Baked goods in Moulinex OW 5004

Who baked according to the Moulinex5004 recipes, please respond ..
I do not want to stupidly shovel all the recipes.
I've tried Rustic ---- supper
And quick baked bread in 1 h 20 min ......... not bad too

I've tried baking French, quick and baguettes. Of all this, the most liked baguettes. Then I got hooked on the "village" by Owl and yesterday tried the recipe for a loaf from the times of stagnation, but baked in the oven, not on a baking sheet. The bread turned out to be simply amazing. So white, soft and, unfortunately, very tasty.

I baked baguettes with sesame seeds, though I put sunflower seeds instead of sesame seeds, it turned out to be so tasty that they didn't have time to blink an eye - they beat me up. I baked white bread with ham, we liked it, well, the main bread, of course, lemon pie - it turned out a little hard ... and a few more breads according to the site's recipes, including a loaf of stagnation times

I baked a muffin, milk bread, a delicious roll, curd cheese. Everything is very delicious. (y) didn't change anything in recipes

Now I'm trying milk bread ... This is something !!! Very tasty, I don’t know how to make myself move away from bread! I didn't change anything in the recipe, added raisins. The only problem is that the roof fell down, quite a bit, but still ... I think I didn't get enough flour ... next time I'll fix it. But the taste is awesome!

And I tried a cupcake with homemade eggs. It turned out yellow, awesome.
A little oil reduced, and that is too nutritious.

I would like to try buckwheat bread.
Nobody tried it in Moulinex ??
There are many recipes, and they are all so different that I got confused.
Maybe someone tried it, unsubscribe

peace be with you bread
today I baked potato bread with onions
amazing !!!!!!
climbed almost to the window thought jump out !!!
fluffy fragrant !!!!
fried onions in olive oil and did not put butter
and added 1 tbsp of milk powder
the recipe does not indicate when to pour the cereal
poured half a portion of flour after the liquid
milk and the second half of flour on top of yeast
and into the stove and after 3h 20m
I used special falcon flour
and no gluten
Bon appetite

peace be with you bread
today I baked potato bread with onions
amazing !!!!!!

shade, please share the recipe
(if possible, start it with a new temko)

I want to join such a yummy

And I tried a cupcake with homemade eggs. It turned out yellow, awesome.
A little oil reduced, and that is too nutritious.

and instead of a cake, my cake turned out not bad either)

I would like to try buckwheat bread.
Nobody tried it in Moulinex ??
There are many recipes, and they are all so different that I got confused.
Maybe someone tried it, unsubscribe

baked according to the recipe Buckwheat bread by Tatiana A
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=515.0
Our reviews and photos - Answer # 42
Now in our family this bread is in the first place.
We experiment with the rest, but this one is asked to bake out of competition

Today I baked Fluffy Buckwheat from Yeleno4ka according to the recipe! Delicious.

I also tried fluffy buckwheat, but I went too far with water, I was afraid that buckwheat would pull, but it did not pull.
He immediately so beautifully ... and then again ... and the roof fell, but the taste of niche is so ... porous really too .. and YOU ??

Delicious, porous, fluffy. I took 350 ml of water, and 75 ml of buckwheat (it was ml, not grams, I measured the cereal with a measuring glass and ground it in a coffee grinder)
Buckwheat from fugaska on kefir is also very tasty and also turned out with a fallen roof.

If anyone has baked "Bread curd" from the Mulinex-5004 recipe book, please respond ... I would like to know about the final result.

I baked a Kugloff cake. Instead of almonds, I put walnuts and added dried apricots.

In general, it turned out well, but the pie is not sweet at all. Maybe a recipe error? It lists only 90 g of sugar per 1 kg of cake. Who baked this product, tell me how you did it.

This cake turned out to be very sweet for me. How is it ONLY 90g? This is almost half a glass + raisins and candied fruits are sweet, how can it not be sweet?

That’s just it, that it’s not sweet at all (although it does contain raisins and dried apricots). We ate it with condensed milk. Maybe he should be like that, but for some reason he seemed to me like a cupcake. Mine said, "Not enough sugar." What if I increase my sugar? Does it interfere with the baking process in any way?

It's all about sugar, I think. I live in Ukraine, and so, I have sugar, well, sooo sweet. I used to put 2 tsp in tea. and with this sugar 1.
And another time you will buy .... well, no sugar.
So adjust to your liking

I am also from Ukraine. We taste sugar very well for sweetness and buy it in a bag. It is clear that my cake will seem sweet to someone, but it is not enough for us. And I'm afraid to add sugar. What then will happen to the dough and how will the cake be baked? Or will it not affect the process?

Why are you afraid to add more sugar? Well, you will have just sweet, rich bread. After all, there are many recipes with a high sugar content, and the program in the HP is "sweet bread".

Maybe he should be like that, but for some reason he seemed to me like a cupcake.

This cake turns out not like a cupcake, but rather like an Easter cake. Sweet, but not very sweet. Add sugar at your discretion, it will not interfere with the approach of the dough, but rather the opposite. Just put the crust light, otherwise the sugar will bake and you will get a coal.

This cake turns out not like a cupcake, but rather like an Easter cake. Sweet, but not very sweet. Add sugar at your discretion, it will not interfere with the approach of the dough, but rather the opposite. Just put the crust light, otherwise the sugar will bake and you will get a coal.

I also got cake
but still delicious
and I also got a cake instead of milk bread and plain white

Can you share the secret of who got the bread with fibers (bran) from the recipe book?
I had a lot of bullshit: wet, sticky, low, with the smell of food for piglets ...

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 fantasy 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?

I baked a muffin, milk bread, a delicious roll, curd cheese. Everything is very delicious. (y) didn't change anything in recipes

How dfs baked curd pastry without changing anything in the recipe, I see there a generally inadequate 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 fantasy is exhausted, how to translate this into normal piece eggs, I can not imagine)

cottage cheese-125 (probably also gr?)

How did you do? Or maybe it is written normally in your recipe book, duplicate it, I beg you!

yeast in spoons, and there is dry, eggs are also given in grams (75g is a large egg), sugar is generally super ... but in general, do not worry, take any recipe from the site (all checked) and bake for yourself, and then while you sit over yeast and eggs, you would have baked and ate something long ago

yeast in spoons, and there is dry, eggs are also given in grams (75g is a large egg), sugar is generally super ... but in general, do not worry, take any recipe from the site (all checked) and bake for yourself, and then while you sit over yeast and eggs, you would have baked and ate something long ago

Yes, I bake actively from my instructions. The site's ones somehow don't seem reliable to me. Someone writes a recipe, and then 5 people say that they added and subtracted it to make it good. And for everyone it comes out differently, for someone super, someone generally had to fill up and report. I can’t do this yet, I’m only 2 weeks with a stove. I need to know for sure.
It's just that rye is given with yeast, all the rest with dry baker's yeast. Why then also not write in rye or kulich that this is dry baker's yeast? Well, it cannot be 15 spoons of yeast or the same 7 spoons in rye. All other recipes with dry yeast for a maximum of 4 tablespoons are calculated. That is, either it is some kind of other yeast due to or an error in the number of spoons

peace be with you bread
today I baked potato bread with onions
amazing !!!!!!
climbed almost to the window thought it would jump out !!!
fluffy fragrant !!!!
fried onions in olive oil and did not put butter
and added 1 tbsp of milk powder
the recipe does not indicate when to pour the cereal
poured half a portion of flour after the liquid
milk and the second half of flour on top of yeast
and into the stove and after 3h 20m
I used special falcon flour
and no gluten
Bon appetite

Do you also have 10 spoons of yeast in your recipe for potato with onions? Did you give that much? Dry yeast type saf-moment 10 tsp? and salt is also 10 tsp?

Cook, I've also been looking at these recipes for a long time. There are very interesting recipes, but it’s screwed up there ...: - \ Especially I was interested in "Curd baking", asked a question-answer no, although I read that someone baked it, while changing nothing in the recipe ... I imagined what would happen if everything was left as it is ... no, this is even difficult to imagine. I especially liked about 100 tablespoons of sugar ...; D This is just "Dolce Vita" some kind of it turns out ...

If you really want to bake that recipe, I will give you a hint, but I have not tested it in practice:
flour 500 g
milk 110 ml
salt 1.5 tsp
Yeast 10 g pressed or 1 tsp. Dry.
gluten 20 g
oil 100 g
sugar 100 g if it is very sweet for you, take 50 g
eggs 1 pc (75 g)
cottage cheese 125 g
I fixed everything myself, but it should work out!
Gluten-free should also work. Write the result

so otozh, thank the translation, probably. The husband printed out the instructions because of this curd problem, but it is inadequate. Very sorry. I have already sent a personal letter to the girl who baked everything without changing the recipe). Maybe something will clear up. Kapets ...

Rem, thanks. I translated everything the same way, but I am confused by the amount of dry yeast, in my opinion 1 tsp. it will not be enough for butter dough. And I understood salt for myself as 0.5 tsp, and you have 1.5 tsp.

If you really want to bake that recipe, I will give you a hint, but I have not tested it in practice:
flour 500 g
milk 110 ml
salt 1.5 tsp
Yeast 10 g pressed or 1 tsp. Dry.
gluten 20 g
oil 100 g
sugar 100 g if it is very sweet for you, take 50 g
eggs 1 pc (75 g)
cottage cheese 125 g
I fixed everything myself, but it should work out!
Gluten-free should also work. Write the result

Thank you very much. I would like to know even more precisely what and how, I am such an experimenter that I will overwhelm the whole thing))

Rem, thanks. I translated everything the same, but I am confused by the amount of dry yeast, in my opinion 1 tsp. it will not be enough for butter dough. And I understood salt for myself as 0.5 tsp, and you have 1.5 tsp.

Should someone decide to bake and come up with an adequate quantity with their numbers, otherwise we will not know most likely what's what.
Can dry yeast 10 gr?

I think this is a more appropriate amount of yeast. I wonder how many grams of yeast are in 1 tsp? Knowing the answer to this question, it would have been easier to navigate ... In the morning I measure out.

The gingerbread man should turn out to be vague in this recipe, but for muffins and muffins this is normal, they will be lush, do not add flour

I think this is a more appropriate amount of yeast. I wonder how many grams of yeast are in 1 tsp? Knowing the answer to this question, it would be easier to navigate ... In the morning I measure out.

Measure-inform, pliz. I will buy cottage cheese tomorrow and will try to drink something already)

Well, this is itself a subwoofer, I'm talking about a bun ... or about the absence of it, I have a "boa" bun in all my rich bread instead of a bun.

Found it! Elena Bo wrote that 2 tsp = 5 gr. dry yeast, respectively 10 grams of dry yeast = 4 tsp.

I will also clarify - in the recipes, teaspoons and tablespoons are given: these are measuring spoons, come with a stove, in volume they may differ from our metal ones!

Rem, I'm talking about them. Tea is not the first year married ... But still, thanks.

I report on cottage cheese baking!
The recipe, improved and tested by me (thanks to Rem):
flour-500gr
milk-110 ml
salt - 1.5 teaspoon (measured)
dry yeast saf-moment-I gave 2 teaspoons measuring spoons from mulienex
butter-100 g softened
sugar-100 gr
eggs-1, 5 sb The fact is that my eggs do not weigh 75 grams. Therefore, I took 2 yolks and one protein for 75 g.
cottage cheese -125 (my scales broke on the cottage cheese, but about 125 gr)

On the program 4-sweet bread, the crust is the most fried, weight-1000g

A beautiful curd bread came out. Inside it is a rich yellow color (2 yolks apparently affected), it was baked just fine. It can be done, however, on a medium crust, but we love crispy ones. About 20 minutes before the end of baking, I grease the top with sunflower oil. It cracked slightly, but not much.
It tastes like cottage cheese and a curd smell.
The only thing that was unexpected is that it is not sweet at all. I thought it would be a sweet cake with cottage cheese, but 100 grams of sugar does not feel sweet at all. Probably quite sour cottage cheese. I don’t know how to increase the amount of sugar and not damage the ripening and baking, but it’s really just delicious bread with a curd tint, but not a sweet curd cake.
I can't upload a photo, the camera has broken. But it turned out very beautiful

The only thing that was unexpected is that it is not sweet at all. I thought it would be a sweet cake with cottage cheese, but 100 grams of sugar does not feel sweet at all.

Exactly. I baked Kugloff and the result is the same. Very little sweet, although there were raisins and dried apricots in it. There, according to the recipe, 90 g of sugar per 1 kg of bread. I just thought, maybe it was intended. In the next topic, the girls were advised to add sugar. I'm also a little scared of how the process of forming and baking bread will go. Apparently you need to try.

There are two options:
1.Add another 50 g sugar
2. Take 1 spoonful of yeast, not 2. Extra yeast could "eat" our sugar. After all, part of the sugar is used to feed the yeast, and part to create the taste of sweetness. If the proportion was not chosen exactly, the baked goods will not be sweet

How dfs baked curd pastry without changing anything in the recipe, I see there a generally inadequate recipe:
.......
How did you do? Or maybe it is written normally in your recipe book, duplicate it, I beg you!

I did not bake the required work, but I looked into my recipe book:
I have a better recipe (no spoons, no grams, only numbers!)
So it immediately comes to mind that all this is in grams.
1 large egg - 75 grams with shell (just weighed)
1 tsp salt - 10 grams.
Count it! Good luck!

In "potato with onions", by the way, there are only numbers, so these are grams too!

How dfs baked curd pastry without changing anything in the recipe, I see there a generally inadequate recipe:

flour-500gr,
milk-110ml
salt-5 tsp (isn't it a lot ???)
yeast -10 tspl (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?)

How did you do? Or maybe it is written normally in your recipe book, duplicate, begging!
[/ quote]

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 •

This is a recipe for the same muffin, only from the Mulinex website. Delicious pie for you!

Can you share the secret of who got the bread with fibers (bran) from the recipe book?
I had a lot of bullshit: wet, sticky, low, with the smell of food for piglets ...

https://Mcooker-enn.tomathouse.com/in...ic=1430.0

At this link, discussion of bran bread (in Mulinex-5002).

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 •

Something even this option does not inspire confidence in me. Difference from the first recipe:
1. It is not known why and where 100 ml of water came from (in the original version there was no water at all).
2. Yeast-11 gr. - isn't it too much?
3. Eggs-75 (this is what it was) and 2 eggs in the corrected version.
4. Curd was 125 gr., Now 150 gr.

So which of the two recipes is still correct?
Tell me, 5 gr. salt - how much will it be in teaspoons ?. Maybe someone has already measured it out?

Crochet. I wrote above, I got a wonderful casserole according to the same recipe, only Rem is not very sweet. I think to increase sugar by 50 grams and everything will be super