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

[Mirabel]

Mirabel, Vika, yes, I bought there, authentic shoulder blades fit my Panasik 2511



Oops, they are now 953 rubles per pair

[Mirabel]

Mirabel, Vika, both shoulder blades will come in handy. Take it, good oven!

Tell me, does anyone in HB bake a biscuit? found a recipe for 5 eggs, 200 g of sugar, 200 g of flour, do you think it will work out ok?
(otherwise there are a lot of eggs at home, but it's problematic with baking in the oven)

found a recipe for 5 eggs, 200g sugar, 200g flour

I bake 5 eggs, 150g sugar, 150g flour according to the recipe. It turns out well but I bake in a multicooker, but I haven't tried it in HP

[Annusya]

Annusya, Anna, I didn't bake biscuits, I baked cakes with a lot of eggs, it turned out great

I baked biscuits in HP, but in my Redmond.
When the mold was lined with baking paper, it turned out great, and when I replaced the paper with foil, the top skewed.
I did it only three times, maybe it's just a coincidence.

I realized thanks
I will try
KroNa, how many eggs did you make?
I just read somewhere that 5 eggs can come out of the bucket (though I didn't understand what model / size of the bucket was discussed)
that's why I didn't try it yesterday, I read about the biscuit in the oven, and my hands are itching to try it in HB, only I'm afraid of washing everything later)
I am absolutely not friends with the oven, but in HP it seems that it is possible not to get raw

[Annusya]

Annusya, I bake a sponge cake in a collapsible form 18 cm in diameter, it is small, so I knead the dough on three eggs.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, Luda, if there are cracks on the roof of a rye with an apple, it means a lot of liquid?

[Svetochka]

Svetochka, maybe the apple was big? Did the roof go up a lot?

on the roof of a rye apple with cracks, means a lot of liquid?

Svetul, but I think that when the crack (s) are undersized ... or there is little liquid. In the classical sense
Will you show the photo? Interesting. And what a recipe. I missed, a grandson in one hand, a ladle in the other ... There is no time to read Enlighten me, Svetik!

Chka, maybe the apple was big? Did the roof go up a lot?

The apple is small. The roof lifted slightly.

And what a recipe.

Rita, there is no new recipe. Based on
Bread only on rye flour (like Westphalian) (Author Kosh)

Luda once wrote that she was putting an apple in a rye. So I'm trying. The first was with honey. It turned out very sweet.
Today with sugar.
400g rye flour, 2h. l. yeast, 1.5 tsp. salt, 1c. l. sugar., 24g. vegetable oils 2c. l. malt, 80g. grated apple semirenko, 280 g of water. During kneading added wheat. c. h. flour. Baked on the machine "Rye"

[Svetochka]

Svetochka, I put the yeast 1.5 tsp., but I periodically break. Here, when you add yeast to the apple, you can subtract a little, it seems to me that way.But in general, well, it cracked - it's not scary, it will turn out delicious
Ritochka, the apple goes into a measuring container, so that the "liquid" in volume, in total, was the same as in the recipe.

delicious will turn out

Luda, I haven't tried this one yet. Tomorrow.
Backfill question: have you ever baked rye bread with rhubarb? It makes sense? Or is there a very strong acid?
I found one recipe in the internet, without reviews.

Baked on the machine "Rye"

... aaaaa Here is the answer. There was not enough time for bread on the machine. We must try kneading-proofing-baking.
Although if it doesn't affect the taste ... ignore my words

Ritul, I understand that it is better to bake rye, as you write. But somewhere it flashed that in the Rye mode the temperature is higher than in the Baking program. I don’t know if it’s true or not. And it is the high temperature that is needed to bake rye bread. And how important is it
I know that you and Lyuda bake more than me and are better at baking, so

Svetik, oh well, what a special I am! You will say too.
When I was adjusting my Borodinsky in KhP, I tried this and that ...and on Rye and with aging on proofing, but still, Redmond did not receive such a puffy as in a slow cooker
There in Temko there is a photo of the process as I bake it in HP. And each time the result is different ... with the same components!

rye bread with rhubarb

I haven’t tried it, but there you can punch rhubarb with a blender or pieces? The rhubarb has just begun

Borodinsky

Your Borodinsky is only in Fillet.

Is there rhubarb to punch with a blender or in pieces?

We must look again. There with wheat flour. And I wanted to try it with rye. I would cut it in small pieces.

And I will make yours, my cupcake with jealousy, I’m sure there will be mortality

And I will make yours, my cupcake with jealousy, I’m sure there will be mortality

I've already thought about him. Write if you bake. I wonder how it tastes?

[Svetik]

Svetik, run to the recipe, I'm already doing it, an urgent question has appeared, there is no understanding about oil

[Sponge cake in a Panasonic bread maker.]

Sponge cake in a Panasonic bread maker.

I baked a biscuit yesterday)
5 eggs,
200 grams of flour
200 grams of sugar
a little baking powder
and salt
I whipped everything, smeared the bucket with margarine, did not line it with anything. poured half, sprinkled with cinnamon and laid out the rest
baked for an hour, took out after 10 minutes
nothing ran out)
turned out delicious!

Annusya, great!
Will you clarify, pliz, 200 is it in grams or ml, were the eggs beaten as a whole, without separating the whites from the yolks, and how long were they beaten?

fixed - gram
this is a recipe from another site
Beat the yolks separately with 100 g of sugar, and whites + 100 g of sugar and a pinch of salt
whipped the yolks while whipping the whites, the sugar in the yolks went down, the whites did not whip to peaks))) but I chilled them and whipped them for 15 minutes
I poured these proteins into the yolks and gently stirring in one direction, combined, then added flour here, gradually adding it, also gently mixed with a spoon.
baking powder added from myself, just in case
maybe it would be better in the oven, but the goal was to bake in HP

Annusya, thank you very much!

[Annusya]

Annusya, Anna, Nice turned out! and what did you do with it? somehow turned into a cake?

[Annusya]

Annusya, thanks for the recipe and baking details. Useful experience!)))

Thanks for the praise)
turned into nothing.
all mine should eat less flour, and a lot of eggs have fallen. I wanted it to be like in childhood - we sold a biscuit with cinnamon in the middle, by weight. that's why I just made a biscuit.
all already ate). homemade milk was given to the child, so at least to do it again, but HP is busy.
the cinnamon in it is strangely distributed when baking. the biscuit itself, although it rose, is dense and dry, not airy (but I liked this one)

Dear bakers, please tell a newbie. The recipe for the bread maker says "chopped dried fruits". Attention question: what is meant by the word dried fruit? In my opinion, is it dried apples or is it prunes, dried apricots, raisins?

[Anatoly_1960]

Anatoly_1960, Anatoly, it could be apples. pears, prunes, dried apricots, raisins, cherries, etc. All dried fruits are dried fruits.

Besides exotic ones, pineapple and papaya are candied fruits.

Got it, thanks. And another question. The recipe contains "oat flakes, rye, barley" so toss them into the oven whole or do you need to crush or grind them first?

I only put the rolled oats. Not ground. It interferes perfectly with the dough.

Clear. Thank you.

I am very pleased with the stove. While trying recipes from white flour. I put everything according to the recipe and it turns out excellent bread. I want to eat rather to bake something new.

Tomorrow I'll try it with raw smoked sausage, cheese and garlic.

Although I just received the first grief, but not fatal. I bought flour in the ATB "Khutorok" or "Reasonable Vybir" store. The farm is a little more expensive, but did not notice much difference. In Konotop, they praise the flour "Krolevetskaya". I bought it on the market. I began to sift with a cup, I see sometimes black dots come across. There are 3 sieves on the cup, but they slip. I pulled out one, I looked through a magnifying glass, my dear mother, otherwise it was a bug. Tomorrow I will buy a fine sieve.Here are the benefits of sifting on the face

[Anatoly_1960]

Anatoly_1960, urgently get rid of this flour, otherwise all the cereals and all the flour that is in the house will become infected with a bug!

Tomorrow I will buy a fine sieve and sift the whole bag twice. And now I sealed it and wrapped it in a plastic bag. To be on the safe side, moved this bundle to the bedroom, away from the flour supplies.

And he put a cup for sifting flour into a saucepan, filled it with water, boiled it for every fireman. Suddenly a bug between the sieves sat down

And I didn't buy Khutorok, they said that it was expensive and not very good. If the highest grade, then I took the flour Admin. Rolls on it and made cakes. Baked and on flour hung in ATB. for them which, in such ugly packages. I take rye from them. in the market, I did not take it by weight, only in supermarkets to see the deadline. this is about the highest and rye, but now I bake bread on 1st grade flour. in our stores they sell Posad. I don't know if you really have such.
but about dried fruits, I do not know how it is true, but I add raisins to the rolls, and I cut dried apricots and dates.

[Anatoly]

Tomorrow I will buy a fine sieve and sift the whole bag twice. And now he sealed it and wrapped it in a cellophane bag. To be on the safe side, moved this bundle to the bedroom, away from the flour supplies.

Anatoly, after sifting, this flour is best kept in the refrigerator. If something remains there, at least it will not grow. And now you can send it to the refrigerator.

[Waist]

Waist, thanks, now in the refrigerator and put it. Or maybe it's better in the freezer?



Annusya, that Khutorok 10 UAH per kg, seems to be not expensive. But I have not found 1 grade yet.

Yes, and I bought Krolevetskaya not by weight, but in a factory paper bag, packaging 2 kg

Oh, I won't tell you about the freezer

[Waist]

Waist, I read it on the Internet, you can also in the freezer

Flour storage refrigerator

Do you know what will happen if you put flour in the freezer for two days? You are guaranteed to kill all insects, their larvae and eggs, even if they were in the flour you bought.

Are you buying whole grain flour? Notice how quickly it starts to taste bitter? We have a great secret of keeping it. Again the refrigerator! Natural oils will not behave the same as at room temperature and the flour will remain as you purchased it.

How to scare away insects

To surely scare away all insects from your flour, put a bay leaf in the bowl in which you store the flour. What could be better than folk methods?

But in case something went wrong and, despite all your efforts, the flour changed color, insects got in it, it smells bad, do not regret - throw it away! And switch to another brand!

All! sent beetles to the Kolyma, in the freezer

And he threw the lavrushki into a box with flour supplies

And put the whole grain in the refrigerator



Usually HP equalized the temperature for 30 minutes, but today it's like this for an hour. I bought a used one so I was already scared, I thought that ales kaput. Already threshing bugs there at full speed

Usually HP equalized the temperature for 30 minutes, but today it is like this for an hour. I bought a used one so I was already scared, I thought that ales kaput. Already threshing bugs there at full speed

Yeah, it's scary when you don't know. But it’s probably warmer in your kitchen today than it was during the last baking.
In HP Panasonic there is a temperature sensor, according to which the program is started: the temperature of the environment surrounding the HP is equalized and the time required for making excellent bread.
So, on cool days, the dough takes longer to ripen, so the program starts earlier in order to lengthen all modes to the desired one.
And on hot days, the programs start later, since the dough ripens faster and the oven is configured to take this into account so that the dough does not oversour.

[Anatoly_1960]

Anatoly_1960Try flour from ATB "Dnipromlin". I have been using this for many years, no complaints. That bread, that the rolls are excellent. French only on it turns out that height that you need. I'm not even trying to find a better one.

And put the whole grain in the refrigerator

Keep it in the future. Store whole wheat and rye in the refrigerator

[Waist]

WaistYes, exactly, today we have a heat of +30 degrees.So, slowly and gain experience




Roza_IrinaThank you, I read that people praise Dnipromlyn. But it is a little more expensive, the toad starts to run out. Yes, so far, everything is working out fine for me. I decided not to experiment with flour yet. I will bake all the recipes from the instructions, and there are as many as 26 of them. We will pick up some bread that we like, well, several options. And then I'll play with the flour. I will try Dnipromlyn and Kievmlyn (it is even more expensive), etc. And I will check in practice whether it is worth overpaying for flour. Although I suspect that the same flour can be from each batch and different ... Well, let's see. Although wheat is also wheat in Africa, you can grind it yourself on a coffee grinder, it is interesting why the production technologies differ so much that the price is so different



$ vetLana, And rye too? Will only wheat be left in the box?

And I also bought a corn one, there it is needed for some recipe. I also want to buy buckwheat. Where are these to be saved?



I'm not overjoyed with the purchase. We are now finishing up the egg bread, such an aftertaste, it has already been eaten for more than an hour, but it is pleasant in the mouth.

Anatoly, don't buy a lot of all kinds of flour at once. I understand that I want T .. because there are bran in whole grain, and they can turn rancid, then they store it in the refrigerator. Rye can also go bad without a wither. I store wheat, corn, buckwheat in the kitchen cabinet.

[$ vetLana]

$ vetLana, Thank you. Yes, I want to experiment with whole grains. I bought a kg at ATB costs 38 UAH (for comparison, wheat is about 10 UAH per kg) and it is much cheaper on the market. I'll buy it tomorrow. I will bake 2 breads with different flours and we will taste

[Anatoly_1960]

Anatoly_1960, I began to buy bran separately. Then I form the flour of the quality I need.
Also, try to buy unboiled, instant oatmeal.
I really like to use bran and oatmeal to regulate the taste and texture of bread.
Of course. not the first time, but you will succeed.
Here on the forum you will find all the "chemistry" of bread making!
Please don't be in a hurry!

[entin]

entin, Thank you. And about oatmeal, you can get more details, I was just going to buy cereals, which need to be cooked for 5 minutes. The store also has whole grain and rolled oatmeal. So which one is better to take?

I will not rush to the forum, my eyes run up, what to read first. What would I do without you

whole grain and rolled oatmeal

I don’t know about it! Google.
I never buy a five-minute! With her benefit ... censorship cannot be expressed!
In our stores (some), it happens on the packaging that the cooking time is "up to 15 minutes." I take this one.

[entin]

entin, well, it seems to be crimped, whole grain is cooked for 40 minutes

[Anatoly_1960]

Anatoly_1960, I would buy crimped.