas's mixing algorithm)

Masha, you won't believe it - I tried it. But in Boman, even 1 speed is higher than in HP. Come on, I'll get it anyway, I'm stubborn, there's a lot of 2nd grade flour ... it's not a pity.

Then mix for the second.
On the third one is not necessary.

I will try ... until victorious.

As far as I understand, you need to knead for a total of no more than 5 minutes.

[Olga]

Olga, try to repeat Panas's mixing algorithm)

Mashun, like Olya tried, says that the result is not happy. I asked Admin to look into Temka, but it hasn’t arrived yet. It seems to me that you also need to start with a low speed. HP barely moves at first.
And it seems to me that the question is not about the technical mix itself .. It is possible that I am mistaken.

Masha, you won't believe it - I tried it. But in Boman, even 1 speed is higher than in HP. Come on, I'll get it anyway, I'm stubborn, there's a lot of 2nd grade flour ... it's not a pity.

Ol, everything will work out, maybe you need to change the mood

I have a boman 362.
And b \ y. I have been playing with him since June 1.
I learned from Admin recipes, from her photographs.
I like working with the test more and more every day.
The baked goods are extremely aromatic, the crust is not very thick, the crumb is soft.
If you get particularly successful baked goods (I change the flour sometimes, test new bags that have not been sold with us before), then all children, my husband and I eat all the ruddy koloboks on the same day, the next day there is nothing left or very 1 piece.
I have a problem with the oven (it is not there yet), I bake 4-6 products from this volume of dough in the microwave on convection.
Favorite recipe so far this one:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=69908.0
200 g of dough lives in the refrigerator, I constantly leave a new piece.
If the flour is good, then the dough bubbles and rises well even in the refrigerator. If the flour is not very good, then the dough does not move very much either.
For some reason, I call all the products from this recipe koloboks, because more often it is a round shape, and rarely like a loaf.
Today the photo is like a loaf.
I always knead the dough at 1 speed (4 speeds in total). As soon as a coarse lump, turn it off. It rests for about 20 minutes. Then I add those 200 grams of dough from the refrigerator, and knead at 2 speeds for 10-13 minutes. Then I pinch off 200 grams in the refrigerator and the dough in a bowl is suitable. I knead, rise, then pull out, form koloboks, they increase in volume by 2-4 times, and then I bake at 220 degrees (I really don't know how many there are) for 20-22 minutes. At the output, these are approximately the products:
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Sometimes in this recipe I change the water to cheese whey so that the good does not disappear, and sometimes I shave off a tablespoon of chicken fat there (I break it off from the frozen broth). Otherwise, I don't change the recipe. I tried other recipes. I will master others when this one gets tired of koloboks. Not yet tired. I try not to smear the dough along the bottom. If smeared, add flour with spoons.

When I made the dough from whole grain flour, the bun was smeared a little along the bottom, and the dough was sticky and thin, but this seems to be the norm.

So my dough mixer is not idle, I generally doubted whether I needed it if I did not make cakes, and all that. Now I understand what is needed, that it is very pleasant to master new types of pastries, to play with real dough and the family is also happy, neighbors and friends are also crazy about pastries, sometimes I treat them to koloboks.

I think there is love at first sight. And there is another kind of love, when you take a good look and eventually realize that this is definitely yours !!
Something like this with the boman. Used, in a torn box, small scratches inside the bowl, scratches on the case, only 3 months warranty, but at an affordable price for me. The first days I was afraid to turn it on and even approach it. And now love is a carrot! The kitchen has no door, the next room is a nursery. Boman kneads the dough, the children slept as they slept .. Sometimes I think how much better the cashes are kneading and how much more reliable? Maybe better. But for the price they are not at all affordable for me. Therefore, I will rejoice at the tit in my hands! More precisely Boman!

[Ludmila]

Ludmila, thanks, your post contains a lot of useful information.

Therefore, I will rejoice at the tit in my hands! More precisely Boman!

And wow, a tit ... For me - so a real crane!

I report on the kneading of the dough here for of this of bread.
Kneader operation: 1 speed - 1 minute. Here is a photo after this step:

2nd speed - 1 minute, 3rd speed - 2 minutes. The photo shows that after that the dough starts to slide off the hook:

4th speed - 1 minute. The dough gathered in a bun:

Then, on the advice of Natasha-natalisha_31, I put the dough in a multicooker for proofing for 30 minutes, turned on the "Baking" mode for 1 hour and 20 minutes, turned it over and baked for another 20 minutes. The result is the following bread:

I have never gotten such bread in a bread maker! Firstly, after the bread machine, it always crumbled, secondly, the dough was not kneaded so well even in two kneading cycles, and thirdly, a beautiful crust was not obtained on top. And the taste with the new technology using a kneader is incomparable with the previous one.

Now I will report on kneading minced meat for cutlets.
I ran the meat directly into the mixer bowl:

I kneaded for 2 minutes at 2 speeds:

When the cutlets were already ready, I realized that it was impossible to manually knead the minced meat to such a consistency.
Now I don't understand how I have lived until now without such a unit ...

Gal, you're a hard worker!

[Ninelle]

Ninelle, I try. I just forgot, on your advice, to grease the bowl with butter before kneading the dough. On the other hand, it is good. Next time I will grease and compare the result.

[gala10]

gala10, I once, only if the dough is for Easter cakes, then, yes.

No, I want to try on exactly the same test as I had. Then you can say for sure whether this lubrication matters or not.

Gal what a cool dough you made. Now I, too, will knead the dough only in the kneader (thank you very much for such a gift). When I get home, I will definitely test the kneader too

Natus,
I'm very happy for you! Don't forget to share your impressions. With a collective mind, we will figure out how to use this device with the greatest benefit and impact.
I now have a turn to use a whisk. I think what would stir it up.

I think what would stir it up.

Yes, beat the mogul-mogul to your grandson tasty and healthy

Eggnog for one portion - the volume is too small. We need something more global.

Eggnog for one portion - the volume is too small. We need something more global.

Try my Callas. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=425868.0

Girls, what's the point of greasing the bowl with oil?
If the dough is well kneaded, it should not fiddle with the bowl and stick to the walls.
Butter should be added to the dough a little.

Well it is, thoughts out loud)

what's the point of lubricating the bowl with oil?

Mashun, let's check it out.

[Ninelle]

Ninelle, thanks for reminding me! So I'll try them, especially since the eater has pulled up here (the grandson was brought).

[Ninelle]

Ninelle, thanks for reminding me! So I'll try them, especially since the eater has pulled himself up here (the grandson was brought).

The only thing is probably better to tighten the whisk as Olya said. It really doesn't reach the bottom and walls.

tighten the whisk

Yeah, I'll take into account, thanks!

[gala10]

gala10Gal, I have not smeared the bowl with oil in any dough mixer))
Therefore, I asked)))

[Ninelle]

Mashun, this Ninelle so advised, but I want to try and compare, whether it matters.

[gala10]

gala10Gal, I have not smeared the bowl with oil in any dough mixer))
Therefore, I asked)))

Mash, I wrote during the day, but did not leave. I cannot explain this scientifically. It's just that my father (he was a cook) smeared both the cutting table and hands with oil, and the great-grandmothers smeared the dishes in which the dough was kneaded with butter .. when I cut, I smear it, I also smeared the bowl somehow. In the combine, I did not see a cardinal difference from the unapplied one. I just suggested Ole as an option, because she doesn't get the dough.

[Ninelle]

Ninelle, I rub my hands too))
And here is the deja.
Here Olya's problem is that the klekovina does not develop. Maybe the flour is bad, or the batch is not right.
Well, of course you need to try))

[Ninelle]

Ninelle, I rub my hands too))
And here is the deja.
Here Olya's problem is that the klekovina does not develop. Maybe the flour is bad, or the batch is not right.
Well, of course you need to try))

Mash, I'm a lazy person and a nigga, when the mixer just appeared, I any the dough mutuzila at all speeds and everything developed and nothing was destroyed ...
You can laugh, but it seems to me that Olya is initially distrustful of the kneader as an assistant exactly by test. Even in my bread maker, the dough feels mood ..
Of course, there are technical moments, when I taught my mother to make dough fifteen years ago, until I explained to her that you need to feel it with your hand and hear how it breathes and rises - she could not do it at all, then she sticks to her hands, then zab'et flour, then it does not move for two hours. And when she caught this moment, felt the dough, it turned out great that my brother even mixed up our bread a couple of times.

Maybe the flour is bad, or the batch is not the same

Masha, I have good flour. HP kneads an elegant dough. Apparently I don't need to compare. The dough mixer also turns out dough, but I like it less. I also think that it makes no sense to lubricate the bowl. When the dough is kneaded, it doesn't stick to the sides of the bowl anyway.
Nina, most likely, they used to grease the dishes and hands with oil so that the dough does not stick to the hands and dishes, they did not have kneaders. By the way, my father was also a pastry chef, although after 40 years he left the profession.

Masha, I have good flour. HP kneads an elegant dough. Apparently I don't need to compare. The dough mixer also turns out dough, but I like it less. I also think that it makes no sense to lubricate the bowl. When the dough is kneaded, it doesn't stick to the sides of the bowl anyway.
Nina, most likely, they used to grease the dishes and hands with oil so that the dough does not stick to the hands and dishes, they did not have kneaders. By the way, my father was also a pastry chef, although after 40 years he left the profession.

And I have a pastry chef. He was greatly appreciated, he was a versatile person, but he was a pastry chef from God.
Some kind of dough, great-grandmothers knocked out with a wooden spatula - a kind of dough mixer! Lord, what an idiot I was! I didn't ask great-grandmothers, no recipes, no tricks, no tricks - I didn't ask anything ... Neither my father, once at his aunt of the rivers, says "standing next to him, look", but no, I could do it .. So some scraps my mother's, then my memories .. And by the way, the cakes of great-grandmothers - even my father could not repeat ..

My sister has a photo of the Cornucopia cake, with which my father won a prize in the competition.

I report on the use of a whisk.
Baked lemon pie so recipe.

The only thing is probably better to tighten the whisk as Olya said. It really doesn't reach the bottom and walls.

The whisk did not have to be pressed, it reaches the bottom normally. Using a whisk at speed 10, beat butter, sugar and eggs in two minutes:

Then I changed the whisk to a mixer and gradually added flour with baking powder through the loading chamber:

The dough was mixed at 2 speeds for 2 minutes.

And here's the result: a delicate and delicious cake!

Baked wheat-buckwheat bread with kefir.

The dough was kneaded with a hook for 3 minutes at 2 speeds.She baked in a slow cooker. The result speaks for itself.
All!!! You can forget about the bread maker. The same bread in it turned out much worse.

She baked in a slow cooker. The result speaks for itself.

Gal what a wonderful bread turned out. I've been baking bread in a cartoon for a long time. I always liked the result of baking more than in a bread machine.

Natus, thanks! I specifically checked whether it was necessary to change the modes when kneading bread. Last time I changed from 1st speed to 4th, and now the whole batch is changed to 2nd. I didn't notice any difference.

Yesterday I made a dough for Tsvetaevsky pie in mine. It’s not bad, but I have a persistent feeling, scientifically based on nothing, that it’s better to do everything like this with knives ..

[Ninelle]

Ninelle, I haven't made Tsvetaevsky pie yet, so I can't say anything on this topic.

I have a new assistant Bomann KM362 CM (thanks for this gala10). Today I conducted the first tests on kneading the dough on this bread
For the photo, I immediately apologize, since I took the photo with my phone

Natus, a gorgeous bread turned out! Thanks for the report!

chic bread turned out

Gal and very tasty And I also kneaded dough for pizza in Bomash, I liked the result very much I got great pleasure from kneading the dough

I enjoyed kneading dough

So I really like this process ... Well, the result, of course. I no longer understand how it was possible to do without this device.

I no longer understand how it was possible to do without this device.

And how much unknown lies ahead, it's already scary to imagine

And how much unknown lies ahead, it's already scary to imagine

Today with the help of a kneader I made curd rolls.
Knead the dough with a mixing hook. First, I kneaded all the ingredients, except for soda and vinegar, 2 minutes 2 speed. Then she added soda slaked with vinegar and kneaded for another 1 minute at 2 speeds.

The dough was sent to the refrigerator for 10 minutes.

In the meantime, she washed the bowl and beat the egg whites with sugar with a whisk at speed 8 for 2 minutes.

And here's the result:

How this wonderful technique makes our life easier and more beautiful!

Galinka, what wonderful rolls. It's very good that the kneader does not let you down.

[Irisha]

Irisha, Thank you! The kneader makes me happy every time more and more. I have completely given up baking bread in a bread maker. Dough mixer + multicooker - the quality of the bread is much higher. Yes, the same rolls - a tremendous time savings. In general, I am sooooo happy!

[Galina]

Galina, and where did you buy it?