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

The stove is already gone for 4tyr so I will wait for the 2511-model. Thanks for the repeated consultations, my "foolish" head does not seem to be holding anything, or is it due to the fact that I have not yet seen her live ...

People, I'm there in Temko ...
Old cake (for oven and bread maker)
.. uh ... I'm trying hard!
(I try for everyone, by the way ...)
And no one sees mine ordeals efforts !!!
Copy here ... because you are actively searching in Panasonic 2501?

it turned out great!

What was the recipe for baking? changed something for yourself? Tell us more

Thalia, thanks! Baked three weeks ago. Almost improvisation. I wanted a cupcake, but absolutely - very light, and very little sweet. Happened!
I liked the structure - light and airy. She took it out of the bucket, barely breathing. Slightly crushed, so there is only one barrel in the photo. I'll bake it one more time: if it works out well, maybe I'll lay it out with a recipe.

I looked - such a cake turned out from 640 g of flour Almost to the edges of the bucket.

[Milena Krymova]

In short, it's too late to drink Borjomi ... I'm already doing everything (or rather, done))))

Let's see the result ... I rubbed the yolks with salt.
A little milk, sugar, flour, taken from the general rate, mixed and crumbled there 25 g of fresh yeast, they are walking in a bowl.
At this time, I kneaded the remaining flour and milk with sugar (maybe in vain with sugar ...) well ... an autopsy will show!
Knead on dumplings for 5 minutes. and left in HP immediately set the dietary regime with Raisins. I have it for 5 hours.
Since I have Panas, it began to stand for 30 minutes. As soon as the kneading begins, I will pour out the yeast mass .... but for now, let the dough stand, swell. I have flour Makfa.
Then pour the yolks, butter (both).
And at the rustle of the dispenser, I will fall asleep with Raisins soaked in cognac ...

So the process has begun!



This is me about Kulich "Old ..."



Milena Krymova, this is from Sonadory ???)))

And no one sees my ordeals of efforts !!!
Copy here ... because you are actively searching in Panasonic 2501?

Rita. I inserted an active link to that cake in your post.

[Waist]

Waist, Natasha, thank you!)))
And then I'm so all of myself Baker ~ virtuoso!)))
But it's too late to be afraid ...
Maybe you shouldn't have chosen Diet?
But Makfa is strong flour and yeast ... that ... alive ... let's take a look.



Reportage "with a noose around the neck"
Kneading on Diet began only an hour later .. I poured out the yeast dough ...
It turns out that my dough mixed on dumplings stood for an hour ~ it swelled ...
Oh, the experimenter ... well, I'm waiting further ...

[mamusi]

mamusi, Ritulchik, well done. I keep my fists. I'm waiting.



I made fun of the noose.

[Valentine]

Valentine,



Sedne,

I AM ALREADY Pro Paposhnik

[$ vetLana]

$ vetLana, yeah .. right now I looked into the bucket.
There is a rise ... another. There will be more obmin.
The dough looks beautiful, imposing ...
The smell is good.
There is brandy!
2 hours 20 minutes left.
Long mode ...

[Buttercup]

Buttercup, the 2501 model has been in the rating of the best HP for a long time and this model has not become obsolete yet, do not believe it, just repeat, determine for yourself what you need from the stove. For example, I don't need new functions, and I gave up metal too. case and 2 dispensers, and you decide for yourself.

People, I'm there in Temko ...
.. uh ... I'm trying hard!
(I try for everyone, by the way ...)
And no one sees mine ordeals efforts !!!

Thanks and we are waiting for the photo report

[Ritochka]

Ritochka, but nothing complicated.
When you put the finished Easter under the press, a fatty, sweet and spicy liquid flows out of it, it's a pity to pour it out, so it, at the expense of the liquid, is used when baking Easter cake. That's why I first cook Easter, and then bake cakes

When you put the finished Easter under the press,

But I have never cooked ...

[Margarita]

Margarita, well, do it, it's not difficult, we have a lot of recipes here, though I make it according to my own recipe, maybe there is a similar one here, I haven't checked ...

Milena Krymova, this is from Sonadory ???)))

mamusi, Natasha, I'm writing here that this is almost an improvisation. The ruz result should be checked again before putting it on public display.

Thalia, thanks! I baked about three weeks ago. Almost improvisation. I wanted a cupcake, but absolutely - very light, and very little sweet. Happened!
I liked the structure - light and airy. She took it out of the bucket, barely breathing. Slightly crushed, so there is only one barrel in the photo. I'll bake it one more time: if it works out well, maybe I'll lay it out with a recipe.

I looked - such a cake turned out from 640 g of flour Almost to the edges of the bucket.

So, people, I am reporting on the Old Easter cake ...
Climbed above the bucket "mushroom".
The sides are very tanned ~ I don't know ... maybe I should have taken it out earlier. Although I already turned off the Program forcibly, 8 minutes earlier.
Taking it out of the bucket was a problem ... Too delicate ~ does not hold its shape ... gently shook it out on a soft bed sideways ... in four hands with his son ... he held the handle of the bucket ...
Lying on its side, folds into a parallelepiped
Therefore, with grief, I put it in half, it seemed to be standing, but it crumpled a little on the side when I shook it out.
Here I nafotala you from all angles ...
Well, very tall ...
I would like something more square or something ... Lower.
And so for home consumption the form will go! We will try and cut, of course, tomorrow, because this is not yet an Easter option. I baked for an experiment.








From below, in a bucket near the shoulder blade, a small tanned crust came off ... I tried it ... it tasted nice ... But it's too early to judge, only tomorrow ...



You can arrange, of course, Debriefing, what and why ...
BUT I’ve grown dull with fatigue and excitement ...

[Margarita]

Margarita, well it turned out the same. And you will tell us the taste tomorrow

[Rita]

Rita, baking in HP simulates a cold oven with steam, that is always softer and more airy than an ordinary oven.
If you want more brutal pastries, you have to go to an ordinary oven.
Second, if you want to reduce the rise, reduce the amount of yeast with the same amount of ingredients, or you need to reduce the amount of food in the batch, but then it will also be airy.
But in my opinion, yeast is too much.
You didn't have enough room for him in the bucket.

If you want more brutal pastries, you have to go to an ordinary oven.

Lena, what are you talking about?

[mamusi]

mamusi, Rita, well, a little crumpled at the exit, but still very good. And I agree with Lena ... in my opinion, I also reduced the amount of yeast.

I baked on pressed ones and took 23 g.
I was less afraid that they would not be raised.
I didn’t lay it all at once, like the author did, but first kneaded the flour separately with milk, and then poured the dough at the beginning of the kneading .. well, in short, I wrote it all already.
Maybe I'll take less of my Lux, or maybe for 300 g of muey, and not for 500 I will do.
Kneading is POSSIBLE in HP, and baking in the oven.
Let's see, in short ...



Flax, brutality has nothing to do with it ...
And from the oven Kulichiki can be tender, which you put on your side on the pillow, well, they are small ...
And here the tower is straight ...

[mamusi]

mamusi, Rita, did you take 500g of flour? Somewhere in the topics about Easter cakes, they wrote that for HP it is not more than 400 g to take, otherwise it will come out of the bucket.

Yes, I took 500.
I know that it is better to take less, as from Elena in Maslyany, where I took 400.
But here I wanted to try everything EXACTLY like the author.
Exactly. To know, now I know.
There is no tragedy.
I have many more plans.
Every day something to bake.
Including his own tested.

Moreover, the Kulich is very tasty ~ I'm sure!

I have many more plans. Every day something to bake.

Thank you. Share with us

[Rita]

Rita... Just like the author's can, if you had pens in a basin. And here a bucket of fixed size, the time is strictly according to the program. Kneading is also strictly by the minute.
It will no longer work like the author. HP must be respected and adapted to it.
She even has baked goods neither here nor there.
23g of a suite? Yes, I took 35 per 1 kg of flour in myasoyedovskoye and he flew with me. I suppose no more than 15 g per pound was needed, if activated.
Give a link to the recipe. I just don’t understand why you also decided not to throw the yolks right away. Is it necessary there with the prescription?

And about the brutality. Dry in the oven and somehow well different. Everything in HP is too delicate.

[fffuntic]

fffuntic, Lena, what are you talking about?
I'm talking about Old Kulich, the author has it in HP.
There is no basin ...
Len, that you are correcting me as a minor ... I know what I am writing.
And where did she get the recipe!



Len, why do you need a link to a recipe that does not LEAVE from the right lane all day.
Old cake (for oven and bread maker)
You reason on it, but was not in the recipe?)))

where did you get the idea that I'm correcting. I'm getting into the process, you have an experiment? here I am also trying to understand what is there and how.
Well, I'm also worried that you will succeed in the best possible way.

I was also surprised about yeast, but I don’t buzz, newbie isho Today I treated my friends with bread, they’ll say everything ..., but the opinion struck, (they bake in the oven),))) but you once worked with bread .. therefore it is delicious))) did not discourage. Most interesting, last White, the bread was written to my spouse to taste, as I understand it, they are capricious with me ... I will now bake as I think ...
Sorry, what does it mean))) from the right lane?)))

oven drier and somehow well in a different way. Everything in HP is too delicate.

yes, I know that, I know ...
Not about that. That yeast is too much, I agree. But I’m unlikely to bake this Kulich the second time. If only tomorrow it turns out to be breathtakingly delicious!
Nevermind. Thank you



Yes, I understand everything!))
We are all here on emotions, bakers, on the eve of Easter!
Yes, I love kulichi from the oven, but I understand that it is difficult to automate the baking of Kulichi ...
I wouldn't, but ...
I am looking specifically for those in HP. This year So !!!

from the right lane?))

On the right, Nika, all new messages are coming. The last.
Is it wrong with you?)))



It was like this before, I'm used to it ...
Sorry ... there is now a New Posts button.
There are all the raised topics

I came here late, you already baked it. After the fight ... you understand.
I didn't make such a cake, I am more satisfied with the Svettins than I am.
I decided that you changed the recipe for our HP, and then it just came to light that you decided clearly both in proportions and according to the recommendations of the author
So yeah, I'm in the tank

[Lena]

Lena, and I don't think you should know everything

It's just that you wrote so well there in Temka about swelling, and about dough ...
That I decided to do so ... And give yolks and butter later!



I. So the author just threw EVERYTHING together at once, without details, I showed some independence ..

Too much yeast. And hers there are dry, I do not spare them for cake.

On the right, Nika, all new messages are coming. The last.
Is it wrong with you?)))

Mlyn, I did not pay attention, I only go to topics of interest to me at the moment and here, constantly ...
girls, as far as I know, at the end only fats.
A "Masterpiece" cake, Butter or Easter cake "Dream" + Gelatinous frosting who baked? Can you compare?

[Rita]

Rita, I did Svettina several times, and I wrote more about them. And if you take any recipe, then there is a large amount of butter + sugar = definitely bad for gluten, if you just shove it in.
And yet everything is more complicated. Oil is always better after kneading.
But with sugar, yeast gets stressed. Therefore, if there is a lot of it in the recipe, then you must first let them get used to it. The technologists explained this to me. Therefore, part of the sugar (1 / 4-1 / 3) must be immediately added to the dough if it is safe.
And yolks are not just fat, but fat and water. Therefore, if the dough without yolks is tender and soft, then you can give these yolks later, and if the dough does not have enough moisture, then you need to give the yolks right away - water is more important.

Therefore, you see, everything is unambiguous with butter, but with sugar and yolks (eggs), it is already necessary according to the situation

[fffuntic]

fffuntic, Lena, once again for you, if you wonder how I did ... in ~ my ~ ... nothing bad ... for my testa ...
Look ...

Let's see the result ... I rubbed the yolks with salt.
A little milk, sugar, flour, taken from the general rate, mixed and crumbled there 25 g of fresh yeast, they are walking in a bowl.
At this time, I kneaded the remaining flour and milk with sugar (maybe in vain with sugar ...) well ... an autopsy will show!
Knead on dumplings for 5 minutes. and left in HP immediately set the dietary regime with Raisins. I have it for 5 hours.
Since I have Panas, it began to stand for 30 minutes. As soon as the kneading begins, I will pour out the yeast mass .... but for now, let the dough stand and swell. I have flour Makfa.
Then pour the yolks, butter (both).
And at the rustle of the dispenser, I will fall asleep with Raisins soaked in cognac ...
So the process has begun!

This is me about Kulich "Old ..."

and you looked at the end of the batch - was there a skirt? did the standing help or did it smear?

I carry Alexandrian dough in my beak (for Easter cakes)

1 l. baked milk;
1 kg. Sahara;
500 gr. drain. oils;
10 eggs; 3 yolks;
150 gr. fresh yeast.
2-3 bags of vanilla sugar
2 tbsp. l. cognac
1 tsp salt
2.5 kg flour
Salt, it is better to combine with flour, at least 2 tsp, no top.

and now I'm thinking, oh well ... so much sugar and butter to throw in ...
Good night, the invisible woman went to bed.

[Lena]

LenaAt the end of the batch it was beautiful, imposing and tender, just plump ... no skirts, I can't even explain the beautiful mass ... airy round.
It was funny. I had prepared Raisins in cognac and butter with yolks from another bowl ...
And then I hear the buzzing of my spoiled and choked dispenser ~ exactly at the end of the first batch ..
That is, it cannot open, but it buzzes ~ gives a sign ... well, I poured the butter, yolks, and raisins together ... And she began to knead smoothly.
The regime was Diet with Raisins.
It turned out to be a bit long. I do not know.



And there were still 3 hours left ... in short, I liked the regime. The dough feels great with it.
But I understand that there was a clear overkill of yeast.
Gr 15 was necessary.
And here's another thing: I added a little sugar to a bowl of milk, flour, yeast. Maybe it would be worth the dough without sugar ...
Oh, experience ~ son of difficult mistakes!

and figs knows about the regime. Here only for your own taste. I like it when it ferments for a long time, and less yeast. I like Easter cakes at home with long fermentation. And on a dietary one - the batch is more delicate. If ordinary flour from a store is cheaper, then it seems to me that dietary flour will definitely not break.
But you have to try and compare, and then choose what you like best




not .. yeast loves sugar, they are always enlivened with a little sugar. If without sugar, then they will eat flour for a very long time, but with sugar they immediately feed and wake up quickly. The main thing is not to overfeed. A little bit of sweetness



and .. still only on dietary standing longer. And if you take into account that the dough is kneaded well there with milk or even eggs, that is, with fats, then standing for 40 minutes is better than 30 for the main one.
I dance from Japanese hitachi. There, this standing -40 minutes has already been programmed.

If you choose the main one, then it probably makes sense to knead on dumplings, wait 10 minutes and only then start the main program. For the dough to swell for more than 30 minutes

[Baking mode]

Girls, you are in the subject:

The "Diet / Whole Grain" mode is described in your instructions.
And here

Baking mode :
leveling - 30 min,
warm kneading - 25-45 min,
proofing - 1 h 25 min,
baking - 50 min.
Total - 3 hours 30 minutes.

I can't say anything about temperatures, I haven't checked it yet.

French cakes "Panettone" are baked in this mode.

[Lena]

Lena, I am reporting. Check out the pictures of the rift.
I copied the link with the photo from that Temko about Old Kulich.

Old cake (for oven and bread maker) # 71

[muffin - brioche]

muffin - brioche, it's only in your potbelly stove
and we can only dream. And he is just for Easter cakes. There is even provision for the introduction of oil not immediately

This mode is used to bake French cakes "Panettone".

Here !!!
And we ...



Have you seen the photo?)))
Some fibrillation is present. But not holes, as in Bread for sure!
Well, as a Baker ... I made dough ... and autolysis, ksk fffuntic teaches!)))

it makes sense to knead on dumplings, wait 10 minutes and only then start the main program. For the dough to swell for more than 30 minutes

So I did it, plus the Diet ...

don't confuse the pioneer with scrambled eggs
there were soooo battles on the forms of the pros that standing cannot be called autolysis. Autolysis is necessarily the weakening of gluten due to its partial degradation.
And we do exactly standing-swelling. We do not have gluten for these half an hour, it generally only appears in flour for kneading and we knead it immediately.
Now, if we left the dough without salt and yeast for 2 hours, then there would be obvious autolysis

And you didn't make the dough. All you have is the revitalization of the yeast in the chatterbox. It cannot even be called activation. Activation is when you hold up to maximum performance for more than an hour for sure. There you need to look at the manufacturer's tables when their yeast becomes the coolest

So, dear baker, you still have a lot of fun ahead.



now I wonder how much the taste will please tomorrow
and feelings in general. Was it all worth dancing around the stove?

Activation is when you hold up to maximum performance for more than an hour for sure.

I had, as you say, a chatterbox for 1 hour 10 minutes: yeast, flour, milk, sugar, whipped and mixed.
Since the diethical regimen stood today exactly one hour with the dough without oil and salt. Well I kneaded the preliminaries. on dumplings.
And when the Kneading on the prog went already, I poured out the yeast mixture (if you want, don't call it Opara)
But here on the forum everyone calls it Opara!

Well, here I am a fan of more rummaging around all sorts of lesafram, and they have all the terms and terms there. So the dough is a semi-finished product yeah ... from what you muddied, only it becomes a dough if a certain acidity is reached in it and a certain gas-forming ability of yeast to loosen is achieved.
And their activation is when the yeast reaches the same certain gas-forming ability, but without taking into account the acidity.

In short, dough - plays the role of a tasty bacteriophore and baking powder.

And in the recipe it is only a baking powder, it has not grown to a bacteriogenesis.

Here I cannot remain silent. Just like Galileo: well, she's not a dough, not a dough

But before activation, the chatterbox may have reached.But we don't have a laboratory to check

We must tick off the squat! Trample such pros

If a certain acidity is achieved in it and a certain gas-forming ability of yeast to loosen is achieved.

Ospidya! if you remember it

We must tick off the squat! Trample such pros

I'm scared to emerge from me too ...

Dear experts, what's wrong with my Easter cake?


A recipe from a Panasonic book.
It turned out to be some kind of monster with a ripped off roof. The top crust is burnt on one side - it rested right into the stove cover.
When I took it out and put it on the barrels, I began to get it. Now there are dents in the side.
And so I wanted to cook a good cake and take it to mom. Bliiiiin !!!

[Buttercup]

Buttercup,

Ospidya! if you remember it

And why do we need it?
We are simple people ...
Let's not complicate things.

what's wrong with my cake?

for me .. everything is so!)
You will cover the roof with glaze!
And that the sides collapse ... then it is very gentle. It is necessary to put on the soft. It will cool down and it will be good!
If only it was delicious!

If only it was delicious!

I confirm! He also jumped around him with a tambourine. It was soft. Skuuuusnyyy !!!!!!!!!