Mixer-kneader First FA-5259-2

[Natalia]

Natalia, very much bread. .. I really want ...

the scapula is placed closer to the low knee.

, Thank you

I made with 200g of flour, it seemed to me - this is the lower limit

this is the smallest, did I understand correctly?
I kneaded flour for 500 g .. I kneaded it great, and I didn’t go anywhere, didn’t get out and didn’t penetrate, the bowl was clean, washing almost zero, rinsed and that's it

But some very unfortunate ball was dangling

he didn’t go anywhere, didn’t get out and didn’t penetrate, the bowl was clean,

So cool, of course! I had flour in the composition. Maybe that's why he got in. Both times
And I washed it afterwards .. tearing it out from all the recesses

some very unfortunate ball dangled

The main thing is that the ball WAS!

Girls, you write with such speed that I do not have time to eat rolls after you, have a bite to eat, and I still have to read everything, not even to answer.

that I do not have time to eat rolls after you, eat bread, and still have to read everything, not even to answer.

, do not chew for a long time, but quickly swallow those rolls, chew on bread (see the keyboard do not guess ...)
Well, everything, I looked at your bread ... so I wanted something to chew on a thread, I don't have any strength, as if I was starving for a day ...

I had flour in the composition.

And I, too, Smeared, of course, on irregularities (stiffeners on a white piece), but did not penetrate anywhere.

The main thing is that the ball WAS!

Poor yorick ball...
Well, I calculated everything on a piece of paper in advance how much water to pour! (Well approximately)

do not chew for a long time, but quickly swallow those rolls, chew on bread (see the keyboard do not guess ...)

Yes, even if someone poured something to rolls and breads, you can even tea, if you don't give others

but didn't get anywhere

I will record how it penetrates me
Even if I'm the only one with penetrations I don't understand anything ..

stiffeners on a white piece)

Oh, that's what it is! And I say, well, why else did they make some crooks on this plastic mask so that I would pick out the dough longer



Kneading rye dough, not very thick, that's how it rose

I kneaded the dough for Ossetian pies, it turned out to be tender, elastic, it rises well.

I kneaded the dough for Ossetian pies,

wow, what a fine fellow, when will we contemplate the pies? in what do you bake them? what dough do you use on them? and what kind of filling to tune in? I'm waiting, I took the line

I ordered it too. I don't know yet why I need him, but I'm completely unhappy with my kneaders. I have a Boshik mixer with a bowl and a capacity of 350 mixes better than my current giants.
Since delivery is only for 15, that is, time to think, look, read.
But the pastries are cool, of course, this round.

I kneaded the dough for Ossetian pies, it turned out tender, elastic, it rises well.

Nika, the recipe, please go to the studio, here everything is already taking



Rituslya, we must take it. I took it the second time and never regretted it.

So Rituslya Element also purchased the second time, and then tasted and ordered a second, and a third is on the way.

[Rita]

I kneaded the dough for Ossetian pies

I'm waiting, I took the line

I will also sit side by side in anticipation, although my own (ordinary yeast) dough is on the way.

Rita, he kneads remarkably (and quickly!), I honestly did not expect, although there were no mixers for the dough before, everything was done in a bread maker.

So Rituslya Element also purchased the second time, and then tasted and ordered a second, and a third is on the way.

And hto: girl_sad: such a mysterious element that it is taken in such packs?

Today I kneaded minced meat on chivapcichi. How wonderful! The handles are clean, Frosya coped with 5+, such an airy stuffing turned out
I don’t regret in the least that I bought this beauty, although I also have a pretty Boshik

Svetlana, Element is an induction multicooker, which everyone purchased for a promotion. There is a topic on the forum.

And who is this mysterious element that they take it in such packs?

A chic multicooker with voice guidance and the price for it is now very pleasant. The baking in Element turns out to be fluffy, and the stewing, simmering and stew modes are just a miracle, any meat becomes the softest. Many girls bought two pieces. Now in the Top Shop, in my opinion, the action on it again.

Well, you and, I do not have time to read, otherwise sho rolls and your bread!

Move over, I'll sit by my ear, I'll wait for the pies! ...

Still, I did not understand which side of the hook to put on the white slicker, or it’s still not ...

Ritual, join us, we have "fun and tasty" (s), but not McDuck at all, as they sing in advertising, we have it at home.
Maybe just out of your entire fleet of kneaders, this one will be the most!

Trishka, see specials. photographed




There is a special, slots in the hook where the white thing is inserted and, as it were, shifted, so that it does not move, but keeps tight. I don’t know whether it worked out or not? in the instructions in the picture fig. And number 4 shows the hook with this white thing. It turns out that it should always be used for the hook.

[Svetlana777]

Svetlana777, today in my pizza house, fast, and delicious
I don’t make it big and I don’t cut it, but I like to tear or break .. Today there is only one filling, not as usual: girl_red: but a little potatoes and 3 kinds of cheese, + dill.
Here is her recipe (from the video below)

OSSETIAN PIES with Cheese and Potatoes (3 pieces with a diameter of 26 - 28 cm)
Dough:
500 gr. wheat flour
400 ml. milk
50 gr. butter
10 gr. sugar (1.5 tsp)
7 gr. salt (1 tsp)
5 gr. dry yeast (or 15 grams fresh)
Filling:
200 gr. boiled potatoes, hot
300 gr. cheese (Ossetian, Suluguni, Adyghe or mozzarella)
10 gr. butter
salt, pepper to taste (if needed)

+ butter for greasing ready-made pies (20-30 gr.)
While kneading the dough, be guided by the time, 10 - 15 minutes, no less. Don't add any more flour! It will get denser when it fits.

Nika, where's the recipe? we are all waiting, we have already choked on saliva



Marpl, Zamorochka, thanks for the explanation. I have three Panasonic multicooker all different, I won't pull it well anymore that I don't need it

[Svetlana201]

Svetlana201, you know, I'm used to everything by sight, but now I'll find a site where good pies are shown, I only have butter sl. + rast. , I dilute the milk with some water and let it stand a little longer, but today the dough rose so well that I invested in 3, 30. And baked for 10 minutes each, turning it over.

Nika, what beauty and deliciousness. Hooray, I'm the first to try it

And I usually make yeast-free chepalgash, but today I decided to bake yeast Svetlana, bon appetit, but mine are not as plump as in the video, I like to knead thinly.

see spec. photographed

Svetlana, thanks for the pictures, I learned how to dress, but from which side I did not understand better ...
Better on the small hook side, right?

fast and tasty

Nikush, what pies, I think!

Today I kneaded minced meat on chivapcichi. How wonderful! The handles are clean, Frosya coped with 5+, such an airy stuffing turned out

With a hook or what did you knead the minced meat? how many minutes and at what speed?

[Svetlana201]

Svetlana201, aha, too, today I specially tried to put on the white lever in a different way, I didn’t succeed ... Somehow, in one direction, she dresses easily and, otherwise, no

Thanks for the video and the recipe, we need to pile

Better on the small hook side, right?

I don't even know, in the picture in the instructions everything is on the contrary. Today I wore it for the first time, before everything was kneaded so well, but once they said it was necessary to use it, then we will wear it. Here Svetlana777 forced us all to put it on, even if she is now responsible for the correctness in which direction to insert it. Svetlana777 ay ay ay

And she tastes Ossetian pies

yeast-free chepalgash,

What's this tasty?

Somehow in one direction he dresses easily and, otherwise, no

And I dress easily from all sides
Thanks for the recipe, I'll try to cook it tomorrow.

With a hook or what did you knead the minced meat? how many minutes and at what speed?

I kneaded with a hook, about 1.7 kg of minced meat, at the beginning of the beginning at 2 speeds, the minced meat spread along the walls, I think, well, everything, not a fig will work, not enough for such a bowl of minced meat. And then she turned on speed 4 and for 7-10 minutes everything was kneaded so well, during kneading nothing went anywhere, everything was just wonderful mixed. In general, 4 speed turned out to be just what you need!

Zamorochka, thanks go

oh, please, sorry, I didn't find my recipe for chepalgash, it's strange, I have to print it, but I'm running away, but I found a similar one in the internet. I don't put the girls in boiling water, I try not to stain them with flour and do them in the train station. cupboard, several pieces at once on a baking sheet, boys with potatoes and fried onions, myself with cheese.
Making dough for chepalgash

According to the traditional recipe, chepalgash is made from unleavened dough. For him, you need kefir and flour, taken in a 1: 1 ratio, as well as a teaspoon of salt and soda. Cooking sequence: Sift flour (600 g) into a deep bowl, add salt, soda, mix by hand and pour in 600 ml of kefir (you can replace with homemade yogurt). The dough is thoroughly kneaded, adding flour if necessary (an additional 50 g may be needed). The result should be a soft and elastic dough, which sticks a little to your hands (when rolling, you will need to add more flour). Cover the bowl with the kneaded dough with a lid or a towel and leave it on the table to “rest” for 15-20 minutes. After the specified time, the dough is kneaded again on the table, adding flour if necessary (about 70 g more). Here it is important not to overdo it, otherwise the cakes will turn out to be too tough, and it will be very difficult to roll them out. Transfer the dough to a bowl and leave under a towel for another 15 minutes. After the dough has "rested", due to the swollen gluten, it is made homogeneous and as elastic as possible, stretches very well, which means that chepalgash, the recipe for which is presented here, will not tear when rolling. The dough is ready, you can start forming the cake. How to form a chepalgash cake After the dough is sufficiently rested, and the filling is prepared, you can start rolling the cake. To do this, cut (or tear off) a piece weighing no more than 250 g from the total dough. Experienced cooks recommend forming three cakes at once, since they are fried very quickly. You need to form an elastic ball from each piece of dough. It can be sprinkled with flour, if necessary, so that when rolling out the cake does not stick to the table. The dough ball is gradually stretched by hand until it is about 10 mm thick. Then put the prepared cake on the table and continue rolling with a rolling pin (up to 3-5 mm). Aim for the edges of the circle to be thinner than the middle. - Read more at 🔗

Svetlana777 ay ay ay

... well, what are you yelling here ... somewhere, I ate Nikin's pies on the sly and keep quiet

and to be honest, I went to the store to carry milk, opened it, and from there I managed to sip the unbelieving Thomas. It’s as if the entot put a piece of manure into my mouth ... then describe how long I washed my mouth ...and if I dragged myself into one, it naturally carried me in search of flour TV (some kind of infection raked out everywhere) and Pikinskaya cabbage for chimcha (and it is not there ... there were always mountains in the Ribbon ... but here ... so the day was down the drain and First has flown by, the poor fellow is waiting for him to be loaded with something, I see that he is bored, but not yet before him

today in my pizza house, fast and delicious

which stove is it in? Nika, the result is awesome,

to put on the white lever in a different way, I did not succeed ... Somehow in one direction he dresses easily and, otherwise, no

from here I did not understand, I have it easy to put on, just on the other side, and not in the other direction, the grooves on both sides are the same.

Here Svetlana777 made us all put it on, even if she is now responsible for the correctness in which direction to insert it

: don-t_mention: oh well ... let me not insert, let the dough be taken higher than what to interfere with.
oh, and to be honest, I somehow shoved it without hesitation and everything, you think I looked ... no, of course,
Then, since such a song has gone, I decided on principle to get the instruction ... in the instructions only rice, there is no description ... the whole ballad is devoted to the assembly of the corolla (in the figure you can see that this stray from the side of a small tobish more curved hook ... the box in rice is exactly the opposite, I carefully conclude everything - dress it the way you want it, I am puzzled myself now, it turns out that you need to check both positions in operation.

Svetlana777, and what brand of milk came from ....? (so as not to run into it yourself) and what do you have in the Lenta durum flour? what is the name of the flour? I haven't seen one like this

what brand of milk came from ....? (so as not to run into it)

it is for the Pokrovsky store, you won't run into it, our local "Family Farm",

What do you have in Lenta durum flour? what is the name of the flour?

so far it’s not called anything, I just soooo hoped that I suddenly appeared even in small stores, but here it seems like a network of ogogo and not a fig

Clearly, I haven't found flour anywhere, I ordered Italian flour on the Internet

, I have it easy to put on, just on the other side, and not in the other direction, the grooves on both sides are the same

I also dress easily on both sides.
I kneaded in both positions. I didn't see the difference ..

I kneaded in both positions. I didn't see the difference ..

well, it's great, thanks for the experience, now you don't need to bother to which hook to use it closer to

I now put the shit closer to the low hook, the dough does not wrap and does not climb into the insides.
Here is one of four pies for tomorrow, for my husband's birthday. It seems to have won the oven

[Kubeba1]

which stove is it in? Nika

in GF Svetlan
Kubeba1, horrroshiy pie Natasha, with what?

Kubeba1, Natalia, how beautiful and delicious. I'll take a piece, ok? Although it is harmful at night, sometimes you can

with what?

This one is with chicken hearts, onions and rice.
There is also with cabbage, with chicken and mushrooms, and with bacon and cheese at the request of the workers (I also stuffed broccoli there for volume and benefit)

[Natasha]

Here is one of four pies for tomorrow, for my husband's birthday. It seems to have won the oven

Natasha, what a beauty! What dough? What is the recipe?
Happy Birthday Husband!

now I put the shit closer to the low hook, the dough does not wrap up and does not climb into the insides

I'll watch yet. I had only two batches, not enough for an experiment ...

[Kubeba1]

Kubeba1, Natasha, pie, and we got a little bit!

It's a lot to put on a small hook, so thank you!

from one of four pies for tomorrow,

Awesome pie !!!! (Happy birthday husband and let his wife make a gift so that the pastries are without problems ... although it is impossible to bake more beautifully

in the GF

10min in the GF. .. (and is it from cold or warmed up? t on a swing? and bake without a substrate? I ask not for curiosity, but for the sake of getting my GF out of the underground, otherwise the poor fellow is unclaimed)

to put on a figurine to a small hook,

poor figovinka, everyone pokes her here and there ... everyone was prescribed a specific place for insertion, but the poor fellow forgot about her

[Svetlana777]

Svetlana777, how much does your GF languish in the underground? Did you buy it a long time ago?

How much does your GF languish in the underground? Did you buy it a long time ago?

but as I bought Tortika in the first rows, I pushed it in .. just GF is bolshevat, I get it sooo rarely when the whole family is assembled.

Tortilla, and pushed in .. just GF

Girls maybe stop expressing
I’ll soon want all these strange devices