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

[Sveta]

Sveta, girls, well understand that miracles do not happen. If you want a real cake, you have to ferment it for a long time and put a lot of sugar, eggs and butter. So many that you can't just put it in a car.
It is necessary in stages and if the machine is used, then as a kneader, and also in stages. The bucket is too small.

Therefore, the Royal Bummer, well, sweet delicious bun. Delicious for tea - yes. But don’t cake, don’t hope.

And the way to leave yeast like a super-know for 13 hours - well, that's shamanism
and so simply activated yeast in a bun on the usual program. Tasty, but sky-high for cake there is nowhere to come from.

[Lena]

I want to ask you about butter bakers, I bake with olive, but the last time I didn’t like it in bread, which one do you use?
I want to try it on sunflower. We were advised by a friend (butter maker) "Ideal", but something has been strange lately, you can't wash the greased ones, like in fuel oil brrr

Lena,

testicles

Possible allergy to flour Common name?

[Nika]

Nika, I bake with Sloboda butter.
I haven't baked the Lazy Cupcake yet.

[Nika]

Nika, mnu here Sasha intimidated with a palm tree everywhere, and so I loved the olive lightweight frame for lubrication.
and the forum has a universal grease.
Universal non-stick mold release
and if on a baking sheet .. then mine bought a silicone or Teflon material, and I did not figure it out, well, the one that is non-stick and which is meters away, and I enjoy life without lubricants, wherever it is possible. It's a pity you can't put HP in a bucket, otherwise I would have lived more peacefully

[fffuntic]

fffuntic, Lena, I believe you. And so I wanted to do something lazy.

I haven’t baked yet

Nuu Light, until I try to bake, I find it difficult to say something ... there are a lot of recipes that, when reading, you are amazed

[Nika]

Nika, I go around complex recipes, I focus on reviews.

[Lena]

Lena, I bought a small one only. I bake the marinated breasts on foil. But here I’m baking duck legs for peasants, ... can they also be on the "rug"?

[Sveta]

but about allergies, if it is normal and there is no gluten intolerance, then no. But figs knows what the manufacturer has done. Suddenly he bleached or poured some anti-caking agents. The flour itself is like flour, if without chemicals, in a quiet way so that it lies longer and does not spoil.
Sveta, I don't understand, what do you want?
if it's just delicious, then bakes. It is rich and sweet there, it will be delicious.
If you hope for Easter cake, you won't get it.

Nika, Why not? Well it is non-stick and withstands, in my opinion, up to 230 heat.

[Svetlana]

Svetlana, I baked something here according to reviews, Lena then scolded me ... I don't remember any bread

Lena, you need to look in the magician and the internet

You understand the difference. There is a rug and there is a material. The material is thinner and in size can be placed on a baking sheet without problems, or even just on a wire rack. They have slightly different thermal conductivity, that is, the end result will be slightly different.
And you can do everything on them that does not exceed the designated temperatures of use.

Nice thing not to grease.
I even made an impromptu baking sheet that way. I made holes in this paper for baking cakes on a grid with ventilation, such as meringues, pasta, tea leaves.
Perverted to the fullest

And in general, for a hundred years, the baking sheet has not been smeared even without material. I lay it with non-stick baking paper if I'm visiting

[Lena]

Lena, well done, all in the experiments: girl_wink: have not met, what is the name?
Svetlana, he's not so lazy for 13 hours ...

🔗
which is a non-stick material, that is, a canvas

sophisticated chefs bake on perforated baking trays. And now I also have one, hand made

and in fig this is shamanism - yeast locks for 13 hours in milk with a bunch of sugar, well ... if it's true that you want to get high from the process, I won't interfere with conjuring

Activate yeast for fifteen to twenty minutes in the old fashioned way in milk with a spoonful of sugar until a frothy cap and rushed. Or instant there for sugar into flour and immediately ..

[Lena]

Lena,

in milk with a spoonful of sugar

I only activated the broth without milk yesterday, today I tried paper with spices (maggi) for frying breasts, on duck legs, mine said that it was tasteless, but for me it was tender, tasty.

[eggs]

I am not discouraging from Lazy. Butter bun in our HP is delicious. I just dissuade you that there can be a miracle in the form of a cake in a bread maker
And there yeast is left in milk with a lot of sugar for 13 hours. It made them so stressful that they would have sat there for two days. That's just the problem .. bacteria do not live in syrup and yeast does not multiply.
All shamanism was reduced to reviving yeast 13 hours in syrup
but it is possible humanly in a pleasant environment for them in 15-20 minutes.

At the same time, there is not so much sugar that it is impossible to put instant sugar in flour. Cope with a bang.
And living ones, if luxury - modern ones will be squeezed out of flour, and if living ones are weak - then it is necessary to revive in milk in the old fashioned way for 15 minutes, these a lot of sugar and butter, without revival, raise weak

But .. if you want to do something incomprehensibly magical, then revive the yeast in syrup with eggs for at least a day

what else .. you can choose the recipe for a bun with eggs in the composition and then leave it a little bit to ripen well there for a day.
this royal lentius or
Butter cake from Elena Bo

they later acquire a more interesting taste. But you can't overdo it, these are not real cakes for you. They kept it in the package for a day and that's enough, otherwise they will dry up in fig

[Lena]

Lena, I always made a "dough" with eggs for pies, and here I found a recipe for pies at Chuchelka, (a good recipe, universal) and one there everything is against eggs, they say that the dough hardens faster. I agree, but what kind of baking is then, without eggs, lying for a week

Nika, in bread chemistry everything is so complicated. It also depends on the quantity and accompanying ingredients.
Well, where have you seen Easter cakes or panettone without eggs? and calmly ripen for months, or shtollen.
But .. there is a lot of sugar and butter. As a result, sugar works as a preservative, and the products acquire new properties without spoiling. Maybe something else .. but high-recipe baking has its own processes that allow it to be special. I haven't dug that deep.

And ordinary bread turns stale, you know how. An ordinary bun does not ripen, but grows moldy, although there is an egg there.
I was not interested in the influence of eggs in the usual test. But if in fact it grows stale, then probably it is so.
The usual muffin is not cake. Kulich begins with a certain percentage of fat content - sweetness and acidity (that is, fermentation in the dough) and there are already different processes.

I baked the Royal Bummer last year ...
The next day I baked Butter Cake from Elena Bo, on the third day ... again Butter cake from Elena Bo ... on the fifth day ... um ... again Butter cake from Elena Bo.
My arm hurt me - I couldn't make my favorite ordinary Easter Cakes with Kneading by hand!
So ... what am I talking about ... Aaaa, I was a lazy person, my sides were a little blackish, and when I took it out on a pillow (!) Soft ~ it folded just like a House of Cards ~ it was so tender. Deformed.
I don't know what went wrong, but I didn’t repeat it more quickly ...
In this GTD I am again going to bake from Elena Bo Maslyany and that's it.

Kulich begins with a certain percentage of fat content - sweetness and acidity (that is, fermentation in the dough) and there are already different processes.

absolutely agree!
But it is not always possible ... sometimes there is no health, then strength, then time ... and now you are looking for something easier.

[mamusi]

mamusi, Rita, thank you for writing about Lazy. You have not written on which program baked? Are there any records on it?

Girls ... remember, I already posted that I put it by hand, once 2 pots of 50 liters each. pastry dough ...and what I was able to put at the rate it was - yeast, salt, sugar and flour ... and that's all ... and I put it at 7 o'clock in the morning and cut it at 11 in order to be in time for distribution ... No eggs, no vanilla .. . nothing.
And she added everything, tasting the water or the abomination that they gave me ... (milk soups) And everything worked out, there was not even a thought that it would not work, they just cursed if the dough was tight, they did not want to help mold ...

[$ vetLana]

$ vetLana, Sveta, I did everything as in the recipe, word for word. Baked on the Main with raisins.
I didn’t repeat it, because I didn’t get it right, and I was scared ... The sick hand didn’t give life.
But Oil somehow succeeded right away and I went to bake it. Delicious, all the neighbors and friends treated themselves, but it is not too rich.

[strong]

Well, what do we have there according to recipes? compare
Buttery is more rich in fat content and 2 times less sweet, if sugar is not reported.
In terms of humidity, both of them are almost the same.

It was the Lazy Man who could cause a strong rise in the Easter cake by the factor of more active yeast activation.
Let's say the yeast was the same in the same amount.
There is an addition of choux pastry. This is a yeast treat. with the same amount of yeast in these two cakes, they will get high on Lazy. Second, in 13 hours the yeast will obviously come to life better than just ordinary yeast stuffed into flour. Therefore, the yeast was more lively, and the third yeast worked in a warmer dough than the Butter dough, because the ingredients in the bucket were heated overnight. The stove heats up for only 30 minutes. And if the ingredients are also put from the refrigerator, then the delayed batch is beneficial.
If yeast in oil is activated in 15 minutes, or take strong yeast, if the food will be warm, then their rise will be the same

But .. also the bookmark of products in the bucket is less for Lazy. It's like when you put not 1/3 of the product in the mold, but 1/4, for example, and it is more airy.
That is, if you calculate the proportion in butter by 100 g of flour lower, then it will also be airy with strong yeast.

I'm not saying that Lazy is tasteless, mind you!)))
I didn't keep my form, just!
I was lying right there. And the girls there in the topic ~ handsome. I don’t remember what I sinned then, maybe I should have added flour ... I don’t know ...
The people praise him very much!
Maybe take another chance?
I do not know....

Here they are praised, but there are not enough exercises and proofing, and too much oil in my opinion.

Alexandria dough (for Easter cakes)
You get a lot of cakes from a portion, feel free to divide the amount by 2, 3, 4 ...
1 l. baked milk;
1 kg. Sahara;
500 gr. draining. oils;
10 eggs;
3 yolks;
150 gr. fresh yeast.
Beat eggs lightly, cut butter into pieces, mix all products with
warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight).
Then add:
1 tsp salt;
200 gr. steamed raisins;
2-3 sachets of vanilla sugar, 2 tbsp. l. cognac;
about 2.5 kg of flour.
Knead a soft, viscous dough by dipping your hands in sunflower oil.
Let it stand for an hour and a half, until it doubles.
Apply 1/3 of the molds, wait until it comes almost to the edges and bake at 180 gr. until ready.
Grease the top of the cooled cakes with icing, decorate.

And I have been baking this cake for several years now:

Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class) (Shelena)

And completely in a bread maker.

[Rita]

Rita.. reduce the amount of your yeast there and everything will be fine. Or make the consistency a little stronger, but this is already an interference with the recipe. Easier to reduce yeast

[fffuntic]

fffuntic, Lena, I always bake on pressed Lux. This is a strong yeast. Not complaining!)

Only I'm already confused in your terminology ...
Then you wrote above that there is no need for the test to mature for 13 hours (shamanism) ...
Now you say that yeast is good there for 13 hours.
You have already decided somehow ...
We are
And slower-slower ©

What can I do if I can't do it this year in any way Real Easter Cakes, of which I have a lot of proven recipes ...
gala10, Checkmark, exact !!!!))))

And how I forgot about him!)))
Well I baked it, like a Masterpiece!)))
But she baked in the cartoon Philips. And I even laid out a photo there, I remember.
I will definitely do it. It is very tasty. Virgin, look at my photo there ~ it was layered!
Right now, if I find a photo in the Gallery, I'll post it myself.

I didn't write that 13 hours is good. I wrote that this is unnecessary shamanism, that 15-20 minutes in a normal chatter is enough to achieve the same thing that happens in 13 hours. That is, the fact that yeast is lively in a lazy person is good, but I propose to do it in a matter of minutes in the old fashioned way.

At the same time, keep in mind that Lux, for example, are thermonuclear even without revival. Just when they sit in flour.
And if you do revive them, they will raise your cake to the ceiling, they must be reduced.

Let's say you are used to putting 8 grams there in a regular cake without reviving and everything worked out. But if you revive them, then you only need 4, and 8, with revival, your cake will be smashed to the ceiling.
Any Easter cake.
Clear?

Here ... This is a Masterpiece. Kneading in HP. Baking in cartoon Filke

clear

yeah ...

[partial]

And I have been baking this cake for several years now:

Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class) (Shelena)

And completely in a bread maker.

oh, I can't, well, where is it completely in HP?
Royal bummer - that's completely in HP.

And then ... first, the yeast is manually revived. Just right and human
Then HP is used as a kneader and as a place for partial fermentation. And this ... still needs to be tracked so that he does not run away

Then cut, distance by hand and bake in a foreign place.
It's not completely in HP, it's only with HP

In this way, you can take any good recipe for Easter cake, just use HP as a kneader. But only it will not be completely in HP or "cake in a bread machine"

Devyyyy, where are you taaaam!)))
I'm waiting! Have you read about the Masterpiece?)

[Galina]

Galina, Margarita, Lenathank you all.
I can share the recipe for the fastest fudge in a sentence

Galya, tell me, then ... HOW did you completely do it in HP, huh?

I grind sugar into powder. I pour it into a small container and bury it with a squeezed lim. juice, stirring quickly with a fork, until sour cream is thick. It is better to do it already when the cakes were pulled out and immediately grease, pour ... But keep in mind it will be sour.
Rita, do you bake how much and at what temperature in the filechka?

Well, where is it completely in HP?

And who said that the recipe for HP? I did this completely in HP, and in different ones, about which I reported.

and also ... there is a stove with a large bucket. And here you even use figs. So many dances for a little cake? With us, if only you knead more dough right at the maximum flour in the HP, and send it to a large saucepan for fermentation.

[gala10]

gala10, Checkmark, and more details can be?)
I would like to do so ...
How did you adapt. Maybe there are your experiments in Temko?) Where to read?

I found the report, but I also did not understand that I just started the mode and that's it?
Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class)

Rita, Galya, Nika, thank you for sharing your experience.

Galya, tell me, then ... HOW did you completely do it in HP, huh?

Rita, did half a portion. Raisins were soaked in cognac in advance. I put raisins and zest from one lemon and one orange into the dispenser. I put all the other ingredients in the bucket. Mode 08. Light crust. Dry yeast, 3 tsp half a serving. Further - do not get into the process until the end of the bread machine.
And this year I will do the same.

I did this completely in HP, and in different ones, about which I reported.

I went to look for reports ...

[Svetlana]

Svetlana,
Galina,

[gala10]

gala10, Galya 8, what is it called?

Mode 08.

What is this mode, you can "by his name"?
I have a Panasonic 2501. (With a broken, damn, dispenser)

8 mode what is it called?

Diet with raisins, 5 hours.

Diet with raisins, 5 hours.

[Svetlana]

Svetlana,
Thank you all and goodbye. Good evening.

[with the same success it would be possible to drive any cake recipe into HP]

Well, I wouldn’t be me if I don’t vyaknu about the fact that if there’s such a natural cake as a Masterpiece, with a bunch of muffins, you can get on the regime from laziness in HP.

THAT is actually a whole discovery .. with the same success it would be possible to drive any cake recipe into HP, only taking less than half of the ingredients so that it does not get out.
And it will be delicious, because there is butter, sugar and eggs.
Lots of sugar, eggs and butter

Dear comrades, has anyone ever used such flour for bread? Tell me who came across this, is it normal or not?

I know this old Oskol flour. When I was away from the machine I used this one for manual kneading. It is weaker than my usual packages. Delicious. But for a typewriter, I could not adapt it.
And so I like it, for hand-made pies away from home