Bread maker Erisson BM-190

This model was chosen by me in the online store for the following parameters - the most inexpensive of those that have a rye mode, a steel case and a small bucket volume. For a family of 3 people, 1 brick of 750 grams is enough for 5 days.

Advantages - price, compactness and the availability of all the necessary modes: Rye, main, French, dough, pastries and sweet dough. There is also a timer, but I don't use it. There is a mode for choosing the color of the crust and setting the weight of 500-750-1000 gr. Convenient buttons and a window on top.

Insufficient quantities: Too short mode of the first batch - only 5 minutes, but this does not affect the quality of the bread. No programming and no change in baking time. Due to the elongated bucket, you always have to monitor the formation of the bun, otherwise unmixed flour remains in the corners. The lack of a book with recipes, the ones that are, are terrible.

For two months of operation - not a single complaint. Bakes great. She mastered baking all types of bread, both wheat (there were no problems with it at once) and rye. She baked cakes with success.

I have one to one like yours, only Mystery and I have 12 programs.
Tu-tu, but could you rewrite the "Rye" mode (we can and I have one, but it is named differently).

in my bread maker the Rye mode is 3. it starts with warming up. turned it on and nothing happens. There is no second such. Then there is a kneading for 5 minutes, a break for 5 minutes and 2 kneading for 20 minutes. warm up climbs.

I have the same HP, only VM-180, everything is the same, the bun must always be monitored, but the quality of the bread is wonderful, I like it

Girls, dear, share the recipes for this bread machine: which ones were used, if possible, I will be very grateful ...

Girls, dear, share the recipes for this bread machine: which ones were used, if possible, I will be very grateful ...

Here we go Parting words and wishes for a NEW BAKERY https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0

I bought an Erisson BM-190 bread maker, I liked the reviews. I tried to bake the first bread (the easiest one) - it didn't rise well. There was little flour. Once again I re-read all the instructions, did it according to the advice, measured everything exactly ... But the bun is not formed !!! Due to poor kneading with a bread maker.
Please tell me what to do?

And the bun is not formed !!! Due to poor kneading with a bread maker.
Please tell me what to do?

Follow the link above and learn how to make bread dough!
It is important to make the dough not exactly according to the instructions and to accurately measure the ingredients - it is important to control the bun and CORRECTLY measure all products, not to confuse grams with milliliters!

Thanks for the answer!
I have already read ALL the tips for baking bread more than once.
I try again, I washed everything again, loaded it again and ...
actively helped the technique to knead the dough
As a result, the bun turned out
Now I'm waiting ...
An excellent forum, I really liked the reviews, recipes, and advice. Everything is available, understandable.

The recipes given in the book for this bread maker are not just terrible, you cannot bake bread with them. Use local recipes.

The easiest French bread. Recipe for the Erisson BM-190 Bread Maker, calculated so that the bread does not come out of the bucket.

Flour psh. 2 and 1/2 cups, yeast 1 1/4 tsp, sugar 1 1/4 tbsp. l., vegetable oil. 2 tbsp. l .. salt 1 1/4 tsp, water 1 glass exactly.

A glass - a measuring glass for a bread machine, a measuring spoon, respectively, also from it.
You can also add 1 tsp. German sourdough, it will give the bread a sweetness and 1-2 tsp. panifarin. Then the bread will rise higher and will be quite similar to French.

Thanks for the recipe.The bread (white) turned out to be just great. We will gradually master others.
Will you have a cake recipe?

Thank you Admin-I will study :). My first bread was 1/4 rye, delicious when lukewarm, and it’s not bad anyway ... But one thing is crumbling, I suspect it’s from a flour improver ... I’ll try it next. once without it. In general, a bread maker is a THING! You just need to sharpen the handles for it))

No, I haven't baked a cupcake yet ... If you find a suitable one, and you succeed, please post it in this thread. I'll try ...

But I baked cakes in a bread maker. According to a local recipe from Pokhlebkin, but adapted to a bread machine. True, they are not round, but a brick, but still they turned out very tasty.

I have an Erisson BM-160. He bakes well, did not observe any problems with the formation of a lump. I didn’t like the super quick bread program - otherwise it’s just for 2 thousand rubles.

I didn’t like the super quick bread program - otherwise it’s just for 2 thousand rubles.

Perhaps you didn’t like the Quick bread program, but the taste of the quick bread itself.

The dough on such a program does not have time to ripen, to distance itself, and rises in the oven forcibly, due to the greater amount of yeast than is required.

Hence the taste of finished bread, unripe dough, with the smell of yeast

Perhaps you didn’t like the Quick bread program, but the taste of the quick bread itself.

The dough on such a program does not have time to ripen, to distance itself, and rises in the oven forcibly, due to the greater amount of yeast than is required.

Hence the taste of finished bread, unripe dough, with the smell of yeast

I completely agree with you, but it is necessary to test all the programs laid down by the manufacturer, especially if there is no instruction for the stove and the cycles in the programs are not scheduled. Therefore, I had to try everything empirically, while it becomes complete clarity about the capabilities of the stove and the quality of the installed programs.

Yes, the instructions for this bread maker, you can say no at all. Not so long ago I tried to contact manufacturers via the Internet, I found a website, but I could not find buttons for contacting manufacturers. But I found on the site a more complete version of recipes for a bread maker, just as creepy as in the attached instructions. All (!!!) recipes offered for this HP in CREAM oil and in all errors in the amount of water.

Well, they need to save on something. However, this is not a bad budget option. And the recipes from the manufacturer are empty. The main thing is that the device itself is not bad for its money.

Yes, for a novice baker, just what you need. I haven’t met any more expensive HP with the "rye bread" regime ...
In addition, the model is very compact, which is not unimportant when the kitchen size is 6 sq. M. And if it breaks or I get tired of baking bread (it was buried), then I will throw it away with a clear conscience.

to that
I decided to try to bake something else besides white. I liked French according to your recipe !!! Thank you!
but with rye there is a problem: heating, kneading, ..., everything is fine, it rises very well too, only when baking starts after 10 minutes the dough settles, as if squeezed from above !?
I took the recipe from the forum and from friends, I already did it 5 times and always the same thing.
Not sure what the problem is?

The problem is known, it is necessary to select the balance of liquid and yeast. There was a similar situation. I took Borodinsky's recipe from some forum, tried it - the top fell. I had to make some adjustments. I tried it on different programs. For 9 European bread (rye plus wheat flour) and 2 for grain flour. I liked the second more. There, the ripening time of the dough is increased, so that the grains have time to swell, although the cooking time is increased. Try my corrected Borodinsky recipe:
Program 2
weight 2
medium crust.

1. Old milk 310 ml (or water with milk powder or just water)
2.a table spoon of honey (you can with a slide, if you like sweeter)
3.1 teaspoon dry yeast
4.2 tablespoons of sunflower oil (I use not refined)
5.4 tablespoons malt (using kvass concentrate)
6.450 gr rye flour
7.100 gr wheat
8.1.5-2 teaspoons of salt
9.2 teaspoons crushed coriander

I pre-knead everything liquid in a separate saucepan, except for salt. Everything should be warm, knead the honey until it dissolves completely. Then I pour it into a container from the stove, pour out the flour, throw in salt and coriander. All! For me, this is the closest taste of Borodino bread.
Try it, this recipe is adapted for this stove model, everything should work out! Good luck and don't be afraid to experiment, try - just like with any cooking.

Not sure what the problem is?

Try to start with this topic Gingerbread man made of wheat and rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
After all, the main thing is to start and understand - then it is no longer scary

I took the basis of the recipe from this forum.
Darnitsky (or somewhere nearby)
Flour psh. 250 gr (200 gr)
Flour rye 250 gr. (300 gr)
(mix the proportions of flour to taste)
Salt 1 1/2 tsp
Sugar 1 1/4 tbsp l.
Honey 1 tbsp. l. (or molasses)
Rust oil (sunflower or mustard) 2 tbsp. l.
Dry roads 2 tsp.
Panifarin 2 tbsp. l.
Extra-p 1st. l.
Spices to taste (coriander 2 tsp, ginger 1 tsp, ground flour 1 tsp, cumin)

Water 120 ml
Water mixed with whey or yogurt or old sour cream 280 ml.

Sift rye flour, sprinkle 2-3 tbsp. l. (not measured with a slide) in a bucket. I add Extra-R and 120 ml. WARM water. I turn on any batch mode. Rye flour, sourdough and water should be mixed until smooth. It would be nice to help with a spatula.
I set the mode RYE 1 kg medium crust.
The water is warm, and the mode is 1 kg, although the recipe is 750 g, otherwise it is poorly baked.

While the heating mode is on for 30 minutes, I sift the wheat flour. 1-2 minutes before the end of warming up, I pour everything that is required according to the recipe into the bucket. The rest of the liquid (240 ml) should also be warm.
I carefully monitor the batch, often I have to add water. The gingerbread man should be thicker than in Gasha's master class. There is no detuning in the bread maker and the liquid that evaporates from it remains in place. The gingerbread man and its density are purely instinctive. If it smears a little, it's okay, if it's thick, then it beats against the walls when kneading.
I do not open the bread maker before baking and do not sprinkle the bread with anything.

With this recipe, the result is stable. I put a little more yeast than in local recipes, counting on their not very good quality. And rye flour requires more yeast. The only thing you need to get used to is a slightly different viscosity of the kolobok, but that's just practice.

Any recipe has the right to life if the bread turns out and you like it in consistency and taste!

Nice to hear that you are eager to work with dough, look for your bread!

Good luck!

I have an Erisson BM-160. He bakes well, did not observe any problems with the formation of a lump. I didn’t like the super quick bread program - otherwise it’s just for 2 thousand rubles.

Hello! tell me, you do not accidentally have instructions for your bread machine model. Want to read it before buying it?

You can see Duck on the internet. For example, 🔗 There, and the instruction is generally not needed. 9 programs and a description of what each is for, that's all. Program four buttons. 1. program, 2. crust, 3 mass, 4 start. Well, there are two more for a while, if you do not immediately do it. So simple to the point of disgrace. By the way, 160 come in two versions. I have vertical 🔗

Thanks for the link, but the instruction is clumsy in Russian. But thanks for the clarification! I just want to buy it to practice so to speak. In general, I dream of Panasonic, but I'm afraid that I'll give the money and I won't like it or will not satisfy my requirements. So first I want to take an inexpensive one in order to use it, learn and understand what I need, because I have no experience of communicating with bread makers. It seems to be the same functionally as Panasonic. I'm right?

They are almost all the same.The only difference is in the bells and whistles: the dispenser (it is not difficult for me to fill up if necessary on a signal), the presence of extended programs for preparing the dough, the cooking program, manual setting of the baking time. All this is convenient, of course., But it does not fundamentally differ, there are only features that you need to know applicable specifically to your stove and that's it. And you will learn about them in the course of trials and experiments, until you work out several recipes that satisfy you. So all this is a waste of money, although if there is an opportunity and desire, why not?
P / s I also love branded technology, including Panasonic, but in this case, this not expensive Chinese stove satisfies me completely and the idea of ​​replacing it with an expensive branded one does not arise.

Thanks for the detailed information. Or maybe I really like it and I don't need any other. Can she knead dough on dumplings? You tried? It's cool ...

The oven does not matter what kind of dough you knead.

Thanks for the quick response! You helped me to make a choice to some extent.

You are always welcome, the main desire is, and the instrument can be any.

Can you please tell me who has HP Erisson BM-250 ?!))) what are your impressions ?!))))

so they gave us a bread maker, .... they set our first bread to cook - French. There will be a report tomorrow

Well, my bread is baked. Thank you very much for the recipe for tu-tu .... everyone really liked

Another banana cupcake made according to the recipe

I bought Erisson BM-190 today. And I need your help, girls. The set includes a 300 ml glass. And on the glass itself there are marks 1/2, 1/3, etc. If the recipe says 1 cup, that while pouring flour - on top, or according to where 1.

[Report:]

I made bread according to the recipe for tu-tu (THANKS).
Report:
Kneads louder than my previous ski. The flour really remained in one corner. But a little.
Beeps very quietly. I didn't hear from the other room.
The crust has settled a little. (Probably the first bread is lumpy). Let's see what happens next.
Well, a photo:

in the context:

Marimyana, I congratulate you on your purchase))) you have wonderful bread, but if they write one cup and put just 1 full cup of HP, well, this, of course, if they talk about this particular HP.

Help with recipes !!! We bought VM-160. All the bread turns out to be settled and without a crust, we put a dark crust, but it turns out all the time white, it is not baked at all. Share your experience on which program and which recipe to use.

Greetings to the owners of Erisson devices! Tell me what is the mechanism for attaching the bucket to your animals? (insert-push. insert-rotate right) ?????? how are you doing since the last post? looking for a budget option. here in thought: take a poyuzat, or even supra.

Hello everyone!

I have a Erison 180 bread maker. The problem is this ...... I baked one bread, and the next day, when I bake it with a thief, it does not rise, or it rises, but it was flattened in the middle. If the stove stands for a while, everything is fine, good bread again.

[help is very necessary!]

Hello! I really hope that someone else will appear in this thread! help is very necessary!
Maybe someone can post a photo of a scapula from this bread maker, I have an ERISSON BM-190, a year ago I lost a scoop for kneading dough, I was leaving to study, and no one used the bread maker, so on my return I started looking for scoops in an Internet store, but I can't for sure remember what it was, there are many similar, but that's exactly so ... can someone tell me? I hope someone can post a photo and say the diameter of the shaft, cut. part?