Baked goods in Moulinex OW 5004

Crumb, I baked curd buns according to this recipe, I think about water a typo, because in the recipe itself there is not a word about water, it says "put the ingredients in a container, observing the following order: milk, salt, egg, butter, sugar and cottage cheese. Then add flour and yeast. "
So I did this
Flour 500 gr
Milk 110 ml
Salt 1 tsp
oil 100 gr.
Sugar 100 gr.
yeast 2 tsp
Eggs 2 pcs.
Cottage cheese 150 gr.
All this is baked on program 4, bread weight 1000 gr. Although it rose up to the very window, and then fell a little, but it turned out very tasty, I had to bake for an encore. An excellent use for slightly overlapping cottage cheese.
And I have questions about Auverne rye bread. Anyone baking?
It seems 600 ml. water 700 gr. wheat + rye flour is too much. I tried to reduce it, all the same some kind of nasty comes out.

Peace be with you bakers!
made almost all the recipes from the book, sometimes really a little
corrected after viewing the site everything works out
great (y) there is a little cupcake misunderstanding
it always turns out to be of different weight ??? but not to the detriment of taste
it should be 1000g in the naminal
for example today

Peace be with you bakers!
forgot to show on the cut
with prunes and figs

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!
[/ quote]

I have already reached by experience) Thank you

Hello everyone! And I baked a gingerbread. Delicious!!!
Only honey is needed - it would be less.
Only on the sides it burned, and in the lightest crust mode. But still very tasty.

[I baked according to this recipe, only increased the sugar by 50 grams, and replaced the water with the same amount of milk. Everything turned out great. The bread really went up to the window. I was afraid to put so much yeast, but on the package itself was written a recipe with the same amount of flour, which calmed me a little. And in the new recipe book (it has not passed yet as I bought it) there is a footnote that the weight of the eggs is considered to be about 50 grams. (i.e. small).After that I tried to bake some more, but apparently, while I went to visit, the kids climbed there a little, the top fell, although the taste was not lost.]

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?

I baked according to this recipe, only increased the sugar by 50 grams, and replaced the water with the same amount of milk. Everything turned out great. The bread really went up to the window. I was afraid to put so much yeast, but on the package itself was written a recipe with the same amount of flour, which calmed me a little. And in the new recipe book (it has not passed yet as I bought it) there is a footnote that the weight of the eggs is considered to be about 50 grams. (i.e. small).
After that I tried to bake some more, but apparently, while I went to visit, the kids climbed there a little, the top fell, although the taste was not lost.

Peace be with you bakers!
in fact, the whole butt is in the curd if it is dry, add liquid
in this version, whey or sour cream is better, and if watery then
leave it as it is
but, in theory, 185 liquids per 500 flour for yeast dough is not enough
I mean + eggs ??? and even if you don't take 100g of oil as a credit, then
still not enough fry

We bought it, decided to make rye bread, put the ingredients, started in 9 mode, started to stir and we left. Returning after 3 hours - the oven is off and there is only dough inside! turned on, put on the 14-baking mode. After a minute, smoke came from something burnt, they turned off the socket, the dough went bad, but the MACHINE did not react. the display first showed the inscription HHH, then after rebooting it shows the first program and time, but instead of the middle digit, the triplet is turned backwards and the stove does not react to any key! what to do?

Good time of day
I have such a story. The first two bread baked perfectly, the remaining 10: golden crust, and inside the plasticine mass (not baked). I've tried a lot.And I poured less water and bought other yeast, opened a packet of flour from another manufacturer. To no avail - it is impossible to eat. Wore it to the store, the examination showed that the defect was not found. What to do next? Can you give advice on recipes or still carry it for an independent examination? I would be glad to advice from those already using it.

What was the recipe for baking? How were the ingredients measured?

Peace be with you bakers!
Alyonushka at the top has a footnote add location and model
bread maker use it
and answer BooBoo's questions

Kind time of the day.
I prepared the first two breads according to the recipes "Fast" (mode - 5), "Milk" (mode - 1). They turned out gorgeous. Then I tried Auverne Rye (p-2) three times. The first time he got up, then he lowered himself so that on the top of the bread there was a bowl, and inside there was plasticine. The second is normal in shape, but it seemed to me that it had not risen enough, inside - at least a molded figure. The third time: I changed the yeast from saf-levure to saf-moment, reduced the amount of water (indicated in the table of disadvantages) from 600 ml (as in the recipe) to 500 ml. The same story. I decided to try "Fast" again - the crust was baked, it was damp inside. And so three times (I also tried "Traditional"). I measure out the ingredients with a measuring spoon and a measuring glass from the set for the bread maker. I also have an old measuring glass, I checked the amount of ingrad. it turns out the same.

Could you write the exact recipe for the unsuccessful bread

Peace be with you bakers!
Alyonushka is the optimal mode for baking bread in which rye flour is present, such is the kneading on the 15 m dough mode, turn off
and start up again before the end of the program \ after the second batch you can
pull out the stirrers \ and put in the baking mode 1h10m
or 15 m in dough mode followed by program 3 with whole grain
everything should work out and if you have, add 1 tbsp of agram
1 tbsp malt yes, if the flour is not good, then an improver
wheat is good from the instructions from 6 pages replace vegetable with
margarine and you can add milk powder to taste, but you can do it

Thanks shade, I will definitely try your advice as soon as possible (Tuesday-Wednesday). And I will immediately report the result.
Instant Bread Recipe That Fails:
- warm water 285 g
-milk 115g
- sunflower oil 2 tablespoons
-salt 2 tsp
- sugar 1.5 tbsp
- wheat flour 640 g
- dry baker yeast 4 tsp
This recipe is not from the head or other sources, but from the recipe book that came with the stove (page 66).
Today I tried to increase the amount of sugar. I read somewhere that it helps the yeast work. I also put a heavy object on the lid to press (maybe the heat goes away?). The result is the same as before. One change: thanks to the sugar, the crust became more rosy.
And the bread itself was not baked again, especially from the bottom.

Peace be with you bakers!
Alyonushka, of course, unsubscribe, but it will probably be more appropriate to write this
nothing goes to the help heading

Sorry for the intrusion.
I'm talking about instant bread.
I did it several times, everything worked out, but no one in the family liked it.
We bought the stove not long ago, we are SATISFIED

Peace be with you bakers!

Pekar just off topic ??? but at the expense of the fast, I don't like it either
I bake only when time is running out, although it turns out
all the same, bread tastes better on a long mode

Hello!
I have a mulinex 5004 bakery, in all modes it bakes perfectly, only in the mode a cake with a dark crust on the sides the baking burns, if put on a light or medium crust - it does not bake the top. I tried to leave it in the heating mode for an hour - the dome is damp - I baked it in the oven.
the cupcake itself is delicious, I bake it according to a recipe from a book, it rises well, I don't even know what could be the reason. maybe you need to take it to the service?

Recently I decided to try Provencal bread ...... it's just a BOMB ..
For me, it's a real pita bread, who have not tried to bake it, only salt according to the recipe should be put not 2.5 tbsp. l and 2, otherwise it turns out too salty.
The recipe contains just 2 pita bread, but it is eaten very quickly.
so it makes no sense to divide into 2 parts.

Recently I decided to try Provencal bread ...... it's just a BOMB ..
For me, it's a real pita bread, who have not tried it, I advise you to bake, only salt according to the recipe should be put not 2.5 tbsp. l and 2, otherwise it turns out too salty.
The recipe contains just 2 pita bread, but it is eaten very quickly.
so it makes no sense to divide into 2 parts.

Recipe pliz))

Provencal bread weight 1250g.
Warm water 430ml
Olive oil 5.5 tbsp l
Salt 2 tbsp l
Psh. flour 720 g
Dry. yeast 4.5 hours l.
Put everything in a container, select program 13 (Kneading the dough)
After 1 hour, turn off the bread machine, take out the dough, roll it out with a rolling pin (like lavash)
in the middle, make cuts with scissors in the form of an ear.
Let the dough stand for 20 minutes.
Preheat the oven to 220 C with a container filled water Moisten the bread with water using a brush ... and in the oven, without taking out the water for 15-20 minutes

Are the incisions in this case made for beauty or is there some kind of technological process?

Today I bought Mulya-5004 ... Please tell me: she doesn't make dumplings? And yeast dough for baking pies with filling?

Thank you for this site - otherwise I would not have dared to buy!
And yet - is it possible to additionally buy and use a round shape? And then the cake, the cake are square ... somehow it’s not right ...

Today I bought Mulya-5004 ... Please tell me: she doesn't make dumplings? And yeast dough for baking pies with filling?

Thank you for this site - otherwise I would not have dared to buy!
And yet - is it possible to additionally buy and use a round shape? And then the cake, the cake are square ... somehow it’s not right ...

Congratulations on your purchase. You bought an excellent bread maker. Since March this year, I have been enjoying my own bread from this wonderful oven.
Dough for dumplings and ordinary yeast dough - all this can be done in it. If you refer to the sections of the site, you will surely find the dough recipes that interest you.
There is only one baking dish in the bread maker. But it's not a problem. After several months of baking bread in a bread maker, I also wanted a variety of bread shapes. Now, thanks to this site, I am constantly experimenting: I knead different types of bread dough in a bread maker, and bake it in the oven in different forms.
There are many different shapes on sale, and you can mold equally interesting things from dough with your hands. Halla, loaf, buns, loaves, pretzels ......... the list can be very long and limited only by your imagination. I wish you good luck and delicious breads.

Thanks for the support!

People!!!! Help! I can't figure out how to choose a weight of 1.5 kg, but the process has already begun 2 minutes ago. The default is 1 kg? So my whole dough will come out ?!

Thanks for the support!

People!!!! Help! I can't figure out how to choose a weight of 1.5 kg, but the process has already begun 2 minutes ago. The default is 1 kg? So my whole dough will come out ?!

Nothing terrible happened, everyone is wrong in the beginning. On the front panel, on the left, there is a special "g" button. It was necessary to consistently push on it. The desired weight would be established during pressing.
I think that your mistake will only result in a shorter baking period for your bread size. It's easy to fix! Just leave the bread in the oven at the end of the cycle. There the function "Keeping the bread hot" is activated, which is active for 1 hour, which, while continuing to maintain a fairly high temperature, will allow you to finish the bread.
In general, I use this "Maintain ....." function often, almost always, I like how the crust of bread is browned on it ..... it turns out to be more tasty and aromatic.

And the cuts, I think, still play a role. Lavash turns out to be slightly thinner in the middle than at the edges (like a cheesecake)

The only thing I can't do is baguettes. That is, they are obtained, but some kind of oak.
Who made the baguettes, please share your secrets

On the first day of purchase, Muli-5004 baked a bun according to the recipe book, page 88. The weight of the bun is 1.5 kg.The result, oddly enough, turned out to be good - the bread was baked perfectly, Makfa flour, the crumb structure is excellent, there are no crumbs. I am confused by two points (I have been baking in the oven for a long time) -1) very pale upper crust, sharply differing in color from the side ones, I did not set the mode, I didn’t realize. Maybe the husband should tighten up thermoregulation?

2) In the process of proofing, the top of the bread gradually began to crack, to the finish almost the entire top was cut with a knife, while the top has the correct dome shape. I can’t understand what’s wrong here - it’s supposed to be.

I ask experts to suggest!

She made her own changes in the recipe - put milk powder + water + st. spoon rast. butter, ordinary milk was not at home. Now I plan to add old cottage cheese and honey ...

The stove coped with the first task, but I didn’t - I didn’t set anything, only the 4th program! That is, I did not cope with the first lesson !!!

Hello everybody
I gave the stove to my wife for her birthday a month ago, and I bake the bread myself. I tried to bake wheat-rye bread, white, quick bread, muffin, lemon pie, Kruglof pie - everything turns out great.
Yesterday I baked rye bread for the first time (from Elena Bo), I'll tell you something. In the recipe, I changed water to whey and sugar to honey.
All the household is crazy about bread.
Delicious bread everyone!

And here is my Provencal bread.
Well delicious

And here is my Provencal bread.
Well delicious

And here, too, the top broke. Why is this so? I am tormented by this question

It didn't break, I cut it myself probably too hard

I have a Mulya 5002, baked a cupcake many times. The first time I also burned, the second time I put a light crust, as a result I baked it in the oven. Then I got the hang of it - I put the lightest crust, and after the end of the cycle I still turn on the baking (with an interval of 10 minutes). I try the roof, if it's elastic, I turn it off. You can check with a toothpick.
In general, it's strange why it happens. Some kind of flaw. It doesn't have to be that way.

quote
Then I got the hang of it - I put the lightest crust, and after the end of the cycle I still turn on the baking (with an interval of 10 minutes).
unquote
is it "politically correct"? This way out of the situation, it seems to me, is not a way out. The instructions say that the oven can be put back into operation after FULL cooling ...
I also had 5004 and I didn't like the cupcake ... I chose a medium-golden crust, and the edges and bottom turned out to be very dark.
Yesterday I made Viennese baguettes (they are sweet according to the recipe from the attached book) - the same situation ((- they burn. There is no burnt smell, but the color of chocolate is straight, very dark. This is because of sugar, as I understand it, but all the ingredients are according to the recipe ...
Upset .... cupcake, sweet rolls do not work, and so chic bread and salty baguettes with cheese, chicken, in general, everything without sugar is super. Jem hasn't tried it yet.
Tell me, pliz, how to deal with this burning problem.
Thank you in advance! And in general, thanks to ALL-ALL-ALL - there is so much necessary information here.

as an option, you can knead a cake in a food processor, and before baking, cover the form with baking paper and turn on - only baked goods - but then the meaning of the "cake" program?
I would like to use the machine to the fullest, so to speak) - why are the extra difficulties ??! .....
can there be any tricks? grease the mold or something ...
please share

[Creation]

Creation
and here is political correctness. Your cupcake is burning on a medium to dark crust. Judging by the complaints, not only you. By the way - too. What advice would you like to hear? You do it according to the recipe. You don't invent anything of your own. I wrote how I get out of this situation. And everything turns out great.
: D And if you stir the cake in the food processor, then bake it in the oven, why smear the oven.

The instructions say that the oven can be put back into operation after FULL cooling ...

Think about why you can't start a new program. Yes, because it means that the next operation in HP is again kneading dough, raising, or just proving, baking.And if your CP is still hot, the temperature regime will be violated
WHAT ABOUT THE CUP - you just use the baking program and if the cake is not baked on a light crust, then you can safely bake it using the baking program.
In general, read on the forum how some bakers are sophisticated with some programs

I don’t even know whether to say thank you for the answer .......... I was glad that they responded to the request, but how I read it ...
did not expect such irony ....... one hee hee ha ha ...
I asked for advice, and not to laugh at an inexperienced fool ...
and so it is clear that you do not need to restart the program - it will begin to knead the already half-baked cake ...
Moreover, I read and searched VERY much before asking a question ...
you write:
-------
WHAT ABOUT THE CUP - you just use the baking program and if the cake is not baked on a light crust, then you can safely bake it using the baking program.
--------
As I understand it - beat everything by yourself, and bake in a bread maker on the "baking" program.
but based on your phrase:
---------
Then I got the hang of it - I put the lightest crust, and after the end of the cycle I still turn on the baking (with an interval of 10 minutes).
--------
I thought that I need to bake on program 10 - for a cake, and then turn on the baking program. So I thought that you can't turn on 2 programs in a row, because the ten is still hot after one program and the stove may freeze or something else (I read Andrey's notes that you cannot put 2 programs in a row - his stove hung and did not respond to pressing ). There was a joke about "political correctness", of course, and I wrote it in quotes.
For myself, I see as a way out - beat all the ingredients in a food processor and bake in a bread maker, after laying out the baking paper. I'll try again, but later, as the passions subside. I don't have an oven yet - I can't bake it there by definition. Only built-in electric hob - top.
Yesterday I made a gingerbread (from a book) - I put the lightest crust, all the same, the edges are darkish. I don't like it. I would not serve this to the guests. Probably, I will not bake muffins .... It's still a bread maker, not a muffin maker
and I also wrote about the baguette - I made Viennese baguettes (they are sweet according to the recipe from the attached book) - the same situation ((- burn out. Upset ...
I will just bake bread, I will try sweet again

And on account of your remarks:
-----------
And if you stir the cake in the food processor, then bake it in the oven, why smear the oven.
------------
Then why bother buying a stove if you DO NOT smear it ??

[Creation]

Creation

You have a very rich imagination if you notice irony in my words.

You understood correctly - I put the cake preparation program on 10 according to the instructions for the HP, I set the light crust, because if you set medium or dark, then the cake (as everyone noticed) burns. But for some reason, the cake is not baked enough on a light crust (this question should be asked to the manufacturers of HP), but why else bake it in the oven if the HP has the BAKING function. It is designed for just such cases. Therefore, if I do not like the state of the cupcake after the end of the program, I turn on the BAKING program with an interval of 10 minutes so that it is finished.

And what about the combine - if you prepare the dough for the cake in the combine, and why pour it into the HP for baking - you need to wash the combine and the HP
In general, this is your choice

And smiling emoticons speak of positive emotions, but for some reason you interpreted them in your own way. I think you're in a bad mood.

Thanks for the support!

People!!!! Help! I can't figure out how to choose a weight of 1.5 kg, but the process has already begun 2 minutes ago. The default is 1 kg? So my whole dough will come out ?!

If you have already started the oven, but incorrectly set the data (weight, crust, delay time), you need to press the start button and hold it until the HP emits a shutdown signal, then set everything you need.

Peace be with you bakers!
Creation
look at my cupcake just baked and that's it, without any quirks.
baked perfectly and not burnt. baked recipe from a book

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=4502.30

Alternatively, cover the bucket with foil before baking
I really didn't try with a cupcake, but the butter cake turned out to be amazing, I htelled it so that it turned out wet, and it happened!

hello shade!
Thank you for the answer. For some reason, it was your advice that I was waiting for - after reading many topics, you are in my authority A lot of your advice took note of.
Your cupcake is better than mine - lighter. Mine is also durable and tasty, but dark edges and bottom. Yesterday I made a gingerbread - I put the lightest crust - the same thing - the dark one. Sweet baguettes (Viennese according to the book) also burn ... so sorry ..
I will try. We can just "shoot" it is necessary.
What do you think about Iriska's remark:
/ - I put the cake preparation program on 10 according to the instructions for the HP, I set the light crust, because if you set the medium or dark, then the cake (as everyone noticed) burns. But for some reason, the cake is not baked enough on a light crust (this question should be asked to the manufacturers of HP), but why else bake it in the oven if the HP has the BAKING function. It is designed for just such cases. Therefore, if I do not like the state of the cupcake after the end of the program, I turn on the BAKING program with an interval of 10 minutes so that it is finished. /
You did not do such munipulations? Is it possible like this - after the 1st program, still turn it on for "baking"?
Thank you!

Peace be with you bakers!
creation thanks for the kind words

Iriska writes absolutely right, you can bake it on baking for 10 minutes.
I experimented, but sometimes it gives a side effect, the cake burns on the sides so that in my opinion it is better to bake on a medium crust, and then leave it in the mode of maintaining the temperature
periodically after 10 minutes, pierce with a wooden stick
as the stick comes out dry so the cupcake is ready
but purely by technique, so in the instructions for hp it says
program 14 bakes up to 70 minutes, also used:
in combination with the yeast dough program.
and if the dough is 1h 25m and even baking 1h 10m then you will agree
2h 35m and the program is cupcake 1h25m so it's okay if you
add 10 minutes
although once again I will note that the cupcake that I did not bake in the photo and did not keep it in the keep warm mode
SUCCESSFUL YOU BAKING

And thank you!
I'll try again, although I did everything according to the instructions ..
I can't even complain about the stove - everything I did without sugar - cheese baguettes, baguettes with chicken and cheese, rye, bread on the 2nd program with and without additives - is just wonderful. Well kneaded and well baked - so I don't think it's worth saying that this is a marriage in a typewriter. We need to train ..
What about baguettes?
Have you made sweet baguettes?

Peace be with you bakers!
creation no you know how it was not honored for the sole reason
that the output is too small, and since I love sweets, then a cupcake per kilo and more flies away in a couple of days and that if someone from the neighbors does not look for tea and then count 400 grams per bite

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?

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

believe it

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


or believe your own dough kneading experience. One cup contains about 150 grams of wheat flour, subject to other kneading rules - the dough will turn out.

believe it

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


or believe your own dough kneading experience. One cup contains about 150 grams of wheat flour, subject to other kneading rules - the dough will turn out.

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 meaning 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 ...