Breadmaker-multicooker Redmond RBM-1910

that I am a guest with you, I am from Panasonic. But I am sitting on the topic of Easter cakes in HP, and when one of the owners of other HP comes, he has nothing to say. I rummaged through your instructions - and it’s empty. And you, it turns out, have a special Sdoba program, there are several mixes.
There are few reviews and recipes for individual HP. It would be possible to take any and adjust it to any HP, knowing its modes.
But no - there is no such information.
Your multibaker is gorgeous. But giving advice on how to properly bake cake there for a beginner will not work. Because it's not entirely clear how long to set the fermentation settings.
I came here, and you have enthusiasts here who unsubscribe and share - the cat cried.

And of course the saf yeast is not the best moment. It doesn't smell like freshly baked bread, but yeast. Who can advise other yeast?

I use only compressed yeast, I just can't get my hands on this dried "chemistry".
I never dilute the yeast in water separately, pour it on top of the flour, slightly crumbling a piece, they diverge perfectly and the dough always rises well.
But I also switched to starter cultures and now I don't use any industrial yeast.
I even have all the baking sourdough now.

Unfortunately, the manufacturers of stoves are so irresponsible and do not paint the modes of stoves for us. Therefore, it is up to the owners themselves to study their stove.

In one of the neighboring topics (Redmond 09 or 19) there was a printed table of all the modes of our HP.
It would be nice to copy it here.

I'm probably already tired of explaining to everyone on the forum that there are baker's yeast strains. They are everywhere, in flour, on fruits and vegetables, and so on. And then there are wild yeast strains. They are also capable of raising bread a little, but weaker than baker's ones.
Industrial yeast was just taken by the baker's yeast, they were well fed and they defeated their rivals. That is, industrial yeast is a colony of solid baker's.
And when you make sourdoughs, bakeries + wild ones sit there and fight. But yeast is also in Africa yeast. What's in your yeast, what's in the yeast box you bought.
But in the sourdough, you accumulate a bunch of tasty substances, because different bacteria multiply there. The benefits and taste of the leaven are not from yeast; yeast is the same everywhere.

About dry yeast. Well, you make dried fruits and do not fall into horror that they are dry.
Dry yeast is dried yeast and barnyard. But at home to dry yeast - it dies badly. They need to dry hard, at certain degrees. Depending on the quality of shrinkage, different dry yeast is obtained. For some, all the liquid dries up and they are completely dry - these are classic dry yeast. They must be revived in water, because otherwise they have little moisture only in flour. Well, how do you soak raisins, and do not throw them dry.
And other yeast is not completely dried. Some of the substances are preserved there - softly dried raisins, this one can be shoved in like that, it is full of its water - this is instant yeast, not completely dry.
There are some types of dry yeast, where the manufacturer encloses them in a delicious capsule so that when they begin to come to life, they immediately have a snack. This is written on the packaging of such yeast.
But you should keep in mind that the same yeast will be eaten from your flour, but it's just easier for them to have a snack right away than it is for them to get everything out of flour for the weak at once. So the contents of these capsules are already in your flour.
I do not dare and do not want to impose my opinion on anyone.But perhaps this infa will help you get rid of some prejudices in relation to yeast and make life easier for their selection and use.

[Lena]

Lena, I consider it does not matter which yeast, dry, raw or snacks,
any homemade bread tastes better than store bread and this is the main thing

I do not dare and do not want to impose my opinion on anyone. But maybe this info will help you get rid of some prejudices towards yeast.

If this applied to me, then by no means, I have by no means prejudices, but an old ingrained habit.

Sourdoughs - a separate song, working with sourdoughs and sourdough dough is a complete relaxation and pleasure!
And sourdough bread turns out much better, so the time spent and additional efforts are fully paid off.

Sourdough is delicious. Of course, there are delicious acids. It's like a concentrated dough.
But yeast should not be afraid, neither live nor dry.
Bake as you like. If only it was fun and tasty. And so that your opportunities are without barriers

Sourdoughs - a separate song, working with sourdoughs and sourdough dough is a complete relaxation and pleasure!

that's for sure

[Crown]

Easter cakes on the baking program 3.45 in time. Most of the recipes for Panasonic, they are not suitable for Redmond, the bucket is small, and the dough sticks to the viewing window. Found 2 recipes that match redmond. I baked it, and I'm happy. On Google, plus in the selection I publish my baked goods



Crown, can you describe in more detail how you use glass and saucepans?

Yes, it seems to me that you have no limits at all if you do it on a multi-cook.

But your automatic programs are shorter than Panasonic ones and, I think, more intense. The product bookmark can always be reduced - that's not a problem. But if the fermentation is more intense, then you will need to adjust the amount of yeast to your machine. And it is possible to adjust the moisture to your kolobok too.

It's harder for beginners in your topic. You have little information here

KroNa, can you tell us more about how you use glass and saucepans?

It's very simple - I remove the buckets, cover the pins of the mechanism with an empty inverted tin can, put any vessel on the can that fits in the HP chamber, and turn on the program I need.
Then everything is cooked, as in the oven, stewed and boiled in closed pots, baked in open forms.
I take cans of different heights, under a high container for yogurt and a large cake mold I substitute the smallest one, only two centimeters, and I put the trays and pots on a large one, from under the stew. Then I opened the bottom of the can for better thermal conductivity, and we got a tin ring-stand.
And soon I stumbled upon a gizmo that was very suitable for this purpose in the store - a stand for spoons-forks made of iron rods, I also put a little handles on it, removed the excess height and now it will narrow the stand in HP.

[Crown]

Easter cakes on the baking program 3.45 in time. Most of the recipes for Panasonic, they are not suitable for Redmond, the bucket is small, and the dough sticks to the viewing window. Found 2 recipes that match redmond. I baked it, and I'm happy. On Google, plus in the selection I publish my baked goods



Crown, can you describe in more detail how you use glass and saucepans?

Can you tell me these recipes for Redmond cakes?



And yet, at night Elena Bo's third cake was finished. There is no doubt that there are only two mixes in the baking mode. The bread maker was bought a week ago. Perhaps you are right and the manufacturer changed the settings for some reason. The question is why? And why keep the stages of each regime a secret ...



A very detailed lecture on yeast. Thank you. I'm not sarcastic ... In all seriousness. But still, maybe you can advise a specific company that produces high-quality yeast and the finished baked goods do not smell like them?



What is the best way to cool the bread? On a trellis or wooden board? It seemed to me that it was getting wet on the board, damp ... But should I cover it with a towel right away or when it cools?

It's very simple - I remove the buckets, cover the shryrki mechanism with an empty inverted tin can, put any vessel on the can that fits in the HP chamber, and turn on the program I need.
Then everything is cooked, as in the oven, stewed and boiled in closed pots, baked in open forms.
I take cans of different heights, under a high container for yogurt and a large cake mold I substitute the smallest one, only two centimeters, and I put the trays and pots on a large one, from under the stew. Then I opened the bottom of the can for better thermal conductivity, and we got a tin ring-stand.
And soon I stumbled upon a gizmo that was very suitable for this purpose in the store - a stand for spoons-forks made of iron rods, I also put a little handles on it, removed the excess height and now it will narrow the stand in HP.

Thank you for your detailed answer! Now I will take care of the bucket☺

Can you tell me these recipes for Redmond cakes?

Milk 200.0 flour 400.0 yolks 3 salt 0.5 plums wt 60.0 sugar 4.5 tbsp. l yeast 2h, l to the detriment of 1 / 3h. l turmeric, izum 70.0 vanilla, sugar 0.5 zest to taste. I put raisins in half with cranberries, it turned out well in redmond

And the second recipe?



Vanilla sugar 0.5 sachet? And how many grams is the bag?



Or 0.5 measuring spoon?

[fresh]

Yeast

stink in bread if they died there. When you do it with pressed yeast, they die less, because there is no need to revive. And dry yeast at the moment of revival is very vulnerable and easily dies.
Dry yeast is a creature that needs to be approached with extra movements.
If they are from the refrigerator, then they cannot be sent directly to the dough. We must first let them adapt to the heat so that there is no stress. They must be put in flour and wait half an hour to slowly warm up, and then lay them as on the label. If it says there, the water temperature is 38 degrees and do not touch for 10 minutes, then this is exactly what to do, one to one, without amateur performance. Otherwise, some of the yeast will not come out of the coma, but will die immediately, and the bread will smell and taste of dead yeast.
The same thing happens if there was more yeast needed. They lack air and breath in the dough and some of them die, we feel it like a yeast smell.
That is, you need to take yeast as much as possible fresh, revive correctly, do not overdo it with quantity.
From these positions, of course, the pressed ones are in the lead. They were not stressed. They can easily endure new stress, more tenacious.

Among the dry ones, the most resistant to stress and the easiest to revive, the less dry are instant.
But they were also dried in different ways. There are just instant ones for regular dough, in which sugar is less than 10 percent, and there are instant ones, more stable, for baking.

Therefore, so that dry yeast does not give extra smells and tastes, it is easier to revive it correctly, it is easier to use instant yeast, it is easier not to kill them.

I personally love instant muffin saf. I use it often, but I'm afraid to recommend it to everyone, because they reported vanillin there, and this is not for everybody. But their lifting forces are at their best.
And I love the pressed Saf Lux.

BUT the most important thing is the revitalization of dry and live yeast, more important than who the producer is.

For example, laying even pressed yeast in a warm liquid will give less dead yeast than, for example, just rubbing with flour. The older the yeast, the higher the negative effect will be.

However, yes, the manufacturer can cheat and pass off stale yeast as fresh, the same can be done in the store.
And even if I indicate my manufacturer, it will not save you. Yeast branches are located near or in your city. That is, yeast from the same manufacturer can be very different in different cities.
In terms of quality in your city, only in practice can you be sure that the manufacturer is good.
Fresh yeast, when handled correctly, should not produce dead odorless yeast in bread. If this is not your fault, change the manufacturer

And the second recipe?


vanilla sugar 0.5 tea. spoons
Vanilla sugar 0.5 sachet? And how many grams is the bag?



Or 0.5 measuring spoon?

Anything 0.5 is a teaspoon

Thank you so much HUMAN for the very valuable information on yeast. Our city is small. Good yeast is hard to find. Saf - Levure, Saf - I didn't find a moment for baking for Easter. I will order to my friends in Surgut.



And tell me, in my recipe book, yeast needs to be placed after flour and it should only come into contact with it ... And if the packaging says that you first need to put the yeast in warm water? What to follow? Prescription book or what's on the package?



book ...



And tell me the second recipe for Easter cake?




Today it has been raining all day, I wanted something tasty for tea and unblemished:
started on sour cream a sweet crust with poppy seeds on the prog Yeast dough, baked on Biscuit, brewed Ivan-tea
, tasteful



Can you share a recipe for baking poppy seeds?

Fast acting yeast like saf moment, dr. Decker, kamis, is placed on top of the flour. Granular yeast is dissolved in part of the liquid with sugar and 1-2 tbsp. l flour, let the dough hat rise, then add the rest to the batch. You can do this with fast-acting, if you need to check their freshness and strength. This is what I did now, making the dough for khachapuri. The yeast doctor decker, which she opened yesterday for bread, did not rise, poured out the dough, and started a new one on the camis. Everything about. because after 25 min. in proofing mode. Then I made the dough on the multi-baker

Prescription book or what's on the package?

I put the products as indicated in the instructions for the HP: first the liquid, and its salt-sugar, if the recipe requires it, then the eggs, pour flour on top, put the pressed Lux ​​yeast on top of the flour directly from the refrigerator, just crush a piece with my fingers ...
If you are sure of the quality of the yeast, then you can not dilute them beforehand, but if in doubt, you will have to check.
I can't say anything about dry ones, I don't use them.

Fast acting yeast like saf moment, dr. Decker, kamis, is placed on top of the flour. Granular yeast is dissolved in part of the liquid with sugar and 1-2 tbsp. l flour, let the dough hat rise, then add the rest to the batch. You can do this with fast-acting, if you need to check their freshness and strength. This is what I did now, making the dough for khachapuri. The yeast doctor decker, which she opened yesterday for bread, did not rise, poured out the dough, and started a new one on the camis. Everything about. because after 25 min. in proofing mode. Then I made the dough on the multi-baker

We use this section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" especially the topics MASTER CLASSES on KNITTING THE Dough (BOLS)

About yeast here CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

and watch How to test and activate yeast?

[yeast]

Girls, you can of course reinvent the wheel and ignore the manufacturer's instructions. Put yeast on flour, keep it dry, use straight from the refrigerator,
and then use the words "oh, such bad yeast" Sorry, but this is not bad yeast, and your stubbornness is not clear on what basis.
So, by the way .. saf-moment and etker are not put on flour, in any case. Contact with air kills them.
They are put in flour, properly in its middle with good mixing in flour, because as soon as their boxes were taken out, in a matter of seconds, they should be mixed in flour granules, from where they will immediately draw out moisture for themselves. And they need to be tempered with nosebleeds. Otherwise, half of the stress will immediately rest and you will have a stench in your bread.

And you can take pressed yeast and grind with flour. And I do it out of laziness. But this is just a concentration camp for them. For comfort, they need a cup of warm liquid and a little sugar, and only then into flour.
And do not be surprised if some of the weak and then give up the ends and stink.

Read the instructions for yeast and follow.

And before ordering yeast in another city, try to revive yours according to all the rules of the manufacturer, which are prescribed on the label and without stress for the yeast. And you might be surprised at the result.
The same saf-levure.



A yeast, which I opened yesterday, until morning will die or lose much in lift if stored improperly from contact with air.
Chapaite learn the theory from Admin (Tanya) and be sure to follow the manufacturer's instructions.

the yeast that I opened yesterday will die until the morning or will lose much in lifting power if stored improperly from contact with air.
Try to study the theory from Admin (Tanya) and be sure to follow the instructions from the manufacturer.

What is your notation? Naturally, the yeast is dimpled into the flour, and closed immediately, everyone knows that. Small package 11 gr. all is not consumed, I fold it hermetically, clamp it with a clothespin, and use it safely the next day. Store in a cool place. Once the patch came out, and this is not a reason for hassle. Be kind, and people will reach out to you☺

where does the notation and personal attitude. I read it - the bread did not work out. I decided to write so that you will not have disappointment again. We are all here to get the best possible result. I learn from you, you from me. We share what we know.

I came here, specifically on this topic, for information. And I read everything attentively and blink. At the same time, I respond where, it seems to me, I can also be useful, solely for practical reasons.

Thank you. A lot of interesting and useful information.



Elena Bo's Easter cakes taste just super!



All the friends, well OOO, really liked it!



Can anyone share a proven recipe for sweet pastries with poppy seeds? The husband and children are asking ... I'm afraid it won't work ...



Share ...



I'm new ... I have only one loaf of bread and one type of cake behind me ... Pliz ...

[Anastasia]

Anastasia,
The easiest option. Once you got cakes from Elena Bo, then reduce the sugar there, leave the rest the same, and make a sweet poppy filling and take the idea from here
[Festive cake intertwined with poppy seeds]

BUT, if the issue is resolved totally, then
with poppy seeds, it is very important to cook poppy seeds correctly. There are a bunch of ways, well, the essence of poppy seeds is steamed and mixed with something tasty, honey, syrup, lipstick. Poppy + raisins + nuts. It is difficult to advise, you need to know your home habits.
Type in our search "with poppy seeds" and "poppy seed filling" and browse the fillings. Choose the composition that will be the best for your household. And then such deliciousness can be shoved like a roll into any tender yeast dough.
I looked at us, did not find it. Google "poppy crunch" - the method is good for poppy.
something similar with us
[Nuss-Mohn-Striezel (Walnut-poppy braid)]

But making delicious pastry in your HP is already a more difficult question.
You should know that ..
pick some thread bun from the forum and make a couple of test baked goods. See what the maximum humidity of the kolobok can be, for example, on your prog, butter dough and how hot it is.
Sooner or later you will have to do this in any way in order to understand your stove
Test baking.




You see, you can choose any recipe that you like on the forum. Then you already know from cakes your approximate maximum bookmark of products so that you don't get out.
Two factors remain to be adjusted: the moisture in the recipe and the amount of yeast. For your HP, you may need to customize them.
Your HP is different from Panasonic, but it is close, as I understand it, to baking in other HP, for example, Kenwood, skis, mulinex.
You can try to take the favorite recipes of the owners not panasik.
But, again, I repeat .. any recipe will be yours when you study the nature of the stove.
You will immediately add the required amount of yeast and knead the required bun. And everything will always work out
.

In the recipe book, when baking Darnitsa bread, 300 ml of water is added, while wheat flour - 400, rye - 210. Isn't there a lot of water?



Baking ...

[Anastasia]

Anastasia... A rule for everyone wheat koloboks are: to the end kneading should not smear under the shoulder blade, a neat soft beautiful bun in a bucket. This determines the amount of water in the recipe.

here is a photo of koloboks, thanks to our Tanya(Admin) is an eternal theme
UNDERSTANDING BREAD IN HOMEMADE BREAD

Darnitsky bread - complicated. There is an addition of heavy rye, and you do not know how your bun should look at the beginning.
By the proportion of water, I would say that it may even be a little, but I have a different HP

here is a photo of how your dough should be wheat - rye to look like. If it differs, correct the bun with flour or moisture
[wheat-rye bun]




and for poppy seeds, my favorite pastry for poppy seeds and pies is here

[Cabbage Pies from Scarecrow]

And this .. Temko
on the basis of kneading, it does not interfere with always having at hand. There are photos and answers to questions.

In the recipe book

Before buying the stove, I read that the recipes in that book were bad, and as soon as I bought the stove, I threw this advertising beauty away, I only use proven recipes from the forum.

Can anyone share a proven recipe for sweet pastries with poppy seeds?

Yeast baked goods?
I have a favorite proprietary recipe for manna-oatmeal cake with poppy seeds, but it is without yeast, on soda (baking powder).
Nadot?

favorite recipes are always nadot. If only to make them out as a separate topic, so that they do not get lost in correspondence and see a lot of people. And here it is not at all tied to the stove

If only to make them out as a separate topic, so that they do not get lost in correspondence and see a lot of people.

This is only in perspective, but now I have a strain with photographs.

I understand, well, then as it is for now. At least here.

Before buying the stove, I read that the recipes in that book were bad, and as soon as I bought the stove, I threw this advertising beauty away, I only use proven recipes from the forum. Yeast baked goods?
I have a favorite proprietary recipe for manna-oatmeal cake with poppy seeds, but it is without yeast, on soda (baking powder).
Nadot?




It is necessary!



Can you add flour during the second batch? Or just the first?



Bake Darnitsky on which program is better?

Wheat flour predominates in Darnytskyi, so the Classic bread program is quite suitable.
But there are two more programs that are very interesting and longer in fermentation time.
You can choose French, there should be crispier crusts, the hottest baked goods there, and whole grain, just softer kneading, but longer fermentation.

That is, if you want to quickly and without pretensions - classic bread
crispy crust - French
- just an experiment. It seems to me that the taste here will be slightly different. Another type of bread is obtained - if you choose the whole grain program. I suspect that it should be tasty, because the fermentation is slightly longer

My book specifies a gluten-free regimen .... Is this a bug?



Can you add flour during the second batch?

definitely. The gluten-free regimen simply means mixing without kneading the gluten. And you need a good mix, the most classic one. And strong good wheat flour to make heavy rye flour. If the mixture is poor, the bread will be very heavy and dense.
On gluten mode, there is no heating during fermentation.
Unless you have some sort of secret secret.

I would say: yes, the error is 100 percent. This is ordinary gluten bread - Darnitskiy
requires normal modes and heating during fermentation

Is there rye bread on the program?

but fig knows what you have there rye for the program. In my oven, it is the smallest in time and in kneading, because it is bad to knead rye bread for a long time and there is no point in fermenting it for a long time, but the hottest baked goods are needed.

And you, I see, on this program is the same in time as on the Classic. The question is - how does it knead there?
you need good kneading. Maybe your engineers have called rye some thread of a regular program? I do not know.
It shouldn't match the name, because there should be weaker kneading and fermentation without much heating, but in fact ... what you have I don't know.

Or Borodinsky?

[rye tips from Gasha]

The rye program should be for 100 percent dense rye breads with a minimum of wheat flour. That is how it should be.




Borodinsky - rye. Means for the rye program. But in reality, Borodino bread is complicated. There may even be dances with a bunch of modes there.
I am not special for complex rye breads.
You can go to the topic of Panasonic, they will tell and teach you how to dance around the stove.
And you need to read the topic
rye tips from Gasha
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0 [rye advice from Gasha]

What recipe do you use to bake Darnitsky?

for rye bread - not for me. I love exclusively wheat baked goods. I could not curb rye and buy it from time to time in the store. Therefore, I will not undertake to advise here at all.
But at the dawn of my beginning of baking, wheat-rye bread, that is, with a predominance of wheat flour above 50 percent, I made on the longest 6-hour mode with my Panasonic. I love crispy crusts and breads.
We have very good instructions. The recipes from there are all normal, provided that the rule of the kolobok is observed, that is, the moisture must be adjusted to suit your flour.
I took all my mixed bread from there. But somehow they like pure wheat, or very black ones, which I do not know how to make well in HP. Mixed people don't like home at all.

Therefore, on a regular program, you will get Darnitsky for sure.

I haven't baked yet, I just plan from a book
Wheat flour 400 gr
Rye flour 210
Honey 30 gr
Salt 10 gr
Yeast 4.5 gr
Olive oil 12 ml
Water 300 ml



Is there anything in the recipe for you?



Anything

[non-acidic]

The composition is delicious, but when you do it for the first time, you always have to be prepared for not quite luck.
So, if possible, replace part of the water with non-acidic whey, or even all the water in general, if the whey is tasty and non-acidic... It will not be worse. A wonderful improver. Try it with and without. Understand the difference.
But it is necessary not to sour. Be guided by the acidity.
Well, the kolobok will have to be adjusted on the ground according to the photo, so that it is neither thick nor liquid as in the photo. Thick - you will have a brick, wet - the roof will fall and may not be baked.
Yeast .. is harder here.
If the bread has already been baked, add the adjusted amount.

I would start with the French regime, but I'm generally a lover of everything crispy



Salt 10 g taste the dough when you add it. Salt is different in salinity. Darnitsky should be pleasantly salty.

Have you ever baked buckwheat bread with dried fruits? I saw the program on TV, talked about bread makers. One man was shown, it was too great to praise this bread ... It is good even with tea ... But of course it was not mentioned about the recipe ... My salivation began to flow ... For three now I decided to buy an oven. It happened in a few years ...



There is no such bread in my book.



And where to get the serum?

[https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0]

I would say you have a wonderful recipe, first make it a classic recipe,

but this Darnitsky can be improved and improved. In that topic in the notes there are many interesting things according to Darnitsky.
Darnitsky from Fugasca.
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0
===================
Find your gear and that man. Find out what the stove model was. Then you can download the instructions and the vaunted recipe. Then it's a matter of technology to adjust it in terms of moisture to your HP and you will have exactly that bread.

Or now on the forum or on the internet, see any recipe that interests you.
Further a matter of technology.

You just need to know your amount of yeast and know how your correct bun should look like for different types of bread: wheat, wheat-rye, rye-wheat, pure rye. Butter dough is almost a wheat bun.

Thanks a lot for your communication.



Where to get the serum?

And who takes where. Someone sold in bags in the dairy departments. Someone makes cottage cheese himself, someone buys it on the market.
someone decant sour cream.
But for bread - a gorgeous piece.

Here at Panasonic, even their favorite bread is entirely on it

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

Good night.

go to our topic. There are a lot of people there. Everyone has a lot of experience.
we have baked with all types of flour and with sausage and dried fruit. Share who makes the serum and how.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.980 [Panasonic Bread Makers]

Well, you will customize the recipes in one fell swoop. Get used to it and will correct it automatically.

I think that we have already baked a bunch of buckwheat. So ... come to us
you won't be the first. We often have people with other stoves and without stoves at all))

[Manna-herculean cupcake with citrus zest (candied fruit)]

It is necessary!

I like baked goods that are not very sweet / rich, so my muffin is simple and unpretentious, almost dietary, I make it all the time, but it does not get boring at all and after "aging" in the refrigerator it only becomes tastier.
I alternate the dark version with cocoa, then the light one with poppy seeds.
I am sorry to "kill" sour milk with baking, so I usually bake everything on curd whey.
Measuring glass 250 ml.

so

Manna-herculean cupcake with citrus zest (candied fruit):

1 glass of whey (can be replaced with kefir / yogurt)
1 cup semolina
1 glass of rolled oats
100 ml sugar (not grams)
2-3 st. l. vegetable oils (if you are not too lazy to melt, then you can also creamy)
1 egg
1 tsp soda and 0.5 tsp. citric acid (can be replaced with baking powder, but I don't use it)
0.5 tsp salt
2 tbsp. l. dry poppy or 2 tbsp. l. cocoa powder
zest and / or candied fruit to taste (1-2 tbsp. l.)

Pour poppy seeds, rolled oats and dry zest with whey and let stand for an hour, then add the rest of the ingredients, except for soda and acid, let stand for more, but no more than an hour, otherwise the semolina will "grind" and the cake will turn out to be sticky, but should be wet and crumbly.
Add soda and acid to the dough, mix thoroughly (soda and lemon will meet and foam a little) and pour into a mold.
I bake in a glass tray with a volume of 1.2 liters (the dough will turn out to be 2/3 forms, then it rises by a third), on the "biscuit" program for 40 minutes, after the end of the program I leave it in the oven for another half hour, then the cake will brown well on top ...
Output of the finished product is about 800 g.

PS
Tangerine zest is more suitable for the "chocolate" version (dry or fresh - no difference), such a New Year and Christmas combination; and in a light poppy seed freshly cut lemon peel sounds very lively, sunny and tender (I cut it off a whole lemon with a vegetable peeler and cut it into small strips).

Have you bought a glass tray separately for the bread machine? Have you tried the oven in the bucket?