tati-ana
Probably late with the answer: pardon: But the water should be warm, or as some define it differently - like fresh milk, the yeast activates better, and products of the same temperature mix better.
Tanya
Has already baked "Ordinary bread" from millet 3 times. flour resembles white bread from the store
nuovo73
Quote: tol

If you manage to bake a cupcake in this thing, you can consider yourself a hero! I tried a couple of times and all the time it turned out garbage, it does not bake like in the oven
I ruined the first cupcake too, but I blunt it myself - I didn't put in the baking powder. The second cake turned out, but additionally baked on baking for 40 minutes.
tati-ana
Can you give more details?
The recipe for a cupcake, in what form (wide for a cupcake?), On what program, and if the photo, then generally super. I'm still trying to find out from whom and how the cupcake program is configured, my time does not coincide with the declared manufacturer. And you?
nuovo73
The program does not really match the description in the instructions. Made a rectangular cupcake according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166208.0 no rum and lemon used one, raisins and candied fruit recipe - a bag of raisins, pineapple and coconut mix. The baking time should be shortened - 40 minutes severely dry out the sides and bottom. There are photos of the baked cupcake, as I understand, you need to upload them somewhere and use links here. Frankly, too lazy to look for where to upload photos. After a while I will make this cake in the oven with the same ingredients - to compare the taste and appearance. If it turns out the same, unsubscribe.
DenRassk
I apologize for interfering, but why not set the right baking time right away?
I always did this - I poured the finished dough into a mold and turned on the baking mode for 1h15 minutes.
The cupcake always worked out.
Here is the recipe (I don't remember whose, but from this forum)
flour - 330g
egg - 3 pieces
baking powder - 2 tsp
sugar - 240 ml
raisins - 100 gr
nuts - 60 gr.
butter - 180 gr
Beat the eggs in a mixer, add all the sugar, after the sugar and eggs are mixed, we begin to slowly pour in the melted butter. While it mixes there, take the flour and mix it with baking powder and pour a little into the mixer.
When all the flour has been poured, leave to mix for two or three minutes. Finally add the raisins and nuts and mix at low speed into a uniform dough. As a result, we get a dough like thick sour cream.
Pour out the bucket without a spatula and turn on the baking for 1h15min ... or 1h10 ... I don't remember what time is set there.
That's it, now we are waiting and swallowing saliva ... you can make tea ...
tati-ana
Thanks, this is also an option.
But we are in a hurry to want to somehow - so abandoned all the ingredients and brew tea, swallowing saliva. Is it possible?
Tanya
Hello DenRassk!
Tell me about the cupcake.
can I use any measuring cup or just what is included in the kit?
Lena_M
Hello dear bakers and lovers
Yesterday we tested this unit (before that we had not seen bread makers in our eyes).
According to the recipe for ordinary bread for 500 g from the instructions (only there was no milk powder). Here's the result:
the tip fell through while baking,
too airy inside, you can't cut it into sandwiches
and the crust is tough :(
tastes quite acceptable
Bread Maker Supra BMS 355
What went wrong
Thank you!
DenRassk
I apologize that no one answers in the subject, but I often do not happen .. and the supra now lives with my sister.
But since I entered, with a delay, but I will answer:
Quote: Tanya

Hello DenRassk!
Tell me about the cupcake. Can I use any measuring cup or just what is included?
There is nothing to tell about the cupcake - the recipe is above.
The measuring cup (which is included) is the most common - the main thing is not to confuse which scale belongs to which product.
Compared with the store - the scales are the same, so use the one that is more convenient.
I measure flour and other dry ingredients with scales.

Quote: Lena_M

Yesterday we tested this unit ... Here is the result:
the top collapsed while baking ...
What's done wrong
There are options - there are no options here - just write that you settled down even before baking began - it means they opened it, but this cannot be done ... my grandmother always drove me when she was a child when she baked pies - she didn't let me spy on how the dough was growing ...
and in continuation ... there are many options:
- either too much:
yeast
water
Sahara
- they shook the HP, opened the lid out of curiosity ...
Read more about the "fallen roof" here
Lena_M
Quote: DenRassk

I apologize that no one answers in the topic, but I often do not happen .. and the supra now lives with my sister.
But since I entered, with a delay, but I will answer:
Read more about the "fallen roof" here
Thanks for the answer, albeit belatedly
Over the past time, I have learned to bake in it, including yeast-free (especially rye)
But a month and a half after the purchase, the stove ordered to live a long time, now in the service
DenRassk
Sorry for HP ... and what happened to her, what had to be taken to the service?
Lena_M
Quote: DenRassk

Sorry for HP ... and what happened to her, what had to be taken to the service?
When the ten turns on (proofing or baking), the monitor beeps, blinks and, at best, turns off. While waiting
tati-ana
Good day to all supervisors!
For a long time I have not been noted in the topic, but I have been using the stove constantly since August 2012 to this day, and I actively use both dough of all kinds and bread, the store family completely refused to eat, I realized about the cupcake that this same program was quick bread and here as they wrote above only one way out - kneading separately - only baked goods in the oven. And all the recipes that are offered for other models are also being adapted - tried on myself. Somewhere Admin wrote that three lifts are not doing a very good service - I adapted when there is time to do this, kneading on any program and proving to a full bucket, then the second kneading and prog for the dough, and then for baking, but this is basically concerns rye breads.
This is my first device and therefore I decided that it would not be too much material for the experiment, but my family and I are very happy with the purchase, the only thing I don’t use is a dispenser, an absolutely useless thing in my opinion, it only makes noise.
Alitka_s
Quote: tati-ana

And all the recipes that are offered for other models are also being adapted - tried on myself. Somewhere Admin wrote that three lifts are not doing a very good service - I adapted when there is time to do this, kneading on any program and proving to a full bucket, then the second kneading and prog for the dough, and then for baking, but this is basically concerns rye breads.
This is my first device and therefore I decided that it should not be too much material for the experiment, but my family and I are very pleased with the purchase, the only thing I don’t use is a dispenser, an absolutely useless thing in my opinion, it only makes noise.
that's very interesting but nothing is clear, can you repeat the same thing in other words? for the stupid, but very interested
And why is two kneading for rye bread and one for rye bread and one is enough?
tati-ana
It's not clear what about rye bread and two mixes, it's individual for my taste, somehow it's more magnificent or something
ncp
and so .. bought today .. worth kneading / melting / will be baked soon .. 40 minutes left until the end of 0.5 kg of rolls from a standard recipe without milk powder .. most likely there will be no strength to shoot .. in quality and taste unsubscribe tomorrow .. plans and recipes are huge ... I will try everything ...
estelia
Nice stove. Appeared with Luchaino. At first I was upset - I wanted something "cooler", but then I appreciated it :-) I use it almost every day.
tati-ana
Good afternoon to all supervisors!
I hasten to share - I finally found a suitable easy and delicious recipe for a cake, which is easy and hassle to prepare in our cotton. (y) Here it is https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=15181.0,
I put (I take a double portion) sugar, vegetable oil. down, on top of flour with baking powder (note that the baking powder is indicated relative to the 15g pack) and eggs, I mix in the gluten-free mode (there is no break while stirring, I knead the dumplings on it), then turn it off and change the mode to baking. For a double portion, the baking time is about 80 minutes, I take a round shape.
Donsergio
The stove burned out.
After working for exactly 4 years, our nurse died. We felt the smell of burning, ran to the kitchen - the stove is completely turned off and does not respond to a single press. My first thought: now you can upgrade your equipment! But the problem of choice prevents something from being solved. And even with the current prices, you will be very thoughtful. Our model costs 6000r. even in the advertisement on this site the price is 6400 horror.
So I will disassemble and try to find the fault. If it does not turn on at all, then something like a fuse has blown and you need to find it.
Disassembled stove
Bread Maker Supra BMS 355
At first glance, the fuses are not visible as in other radio and household equipment.
After dialing, I found a break in the wire attached to the side of the iron case - wires with heat-resistant tubes are red and white.
In the next photo, the same wires with the thermal insulation removed - thermal fuses under it. One of them worked.
Bread Maker Supra BMS 355
Everything turned out to be simple - open the thermal fuse and replace it with a new one. You need to carefully squeeze the new one and fasten it back to the oven wall.
I bought it in Tsaritsyno for 70 rubles. elsewhere 1500 for 5 pieces per order.

I unscrewed and cleaned the thermal sensor, there was dust in the place of contact with the body, which means that the sensor did not fit tightly to the furnace body due to thermal deformation from heating and cooling.
At the same time I cleaned and washed everything inside.
I switched it on and everything works - well, just happiness !!
The next post is about bread before and after the incident.
Donsergio
The stove burned out.
The stove burned out, but it did its job. The bread is completely baked, the crust is slightly burnt.

Wholemeal bread.
Bread Maker Supra BMS 355
Immediately after the renovation, I launched bread with raisins. It turned out great.
Bread Maker Supra BMS 355
Bread Maker Supra BMS 355

Our stove turns out to be super reliable, the fuse worked as it should. Prevented fire.
And the quality of the bread depends only on the correct proportions of the laid products.
Yesterday I bought panifarin, black bread starter and molasses. I will try new varieties of Borodino bread
A citizen
Quote: Donsergio
Our model costs 6000r. even in the advertisement on this site the price is 6400 horror.

From 4915 rub.



Donsergio
I see the e-catalog has pulled up in advertising, it's still not 70 rubles for a detail :-)
tol
I haven't baked anything for over a year now, mostly because of laziness. Today I wanted something hot bread, took out the stove from under the table, wiped off a meter layer of dust and kneaded it on a 300-gram loaf according to the French recipe ... well, all the ingredients are simple and were already at home. At the same time, I measured the current consumption to find out how many kilowatt-hours such a bun costs. Here is the result (x-minutes, y-watts):

Bread Maker Supra BMS 355

As a result, baked only 0.3 kilowatt hours, in 3.5 hours of the process. About one ruble per loaf. I thought there would be more. And yet, folks, how delicious it is to eat fresh hot bread, only when you bake yourself you realize that in stores, under the guise of bread, they sell some kind of fake, which only looks like bread, and nothing in common to taste, although the ingredients on the label indicate those the same as I put, but the bread taste and smell of the store bread is generally absent compared to homemade bread ...

PS: in the first messages I wrote that I closed the viewing window in the hope of getting a golden crust like on store bread - this, of course, is unnecessary. Sorry, the lamer was then. It turns out, no matter how gray, there will be no such crust. Further research showed that to obtain a soft golden crust, bread before and after baking is smeared with all sorts of substances - milk, egg, vegetable or butter, and much more - different substances give different results.There are articles about this on the Internet, if anyone is interested. And without lubrication, a shiny soft crust like on store-bought bread will not work, although if you lubricate it with plain water immediately after baking, it will not be so hard. If you do not lubricate with anything, you get a crispy crust-like crust.
tol
Something no one writes for 2 years. Transferred, perhaps, supravody? I've always wondered why the bread from the supra is not the same as from the oven or oven. I often heat a stove (brick), and when the firebox ends, the pipe closes, after two hours a temperature of about 200-215 degrees is formed in the combustion chamber. So, the dough that has risen in advance in the supra and has risen is sent to the combustion chamber on the grid from the microwave, covered with foil. Pies are cooked in this way for about 15 minutes, rolls for about 20-25 minutes. I don't make big bread. The bottom and top of such products are soft, the inside is well baked. So, today I decided to get to the bottom of the truth, why Suprovsky rolls are not the same as oven ones. With the same baking parameters, they turn out to be more raw and with a rather hard bottom. The study used a high-speed thermocouple connected to a multimeter, which in turn was connected to a laptop to record temperature parameters every 10 seconds of baking. The thermocouple was located at a height of about 1/3 of the bucket height, inside, about 1 cm higher than the future bakery product. Recipe for rolls - for standard ordinary bread, everything was divided by 2 and subtracted a little more to get two rolls of 100 grams. I put less yeast than necessary (about a third of a measuring spoon). For those who need more airy bread, put half a spoon. Cooking time - by eye. Since I was having a science experiment, I wanted to know how fast the stove cools down after turning it off. It turns out that it cools down rather slowly. The temperature drop to 100 degrees occurs within 12 minutes after unplugging the oven from the outlet, therefore, the bottom of my buns hardened more than desired during the experiment. This problem is solved as follows: a loaf is taken and a silicone brush dipped in water, the bottom and, in general, all excessively hard places are moistened with water until this water is absorbed momentarily and disappears. Don't overdo it. If you see that the water does not leave immediately, stop wetting the bread and put it in the same switched off, but still hot bread maker, wet side up, and let it lie there and evaporate the water. If you put it wet side down, it will not dry out and will remain wet and nasty (I checked). If the wet part is on top, after 10-20 minutes the water will completely evaporate and the bread will be dry and soft to the touch (i.e. normal ordinary bread). In short, for those who like to keep the bread inside after the end of the baking program, I advise you to finish it 10 minutes earlier, then it will continue to bake for another 12 minutes without electricity on the remaining heat. All this applies to those who do not need a half-kilogram loaf and prepare fresh microbread (rolls) for every day. Those who need a pound of bread can easily cope with standard programs in accordance with the instructions.
So, for two rolls of 100 grams each:

• We mix the dough in the dough program. When the kneading is over, we wait for 10-20 minutes, divide the dough into two parts, enrich it with oxygen a little, crushing it with our hands, and immediately form two rolls. The stirring paddle can be removed so that the workpieces are not damaged later. The blanks are placed along the walls of the stove and left to wait as long as they are (at least until the end of the dough program). During baking, the rolls will expand and stick together. If you don't want them to stick together, you can shape the sausages and fold them into bagels, but they will rise less than the classic round rolls. An alternative is to put between them, for example, foil or baking paper, or insert a stirring paddle back, placing it between the rolls, but already before baking itself, when it no longer rotates. But glued buns do not bother me, as they are easily separated and do not sit for a long time.
• Option 1 - bake for 30-35 minutes under the baking program and immediately take it out, put it somewhere to cool (some cover it with a towel).
• Option 2 - bake for 25-30 minutes, cut off the bread maker from the network and leave to lie there for another 10-15 minutes. The temperature will slowly drop to 100 degrees, the rolls will continue to ripen.
• We look if there are overdried places (usually the bottom of the roll), moisten it with a little water and throw it into the uncooled oven with the wet side up to evaporate the water.
• We are waiting for the bread to reach room temperature.
• We eat one roll. The buns taste a bit like the store buns "Lux".
Give the second loaf to someone else / put aside the second loaf to eat later.

As for the data. The rise of the dough occurs at about 32 degrees. The maximum baking temperature is 170 degrees, but the bread is baked at a floating temperature between about 140 and 166 degrees. Probably, such an underestimation and heterogeneity of temperature is the reason that the bread differs from the oven (the temperature in the oven is constant and drops very slowly, from 220 to 200 degrees in about 40-50 minutes). Bread is usually baked at about 200 degrees, large bread is sometimes baked at temperatures up to 250 degrees). In addition, in the oven, the bread is like a hearth, and in the supra it is shaped. The bottom of the bucket obviously gets hotter than the top, so the bottom of the bread is always harder than the rest. In the oven, the brick evenly gives off heat to all sides of the roll, the top and bottom are baked evenly (the bottom is even slightly less, since I use foil as a baking sheet). The experiment was completed when the temperature dropped to 98 degrees. Test test, but the food had to be taken out. The curve of the graph suggests how long it will take for the temperature inside the bucket to drop to room temperature. I think it will take 40-45 minutes for the oven to completely cool down from the moment it is turned off to room temperature.

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

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