Breadmaker-multicooker Redmond RBM-1910

I also baked these, deliciously. liked it. I will repeat
this is Rye bread "It's very simple" in a bread maker from Elena Bo

and Donetsk bread (bread maker) from Jan

[Nastasya78]

Nastasya78, I tried wheat and Darnitsky with dry yeast, everything turned out fine. It looks like life is getting better. I will bake with dry yeast. The pressed ones seem to have quality floating or are not properly stored in the store. While I tried a red 11g bag at the SAF, I bought another 100g Voronezh bekmayu - I'll try it on it. The selection of yeast in stores is large.

It's good that things are getting better ... It's nice when people are doing well :-))

I wanted to make a sweet roll, but to have less butter in it. I found Portuguese sweet bread (bread maker) on the forum, but the milk was only dry and I wanted a lot of raisins. As a result, I increased the recipe by 1.5 times, but took 2 tablespoons instead of butter. l. with a mountain of sunflower oil, 2 small eggs, instead of milk - 180 ml of whey and a Table. A spoonful of milk powder, Salt 0.75 tsp, Sugar 4.5 tablespoons (to make it sweeter))), Flour 450 gr
Yeast 1.5 tsp on a signal more raisins added. put 750 grams and a light crust (in fact, the crust could have been medium), otherwise it was delicious)
the child suggested adding cherry jam instead of raisins (maybe I'll try later)

Nice bun ;-)



Admin, please tell me. Confusion in the head. In what order should the different flours be loaded? We have liquid ingredients first, then dry ones. I thought the recipe book would help me figure it out, but it's this way and that ... There is no consistency. I got even more confused .... For example, if bread contains premium flour, whole grain and oatmeal .... Which flour first, which one later?



And if there is buckwheat flour in the bread?



And rye? Always on top of wheat? So?



Or does it make no difference at all?

Girls, advise a delicious recipe for pasties. I need dough. I went to the topic, there are a lot of options - both on water, and on kefir, and with the addition of an egg, and with the addition of vodka ... Who knows a win-win?

[Nastasya78]

Nastasya78, only yesterday I wrote my recipe, although I have potato filling there, but in general this dough is universal, it is suitable for pasties, pita bread, and pies such as vertuta, strudel, lazy dumplings, as the girls wrote, at which I borrowed the basis of the recipe and polished it to my taste.
I have it in my profile, I can't insert an active link.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=504561.0

I will copy here:

dough:
flour - 2 cups
water - 2 \ 3 glasses
egg yolk - 1 pc
vegetable oil - 4 tbsp \ l
vodka - 1 tbsp \ l
salt - 1 tsp \ l
sugar - 1 tsp \ l

and with the addition of vodka ...

The vodka should be added so that the dough absorbs less oil during frying.
I have medical alcohol for these purposes, and it is known to be much stronger than vodka, and so I accidentally thumped a whole tablespoon into two glasses of flour and the dough was well plowed with alcohol, but the finished pasties did not have an excess taste or smell. This I mean that you can safely add even two tablespoons of vodka, although one is enough according to the recipe.
I was taught by my "Uzbeks" (relatives who lived in Uzbekistan) that no eggs are put into the dough for chebureks, only water, salt and flour, but the yolk does not spoil the dough, and I put the remaining protein in the filling - not to waste the good.

Thank you, KroNa !!!



Girls who faced bread sticking to the bottom of the bucket? How do you get out of the situation? I often began to repeat myself ... Previously, the bread was easily shaken out.And today, in general, she tore a curd roll, taking it out of the bucket. The bottom of the bread is firmly stuck to the bottom. I had to soak ... I'm talking about a bucket. Lubricated before, and now - with vegetable oil. Didn't change anything. There are visible scratches on the coating, no damage ...

[Anastasia]

This is a headache due to the not very good coating of the bucket, it began to deteriorate over time due to high temperatures.
Anastasia, grease the bucket with a universal grease, do not wait until it deteriorates completely. And grease the spatula too
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

Thank you!



I'll try it out. I will definitely report ...



I just have a question - the bun during kneading won't take all the grease into itself? Maybe lubricate with grease when the batch has taken place, before proofing? But for this, of course, it will be necessary to take out the bun ... And these are unnecessary body movements ... But you want to take out the bread from the bucket, not in pieces, but whole ...

The trouble is, I can't buy ghee. If I melt and cool the butter on the stove myself, can this butter be considered ghee?

Now I make ghee myself, that's why the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456134.0

sveta-Lana, I have a slow cooker, but there is no program for either the "Russian oven" or "Fry". What program can I replace?



The programs of my multicooker are Rice, Express Rice, Pilaf, Risotto, Milk Porridge, Potatoes, Soup, Stewing, Steamer, Frying and Baking.

[Nastasya78]

Nastasya78, my multi has a Multicook, I did it on it, first at 85 degrees, then calcined at 120 degrees
You can probably try on extinguishing, how many degrees are there? or maybe in some program you can set your temperature,
and then on frying or baking, ignite, and adjust the time to your cartoon, for the first time trace and display your algorithm

I don't have a multi-cook in a multicooker. All programs are automatic. I can't set the temperature myself. Yes, it will be difficult.

Well, there should not be a high temperature on Stewing, you can try, and if it boils too much, do everything on the stove in an ordinary saucepan

And there are no instructions from the multicooker? or can find in the internet. in my instructions it is written in which mode what is the maximum temperature. I have polaris
milk porridge 96 °
soup 97 °
extinguishing 93 °
(but mine also has a multi-cook)
and the fat ... my mother used to bake her molds when she baked Easter, greased them with lard. pork fat was bought, melted, stored in the refrigerator

No, unfortunately, the temperature regime is not specified. This is undeniably a minus ...



Cool multicooker you have, girls. I have a simple one. Bought a long time ago ...



The cover was also pronounced. Almost erased. There are really no chips. It's a pity to throw it away ... I often make fish in it for a couple or cutlets. And I don't use it for anything else ...



I'm thinking about a new one. But there is no money yet.

And I have three multi, and each has either a Multi-cook or a Manual mode, I specially selected these,
I cook almost everything in cartoons, I completely abandoned the stove

No, unfortunately, the temperature regime is not specified.

well, it should not be more than 90 degrees on Stewing, otherwise it will boil, not stew

I'll try, thanks a lot.

The other day I baked Hamburg bread from the recipe book (recipe no. 3, p. 44). It took not 220, but 250 ml of liquid. At the same time, only 1 tbsp was added. l. flour. What I want to say. I used potato broth instead of water. The bread rose well. It was cooked perfectly too. BUT! The taste of the bread was disappointing. Perhaps because of the egg, the bread is somewhat dry, no, not so ... Harsh or something. Very crumbly. It is also not important to cut it. The husband said that he looked like a store. No more oven. Maybe someone will use our experience ...

Please tell me how to make only proofing of the dough in this oven? no mixing

[dashago]

dashago, proofing can be done on Yogurt.

Girls, did anyone measure the temperature of our oven on the "yogurt" mode?
I strongly suspect that mine is overheating to 43-45 degrees, but this is by eye, and it feels like I haven’t got a thermometer yet.

Girls, maybe someone can tell you a good, proven recipe for thick pizza dough. I want to bake in the oven for the New Year on a baking sheet. The eldest son asks. It's a shame to buy ready-made dough, soon it will be a year since the purchase of the bread maker ...

[Nastasya78]

Nastasya78, choose here, all recipes are checked
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=53.0

[Anastasia]

Anastasia, Nastya! In my opinion, the dough from Lerel is very suitable for an oven pizza, there is a proportion right on the entire baking sheet.

Thank you!

Today I baked milk bread from the recipe book - page 55. Everything according to the recipe except for the liquid. It took 400 ml of milk. instead of the indicated 350 ml. True, I had to adjust the flour-liquid balance and add about 3 tbsp. l. flour. The bread rose almost to the edge of the bucket. Delicious, aromatic, soft. The crust is crumbly, but only the crust! The bread itself can be cut into thin pieces, it is finely porous and keeps its shape perfectly. A good option for toast bread. I recommend it to beginners.

[Anastasia]

Anastasia, Nastya, please write this bread recipe.

I'm writing a milk bread recipe
Wheat flour of the highest grade - 500 gr. + it took me about 3 more tbsp. l. flour for making a classic bun (my flour is very dry)
Milk - 400 ml.
Butter - 30 gr. (melt, cool)
Sugar - 1.5 tbsp. l.
Salt - 1.5 tsp.
Yeast - 1 tsp 0.6 tsp was enough for me. saf - moment, fresh, spirited. Baked with 1 tsp. the roof in waves. I took 0.6 tsp. Everything is OK.

The main program. For baking 1 hour 5 minutes (weight set 1000 g) + 5 minutes added for baking, just in case, I remember the theory that milk bread is difficult to bake. But, everything was baked perfectly.
Enjoy your bread and enjoy the cooking!



Yes, and more. Do not rush to pour all the flour at once. Even if the clan is a gruel, if the flour is strong, it will collect this gruel by the end of the first batch. If not, wait until the pause ends and the second batch starts. There it will already be clear whether to add flour or not. It takes time for the flour to absorb water and form gluten. There is a pause in our stove for only 10 minutes, I increase it in manual mode for another 30 minutes. All this is what you want to achieve as soft kolobok as possible and bread will please.



I don't know what kind of oven you have, but I also increase the time for the last proofing by stimulating the yeast with tenths (2-3 minutes). For about 20-25 minutes. In Redmond, we have shorter proofing times than other ovens.

[Anastasia]

Anastasia, Nastya! Thank you so much!
I have Panasonic, I always put less flour. Isn't that too much sugar?

I do not think so. Well, no one can forbid adding less. I don't taste sweet with 1.5 tbsp. l. You can limit yourself to teaspoons, we won't tell anyone ;-)

we won't tell anyone

aha!

I selected the recipe and baking mode for our bread machine, weighed all the ingredients in grams on an electronic scale.

mode 14 (rye)
light crust
weight 1kg.
apple cider vinegar 10g.
vegetable oil 30g.
kvass wort concentrate 30g.
water 330g.
pressed yeast 15g.
coriander 1 tsp l.
sugar 2 tbsp. l.
salt 2.5 tsp l.
wheat flour 1 grade 300g.
rye flour 300g.

What's the apple sauce?



Maybe vinegar?



Kvass wort concentrate 30 gr. Are they already in the water or not?

fixed the sauce for vinegar, mix all the liquid ingredients in one mug and stir, it turns out 400g. I crush the coriander beforehand.

I didn't understand about the concentrate. Is 30 grams already divorced or not?

I didn't understand about the concentrate. Is 30 grams already divorced or not?

not divorced.

Thank you mir. I'll bake it the other day. I will report the photo. I would have baked it today, but I ran out of rye flour. And now you can't go shopping in search of her. Outside the window minus forty.

I picked up a recipe and baking mode for our bread machine,

Thank you. I repeated the recipe. Only used whole wheat wheat.

good luck

Mir, food on the table. The boys will wake up, I will bake your bread. Wish me no fluff, no feather ...



Well, I'm with a report. mir, this is your bread:



















Made some minor changes. Used dry yeast 0.6 tsp. I didn't put in the coriander, we are not amateurs. I had whey left over, so the bread is not all on water. It took 100 ml of milk whey, 280 ml of water (that is, 50 ml more than in the recipe, but my flour is very dry). At first, the bun seemed to be watery, I added 2 more tbsp. l. flour. I shouldn't have done it. After resting during the second kneading, the kolobok softened, but, frankly speaking, an even softer kolobok could have been achieved. And the crumb of the finished bread turned out to be a little denser than usual. I will not add flour next time.
I didn't use the Rye mode. Used the "Yeast dough" mode. It seemed to me that 300 gr. wheat flour is not enough. I wanted to knead the gluten formed during the pause in the second batch.
The bread itself is delicious. Thank you. The next loaf will be the same, but I will not add flour. I will report the photo.



Well, I want to note that people who try to achieve goals and achieve success can only command respect. You are a great GOOD MAN! We have independently coped with the bread "roof" by trial and error. It is very beautiful for a wheat-rye 50/50. :-))

[Nastasya78]

Nastasya78, I'm glad you did it. And in life I always love to experiment, I always want something new.

Then please us with your recipes ;-)

Guys, girls, fill out the recipe. pleated))) You can even each your own) With serum interested, it can be as separate.

Okay. The current will first determine the final amount of liquid. As for whey, fill in the search engine with wheat-rye bread with whey. I recently baked it and shared the photo with the results in Temka. Delicious bread. True, there is less rye flour than wheat flour, but it does not crumble.

Here! Almost according to the recipe above. I shook off the remnants of the highest wheat, whole grain and rye. The rest is prescription. And so...

The photo shows that the roof is slightly broken from the voltage. Perhaps the dough is a little tough. Try adding some water. The crust of the dough piece may be dry. Can be sprayed with a spray bottle or simply lubricated with a silicone brush dipped in water. The dough will become softer. I rarely have this, but it happens ... :-)



And the bread looks delicious. So I would have bitten this ,, pie ,, ;-)