Baking in Alaska-VM 2600

[RolandS]

RolandS

During the baking process, the question arose:
But usually you put raisins in bread / bulGi? Steam it in boiling water in advance
or put tuPo dry?

Fresh raisins can be put in without steaming, it will take almost no moisture. Soak old / too dry, put in a sieve and let the water drain, pat dry with a paper towel and roll in flour. Be sure to put it after the signal, so that the mixer does not grind and the crumb does not turn gray. You can soak it in alcohol (cognac, rum, etc.), use some of it, and put the rest in a jar with a tight lid until next time.

You see, it is very important that the one who asks the questions understands me, and in this case he speaks this language. To his luck, I also know this language, in fact, that's why you have to read questions and answers on our kalaverdy ... I think this is a stove ... what do you call a boat - so it will float

The recipe for the cake obtained in our stove - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=540.0
be careful - you can damage your eyesight

By the way, you can also bake muffins on the fast program - in 58 minutes. I put chocolate on it - it turned out so yummy !!!
Here they wrote above that our machine needs more flour - I completely agree ... if I put it strictly according to the recipe - the roof falls off (not much, but the aesthetic pleasure is not the same ..), but if you add a couple of spoons, it's completely different " calico"...

[ANDEKA]

Lika
But how do you define fresh or very old raisins?

If you chew the zest and the teeth are all in place, then it's still fresh

In the Metro, here are raisins in big bags .. how is he? Old or not? (think) And then I bought it and now what is he like? Suitable for normal mortgaging or should it be steamed?

Usually in Metro raisins and other dried fruits I came across normal. Let's count fresh, just ran and we won't soar.
ANDEKA

Here they wrote above that our machine needs more flour - I completely agree ... if I put it strictly according to the recipe - the roof falls off (not much, but the aesthetic pleasure is not the same ..), but if you add a couple of spoons, it's completely different " calico"...

Just reduce the liquid by 20 ml when laying and the roof will remain in place. By the way, what glass do you measure liquid with? From Alaska, he lies godlessly.

I have already tried something - the first recipe from the instructions, someone wrote that they tried it and it turned out fine. I have something not very good. The bread came out low. How it tastes - I don't know, it is still cooling down

yeast doesn't work ... liquid too much ... how much liquid?

I don't even know ... it seems like everything is really according to the recipe, and with such a quantity of wheat flour, well, there can be no bread that has not risen ... I have never done it with panifarin, but I tried to make it with young sourdough, and purely rye bread - rises!

[RolandS]

RolandS, maybe you have something wrong with the baking temperature ..., after all, bake for 2 hours and ... don't bake anything ...

[RolandS]

RolandS 2 tablespoons of Flüssigsauer is a lot, it's in it! I reduced it to 1 dessert box. And I still haven't decided on the amount of water

[RolandS]

You know RolandS , I do not use any additives, well, maybe I threw panifarin a couple of times, 1 tsp, but I hear about Flussingauer for the first time. And the bread turns out to be excellent, and white, and even one that is completely on rye flour. Try not really to clog the bread with chemistry.

How cool? , if the bun is completely on rye flour, then on the contrary it is sticky and smears along the bottom. The only bad thing is that the rye dough needs a higher temperature, so I switched to the oven, and I use HP for kneading. True, wait, we have such a heat, we had to return to baking in KhP.

Yes, baking temperature.And my proofing takes place just in the HP, I don't turn on anything. The lid is closed, there is no air movement, this type of microclimate is created there by itself, even the window fogs up.

[RolandS]

RolandS About Flussigsauer and more 🔗
Good luck in baking!
Shl Flussigsauer is an acidifier like agram.
Glof like malt dimmer
Panifarin (gluten) improver, our poor flour

Hello dear forum users!
For a month and a half I have purchased and have been using the Alaska BM2600 bread maker.
At first I didn't really like the bread made from it: the unusual taste, it seems that it smells like yeast. However, I bake regularly. Carrot bread seemed to me and my friends the most delicious of the recipes given in the instruction manual. Of the griefs, the main thing is that the Teflon coating in the mold quickly began to peel off. Although there are 12 programs in the bread maker, in reality I only use three: 1 (main), 2 (French) and 5 (sweet). There are questions about the rest of the programs (and not only about the programs). I read your forum, a lot has become clear, but not all. Hope for expert advice. These are the questions that I have today.

1. Jam
The recipes are basically a mixture of berries (fruits) and gelling sugar.
1.1. Do I understand correctly that you can use regular sugar with the addition of jellix (I didn’t come across gelling sugar)?
1.2. Where is it better to buy gelatin and other bakery things (I live in Moscow, in Maryino, I read about shops in Kuntsevo and at VDNKh)?
1.3. Is it possible to cook jam (jam) in a bread maker just from berries and regular sugar, or nothing will work out without jellification?

2. At one time (in Soviet times), Stolichny loaves were sold in Moscow for 22 kopecks, so long and somewhat "rubbery" in consistency. Is it realistic to bake bread similar to "Stolichny" in a bread maker? If so, maybe someone will share the recipe?

3. Not immediately, but I realized that cookie powder, baking powder and baking powder are about the same, the main components of which are soda and citric acid.
3.1. If you only drink soda without citric acid, then nothing will work or will it work all the same?
3.2. Can citric acid be replaced with vinegar?
3.3. I vaguely remember that "slaked" and "quicklime" soda is used in cooking, what is it, what is the difference and what should be used for baking work?

4. Sandwich bread.
4.1. What kind of bread is this? How is it essentially different from ordinary bread?
4.2. Plagued by vague doubts, I tried to bake according to the only given recipe for program 11 (sandwich) and of course nothing worked. Could anyone provide a really working bread recipe for this program?

5. There are also big doubts about the recipes for program 4 (quick) - the ratio of flour to liquid in the two recipes is too different. As I understand it, this bread is not yeast, but soda. Could anyone provide a really working bread recipe for this program as well?

6. Same question about recipes and about program 10 (cupcake / cookie). There is no recipe for this program in the instructions.

I read the "Recipes" section, it says that the bread and cupcake recipes given in it are suitable for any bread machine, but I can’t believe it to the end, nevertheless, different bread makers have different load sizes, different in duration and according to the program mode. That is why I ask for reliable recipes for my "Alaska", with which to start, and which further could be creatively developed and varied.

Here is such a bunch of questions, sorry if they seemed too stupid to you.

Hello dear forum users!
For a month and a half I have purchased and have been using the Alaska BM2600 bread maker.
Here is such a bunch of questions

1 I cooked jam in a bread machine without any zhelfix, only with sugar and everything turns out great. The amount of sugar depends on the sweetness of the apples and what you want to get in the output - sweet jam or sweet and sour
Jams and preserves here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=32.0
2. Cupcake capital https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19759.0
Capital bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=9933.0
I recommend using the search, everything can be found
3 baking powder is essentially soda slaked with vinegar, with soda everything is simple - a quarter of a teaspoon somewhere, that is, literally take a little on the tip, and drip vinegar on top (literally, 1-2 drops), and immediately into dough while foaming. This is - to repay. You can extinguish with boiling water so that without vinegar
4.Sandwich Bread - Type It In 🔗
Sandwich
Sandwich -, sandwich, m. 1. Two slices of bread folded together with some n. a snack in between, tartinka. (By the name of the English Lord Sandwich, who, as they say, introduced this dish so that you would not have to break away from the card game for food.) Sandwich with meat, fish, cheese.
what bread is - you understand it. We connect concepts - and oops, everything is clear, right?
5, if possible, exclude the fast mode, in the same place it is written in blue on red - the taste will be different.
6.
Kulich Delicious Kulich Author Elena Bo
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=540.0

It is a pity that you do not use an elementary search on the Internet, even though Yandex or something, everything is on the internet.
And good luck in baking

The idiot's dream has come true. I bought a Bread Maker.
The wife resisted for a very long time. I didn't want to: play and quit, there is no place in the kitchen ...
We made a compromise. Alaska VM 2600. Decent stove for a ridiculous price.
I decided to try it right away. From what was at home at hand.
Therefore, the recipe was appropriate. Where I found it, I don’t remember, here on the forum I looked for one, I didn’t find what it’s called - I don’t know, it tastes like Halu.
If I repeat someone's recipe, don't kick.

At 750 g.
200 ml hot water -70-80 g C.
60 g melted and chilled butter
2 eggs, lightly beaten
500 g wheat flour
Salt - 5 g
Sugar - 60 g.
Dry yeast - 1.5 tsp.
For a delay, the recipe is not good, you need to bake it right away.
Mix 160 g flour with yeast, salt and sugar.
Load the container in the following sequence: hot water, oil, 340 g flour, eggs, mixture with yeast (which was prepared earlier)
Program for baking sweet bread, crust color - medium.
In Alaska it is 2h 55 min.

Here's what happened:






It's a miracle! Watch the birth of BREAD !!!
For you, maybe this is already a familiar thing, but for me it's a novelty. Even if not in a Russian oven, but in a bread maker.
P.S. My x / n works quite quietly, in every respect compared to a food processor and a x / n Hundai from friends.

P.P.S. Something photos do not want to be inserted, so I just give links.

Hello dear forum users!
For a month and a half I have purchased and have been using the Alaska BM2600 bread maker.
At first I didn't really like the bread made from it: the unusual taste, it seems that it smells like yeast.

So as not to smell like yeast bread, I pre-soak them (yeast) in warm water with sugar, for 10 minutes ... and voila. Do not forget to take into account the water in the "soaked" yeast !!!

So as not to smell like yeast bread, I pre-soak them (yeast) in warm water with sugar, for 10 minutes ... and voila. Do not forget to take into account the water in the "soaked" yeast !!!

Probably about the sugar that was put in the yeast, too, should be considered?

Probably about the sugar that was put in the yeast, too, should be considered?

Of course, these three or four grams of sugar must not be forgotten. Essentially it is necessary to make remarks !!!

Good day to all BAKERS, pros and amateurs!
My wife and I bought a stove in METRO - while we cannot understand whether they are happy or not)))
Tell me please - how to bake a cupcake in it ??
If possible, a recipe with a description of where and what to reap nada on the stove!
We will be very grateful!

And unless there are instructions for your Alaska, everything is described in detail there.

Well, if I ask, then there is a reason for that!
To cook a cupcake in the Sweet bread program ??
What about the recipe?

recipe in * recipes *
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf#3

To cook a cupcake in the Sweet bread program ??

If your cupcake is yeast (there are some), then on the Sweet bread program.
If the cupcake is on baking powder, then you have program number 10 - Cupcake.

Today I became the owner of an analogue of "Alaska" - in one of the shopping centers in Kiev I bought "Rotex" (for $ 45) ...
I was eager to bake something unique, but for testing I took the recipe from the instructions
Of course, this is a failure. In the literal sense, there was a pretty decent dent in the center of the loaf, and it seemed to me that the bread was not baked, although the edges were too fried ... Nothing special to taste.I think the reason is also that I did not specially select the ingredients - what was on the farm - from which I tried to bake bread. Well, plus to everything I did not measure up to a gram ...
One of these days there will be time - I will experiment more ...

You know the most common mistake is negligence
For some reason, many people are sure that you can throw anything and anything into the stove and it will still give an excellent result.
You are welcome. treat baking more responsibly and you will definitely be satisfied!
1. Carefully read how much flour your glass can hold and measure precisely that much. how much the recipe says.
2. Be sure to sift the flour! MANDATORY!
3. Water (or milk) must be warm, even if the instructions say TAKE COLD WATER. I don't understand how yeast can grow in cold water! Or they need to be poured onto a loaf of a wagon.
4. When the kneading starts, open the stove and watch the "kolobok". A soft elastic bun should form in 3-5 minutes. which in the future will only be kneaded. If the bun turns out to be watery (sticky sides stick to the walls of the bucket) or thick (the mixer kneads with difficulty, the edges are torn, the bun is dense to the touch), add warm water or add flour. Consider your mistakes when bookmarking products for the future.
In any case, if after the end of the kneading you have formed a soft one. smooth elastic dough bun. who has collected all the flour and liquid from the walls of the vedka, you can close the stove lid and then let everything go "by itself."
When you decide on the recipes a little, then you can not stand in the observation of the entire batch, but only glance at the process. Each new recipe requires constant attention when mixing.
If the creative process does not fascinate you, then buy an electronic scale. The recipes you have verified can be written down to the nearest gram and put in a printed form near the HP. Any of the household members, even in your absence, will be able to weigh and lay the required amount of ingredients and get a pretty decent result.
Good luck! Everything will work out!

Second day. The results are disappointing (I hope so far ...)
So. The recipe found here "Easter cake without hassle in HP" was taken as a basis. But the number of ingredients changed a little (in brackets - my version)
eggs-2
soft margarine-125g
warm milk-125ml (135)
van. sugar-1 pack
sugar-90g (75)
flour-450g (500 g)
yeast-2.5 h. l (3 full tsp)
raisins-150g (after beep)
Sweet Bread or Basic Mode
Weight-1kg
Crust-2

I turned on the Sweet Bread mode. Result:
🔗
🔗
🔗
As you can see, the edges were baked enough (although I bet on "medium"), but for some reason the cake was not baked inside ... It was mixed well, more or less to taste, but why is it not completely baked? And why is there again a depression in the middle?

[Alex_Kyiv]

Alex_Kyiv , I do not understand at all what your desire to change the recipe is dictated by! If it is run in and calculated, why did you need to transform it while you still have little experience in baking?
The result that you have demonstrated unambiguously illustrates only one conclusion:
the dough is sour and opal before baking
That is why the roof collapsed. a dull crumb that you mistook for an undercooked crust and a thick, rough crust.
When I saw 3 teaspoons of yeast in brackets. then she was completely confirmed in her opinion. because 3 teaspoons is a gigantic amount for 500g of flour!
For this recipe, my advice is:
1. Do not deviate from the recipe. put as much as the author recommends.
2. Put half of the yeast, that is, 1.5 tsp.
3. With the same size, expose the "light" crust. I have a strong voltage in the network and the crust on sweet bread also often burned. so I began to do as the members of the forum advised, to lay a normal portion of food. and put on "small loaf" and "light crust". Or just take out the bucket 14 minutes before the end of baking.
I have DeLongs, but I bought 2 Alaska as a gift for my friends with many children and tested them for 2 weeks (it was far away as a gift, I didn't want to break off) Both baked perfectly in all modes according to my usual recipes, which I have been baking for 2 years without a break for purchased loaves Then I gave them to friends. now they have been baking bread for their nine children for 3 months without any problems. True, I myself brought them the yeast. imuku, and everything else and showed how to use.
Alex_Kyiv , most importantly, do not give up, do not be disappointed! Everything will work out for sure !!!!

Today I bake bread for the 5th time. There are photos from the third attempt, but there is no time to post them yet ...
Yesterday's bread, made according to the same recipe for "loaf", but with "by eye" added ingredients - ate before the photo session - and it turned out to be the most successful (although inside I will say - not 100% baked). It is not possible to restore yesterday's recipe
So: 2 questions remain: why the bread, while in the oven, fits and a beautiful convex roof is obtained.But when I start to bake, the top falls through ...
And the second question: after the end of the baking process, I leave the bread in the oven for 20-30 minutes, but the bread is not baked inside, even if you shoot, although the crust is excellent
And the third time, and today - I adhered to the recipe almost to the gram ...

For the 20th time I have baked bread. I try to stick to the recipes, and sometimes bread is tastier, sometimes tasteless. But I already started to think - maybe there is something wrong with the stove? The bread is not baked inside. It is wet inside, no matter what program I turn on and no matter what recipe I use ...

[Alex_Kyiv]

Alex_Kyiv, recipe, recipe, and keep an eye on the bun, only it shows the correct flour / liquid ratio ...
Different products, different weather, you need less water, more flour, he will show and tell everything, good uncle bun ...

Finally, I renewed my bread maker ... Deep down I doubted the success. Throughout my life, my relationship with the test has not worked out for me. But I hoped so much that the automation would reconcile us! Alas, hopes were not justified! Baked Italian bread from Admin. Here he is, handsome:


Not baked. Smell of yeast and dough. Didn't get up. Above, the crust is tender, soft, from below it is oak and dried. Eh-eh!
I will try a couple more breads, and, in case of failure, I will use my beauty as a jam maker and a dumpling maker.
And, by the way, this bread, Italian, not only did not work out for me in Alaska! Someone else, I don't remember now. Maybe this recipe is not suitable for our oven?

And now I'm baking French with soda water. The gingerbread man seemed to be pretty (during the first kneading), the dough is tasty, it smells great, but during the second kneading, the whole gingerbread man crawled along the bottom of the stove, and, most importantly, it doesn't rise, you bastard! I changed flour, yeast, what the hell - I don't understand

Does the stove really heat? warm inside?

During the second batch, it warmed a little - the window was fogged up a little, the barrel of the stove was warm. And with the last proofing, this warmth was gone. But, after reading Romin's recommendations, I vaguely remember that the stoves begin to heat up, if the temperature inside and outside for proofing is uncomfortable, and if everything is good for them, they may not be warming up.
Tsyganochka, tell me, is your Morphine Richardson warming up during proving?
And also, I think, can the cold still penetrate through this unfortunate crack? (Although at home +25.5 degrees)

Mine is warming up, but everyone is warming up during proofing. 25 degrees for the test is not enough It's not in the hole, you probably have some kind of failure in the program. Bring it back to the store or service before it's too late.

[Mamakoshka]

It turned out !!! Not high (a fair share of the rise occurred in the baking process), BUT - baked, airy, delicious, really French MY FIRST BREAD!
MamakoshkaAs a beginner to a beginner (I think so), I recommend this recipe for testing the unit. I only reduced the proportions (as taught by Admin - the genius of baking)

Well, here he is, my first handsome. I certainly did not wait for it to cool completely, cut it warm.Dochura said that it was very tasty, and this is the most important thing for me!




The taste turned out to be sweetish, possibly in the trail. just put a little less sugar.
In general, I am very pleased. I want to bake some more bread in the evening.

[Mamakoshka]

Mamakoshkahow pretty! Congratulations!
And for me it was he who did not work for the first time. I baked on 1 program, I think it is too short for proofing. What program did you bake on?
My yesterday was a French soda recipe. Delicious!

Thank you

And on what program did you bake your resulting bread?
It also seemed to me that on the first program there is not enough time for Italian, I wonder which program is better to bake it on?

French baked on program 2 (French is written on the stove). Now I have baked it for the second time, according to the basic proportions, for 550 grams of flour (and yesterday I reduced it to 400). I have not cut it yet, it is cooling down. I'm worried if it's baked, the crust is pale, it smells good. And this bread cools faster than Italian, probably more porous, or something.
I myself have not eaten white bread for many years, but this one - yum!
If I get bread, I'll spit on my figure and enjoy!

well, do not spit much.
I, too, have now started a second time bread. Only I do not know the name, here in the subject someone gave a recipe.

[olia 905]

olia 905, Congratulations!

Mamakoshka, haven’t you even set yourself on rye bread? Yesterday I bought panifarin, malt, kvass wort, Extra-R, uf-f-f!
Now I'm thinking about what mode to bake rye on ... People, can someone tell me? There are many different opinions, but on the subject of our Alyasochka ...

[floran]

floran, I baked Darnitsky from fugaska. Very tasty bread, I have already made it three or four times. This week I want to make bread with a predominance of rye flour. I picked up several recipes. I'm sure everything will be ok, though I'm without malt and all sorts of priblud (it's not so easy to find here), maximum dry kvass
Delicious bread is made from a mixture of wheat, rye and whole grain flour.
I want to try baking rye in the oven.
As far as I understand, rye does not like long kneading, so I will knead on the "dough" mode for 15-18 minutes, then I will let it distance for 2 hours, and then either bake in cotton for 60-70 minutes on the last mode, or in the oven.

[Mamakoshka]

Oh, how great, what a fine fellow you are! And I'm still just reading about Darnitsky from Fugaska. Most importantly, in what mode does it bake? How are you doing, share, pliz!
And as for bread, where there is more rye flour, I also tend to the scheme - kneading, proofing, baking. But I'll add panifarin, it's not in vain that a cockroach followed him into the darkness! I can't handle it in the oven, I'll bake it in a bread maker.
Mamakoshka, I wish you good luck and please unsubscribe how it goes, share your experience.

[floran]

floran Darnitsky baked in the main mode. The recipe is simple, everything always worked out great. Good luck
A question for experienced Alaska users. When I bake bread in the third program, for some reason, baking ends 20 minutes earlier than it should be, that is, the countdown has not ended yet, 20 minutes or even 22 minutes remain until the end, and it turns off. At first I thought that I had messed up something, but today I baked it again and everything repeated. Is that okay? is it like that for everyone?

Hello everyone !!!! somehow, for some reason unknown to me, I ended up in Temka x / p Alaska 2600, since I live modestly fired up to buy a very useful thing, a chance helped, I got to Metro, today my husband and I tried to study their new acquisition ... as with household appliances I’m on YOU .... in the sense that it’s always scary to start making (I only bought a washing machine a year ago ... as I did laundry before ... I remember it as a nightmare ...) And now ... I’m reading. .. reading .. ... and it's so scary to start .... girls, you already have a lot of practice, but is it possible for such a stupid one as me to help, just write the simplest recipe for grams and for filling a bucket to make bread. You, who have already experimented with new recipes more than once, may also have been difficult the first time, help a novice baker

As a beginner - start with this topic HOW TO BAKE BREAD IN A HOMEMADE BREAD
#, bake the first bread according to the recommendations of the topic - it will be easier later

[jesmila]

jesmilaI highly recommend soda french bread. The recipe is as follows:
550 g flour (400 g)
360 ml sparkling water (263 ml)
30 gr. butter (21 g)
2 tsp dry yeast (1.5 tsp)
1 tbsp. l. sugar (3/4 tablespoon)
2 tsp salt (1.5 tsp)

Mode 2.

Do everything as you tell RolandS... Instead of butter, you can pour vegetable oil. Small portion is indicated in parentheses, with the stove set to 1.5 pounds (Loaf size button), large portion is set to 2 pounds.
The stove will smoke a little during the first use (from under the lid). Do not be alarmed, it burns the grease or something similar. Then it doesn’t repeat itself, only for the first time.
The bread turns out to be incomparable. There is no need to jump around the kolobok. The purchase of electronic scales is very desirable, without them there is no life ...
And the first bread, according to Romin's advice, did not work out for me.
Good luck, be sure to unsubscribe !!!

[RolandS]

RolandS Thank you for the Bourget bread recipe. https://Mcooker-enn.tomathouse.com/in...ic=1997.0
I recalculated the recipe for a kg of dough, kneaded the dough in a large mold in a bread machine, put it into two small molds and put it on the whole grain program, added seeds and flax seeds on the whistle, did not start raisins (there are no raisins in the store "Bourget" which we love there are no raisins) , we got two wonderful fragrant and tasty loaves, even my husband and daughter eat, they also liked it, For me it looks more like Olympus bread, but the recipe is super, I am very grateful to you for it.