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

Thank you!

Good people who do not find it difficult to write pliz cake recipe for 2502 ... otherwise I'm here without a book ... and the Internet is disgusting

[WLAD]

WLAD, go here: Cupcakes in a bread maker (recipe collection)
Here for every taste and in any unit.

[Galina]

GalinaThank you very much ... I'll try to see the link if it loads ... I didn't just ask to write here ... (the internet is just disgusting ... sometimes I can't load a page for half an hour

[WLAD]

WLAD, cake with condensed milk from the instructions

Wheat flour - 150 g.
Eggs - 2 pcs.
Condensed milk - 1 standard jar.
Baking soda - 0.5 teaspoon

After all the products are prepared, we proceed to the preparation of the cake.

Beat the eggs first.
Add slaked soda to the eggs (can be extinguished with lemon juice).
Pour in flour and knead a homogeneous dough.
You can cover it with baking paper before placing the dough in the maker's bucket.
We put on the "Baking" program, set the time to 70 minutes.
When the cake is ready, you need to give it time to cool down and come out of the bucket without any problems, if it was not covered with baking paper. This takes about 10 minutes.

And so

Cupcake (Panasonic SD-2501 bread maker) (glutton)

I have never been able to bake a normal cake in a bread maker. Must try in Panas!

We put on the program "Baking", set the time to 70 minutes.

s
Can you program the time somehow? I didn't know

Vlad, there is no cake in the book for Panas, there is Kulich. Will it fit?
Diet Mode with raisins.
Yeast 2.5 h. l, Wheat flour 450 g., Salt 0.5 h. l, eggs 4 pcs, Sugar 4c. l. Vanillin 1h l. Creamy oil 100g, Citrus juice 50 ml. Raisins, candied fruits-full dispenser. Ramer L.

[Svetochka]

Svetochka, in the instructions for Panasik there are already two recipes for cupcakes, in recipes for the dough, before jam

[Mandraik Ludmila]

Mandraik Ludmila, Luda, you opened America to me. I didn’t look there
So you have to give Vlad one more.
Flour 175g, sugar 175g. Draining. oil 175g. eggs 3pcs. Cocoa powder 2c. l. Baking powder 1 and 1 / 2h. l.

And say that you need to bake in an oven heated to 175 degrees. On program 11, only the dough is prepared.

[Svetochka]

Svetochka this cupcake goes like a recipe on our HP, I gave Vlad a link above

It is quite possible to completely make a cupcake in HP. Dump everything, knead everything for 5-10 minutes, set the time and bake depending on the size. Willingness to check with a skewer. But in KhP, the cupcakes are more biscuit, even those that are rich, with butter and cottage cheese. Whipping improves the texture a little, but that's dancing.

And say that you need to bake in an oven heated to 175 degrees.

Vlad is at his dacha, he doesn't have an oven there. Let him learn to bake delicious treats in HP

For muffins, the program is indicated - 11. And 12 - for 2500.




Pralna! I just warned him with a question on which program to bake. On Kulichivska.

You need to bake on the "Baking" program. there the time is set - up / down arrows on the panel, at least 30 minutes, maximum 1 hour 30 minutes.

It is more practical to write the name of the program, not the number, since the programs are basically the same, but under different numbers.

On Kulichivska.

What is this? Easter cakes last year were baked on "Main" or "Diet", the cake does not need such a long mode. he just bake, after all, in soda.
By leaps and bounds, yes, it will already be Easter cake and then its ... on Kulichevskaya

Natasha, can I ask you to publish the programs for Ireland again, I really want to bake recipes with pesto, we need a readable copy of the instructions.
Thank you.

[Ol]

Natasha, can I ask you to publish programs for Ireland again

Ol, I do not understand what you mean. About program lists or recipes?
I don’t seem to remember the pesto recipe, or did I give?

Do you have 2511 for Europe?

It was posted but it is not readable,

Yes, such a page was made, I laid it out for a long time.That's why I don't remember about Pesto

Using the link, you can copy a readable picture for yourself. The quality is worse than mine, but readable.

🔗
If something goes wrong, write, I'll fix it or try another way.



If one recipe is separate, then so

Only I baked Italian bread in French mode, according to this recipe Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 3570 replacing half of the flour with whole grain, as here again such news, you need to buy pesto ... or make



Italian section. The bread turned out to be awesome, and I freaked out something, watching the rise and started baking early, I was afraid that I would run away from the bucket. It turned out to be a bucket for everything:

Our Altai flour turns out to be strong - 12 g of protein per 100 g.

[Buttercup]

Buttercup, Svetlana, Vitaly, Natalia, like I didn't miss anyone ... thank you very much for responding thank you all very much
I will bake in the evening

[Natalia]

Natalia, downloaded perfectly, now everything is clearly visible, thank you very much




Any flour can be made strong by adding Panifarin (gluten).

I carry a boast. The recipe from the instruction is bread with olives and oregano. There, half of the premium flour, half is whole grain. The regime is "dietary". I never thought that such a fluffy crumb could come out with so much whole grain flour! It looks like our magic machine!

[Svetlana]

Svetlana, Pekla is the same, only with olives, I really liked it. I'll put it on again, tomorrow I'll take on Italy.

It looks like our magic machine!

I completely agree. For almost a month, I have never gotten bad bread. Always exceeds expectations!

[SvetaI]

SvetaI, Thumbelina, but I did not like with olives. The tastes are different.




Today baked from 100% flour of the 1st grade of Pudov. Outwardly - excellent. Cools down.

The tastes are different.

No, it was just olives at home
Cools down

[18]

And I put the bread with Pesto, the first time. Used dry instant yeast, until March 2018, but something seems to me that he does not rise I will wait until ready

but I didn't like the olives

Sveta, do you like olives in their pure form? And the olives?

SvetaI, Thumbelina, but I didn't like it with olives. Different tastes

Of course! For example, my eaters definitely rejected bread with green olives, and they eat with pleasure with black olives, although I like both options. By the way, green olives are loved more in "raw" form.
What else is good about this particular recipe (from the Panas's book) - the fact that it is with whole grain flour. My whole grain flour is not favored, but in this bread it rolls - olives and oregano clog the characteristic flavor. I can't say that I am a direct fan of healthy food, but still sometimes you need to eat such bread. However, I will not bake it too often - it becomes boring.

[Anyutok]

Our Altai flour turns out to be strong - 12 g of protein per 100 g.

Anyutok, so I am trying to buy your Altai Divenka, very good flour, either rye or whole grain wheat. When we have it for sale in Vyritsy, I definitely buy it, I create a small stock. The flour is dry, the bags are good - they don't get wet. And your malt is my favorite.

[Waist]

Waist, Natasha, that's just the point, that you like it. Both olives and olives. Therefore, now the olives are separate.

It's just that what is called olives in cans is black-dyed olives.

[$ vetLana]

$ vetLana, Light, well then - "oh" But now you know for sure

[Mandraik Ludmila]

Mandraik LudmilaDivinka is just one of many brands. We have Aleika - wheat of three varieties and rye peeled, and Melnik, and Grana. Well, Divinka has the largest assortment. I even sell something from Divinka in my shop - cookies, crackers, straws, noodles and whole grain flour.

[Svetlana]

Svetlana, Very nice bread! Sooo!

[Anyutok]

Anyutok, we have no other Altai brands, well, at least I have not met and I would like to try

[Mandraik Ludmila]

Mandraik Ludmila, Luda, look in the Internet shops, I think I saw. But the prices bite and the places of issue are single. If I see it, I'll throw you some info. It is too dreary for me to go somewhere to get flour. We have a health food type shop. I'll go to their website. Are you only interested in Altai?

Svetochka, yes, I can drive the same, living outside the city, around the city, but I can dream it. We have a Health Shop in Vyritsa, where I take Divinka. Look, if it's not difficult what you have - curious

[Mandraik Ludmila]

Mandraik Ludmila, Luda, OK.

I put it with pesto, I'm waiting

[fffuntic, Helen]

fffuntic, Helen, well, in general, of course, no ciabatta, in the sense of large pores it does not work, apparently I have some kind of false memory, but how much rye, it is very good, even a bun with a skirt turns out in it, you just need to bring olive oil to 2-3 tbsp. l., as in Italian.
But in general, I got such a pure rye in the first HP of Mystery, for more than two years I cannot repeat such a result, how Mystery's pin fell out on which the shoulder blade was put on ...

photo from archives

Something a little watery kolobok

[Luda]

Luda, what is it you have beautiful with shiny holes and fluffy. For me, this is generally the aerobatics of rye bread. I can imagine how delicious it is.

I put it with pesto, I'm waiting

I baked yesterday. Oil poured instead of 1 tsp - 1 tbsp: - On dry yeast. The gingerbread man was normal, slowly taking the level during proofing. Well, this is a matter of products, we know the Loaf turned out to be only 7.5 cm in height.

Bread with a rich taste, good for simple dishes, so that the taste of bread is not interrupted or "decorate" the taste of an "ugly" dish
For me it is quite an option and I ate, but my husband did not like it at all.

photo from archives

Lyudochka, what a beautiful bread

[Natalia]

Natalia, a very liquid bun, but for another 2.55 minutes it is possible that it will grow up miraculously.
Made strictly according to the recipe. Very interesting

[Lena, girls]

Lena, girls, yes I then did it without a prescription, by eye, and it turned out such beauty, then the pin fell out, I bought a radish and then a bummer ... I did everything the same way, but the bread did not work, at all, I later realized that it was with temperature modes are generally bad In general, I lost my skills, now with Panasik, when I realized that I cannot avoid dancing with tambourines, and here, it seems, I again begin to feel rye dough, but so far I have not received such results It's a shame, but I'm stubborn, I will continue to push myself



Thumbelina, let's wait together, the absence of a kolobok doesn't mean anything, with so many additives ... It's very curious, I need to buy nuts for pesto, my husband should like this bread, and he loves pesto, I don't do it, because it's insanely fat, and he will eat a jar of pesto in one sitting

The bread is not high, but the flavor is gorgeous. We are waiting for cooling.





And here is the cutter. Everyone is delighted.



Bread leaves a very strong aftertaste, I have not tried anything like it before. I fell for the name of corn grits, but I just needed flour, then the bun would have been tighter.
I'll hand over everything one of these days. The children ate it wet in sun-dried tomatoes 🍅. Everyone liked it.

I fell for the name of corn grits, but I just needed flour

No, the recipe says exactly Polenta, but she doesn't seem to be flour.
But of course you can also try flour, no one and nothing interferes

[Thumbelina, Olya]

Thumbelina, Olya, the cutter is awesome, it is straightforward to see that the whole screen is dripping with saliva

[Olya]

Thumbelina, Olya,

if it turned out very tasty, then why do you want to change cereals for flour? It seems to me that the replacement will be very striking. The cereal swells in pieces, and the flour will be a mash.
They do not seek from goodness, unless by way of experiment
A correct kolobok is not a general law. Vaughn found out that mixed breads are better with a skirt, cakes are better for smearing, I can't stand French with a neat kolobok, at least I should creep like a very wet comma, or even a little smear at the end.I understand that it can be drier more correctly, but I like it that way.

If the croup is so impressed, can it sneeze on this bun? especially since it is meant for wheat flour, but here maybe you are even more right when making wet dough taking into account the swelling of the cereal in it?

Luda,

I would very much like to reveal the secret of beautiful rye bread in any CP. But, alas, it's not for me to argue here, I still have to learn and learn from them.

The only thing that comes to mind: start Mystery and measure the fermentation temperature at all stages and the baking temperature, time at each stage with a thermometer with a clock.
Then at least it will be clear what an ideal mode is needed for beautiful bread, as in your photo.
Good bread. I would really like to learn how to make such a beautiful one.
This is the secret of such glossy pores and crumb, how to solve?

Theoretically, there should be a lot of moisture, without it there will be no shine for sure, and high temperatures both on fermentation and on baking. But this is theoretically.