Bread maker Mystery MBM-1207

[vernisag]

vernisag, Irina, and I like bread on whey or sour milk.

I like potato broth best of all, it rises wonderfully. Serum is good too. Sometimes I do it on porridge, especially on acidified one. On such porridge, the most perfumed bread comes out.

On whey, yes, it turns out wonderful, but instead of broth, I add potato flakes, I specially bought it for thin waffles and bread. Flakes are instant mashed potatoes that are.

And I, if available, add pickle from canned cucumbers - about 1/3 of the total liquid, the rest is water and milk. Then the crumb is more finely porous and elastic, especially in wheat-rye bread.

Hello everyone! Yesterday I became the owner of cotton Mystery-1207! And the first bread was baked according to the recipe from the instructions with my changes: fermented baked milk + water 50/50. I try to bake bread on any sour milk (it gives the bread a pleasant subtle sourness and rubberiness, which does not allow the bread to crumble when slicing.). The bread was very tall, with a nice beautiful roof. Baked recipe to check if it is correct. I put it on 750g. the crust is "medium". for 400g. flour for program No. 1. In this cotton there are incomprehensible modes such as "rice", "quick frying" and the "rise" mode. It is not known how to use these modes, especially the "quick frying" of roofing felts for baking roofing felts for something else. I plan to bake wheat-buckwheat, but on what mode I haven't decided yet, and to make yeast dough for pies.

I made a dough for whitewash with dry yeast for 500 gr. flour. After the signal, I immediately pulled it out, preventing it from standing. She started cutting immediately, and when she dipped it into deep fat, the whites swelled and bubbled. I have not received such a test even in Panasonic! Mystery just surprises me. The bread bakes beautifully, the dough is superbly kneading. I tried the Rice mode a little more, albeit according to an abbreviated program: I allowed it to boil until it was stirred with a stirrer, (3-4 turns) and turned it off because I urgently needed to leave the house. The rice was submerged and undercooked. When I came, I opened it to put it in a saucepan and cook it, and I was surprised: I didn’t find grain to grain. The rice is cooked! I scooped it out with a silicone spatula, tilting the bucket on its side. When I experimented with rice, I thought that it would turn out like a paste, which I might use for baking rice bread or just pour it out. I will not experiment any more, I am not going to cook jam and yogurt, and I will do the order of the ingredients in my own way: first, yeast. on them flour and only then liquid. I always put salt and sugar in the liquid before they dissolve, so as not to spoil the coating of the bucket.




Girls, please write what kind of bread were baked in Mystery-1207!

I am writing until I have solved my problem, otherwise I will hardly want to publish this information ...
My Mystery-1207 has served no less than 3 years in good service, since half a year I began to notice a leak in the form, the other day the stock flew out.
I decided to start looking for spare buckets (forms) rem. sets, but immediately realized that everything riveted as a result is not collapsible will not be easy to repair. However, after watching some videos, photos, I decided.
1. I cut off the rivets with a stick, clean the surface.
2. I drill out the rivets themselves carefully.
3. I clean up all the details.
4. I take out the Oil seal 8 * 18 * 9
5. We select screws, nuts instead of rivets.
I will try to upload a photo.
P.S. found a clone of this STARWIND SBR2161 bread maker visually one to one!
Who is too lazy to get dirty easier to buy))

Another clone of Mystery MBM-1207- Breadmaker Centek CT-1406




As promised, I'm posting a photo.I believe the bucket is the same for at least three Mystery MBM-1207 (STARWIND SBR2161) (Centek CT-1406) bread makers.




I bought the oil seal at ita-
The bucket as a whole has been restored, it does not flow and there is no backlash that has been lately, but I don’t like how the bread is baked, it used to rise very well now, either flat or even deflection ((
We put the same dough in the oven, we get excellent and fluffy loaves or round bread.
In the rest, I am satisfied with the repair, I recommend not to tighten it up and remake the bucket as soon as the native oil seal starts to malfunction.

Ladies! does anyone have 1206? are there pitfalls?
a relative bought this and ask for help to figure it out. What kind of bun should be? How does the Admin advise? recipes for Panas can I use?

[Vika]

Vika, so you can use any recipes, all the breads work according to the same principle. The flour is different everywhere, the humidity is different. With any stove, a little experimenting practice. Your bumps and rakes, the most valuable experience
I do not remember which one I had, her number, I gave my son recently, a week ago. The stove is like a stove.

[Irina]

Irina, Irisha! but how to say ... Panas seems to be completely different, at first, after other bread makers, I mowed
with him...

Hello everyone! I decided to share information that is important in my opinion. My stove is Mystery MBM-1207. The bucket lasted for a year and a half. First, it started to leak, then the stock fell out. I decided to get confused with self-repair, but the more I read, the more I was convinced that this is a hemorrhoid. I started looking for a new bucket or analog. Found a site with good photos with dimensions It turned out that the buckets from the popular Redmond models are almost one to one with ours (the difference is in a fraction of a millimeter). Then an online store was found in NN, where this bucket is sold for mere pennies. Ordered, received, got up like a native. Happy as an elephant. That's all I wanted to say.

P.S. Our bucket: Capacity RBM-M1909. But there it is expensive. Freebie here: Intercom-NN, Redmond RP-C201-BR form for RBM-M1909, 1910, 1913, 1914, 1919, 1929, 1939.

Hello girls! How long have I been here, a year in hospitals .. And I, too, about my bread maker .. It still makes me happy, the bread is baked well, the crust is dark, as everyone loves me, crispy, thin .. Today, but I'm with her screwed up: put bread, like a recipe for a 900 g loaf, got out of the bucket when baking, you should have seen how my daughters and I got it !! It would be possible to sell tickets, everyone would laugh .. Girls, I have another question .. There is a program "Yogurt" on it, I want to try, well, I don't have a yogurt maker and there is no such program in the slow cooker, I have an old one, deserved ... Tell me, maybe someone made yogurt in it, how? Or what recipe from our site you can use.

Girls, give recipes for normal, proven bread. Before Mystery 1207 there was a Schtaiger bread maker. Somewhere for 2 years it worked normally, then, the bread began to bake worse (on a dark crust, it was barely yellow, or even white at all), then it began to fit worse, in the end, the bread was not 5cm high. Whereas initially the loaf came out of the bucket. According to those recipes, I liked mustard bread. Regular, but, on serum. And what will you advise proven ?!
P.S. Does the Steiger problem appear over time (and as I know from the reviews, at that time it was common on many stoves, somewhere in the year 2007-2010) on our Mystery ??



People!! Give at least links to proven recipes for this stove. Which recipes are suitable for which ovens ?! We decided to bake a lot / multi-grain bread from a ready-made store mix, and ambush. There are practically no recipes anywhere. If there are, then, for manual kneading and proportions are different everywhere. For a beginner, this is generally out. In the end, this same site was created in order to help each other ...

For me, the biggest drawback of baking bread in any bread maker (if not the only one) is the hole from the spatula. Moreover, as mentioned above, the coating of the scapula pumped up in Mystery: the finished bread sticks tightly. In my previous hp Binaton, the scapula came out almost dry, there was only a narrow slit of the slot.And in Mystery, sometimes he pulls out a decent piece. And now, in the 3rd year of operation, I got the idea to remove this blade immediately after mixing. I know, I know, the idea is not new. But everywhere it is advised to remove the scapula after kneading and kneading, before proofing and baking. It is not comfortable. Firstly, the guard is the end, and secondly, the bread, after the yeast has worked well, is more fluid, sticky and getting a scapula is still a pleasure. And I recently decided to experiment: what kind of bread will you get if you get the spatula right after kneading? After all, there are two more crunches ahead, and without a scapula they will not be obtained. I tried it and - hurray! Quite normal bread (I thought there would be some uneven pores or something). The porosity is average, it rose normally, the method works. Now I am waiting for the end of the kneading, pick up a dense dough bun and easily take out the spatula. I don't grease the pin, even the dough sticks to it - the hole is small.
This, by the way, is the advantage of Mystery from my previous Binaton (which I liked more in some respects). There was the main batch, proofing, and then another batch. And in Mystery, knead once at the beginning, it's easy to catch the moment.
I would also like to add about the positive qualities of the bread machine: there is no Pelmeni program in it, but I knead unleavened custard dough in it, it turns out great. The proportions are the same - 3 parts flour, 1 liquid, salt, sugar, oil. I make the custard dough like this: pour in a little less than a glass of boiling water, tsp. salt, art. l. sugar, 3 cups flour. I give it to stir and distribute the boiling water evenly in the flour. Then I drive in 1 egg from the refrigerator (therefore, boiling water is less than a glass, per egg volume). I let it mix in the preliminary kneading, leave it for autolysis, then I let the dough mix in the main batch for just a couple of minutes and turn off the stove. Let the dough stand for at least half an hour. Therefore, dumplings, etc. I always start with kneading dough, and then I start the minced meat. Sometimes I add yeast to the dough (after the egg, when everything is well mixed). After the panse recipe, I am not indifferent to the steep dough with the addition of yeast, sometimes I make khanum and manti on it. The same dough is also suitable for steamed buns.

I don't know, maybe while the bread maker is new, I haven't noticed this ...