Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

the dispenser worked in 3 hours 08 minutes. until the end of the program

means uh ... at 52 minutes throw raisins?)))

[Natalia]

Natalia, And I thought the moderators of the stove bake faster

Yes, Rita, you have the same!

Thank you people!)))

[mamusi]

mamusi, Ritul, once baked, wrote it down for myself, the time was 3.08 on the stove.
Wait, if it's not urgent for you, maybe someone else will answer.

[$ vetLana]

I became lazy ... as I tried last year (due to illness) to bake Kulich right in HP ... so now I don't want aaaa to mess with the oven and tins
... even though I'm very ashamed ...
But most likely I will bake Butter from Elena Bo ... again ...

$ vetLana, Svetik, thank you!
I'm not strong but urgent

And the dispenser response time is not shifted by chance at different kneading start times?

[Natalia]

Natalia, I have no statistics, I wrote it down once. You don't really need to know this with a dispenser.

[Sveta]

SvetaSo that's just the point, the dispenser is broken. Although the opening mechanism should be triggered there, and it should seem to be heard as it switches. Or not?
Just if you add early - it will grind, late - will not knead

[Natalia]

Nataliaif the dispenser is muted, there will be no click
Only manually intervene if the batch is over.

Yeah, I'm in trouble ...

[mamusi]

mamusi, Rita, what about the renovation? Did you recognize?

Yeah, I'm in trouble ...

nothing you got into trouble.

Additives are ejected from the dispenser 7 minutes before the end of the batch. That is, 7 minutes before the end of the batch, you need to open the lid and "work" instead of the dispenser.

That is, you look at what version the stove works, according to the winter one with short standing and long kneading, or long standing, short kneading. And you look at the mixing time table. You take 7 minutes from it and you get how many minutes from the beginning of the batch you need to become a dispenser.

For the winter option here
Heat table in Panasonic 255-257

for the summer one, according to the instructions, look at the shortest mixing time and calculate the throw-in moment.

Rita, what about the renovation? Did you recognize?

Yes, you see how, Sveta, we decided not to recognize and not walk ... for we do not need him (supposedly) ... But now I remembered that Easter is on the nose and he is needed

nothing you got into trouble.

Thank you, I studied the table ... tomorrow I'll watch the stove. Today Darnitskiy baked ... and the batch started in about 30 minutes.

Len, I liked ... that I can work as a Dispenser myself!)))

I went to Temka now ... where I saw about throwing seeds without a Dispenser ... I found it. Time is also 3.07.
Who did not bake this Bread, by the way, I recommend it. I baked!)))) Very tasty!

"Wheat-rye bread with prunes and pumpkin seeds" for Panasonic (SD-2502) (Elena 65)

[Natalia]

Natalia, And I thought the moderators of the stove bake faster

Nope

Here, help yourself, whoever wants, and I will cut and put around the "corner"



I baked the cupcake in the HP for the first time, and I am almost satisfied, I need to slightly modify it and you can bake it in the HP.

This is based on GOST recipe "Curd cake with raisins". I really like the combination of cottage cheese with cranberries, so I always bake this cake with cranberries

I'll write the recipe tomorrow

[Waist]

Waist, Natasha, the cupcake looks very appetizing, the cranberry is so bright ... I'll wait for the recipe tomorrow!

[Natalia]

NataliaI sat all evening, waited, swallowed saliva, and went to bed hungry ...
It looks very tasty, we are waiting for the recipe ... maybe my hands will reach such deliciousness

[Natalia]

NataliaI think it tastes the same as it looks. Recipe pliz
I'm already defrosting cottage cheese

[Curd cake with raisins / cranberries:]

Thank you all for the compliments! For my taste - this is a delicious cupcake

The promised recipe

I wanted to simplify cooking, but I decided to do it as usual, because I didn't bake it in HP before. therefore

Curd cake with raisins / cranberries:

110 gr butter (margarine 70% fat and more)
215 g sugar
2 eggs of category C0 (total 120 gr)
a pinch of salt
190 gr cottage cheese (I have Philadelphia)
170 g raisins / cranberries
210 grams of flour (I have a general purpose)
1.5 tsp baking powder.
Prepare in advance:
* Raisins ... if they are dry, soak in hot water for about 20 minutes, dry and sprinkle with 1-2 tablespoons of flour. So the raisins will not sink to the bottom, but will be evenly distributed over the dough. If the raisins / cranberries are just dried and the packaging says "Ready to eat" (I have such a cranberry) - do not rinse, just disassemble with your hands if there are sticky berries, everything is well distributed and stays in the dough.
* Break the eggs into any container and loosen with a fork with a pinch of salt.
* Knead tworg with a fork or rub through a sieve so that there are no lumps.
* Sift flour together with baking powder several times or stir until smooth with a whisk.
* Lay a bucket of HP or oven molds with parchment. This is to make it easy to remove and so that the crust is not too fried.
Preparation:
** Whisk butter at room temperature (20-25 *) with sugar.
** Gradually add egg melange to the whipped butter (3-4 times), each time whisking until smooth.
** Add cottage cheese in portions to the mixture and beat.
** Add prepared raisins / cranberries and stir / beat with a mixer.
** Pour flour into the mixture and !!! stir until smooth by hand. Or mix it at random if only the flour does not get dusty and finish with a mixer.
** Put the mixture in a covered bucket / mold. Flatten the top.
** Bake in KhP on the "Baking" mode for about 1 hour 30 minutes. Check readiness with a skewer (I have a wooden one for kebabs). Poke straight to the bottom. If the skewer comes out dry and !!! cupcake from its appearance to baking, slightly moved away from the walls - that's it, ready! He moved away strongly - OVEREEP, it will be dry. A donkey when it cools down is under-bored.
** Cool in the form, and it is advisable to let it rest at least overnight in the refrigerator - it will "mature", it will become tastier. Well, or how it turns out, where it turns out, but no, you can eat it right away. Well, as with bread. I do not take off the parchment, but I also wrap it in film in the refrigerator. This makes me "juicier".
The baking time is approximately because I made this cake for 3 eggs yesterday and baked it longer. For 3 eggs - MUCH, better for 2 for HP.

[Natalia]

Natalia, how difficult it all turns out ... I thought the same way as with bread ... poured everything and everything ... to be like ... to swallow saliva and eat
Eh ... I feel I have to look at the pictures and lick my lips

the cranberry is so bright

And in the sun like shining rubies

He sat all evening, waited, swallowed saliva, and went to bed hungry

Vlad, sori, did not calculate in time

Recipe pliz
I'm already defrosting cottage cheese

Nikusha, I wrote a recipe. I will add a choice from the forum

Cupcakes in a bread maker (recipe collection)

how difficult everything turns out ... I thought the same way as with bread ... poured everything and everything ... to be like ... to swallow saliva and eat

Vlad, it's not so difficult when I'm used to doing it. But for this very reason, I want to simplify. I also want it faster and easier

[Natalia]

Natalia, yeah ... it is imperative to simplify ... otherwise you really want a cupcake

I lick my lips in the bushes too

[Natalia]

Natalia, it is necessary to issue a recipe, so at least you can put it in the bookmarks And it will get lost in the open spaces.

[Vitaly]

Vitaly, and why in the bushes then ???

I'm embarrassed

[Vitaly]

Vitaly, no ... I can't help you ... I’ve all gone from here ... or else I’ll napluzhu so much that Natalia will put me under arrest for sure

Cupcakes in a bread maker (recipe collection)

Thank you, I won't have time today, I will sculpt tomorrow, but I want to have time to bake halibut with vegetables, I have never baked it ...

taak for the first time the bread ended on the 3rd day, and the spouse said that this one was the tastiest of all, the deceiver succeeded, the placebo worked

Vlad, from, well, why won't you try Kulich from Elena Bo, Maslyany?)))
tasty, similar to Keksik, I bake my men often. There it is "like Bread", and abandoned everything!))) True, it is yeast ...

I tried to bake Charlotte according to 2 recipes from our site ~ right away with Kneading in HP.
I didn't really like it, although both of them turned out * as the authors promised. But in our family, Charlottes don't seem to go!)
Mush does not like them categorically!
And I baked "out of interest."
This I mean that, in principle, you can beat the eggs a bit with a fork, or even mixerlm with sugar, and then pour into the HP, and then everything "according to plan": butter, flour, raisins ... Knead for 3 ~ 5 minutes, peeping, until smooth, and put the Baking. I will conduct such tests out of interest ...
BUT!!!
I now think that this method is only needed so that HP can knead everything for us and immediately bake ...
And if I beat everything with a mixer, then it's easier for me to pour it into a multi-cooker Panasonic 10, which wonderfully bakes muffins and biscuits and does not steam ... I don't know about you, People!)))

I lick my lips in the bushes too

hmm, they don't call you the piano by chance?

taak, who was looking for, in Eldorado bread machine PANASONIC SD-2511WTS - 11389 rubles.

And how much does the bucket cost, who was interested in the thread?

interested in ... 7900 rubles

I don't know what is more pitiful than a bucket or a bowl ...

and what to pity them then ???
You're not going to pour kerosene into them, but dough, that's why they were bought!
Or I don't understand something and you bought it just to admire it !?

[Nika]

taak, who was looking for, in Eldorado bread machine PANASONIC SD-2511WTS - 11389 rubles.

Nika, right now I looked, in St. Petersburg, in Eldorado, the Bread Maker PANASONIC SD-2511WTS - 13 979 rubles, and even "The product is a display case, so it may have minor external flaws. It may also lack packaging and instructions. goods in the store, you can inspect it and make the final purchase decision. "

[Buttercup]

I don't know about you, People!

these were my thoughts to you.

Buttercup, I checked now. not everything is exactly as I wrote ..., but Peter is not in the list of cities
in Mvideo - 13990, in CSN - 12 499.
Today my husband enlightened me, something about the Xn rating, 2501 for homemade baking took 1st place, for the pros, some kind of Redmond in my opinion ...

[Nika]

Nika, there is Eldorado in St. Petersburg

🔗

I don't know about you, People!
these were my thoughts to you.

Yes, I hypothetically said that without asking. What is the best for me to cook ~ I know for sure!
For example, in the oven, not only in the heat, but also in the winter I don't like ...
I bake both in Cartoons (of which I have 6 pieces), and in microwave oven, and in HP. Sometimes I bake in the oven, but I don't like it ...

[Buttercup]

Buttercup, sorry, I can not be in touch all the time, I have a heavy duty. Yes, I found Peter and the price immediately rises by 2 thousand tin.
Disconnect. Until tomorrow everyone

and I hate my oven either, but I go to visit my sister "in the oven" There she is all so customizable and glows, I just drag myself there like in a movie
And at home, I also specialize in Panasonic cartoons, I love cupcakes, cutlets and generally everything, everything ..
And even throw them with slippers, but in the cartoon the cupcakes are better than in the HP.

And casseroles and biscuits ...

I had a narvITSa my oven for a long time, I chose it for a long time, but I don’t want to bake pies or bake in the heat ... I should try to bake a cake in HP, I tried it once, I wasn’t impressed, maybe I didn’t set the time or temperature so well ..?
Somehow my question about general-purpose flour was in vain, no one baked on it? I have M 75-23, according to GOST it seems to be normal ..., I need to look at the color. But I found a comment:

For home use, it is best to use it not for bread, but for dumplings, dumplings and mantas.
Gorgeous choux pastry for dumplings is obtained, as the old-regime Kiev grandmothers do)
As a tip, it is recommended to put less water and let the dough stand well before rolling. As a lazy squaw, I always make the dough the day before, so it's probably an ideal option for me. Also, this flour was recommended for homemade puff pastry, if anyone bothers with such hellish complexity, and any baklava.

M is soft varieties And mlyn now fixated on the old-fashioned recipe

about general purpose flour

Precisely, once I took it, but I don’t remember anything - neither good nor bad. Plain flour.

Plain flour.

It is necessary to make bread ... and is this flour "gathering dust" to take a chance?

hmm According to the indicator "wet gluten content", general-purpose flour does not exceed 2 grade baking flour, i.e.That is, general-purpose flour contains less gluten than high-grade bread flour.

Especially a lot of criticism is caused by wheat flour of the 2nd grade, which is characterized by extreme instability of quality. Currently, wheat bread made from flour of the 2nd grade has practically disappeared from store shelves. Correct flour imperfections can be corrected to some extent by correctly selected and correctly implemented process technology. It is very important that the bread is baked by professionals who know and understand the raw materials well.

I took general-purpose flour, but somehow everything worked out very well from it ... I think that all sorts of additives were added. I don’t take it anymore.

[Helena]

Helena, I'll go study the package and flour ...

It is very important that the bread is baked by professionals who know and understand the raw materials well.

These are very correct words! And how to figure it out with flour ... What is written on the packaging is not a guarantee of what really is .. I'm still a layman in this business, everything is still by typing ... A couple of years ago, we bought cheaper flour in dixie, it was called "first thing", we no longer take it - "feeling" when baking that gluten was somehow removed from there
Now I bake the first grade in Limak, I generally like Limakov products and they have good rye flour. And even oatmeal cookies, well, just like in childhood.Although I bake oatmeal cookies myself, no, no, I'll bribe ...

General purpose flour is the simplest (not the highest grade and not bread), for dumplings, dumplings, for cakes. pies ... for anything simple, not high-quality food and, yes, general-purpose soft wheat flour.

[Buttercup]

Buttercup, Luda, where do you buy the first Limak grade? With your submission, I buy in. with and rye Limak. Like.

There is no composition on the pack, recommendations and recipe, shortbread cookies ... Kursk HC. Well, for now. Maybe I use a ray for Easter or cupcakes ..
And I like bread more from flour 1c, but it is nowhere to be found

Dumplings, dumplings and others like him, are made from simple unleavened dough and tenderness is required from them to bite.
If they are made from bakery flour, then they will be rubber, if gluten is not killed with special methods.
For example, the entire Internet suffers from delicate, not rubber pasties - this is the flour just for them.
General purpose flour is different. Sometimes it is very strong, sometimes very weak. Depends on the manufacturer. Although according to GOST it should be very weak.

If general-purpose flour is downright weak, like GOST ... then in CP you will get tasteless bread, this flour is not for CP and bread.
Flour of the 2nd grade is fundamentally different from General purpose. Flour of the second grade, my dears, this is from the same series as your CZ. Slightly less lively than CZ, but all so useful, useful and with very weak gluten. But low gluten is the only thing in common with General Purpose.

[Svetlanka]

Svetlanka, I buy either in Prism, or in Net, I've seen it before in "7th", but I haven't been there for a long time, Netto has opened right in our house and now I don't go to 7th ..

But ... the most useless flour - the strongest flour - is the highest grade.
Compromise - 1st grade, slightly more useful.
And then it went more useful, but with weak gluten and for HP under a big question without dancing with tambourines
- common variety (this is another wheat variety) - tender, for unleavened dough, muffins, biscuits, sand
- 2nd grade - special bread
- CZ - special bread

[Irina]

the most useless flour - the strongest flour is the highest grade

yeah, life is easy and simple
I ask you to excuse and not pay attention, the keyboard is wireless, mlyn, that I write in vain, I'm tired of editing, sometimes I can skip it, but I can't slow down
She changed the bread: honey for sugar, yeast sprinkled with flour and sugar (frozen, as always) and left for 30 minutes, replaced the flour by VS, as she threatened, with another VS. I counted it to 500 gr. flour recipe. And this is what came out of the bucket

we were surprised, for the first time it turned out that way. Placebo

What a delicious piece of bread!

Irina, tomorrow we'll see how it tastes, but it has risen very much, I think it is possible for this bread to reduce the amount of yeast

The previous honey-based bread tasted placebo

I saw the recipe, I could not pass by.

Kulich "Royal Bummer" in a bread maker (Qween)

Svetlana, I baked the "Royal Bummer" at the dawn of my baking at 2500, but I don't remember the impressions