Bread Maker Redmond RBM-M1909

A year has passed since I have a bread maker. I must say, although I adore the Redmond firm, and I am generally very pleased with my stove, the bucket began to leak and the pin on which the paddle was put on began to fall out. Very sad! I haven't called the service yet, but I guess what the answer will be on their part. Either I was so unlucky, or is everyone sooner or later faced with a similar problem?

[Marina]

Marina, I sympathize.
and mine is not yet a year old, but an extraneous sound began to worry when mixing, although it does not always appear
and the top crust did not begin to brown as before, you have to add 3-4 minutes for baking, the top turns red, and the side crust turns out to be thick, it was not like this before, it also became somewhat sad, I really like the stove, I bake wheat on a multi-baker rye bread with sourdough, I don't drive it too much, 1-2 times a week

And lately, if I bake in a bread maker, then I use the Biscuit program. Excellent blush on all sides! I would buy a new bucket, but they do not seem to exist in nature for our stove ...

I baked it on Biscuit for checking, the top still does not turn red, I had to add the baking time, and from this the sides are thick
all the time everything was fine, but three weeks ago such parsley went
like someone wrote that they contacted the manufacturer about the bucket and after a long correspondence they sent a new bucket

Yes??? I should also try to get a new bucket))) Thank you for the good news !!!

Marina, I don't remember exactly what Temka they wrote in in 1909, 1910 or 1919, look, they are the same here, someone painted their epic in detail with the replacement of the bucket.

Thank you, I will definitely look!

I am going to have time before Easter to try different versions of Easter cakes in order to find a reliable one and not get stuck, like last year.
Has anyone baked cakes this year as muffins for dinner? Did anything good come out of our stove?

Try to bake this cake - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=545.0
It rose weakly, it turned out to be very dense, the roof was torn. (((

Interested in this recipe for Easter cake:

120 ml of milk
350 g flour
30 g dry yeast,
125 g sugar
100 g butter
1 egg,
1 tsp salt,
40 ml of brandy,
1 tsp cinnamon,
1 tsp cardamom,
100 g almonds
100 g of candied fruits.

But isn't there too much yeast?

Butter dough is heavy, so you need more yeast

Yes, but 30 g is 10 tsp !!! For 350 g of flour ?!

maybe it means raw, just not spelled correctly? where is the recipe from?

I'm not sure if you can give a link here. Just a culinary site, on one page of which there are 10 recipes for cakes for HP.
Moreover, in the remaining recipes, yeast is indicated in adequate proportions of 2-2.5 tsp. And here in grams - and that ...
And the foreword talks about dry yeast.

well, maybe just a typo, usually dry yeast is measured in teaspoons, and raw yeast in grams,
if you count 30 grams of raw to dry, you get about 3 hours of beds

Put in 2.75 teaspoons, noting how last year the dough climbed over the edges, creating mushrooms.
By the beginning of baking, the dough almost did not rise - I had to turn it off for half an hour - to no avail.
The result is a dense brick 2/3 of the height of a bucket with a cracked roof. (((
Easter is coming soon, and I don't have a single working recipe. Don't bake.
What a stove ...

[Alexander]

Alexander, and last year, too, did not work or did you bake something?
here many people like the recipe for the Royal Bummer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0
I also baked it last year, it turned out very tasty cakes
I also tried Oil https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html
I also liked it, but I liked the lazy person more
It’s a pity that you don’t succeed, or maybe try it on Multi-baker? only after the second workout, I would remove the scapula

[Svetlana]

SvetlanaLast year, I tried several recipes for cakes from this forum (except for those where you need to mess around with choux pastry). Oily tried it for sure. Part of it turned out to be bricks, and one was undermined and rolled over the edge with the beginning of baking. (((
And now I do not understand what is the matter. The flour is of the highest quality, the yeast is not of the first freshness, but the bread is good. He warmed the milk, melted the butter. "Puff" at 3.50. He let it stand before baking. I do not understand...

[Alexander]

Alexandermaybe try with raw yeast?
I recently switched to raw yeast, I dilute them in warm milk (50ml) or water with sugar (1 tsp) and flour (1 tsp), let it stand for the cap to rise, then I mix it with the rest of the liquid and start the dough, excellent baked goods
and I also bake bread with leaven.

[Svetlana]

Svetlana, but got used to dry yeast for so many years, I don't want to mess with others. And it's too late to experiment with Easter cakes on such yeast.
Now I have baked white with garlic, turmeric and cinnamon - it is dear to see: handsome, tall, with a round hat. Why don't Easter cakes turn out like that in this oven ?!

[Alexander]

Alexander, since bread turns out, it means that the cakes should turn out, you just need to choose your proportions.
I remember baked Butter cake and shared the recipe with my sister, nothing came of it, it turned out to be a greasy brick that did not rise, she began to swear at me that I slipped her such a bad recipe and that you couldn't bake a good cake in a bread maker ...
then her husband took it himself and he made an excellent cake, I don't know, maybe she put butter on her eye, they don't have weights, or maybe she forgot to put yeast, but in the same bread maker there are two different results.
I think, if there is a desire to achieve the desired result, just be patient and use trial and error to compose your recipe, (peeping from others)
While I have composed my recipe for sourdough bread, I have tried so many recipes and fed so many birds ...

I have the scales. And I always check if I forgot to put something.
Maybe there is something wrong with the flour - it is suitable for bread, but there is no baking ...
Which one do you use for Easter cakes?

I mainly buy general-purpose flour "Every day" in Auchan or the highest grade "Shadrinskaya" in Magnet

I came across an interesting recipe for Easter cake:

milk - 1 glass
flour - 3 cups
egg - 2 pcs.
cocoa powder - 1 tsp.
sugar - two thirds of a glass
butter - 100 g
cinnamon - a quarter teaspoon
dry yeast - two and a half teaspoons
chocolate - 50 g
a handful of walnuts
A pinch of salt

It's a pity there is no time to experiment with it, but then it is necessary. And it's not very clear with glasses - I have different ones for two HPs.

Use this table The amount of flour and other ingredients for making bread of various sizes

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

I do not use glasses, I weigh everything with scales, so I try to select recipes that would be indicated in grams or at worst, that it would be agreed how much mln in a given glass and then I still translate into grams
and with this recipe, if you speculate, then to begin with, where did you find it, if on a resource associated with bread makers, then most likely the glass is used here from hp,
and if just on a culinary resource, then most likely an ordinary glass of 250 ml is used
I think so
although on our site there are recipes for both bread makers and oven

[Tatyana]

The fact of the matter is that the most interesting recipes come across in glasses, and the rest are nearby in grams. )
And the author could naively believe that all HP glasses have standard glasses.

Tatyana, I've seen baking tips, but they are often general: "consider the quality of flour, humidity in the kitchen, etc."
Well, how can I measure the gluten of flour or moisture ...

Yes, take at least a cut glass 250 ml., What's the difference which glass

Most of all, you should worry about how to make the dough correctly, with high quality. And the bread recipes are almost all the same and all are suitable for any oven. I checked many times, how many different ones I tested, and everywhere the same thing.

Above I gave a link to the ingredients based on a 250 ml glass-cup. and you need a Basic program.
And for the quality of the dough, you need to track the balance-flour-liquid!

And you will have constant happiness with bread!

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and see in the pictures MASTER CLASSES FOR KNITTING THE Dough (BOXES)

[Tatyana]

Tatyana, so I have no problems with bread. Easter cakes are not obtained. (((
Maybe you should add baking powder?

Finally I tried to bake sour cream. ))
Cool bun turned out. Even the crust was ruddy, even though the loaf was small. It is necessary to count on a larger amount of flour - 300gr - not enough.

I do not use glasses, I weigh everything with scales, so I try to select recipes that would be indicated in grams or at worst, that it would be agreed how much mln in a given glass and then I still translate into grams

And I, on the contrary, do not use scales, I measure everything with measuring cups-spoons and I automatically translate all recipes with grams into volumes. It's more comfortable for me.
If dry yeast is indicated in the recipe (and I use pressed yeast), then the weight of the yeast is calculated by the weight of flour and taking into account the amount of baking.
It is also easy to transfer any recipe to sourdough - instead of yeast, I put sourdough, and then, in order not to violate the recipe, I select the same amount of mature sourdough.

But I, on the contrary, do not use scales, I measure everything with measuring cups-spoons

my niece and brother also do not use weights, at first they did not, but when they bought them, they got used to doing without them
everyone adapts as they like

Greetings to all! I ordered 1909 today for 4500r. I doubted for a long time, I hope I did not lose. )



I read that there are mistakes in almost all recipes. Can we unite and collect all the mistakes and inaccuracies from the recipe book, correct them? So far, I am just choosing my first recipe, but for the future it would be useful for our new colleagues, so to speak, and just for ourselves.

[kisyonok]

kisyonok, where did you order for such a price? !!! ours is much more expensive

Can we unite and collect all the mistakes and inaccuracies from the recipe book, correct them?

it's easier to take verified recipes from our website, I don't even look into the recipe book

[Olga_Ma]

Olga_Ma, today a promotion on the Chinese site. the link probably cannot be given, I do not want to be banned. She doubted for a long time because of the price, but still decided. waiting for delivery)



sveta-Lana, Thank you )

[kisyonok]

kisyonok, okay, thanks

A question for connoisseurs: why did the dough rise so badly? Yeast recently opened.

open sachet of yeast should be tightly closed, store only in the refrigerator.
I used to cook pizza, and I could not understand why the airy one was rarely obtained, but everything is simple: the yeast was stored incorrectly.

Today is a promotion on the Chinese site. the link probably cannot be given, I do not want to be banned. She doubted for a long time because of the price, but still decided. waiting for delivery)

I recognize myself, I was also flattered by the aliexpress sale price)
I'm waiting for the parcel and I hope everything working and whole will come!

[Anna Ro]

Anna Ro, does this also apply to dry yeast?

I recognize myself, I was also flattered by the aliexpress sale price)
I'm waiting for the parcel and I hope everything working and whole will come!

today too?

Of course, this also applies to dry yeast. I wrote about them.
They are also alive)
Everything will work out if you store it in the refrigerator, I have one pack that can be kept open for a month, only you need to tightly close it on the refrigerator door

today too?

aha))
set the alarm clock to be in time for the start of sales

aha))
set the alarm clock to be in time for the start of sales

and I didn’t have an alarm clock, but since Friday I’ve been walking around and licking my lips dreaming of my husband “spilling” and today I still managed

as I understand you

[Anna Ro]

Anna Ro, then we are waiting together and rejoice for each other

Peace be with you bakers!

Flipped through Temka - for familiarization

My son brought this device today, so I got confused

And after leafing through, I look over the edge at many - this is from an excess of products or book recipes are not so

In the "mjq topic"
I really need to know about the last fit - I want to decide whether I will use it or sell it without printing

French bread with malt (in the recipe book l. 57). There is a lot of water in the recipe! Or I misunderstood. Probably only 390 ml. taking into account 80 ml. for malt dilution. And I diluted the malt in 80 ml. and 390 ml. the water spilled. Initially, the lump did not work. The dough came out through the bucket and even poured down and burned. And so it turned out very tasty. Next time I will add more flour or reduce water.

Added Monday 21 Mar 2016 09:49 PM

Good bread with yoghurt (p. 46) and French with garlic (p. 54).

Today I got a bread maker, my first - Maxwell 3751. I decided to try the French with malt recipe (57) from the book. In the process of kneading, I discovered flaws, the bun did not work, and a viscous dough, I had to add flour to the eye (6-7 spoons). Then the dough began to lag behind the mold, before that it stuck all the time. According to the recipe, there is a lot of water (390 ml). I included 80 ml here for malt, that is, water needs 310 ml + 80 ml for malt.
I don't know how to insert a photo of the resulting bread. rose better than my old... I changed it because in the bucket the pin began to move together with the pin, the gasket was rubbed.

How to insert a photo - see at the end of the first post CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Including the entire section to help, and especially the MASTER CLASSES for kneading the dough (BOXES)

?
here many have a favorite recipe for the Royal Bummer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0
I tried it too. Instead of milk, I have sour milk. For the rest, I applied 1 mode to our HP, but there is no dispenser, I missed the signal, raisins (pre-doused with boiling water, dried, sprinkled with flour) fell asleep in the process of 2 proofing, I thought that there would be more kneading (I use our HP 2 times), but the dough rose, and on top of my raisins with flour, I had to forcibly turn off and cook on mode 23, did not wait for 2 proofings, turned on mode 16 and that's what happened. The top stuck to the window not fried. And I also added 3 tablespoons of flour (I looked at the dough).

[Natasha]

Natasha, look at Temka 1910, there are some algorithms for some programs https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=450858.60 our hp are the same
For sweet pastries, it is better to use the Sdoba 4 or Multi-baker program
if not baked, then you can turn on the Biscuit 21 program, set the desired time and bake until ready

The top stuck to the window

probably the yeast is too strong, then you can reduce their amount a little

I missed the signal

it happens that in this case I would take out the dough, mix in the raisins quickly and put them back in xn
Do not be discouraged, over time, get used to the bread maker and it will delight you with delicious pastries,
and not baked Easter cake can be cut and dried, you get wonderful vanilla croutons for tea
Good luck

Thank you!

For sweet pastries, it is better to use the Sdoba 4 or Multi-baker program

Sveta, I didn't understand how to use the multi-baker. I have a slow cooker, everything is clear there: you can set both the time and degrees, but here nothing is clear in the instructions.

Sveta, please tell me, did you knead the dough like a bun according to the recipe of a royal lazy person or watery, like mine, so I added flour.?