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

[Mandraik Ludmila]

Mandraik Ludmila, absolutely
Smart girl, right ...

[Mandraik Ludmila]

Mandraik Ludmila, ButtercupThank you, next weekend I will practice




Or maybe make a dough from the instructions for HP?

Flour 450 g
Salt 0.5 tsp
Eggs 2 pcs.
Water 160 ml
Menu 23 Pelmeni. 20 minutes kneading and that's it, then stand for 30-60 minutes

[Anatoly_1960]

Anatoly_1960, Anatoly,
you ate dumplings, dumplings.

Such an elastic dough is called unleavened and its feature is elasticity. At least fry, even boil, even bakes.
There really is no baking powder and it should just be impenetrable. The second requirement is that the gum bite should suit your tastes.
If you want a softer one, use a lighter flour, such as general purpose or first grade.
The bakery will give you a firmer crumb. To soften it, all sorts of witchcraft are already needed, such as choosing a recipe with infusions of some flour, vinegars and other things that weaken strong gluten, kneading with ice water and cold ingredients.
Now you have chosen a recipe without witchcraft. Therefore, the weaker you select the flour, the softer your dough will be. The colder the batch, the softer it is. With baking flour, you can try to knead only on the yolks for tenderness, the proteins strengthen and rubberize even more. If you like just more resilient, then you should lay the whole eggs. Also, the fat in the composition gives tenderness. Often butter-sour cream is added to the dough for dumplings.
But if you want fluffy dumplings on a gently fluffy dough: they seem to be very fond of such berry dumplings in Ukraine, but I can confuse this. For some reason I remember so much.
Then yes, they make an ordinary tasty yeast dough and steam it. It turns out to be so tenderly loose.

As for artificial baking powder: soda-baking powder in bags, they require heating and some time to fully react.
I don’t know if the steam soda will have time to react, is there a short cooking time? We must look at the experience of other people.
Yeast dough is always tasty, but with unreacted soda - disgusting.
This is a national cuisine and you should separately look for information in the internet and on our forum. It seems that in this Temko we are not fond of such recipes.

likbez, Vadim,

you started with this topic. And here are fans (fanatics) of Panasik. And you have moulinex. Tactfulness requires you to exercise restraint and not discourage your purchase.
That's just one thing I don't understand, what prompted you in our topic to buy another typewriter?
Panasonic is the most hassle-free, most forgiving machine for a beginner. If she makes crooked bread, then 99 cases out of 100, and it's delicious.
One thing can be said about other cars: they require respect, addiction, adjustment, and so on.
Moulinex is one of these "princesses". And if they spoil the bread, then with zeal.
That is, when you get used to and make friends with your purchase, you will also get pleasure from it. But impudently, like a panasik, you won't take moulinex.
I don't like technique with character

[fffuntic]

fffuntic, Lena,
and my specificity of work is a technique with character (support of a computer infrastructure), therefore, as a rule, with any technique it is possible to quickly switch to "you"
in this thread I regularly get ideas and advice, since my mother has 2500.
but I bought myself a non-Panasonic, since it is cheaper and more favorable terms of purchase according to the "payment in installments" scheme, but most importantly, it would be boring and uninteresting to have 2 identical devices in the same family (albeit in different cities), and so there is something compare and experiment.Even after the first bread, it became clear what to do to improve the next one by an order of magnitude (less yeast + cool the water before starting).

[fffuntic]

fffuntic, GREAT !!!

[Constantine - Countryman]

About kneading dumplings dough in Panasonic, once Constantine - Countryman described his method

Dough for dumplings in Panasonic

The essence of his method: gradual mixing of flour, which makes it possible to mix in more flour than in the standard way (all the flour at once), without overloading the motor. As I understand it, the last added flour just won't have time to swell during kneading, won't have time to make the dough too tight. As a result: the dough is mixed into HP; the motor is not overloaded; and the last flour will make the dough cool enough, swelling after kneading.

[Waist]

Waist, +

[Valentine]

Valentine, I'm a big minus ... How many times I wanted to try Konstantin's method on my products, but even today, after reading his instructions ... I loaded up the baking of bread

[likbez]

likbez, Vadim,

if everything were so simple, then we would not love Panasonic tenderly here, but would adapt to any typewriter.
The problem is that automatic programs are strictly fixed in terms of execution time, fermentation temperatures and mixing intensity.
Panasonic has the most gentle kneading and heating, the optimal fermentation time for domestic taste. That is, domestic flour, not sharpened for machine kneading, is perfect for Panasonic.
In mulinexes, the intensity and heating is higher, the temperature during fermentation is higher - this requires a special strong flour for CP, the usual one may not be able to survive.
Therefore, for flour from the store, you should study the programs from the mule. Choose the longest-lasting and lowest-temperature, knead with control of the dough from overheating, and then you can expect a normal result.
The shortened modes of the mullet are sharpened for the accelerated preparation of bread with an increased amount of yeast on very strong special flour at the expense of the classic quality.
As a rule, our national taste is not used to this, we do not like this kind of bread.
The mule's normal mode is similar to the Panasik's shortened fast mode, which no one here likes.

Therefore, to get the classics, rummage through the instructions there and choose a longer program for ordinary bread and also note that if the last kneading was programmed there just half an hour before baking, then this also reduces the final volume of bread.
The thing is that Panasik's modes are perfectly designed for domestic ingredients.
You should look at them and compare them with yours in the cartoon. Choose a prog closer to Panasik if you plan to bake with ordinary flour.
In terms of a sweet bun, it's easier. There butter and sugar will cover the flaws.

Today I kneaded dough for pies, baked khachapuriks and cheesecakes, report here Dough pies with oatmeal and rye flour # 254
The dough recipe, as usual, altered by me in my own way, suddenly someone will come in handy

100g of small rolled oats + 250ml of boiling water, poured directly into the bowl and left to cool to a temperature of + 30 + 36 degrees
120gr rye flour
430g 1-grade wheat flour
1 egg
100g of homemade beer with yeast (leftovers after bottling), revived 1 tsp. honey in advance
1 tsp salt
1 egg
3g yeast
On pizza mode

suddenly someone will come in handy

It will come in handy, Luda, and how!
Thank you!
I already admired your cheesecakes there in Lina's topic and even asked a question.

I baked pure rye with rhubarb, baked on a "rye" program at my No. 9, mixed with a spatula, after kneading with a wet spatula, formed a dome-shaped bread right in a bucket. The roof is cracked. The rhubarb just dissolved during the kneading. This time, after baking, the spatula came out of the bucket in the body of the bread. But tasty-oh-oh, as always, I love rye

In bookmark order:
liquid yeast on beer, already with honey 300ml
salt 1 tsp l.
cumin 0.5 tbsp. l
ground coriander + grain 1 tbsp. l.
rhubarb, finely chopped as much as possible 75-80g
peeled rye flour 400g
fermented malt 50g = 5 tbsp. l. dimensional from Panasik
psyllium 0.5h l.
yeast 1 tsp l.
You can add 1 tbsp. l. unrefined sunflower oil, I did not add

Lyuda, the crumb is good, I will write down the recipe, but I will have dry yeast.
5 tablespoons of malt, never put that much. Why did you decide to put so much?

[$ vetLana]

$ vetLana, Svetlana, dry 2h. l. and all will be well!

Why did you decide to put so much?

I wanted 2-3st is enough for a dark color. l., and 5 - these are my "cockroaches", "give me a pill for greed and more, more"

I wanted

I baked bread today, based on the recipe for low-yeast bread made from rye flour according to the instructions, but with my own amendments

330ml liquid yeast, based on brewer's yeast and whey + 1h. l. salt
300g wheat flour 1c
200g peeled rye flour
2st. l. unfermented malt
0.5 st. l. cumin
fresh dill and green onions in half of the dispenser.
0.5h l. dry yeast SAF-moment
due to problems with electricity, I had to start on the diet dough with raisins. Then add it in service mode, and then bake for 1 hour.

I wrote about my adventures in Cafe "At Pani Sonya" # 2555 you can now laugh and in the process of adventure I "tore and threw"

Luda, the bread looks great after the whole story with electricity.

[Svetochka]

Svetochka, it turned out well, fragrant, onion, dill and caraway did their job.

Rye flour is still 2/5, that's why the bread turned out to be moist, but still soft. And of course delicious

Colleagues, on the run I took "Pyshechka" flour in 5-ke.
Turned out to be with insects!

Oops, I bought a donut in the top five, there were discounts, I poured it into a jar, I haven't noticed anything yet, but I haven't baked it yet, I can throw it out right away

[Mandraik Ludmila]

I think it's clear that I'm not talking about the pack, but about the party !!!?



Mandraik Ludmila, put on your glasses! Do not forget. There are like coffee beans, and a couple of winged ones are stuck in the sieve!

Here I am about the same thing, they apparently threw off the spoiled batch at a discount. I'd better go and add it to the barrels right away, where the herbal plant food wanders, there will be some benefit from it.
Now I bought it for a replacement, in our "general store" Altai c. pp., expensive of course, but I rarely use the highest grade, it will be enough for a long time.

I put the bread, but the Program is not the right one!
Instead of M ~ L I put it ... It came later, already the batch went. Let's see what happens.
In general, what's the difference ... in Baking or Kneading? Time 4 o'clock both there and there

[Ritochka]

Ritochka, do not worry, I regularly forget to set the size and crust, since most often I bake on programs where these criteria are not set. For me, it makes no difference if a larger quantity is supplied, but on the contrary it might be worse. For a larger size, it seems like the baking time is 5 minutes longer.I think so, they have the largest size with an automatic machine, such protection against fools carelessness, forgetful young ladies

Instead of M ~ L I put

I don't think there will be much difference.
IMHO - there is a difference in baking.

Another model, but I'm convinced that everything is the same. Size - change in baking time (5 min), crust color - baking temperature (approx. 20 ° C +/-)

[entin]

can immediately throw it out

Let me take it. Already made two runs on it. Normal tasty bread. Moscow is not a decree for us. True, entin?

Duc too!
I'm talking about our "goods". Maybe in your area it will be more honorable ...
However, you need to look more attentively! Glasses, magnifying glass there ...

However, you need to look more attentively!

And this is already done on the machine

Who would have doubted !!!
Five-star baker ... "On the chaff" ...!?

Yes laan!

Five Star Baker

Six-chuck ...

[Wit]

Wit, so I could not regret giving it back, but she’s in my village, but I’ll also bring these 2 kg to the city, I’m not empty-handed and I’m driving like that, especially since I’ve already poured flour into a glass jar, not convenient, not hunting

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, bake bread, good flour!

bake bread, good flour!

I will see

Six-chuck ...

Michelin only 5 happen.
here we can get around, but ... you can't argue against the fact ...

"In general, a restaurant can be given a maximum of 3 stars, and a chef can be given any number of stars, so the chef Gordan Ramsay received the maximum number of stars, he had 16, but he lost 2, and in 2015 one of his restaurants received another one and now he has them 15, the restaurant can easily lose a star ... "
(From Wikipedia .... just an excerpt))))

Are the shades not warmed up during standing? Is it just standing at room temperature?

[Anatoly]

Anatoly, depending on the temperature in the room, sometimes the shades are heated even before mixing.
I often have only + 17 * C in my kitchen, and so on the "Whole Grain" program they turn on immediately when the program starts. I did not measure to what temperature it was heated.
I think that the HP has programmed the lowest starting temperature to which the breadmaker itself heats up.

[Waist]

Waist, Natalia, Clear. Well, I actually thought so. And sometimes I touch it, it doesn't get warmed up. Well, the apartment is now 26 degrees



Excellent HP, I'm not overjoyed. And I almost got into moulinex

And I almost got into moulinex

And I. It was so

We sold moulinex with payment in installments. I do not know if you have such a chip from the banks. It is for the product that you can make several payments (sometimes up to twenty-five), monthly withdraws this amount from the card and as a result you do not overpay a penny. And I almost bought it. But in time I told myself STOP, first rummage through the Internet. And for more than a month now there is no limit to happiness

And I was attracted by the fact that baguettes can be baked, and now I can do well without them. Although Lyuda baked baguettes in Panasika, but I will not go for this. Laziness

Help with advice! I put the bread (I have a model 2510) low-yeast. At about 8:00 am. While I was sitting at the computer, I saw that the machine in the dashboard turned off (it happens) and, of course, the program got lost! The kneading has already passed, the dough has risen by about half of the usual.
Turned on the service mode. I don’t know what time the dough will have to be kneaded and, in general, with a low-yeast mode, 1 stroke or 2?
I think at 12.10 to start baking for 50 minutes. Do you have a warm up at 11.00

[fruitic]

Who has 2510, people, respond, help the man!
fruitic, Elena, and you looked at the table of processes by time on our 1st page?
True, this is 2501. But the Dictated regime lasts 5 hours. Take a look at the link.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) # 323

In general, lately I have been baking without hesitation, but I bake wheat-rye, somewhere 60/40. Yesterday I baked it on leaven thick, wonderful.



According to my measurements - after 1.5 hours the RPM and then after 20 minutes the RPM. I measured until the end of the program, that is, the last minus 2 hours before the end of the program

[fruitic]

fruitic, Elena, for the future - a power outage for less than 10 minutes does not interfere with the program. The stove will continue from the moment at which its electricity was cut off.

On low-yeast, a few strokes, but how many - did not count two, for sure

I can't edit

on the right under the post is the "edit" button

[mamusi]

mamusi, Thank you! I saw such a plate, but there is no low-yeast regime in it. In general, something incomprehensible has been baked, it is cooling down, the top is pale and has failed, it will go for crackers.

a power outage in less than 10 minutes does not interfere with the program

My 2501 holds 30 minutes. Checked.