Baked goods in Moulinex OW 5004

I have carefully read your manual. It was in it that I learned that there are about 150-160 grams of flour in one cup.
But, I don’t understand which value from the recipe in the book to believe? I have it indicated simultaneously in cups (3 1/2) and in grams (700 grams).
As I understand it, 700 grams of flour is 4.6 cups, not 3.5. This difference is confusing.
How much to pour is not clear, whether 3.5, or 4.6 cups.

Alas, there is no experience. Today is the first time ...

Write the complete recipe

How much to pour is not clear, whether 3.5, or 4.6 cups.

Alas, I have no experience of my own. Today is the first time ...

Take the standards from the instructions for the bread maker as a basis.

The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

always check all recipes against these standards, but never forget about the balance of flour and water (kolobok)

In these standards, pay attention to the recommendations for the ratio of flour and water and everything will fall into place.

If you take 700 grams of flour as a basis, change the water (liquid) in accordance with the recommendations
If you take 3.5 tbsp. flour = 525 grams of flour - also compare the amount of water and other products with the standards.

choose ...

4.6 cups flour is very big bread may not fit in the bucket, the dough will be difficult to mix.
It is more advisable to take 525 grams of flour, this is normal, the dough will mix.
Recalculate the amount of products according to the standards for this amount of flour, watch the bun, the bread should turn out.

Good luck!

In the new version of the kolobok

A guide to baking bread in a homemade bread maker.
#


the amount of flour in a cup is 150 grams, I recommend rereading, this is a new manual.

Most likely not 700 grams, but 700 ml ..

Alas, I have no experience of my own. Today is the first time ...

I repeat, but if you have no experience, try to do it like here

A guide to baking bread in a homemade bread maker.
#


and then experience will come running gradually ...

Write the complete recipe

Looks like that:
Warm water: 450 ml
Salt: 2 tsp
Wheat flour: 700 gr (3 1/2 measuring cups)
Dry baker's yeast: 3/4 tsp

For bread weighing 1000 grams.
The same recipe is available at the link (posted on the forum) for Mulinex 5004

On average, I have 3 cups of flour for 280-300 ml of water, that is, 450-500 grams

Try to reduce the portion ...

Check out my post 56 and others

In the attached recipe book for Moulinex 5004 - a setup! The Rye Bread recipe contains the program for Borodinsky. I put it like a goof and went to work. Arriving, I found settled dough
Judging by the amount of yeast in the recipe, program 5 ("Quick Bread") might work, but to be honest, I doubt that the right rye bread will work out.

Who did it with the built-in program - share!

PS
I downloaded the manuals, I'm sitting comparing the cycle schemes of Panasonic 253, (for which the recipe "from Elena Bo" is given in the above topic) and Mulinex 2000 (I did not find it for 5004, I think they are similar). I haven’t tried yet what program of Mulinex is closest to "Rye Bread" Panasonic 253 ...

Peace be with you bakers!

latv it has already been written about this someone uses 2 program someone 3
but everyone agrees that before this mode 13 dough

PbI6A4OK and which muddied pressed the dough twisted 15 minutes
then I chose the program and go

I like program 8 the most. By the way, somewhere there is a detailed description of the time, kneading and proofing of all programs (since there are no instructions in 5004), look on the site, it will be easier to navigate.

made gingerbread, all according to the recipe, burnt, too sweet, too many spices
here I read about a cupcake ... probably I won't do it ...

In 59 answers there is a recipe for traditional bread from a book.
I always weigh flour by email. scales (700 g) and take everything else in the same proportions. This is our most frequent bread, it always turns out!

Iriska, thanks.
Recently I baked lemon pie with your recommendations (the lightest crust, then bake for 14 prog. 10 min.). Gone instantly! In general, of all the sweets that I made according to the recipe book, I liked it the most.

Good day to all!
This site has suggestions for adjusting the shade in Mulinex bread makers .... I have the same problem with the gingerbread: the sides burn, and the top is not baked. And if you put it on the darkest crust, then the bottom and sides are burnt. I tightened the screw (according to the instructions that are posted on this site), I will try again. And I really liked the gingerbread! That is why it is called gingerbread - because it is spicy. Yes, there are a lot of spices in it, this is not for everybody, but whoever doesn't like it - you can always put less! My friend lived in Germany for a long time, and when I treated her to this gingerbread, she said that such things are baked in Germany for Christmas and everyone there adores them. So, to each - his own.

Hello Michelle
You wrote:
This site has suggestions for adjusting the shade in Mulinex bread makers .... I tightened the screw (according to the instructions that are posted on this site), I will try again.
-----
Please give me a link where you saw this information ... I can't find something.
Thank you in advance!
PS: and I really liked the gingerbread! Delicious! here the sides had to be cut off ((, and the taste is extraordinary. I really put sour cream instead of milk - there was no milk, and I was too lazy to go to the store, but it turned out delicious! I really want to adjust the color of the sides so that guests can

HELP!
Who has the Mulinex 5004 stove! Could you post the numbering of the programs ?!
Thank you in advance!

Peace be with you bakers!

1pr - simple bread
2pr - French bun
3pr - whole grain bread
4pr - sweet bread
5pr - quick baked bread
6pr - gluten-free bread
7pr - bread without salt
8pr - bread enriched with omega 3
9pr - Borodino bread
10pr - cupcake
11pr - jam
12pr - baguette
13pr - yeast dough
14pr - baking only

Peace be with you bakers!

creation and what spices were put in and how much

and so that the sides do not have to be cut off with a not light crust
and if it does not bake well, leave it in the temperature maintenance mode

hello shade!
Mom came to visit, so I wanted to bake a gingerbread, but in order to quickly (and not keep the milk with cloves for an hour, as in the recipe) and not to run to the store for missing products, I put sour cream instead of milk - the proportions are the same as milk according to the recipe book (now I can't say exactly how much to put in - I'm at work, and the book is at home. But tomorrow I'll write in more detail, although you probably also had the same book to the stove).
I had floral honey - acacia. I think the taste also depends on honey. For example, I do not like dark honey, buckwheat.
Of the spices, only cinnamon, at that moment nothing else was at hand. But I really liked it!
Today I want to bake it again - I will put a light crust, as you advise. I'll tell you what happened.

there is a little here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=968.195
the screw should not be tightened, but unscrewed ... because at the factory it is tightened tightly and you will hardly be able to tighten it even more.
There is one more link, but I haven't found it yet. I'll look for more ...
my recipe relies on gingerbread: cinnamon, cloves, ginger and nutmeg - all ground. On the lightest crust, the gingerbread is not baked on top
after unscrewing the screw, nothing baked yet. I'll try - I'll write about the result.

shade:
Thank you very much for the information and efficiency!
I understand that the difference in modes from 5002 is only in the number 12 (in 5002 it is pasta).

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1433.0
here's another instruction for unscrewing the screw.

Peace be with you bakers!
Why did I ask about gingerbread
here many have already written about mistakes \ unless it is of course a diversion \
in the recipe book and so I have cloves and milk indicated otherwise
that they need to be connected for an hour no but about spices it is said take
a mixture of 4 spices 4.5 hours l and from which this mixture is silent
I made a gingerbread with cinnamon cloves and powdered dry cherries and added sea buckthorn jam
but I would like to know the original recipe

a mixture of four spices: cinnamon, ginger, nutmeg, cloves. Maybe the authors of the recipe book think that we sell this seasoning ready-made? like "4 spices for gingerbread"? But no! all the ingredients had to be crushed on their own in a mortar.

tomorrow I will lay out the recipe, as in my book.
But I remember exactly what is written:
carnation 4 (and what 4 is not written, pieces or grams or something else)
milk (don't remember how much)
and then they write to mix milk and cloves and leave for 1 hour in the refrigerator.
And so I looked through the book, sometimes it happens - they write numbers without the designations of gr, spoons, etc. I have already seen that many people complain that the book is not very accurate.
But also a mixture of 4 spices: cinnamon, ginger, nutmeg, cloves.

But, again, I only had cinnamon, that's just it and put it. I liked it anyway.

In a refrigerator??
I downloaded the 5004 recipe book from this site. Everything is fine and detailed there. Try it too !!!

Hello! As promised yesterday. In my book like this:
Gingerbread
Weight: 1000 gr
Time: 1 hour 25 min.

Fans of honey pastries will delight themselves with this incomparable gingerbread, flavored with a mixture of 4 spices: cinnamon, ginger, clove and nutmeg.

Ingredients:
Carnation: 5 (of which 5 Not specified)
Milk: 40 ml
Eggs: 1 pc
Raw sugar: 130 gr
Salt: 1 chips.
4 spice mix: 4.5 tsp (how much to put is not indicated. I think everything is in a ratio of 1 to 4, that is, 1.125 teaspoons of each spice: cinnamon, ginger, cloves and nutmeg. I would like more accurate recipes in the book)
Honey: 390 gr.
Butter: 45 gr
Wheat flour: 350 gr (1 ¾ measuring cup)
Whole grain flour: 80 g - 10 tbsp l.
Baking powder (baking powder): 4 tsp

Pour in the milk and place the cloves in a container. Let it brew for 1 hour.
(do not write in the refrigerator or at room temperature. I wrote about the refrigerator earlier - apparently this is my imagination, sorry for the inaccuracy. And instead of milk, I put 2 tablespoons of sour cream and did not insist, since I did not put cloves either).
Place eggs, raw sugar and salt in a bowl. Whisk all ingredients for 5 minutes.
Add spices, pre-clove milk, honey, and softened butter. Pour the prepared mixture into a container. Add two flours and baking powder.
Place the container in the bread maker. Select program 10, the weight of the cake and the desired crust color.
Click on the "Start button".
At the end of the program, switch off the appliance, remove the container and put the bread out of the container.

Suggest: baked goods with a dark golden crust, but will also burn on medium golden. On the advice of shade - I chose the lightest crust, tried it with a toothpick after the signal - it was damp, did not take it out of the stove for another 7-10 minutes, and order came a little more. The sides are fried, but not burnt. Thanks for the advice!

creation:
5 - pieces of cloves I have steaming milk in the picture, so I decided that warm milk should be infused ..... cold, however, it is also infused normally.
A strange thing happens to your cake, or maybe the flour is bad? or it should be allowed to cool and brew .... and then try .... I don't take it out right after baking, I let the bread cool down a little.
Yesterday I made bread in a "unscrewed" bread maker (I unscrewed the self-tapping screw according to the instructions on this site) - it turned out to be evenly tanned. Cupcake, however, have not tried it yet.

yes, it's strange ... but I'm also afraid to twist something - the bread bakes well, but the sweet one ..
when I bake NOT sweet - just super! and nothing burns. Cheese baguettes, with chicken, different bread "with a bang", but if there is sugar in the dough - everything is already darker and burns - cake, gingerbread,sweet baguettes - Viennese according to the book made - black simply! If you can also choose the lightest crust with a cupcake and then hold it for another 10 minutes, then you cannot do this with baguettes
Although, as for me, even a light crust + 10 minutes of exposure is still a bit dark. But at least it's not burnt and that's good.
I tried different flour, I don't think it's because of flour. For now, I blame the sugar, since everything is not sweet, well kneaded and baked, and nothing burns to speak of a stove malfunction.

I was also afraid ..... it turned out that everything is simple. This screw can just as easily be screwed back, in which case (the main thing is not to unscrew too much, then it will come off and you will not be able to screw it back).
I will try to bake a cake or a gingerbread on the weekend, then I will inform you about the results.

This is a corrected version of the curd bun, the recipe is taken from the site 🔗:

Flour: 500 gr (2 1⁄2 measuring cups)
Milk: 110 ml •
Salt: 5 gr. •
Yeast: 11 gr. •
Oil: 100 gr •
Sugar: 100 g - 1/3 measuring cup •
Water 100 gr. •
Eggs: 2 pcs •
Curd: 150 gr •
I also baked according to this recipe (I took it from the recipe book for Moulinex), I forgot about 100 grams of water, and for the better. And without water, everything bakes well and tasty))))

And I poured water, but then I had to add flour too. And I added the last spoon when the bun was already rising, so the bread turned out in flour (but, by the way, it didn’t spoil the taste, it’s just not presentable). But instead of cottage cheese, I put curd mass, so it smells like cake

Thu-thu, I’m not twisting anything yet (in the tenov sense). Recently baked a cupcake - delicious, only crumbles strongly, maybe because of margarine instead of butter
Is there a recipe book for Mule-5004 on the website or somewhere on the Internet?

this site has a recipe book and instructions

Hello.
I downloaded and printed the instructions for the 5004 moulinex. I have 5002 myself, but I want to try new recipes. Here I ran into a misunderstanding. Some (most) recipes use dry baker's shakes. And in rye bread, potato, Easter kulich, there are just shivers, and the number of spoons is crazy. : oWell, for example, there are 15 spoons of this incomprehensible yeast in a kulich. It’s exactly the easiest cake for me to bake and rye bread. But 7 and 15 spoons are crazy. > :( How much saf-moment to put with dry yeast? What is the mistake in the recipe?
A wonderful recipe and cottage cheese muffins (her husband asks her very much). I can't even figure out how much to put. Recipe:
flour-500gr,
milk-110ml
salt-5 tsp (isn't it a lot ???)
yeast -10 tsp (what and what amount to put ???)
gluten-20 (probably gr?)
oil-100 (probably gr?)
sugar - 100 tbsp. l (is this not insanity? put 100gr or how much?)

eggs -75 (here the imagination is exhausted, how to translate this into normal piece eggs, I can not imagine)

cottage cheese-125 (probably also gr?)
Has anyone ever cooked this cottage cheese pastry? how is it correct?

Peace be with you bakers!
cottage cheese, of course, in grams
the average egg weighs just that much
sugar 100g - but in general, whoever likes it + -
butter 100g but in my opinion the crumpets are better
I have not added gluten even once
yeast one and a half measured \ teaspoon
salt, too, to taste, I sprinkle a measuring / teaspoon
you can experiment with milk, I mean fat content
you can also use melted or snow
well, look at the flour on the bun, otherwise you may have to add

I prefer to add lactic acid sourdough from Admin to the rye breads from the recipe book. So I like it more, with sourness!

bread made from wheat and rye flour (to the recipe changes: mk sourdough 200 ml, yeast 0.5 tsp)

I baked cottage cheese buns)))) I didn't change anything in the recipe. Delicious. but I decided to bake only the Milk one)))) It is both more economical and in no way inferior to taste ...))))

Peace be with you bakers!

1pr - simple bread
2pr - French bun
3pr - whole grain bread
4pr - sweet bread
5pr - quick baked bread
6pr - gluten-free bread
7pr - bread without salt
8pr - bread enriched with omega 3
9pr - Borodino bread
10pr - cupcake
11pr - jam
12pr - baguette
13pr - yeast dough
14pr - baking only

I have Moulinex 5004 (which is with baguettes) for 2 months. The program came up and compared the list. The two programs do NOT match in description. I have 9 pr - baguette, and 12 pr - pasta. There is no Borodino bread regime in the description at all.

Peace be with you bakers!
Mouli
and what do you want \ see manufacturer \ good else that not in Chinese

Good afternoon everyone.
Today they also became the owners of this bread machine.
After reading the recipes from the book and the forum, I realized that there was an obvious mistake.

The recipe says "Wheat flour: 700 grams (3.5 measuring cups). Taking into account that 1 measuring cup is 150 grams of wheat flour, we get that 3.5 cups is only 525 grams of flour.

Can you please tell me what to believe, instructions in grams or instructions in measuring cups?
Or maybe I think it wrong somehow?

Just keep in mind that the website gives the weight of flour for a measuring cup of 240 ml, while Moulinex 5004 means a measuring cup of 300 ml, and everything will fall into place.

Today I baked bread "Rye" according to the recipe ... Nothing happened. Bread height 7 cm. Baked. But low. All my breads with rye and wheat flour 50/50 turn out to be low ... Why don't they rise? What's my mistake ? I do everything according to the recipe ...

but I get high ones ... they try to knock out the xn lid ...

[Dogrose]

Dogrose,
Strange ... This is probably less than a half bucket? Or maybe just recalculate the recipe for a larger size? The bucket in our stoves is by no means small ... How much flour did you spend on this loaf?

250 g rye, 250 wheat, salt, sugar, yeast, water 400 ml

but Darnitsky from Fugasca turns out to be high .. But there rye 150g, and wheat 250g ...

Sweet butter bread - it turned out beautifully and tasty!

250 g rye, 250 wheat, salt, sugar, yeast, water 400 ml

The rye recipe seemed somehow inadequate to me:
500 g flour and 400 ml water!

bread made from wheat and rye flour (p. 42 in my recipe book) -
700 g flour and 500 ml water.

In my opinion, there is too much water in the rye recipe. And also in my recipe book it is written to bake it for 9 progs. (Borodinsky), and the time is 4h 10min indicated. Once my husband baked this bread, it happened, if memory serves, almost the same

that is, it is worth trying to bake from page 42? Yes, there is 700 g of flour for 500 ml of water ... and what, you do it, but with page 70 "Rye" - it also did not work?

In my answer # 67 is a photo of millet bread. and rye flour (from p. 42). In this case - with the addition of lactic acid starter culture from Admin. I also did without leaven, almost the same result (in the sense of raising), but the taste, as for me, is inferior.

The rye (p. 70) turned out to be the same as yours.