prox
Have recently acquired this miracle.
The instruction is somehow scanty and with discrepancies. There are also suspicions of errors.
Is there somewhere more adequate instruction?
So far we have tried the 1st and 3rd recipes.
The bread turned out to be edible, although the roof collapsed during baking in both cases. I suspect this could be the cause of the dosage discrepancies in the recipes.
Probably the dough is watery kneaded?
Although something like a bun was dangling.
Also, in both cases, a white top was obtained. Perhaps this is a consequence of the subsidence (trough) of the top.
Or something different?
Probably, where there is a unit with a glass, it is necessary to measure not a full glass of 300 ml, but on a different scale with CUPs measure 1CUP and its shares, if there are any in recipes.
1CUP = `240ml
There is also a scale with OZs on the order book.
What is it? 8 OZ = ~ 230ml
There were doubts about the correctness of the 9th recipe (European bread)
Ingredients-500g
Vegetable oil-3/4 CUP + 2 tbsp. l.
Salt - 1 hour l.
Flour -1CUP + 1 / 4CUP
Rye flour - 1 / 2CUP
Yeast -1h l.
Confused by the lack of water and a large amount of vegetable oil.
I would be grateful for advice on the problems voiced.

So is the question on the 11th program.
Is it just like frying in the oven right away?
Then perhaps it is possible, if the roof is white, turn on this mode and try to brown it in manual mode, observing the result through the viewing window?

Someone tried all the recipes, programs from the "instructions"?
What is the opinion of each? What third-party recipe would you recommend as a simple everyday bread?
prox
Today I decided to try to bake from whole grain Finnish flour, a kilogram package of which was bought (for a lot) the day before in Auchan. The recipe from the instructions for the 2nd program for 750g. The bread is delicious, although the roof is still not up to par. But at least flat, not a trough. For every day, perhaps it turns out quite expensive, IMHO. It took half a kilo, 1 kg cost 160 rubles.
prox
For some reason I can't insert a photo.
First tried to insert from my page. They said I had no right.
Uploaded here to my gallery. When attaching from the gallery to the message and previewing everything is fine, and when I send it, some kind of error comes out.
prox
Another attempt from the tablet on which the fotal

In vain
prox
It is a pity that no one responded in this thread.
Perhaps nobody uses this cheap stove.
All the same, I would venture once again (for the last time, if no one responds) to ask an important question for me.
As I said above, I was unable to achieve a convex roof. In the best case, it turned out smoothly, and in the worst it was generally trough.
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
The second was baked on the 11th setting (baking).
But at the same time, there were no complaints about the type of crumb and its taste. Nothing stuck together. I came to the conclusion that the reason is the high (higher than necessary) rise of the test. There were also complaints about the color of the top. - Pale.
In the end (yesterday), as a result of shamanism with the dough and with the stove itself, it was possible to achieve both the ideal shape and a beautiful ruddy color of the roof.
In the instructions for this stove, and indeed no where, it was not possible to find enumerations and descriptions of step-by-step operations for each mode. Therefore, at the next baking, I decided to analyze and paint them myself. So far I have done this for the main (1st) and for the French (3rd) and compare with similar modes of other stoves, for which I found descriptions of these cycles.
In general, it turned out roughly similar, with the exception of one. - In both modes, I did not record the so-called. hugging, or otherwise, release of gases when raising the dough.Assuming that this is the main reason for the excessive raising of the dough, followed by its falling off during baking, I decided to manually do the above operation with a silicone spatula at about the 25th minute of the raising process. The bread at the end of the rise rose lower than before (without it). The dough rose by about two times and rose again during the next baking. Previously, when baking, it only dropped to one degree or another. And the finished loaf turned out to be an ideal beautiful shape.
And I achieved a good beautiful color of the top by reducing the ventilation holes on the lid from the inside (not outside !!!). For those who are interested, if any, I can tell you more.

The main thing that interests me now is whether the program does not really have a procedure for releasing gases (crumpling) in this stove, or whether I came across a marriage of a particular specimen.

Just in case, I will mention that all the time I used the fast-acting dry bakery yeast "Pakmaya". Perhaps they also caused the dough to rise excessively, and using less "reactive" yeast, and without crumpling in my oven, would have gotten an acceptable appearance.
sazalexter
prox, Yuri, please read here #
if it does not work, continue to write here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0
a large community on the brand's stoves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=127325.0
prox
I have read everything and not only the links provided, but also all the instructions for other stoves that I could find here (and not only here).

I never ask questions in the forums before digging them up for answers.
I did not find answers to my questions.
The gingerbread man turns out the same as it is recommended in the forum and on YouTube, if necessary, adding flour during kneading, as recommended. Recently, it often began to work out without getting enough sleep (got my hand).

In the description of the BM-190 cycles, the crumple-release operation is mentioned. For my BM-160, there is no step-by-step description in the manual.

If you carefully read at least my last post, you would see that I still received good and beautiful, in all respects, bread, But I had to manually make a rumbling of the rising dough, which my stove does not do, either because of marriage, then whether it was intended.
I want to find out the reason for the absence of the mentioned operation and if I can prove that this is a manufacturer's marriage, it is possible to return the unit to the store or even replace it with another model .. If it does not work out, I will have to manually shaman.

Are there any owners of Erisson BM-160 here?
prox
Bread Maker Erisson BM-160

Whole grain bread.
It turned out with a flat roof, but the taste is great.

It seems like I managed to insert a photo.
prox
The bread obtained after shamanism with dough and a stove, as described above
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
prox
Today I accidentally recorded something similar but a hitch, which I had not noticed before. At about 20 minutes of the last raising of the dough, the shoulder blade made several short jerks. Either I did not notice before, or something worked in the stove. But the jerks were already very short. Approximately 5 times or a little more, 0.5-1 revolutions each with pauses.

Is it too little, or should it be?

I didn't even notice that the dough sagged especially after these movements. But I decided to try not to do an additional more thorough kneading, as with the bread that turned out beautifully.
However, as in the beginning, the dough rose high and the roof sagged during baking.
prox
Today I tried to bake sweet bread with raisins from the site
"Eat at Home" according to Victoria's recipe.
poured milk, butter, sugar, eggs mixed (slightly) in a glass into the HP mold.
Then he mixed everything a little in the form of a wooden ice cream stick. He poured sifted flour on top. First he weighed the flour, and then poured it into the mold through a sieve. I made a hole in the flour in the side and in the middle. Salt was poured into the side, and yeast (dry fast-acting Pakmaya) in the middle. The mode chose the 4th - Sweet. 750gr. Color is medium. (2:50) When forming the kolobok, I also had to add flour, spoons (v.) Three, no less, and also scraped from the walls and corners that which had adhered and did not gather well into the kolobok to the bottom. The raisins poured on a signal.Before baking, I tried to sprinkle sesame seeds. - Something seems to be not very successful. After a 10-second wrinkle, I additionally kneaded it from the sides and slightly leveled it with a silicone spatula. The bread still rose very high, but surprisingly, it did not sag at all during baking, and even swelled a little more.
Recipe:
Vegetable oil - 6 tbsp. l.
Egg - 3 pcs.
Sugar - 6 tbsp. l.
Salt - 1 tsp
Vanilla sugar - 1 sachet (not available - did not put it)
Wheat flour, premium grade - 450 g.
Raisins - 50 g.
Milk - 150 g (I measured out 150 ml).
Dry yeast - 2+ 1/2 tsp.

After the end of baking, left in the oven for 15 minutes without turning off.
The crust is golden brown, but rather soft (not crispy).
Air pulp. It feels like a soft loaf, albeit in the shape of bread.
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
prox
Experimental Garlic Bread. (turned out ~ 590-600 grams)

Milk 2.5% fat (from the refrigerator) - 3/4 CUP (1 CUP - on a standard measuring cup corresponds to ~ 240 ml).
Water - 3 tbsp, l (1 tbsp. L. = 1 standard large measurement)
Sunflower oil - 1 tbsp. l.
Sugar - 1/2 tbsp. l.
Salt - 1 + 1/2 tsp (1 tsp. = 1 standard small measurement)
Baking wheat flour, premium quality - 3 CUP
Fast-acting dry yeast "Soft-moment" 1 + 1/2 h. L.
Dried garlic - 1 package (~ 10-12 grams or 1 large measure corresponding to 1 tbsp. L.) - added on a signal in the middle of the last batch.
1P mode is the main one. The crust is dark.
He pulled out the spatula immediately after the crushing in the middle of the last rise and at the same time additionally kneaded the dough with a silicone spatula and moved the dough into the middle.
I set the weight for baking 1000 g, although the recipe is calculated for about 600 g.
When measuring cycles for the available modes 500g. 750g. and 1000g. found out that they differ only in baking time, and all previous cycles are the same. Therefore, during the experiment, I set 1000g. (3:10 am) in order to observe at the end and stop at the right moment, but it turned out just right. And then often I had to bake on the 11P mode when choosing the mode exactly according to the baking weight.

I liked the homemade bread very much. The crust is crispy, the crumb is finely porous - not friable and crumbles a little when sliced. Everybody loves the garlic smell and taste in our family. There is also a faint, barely noticeable sourness (which I wanted). The sweetness that I feel in some recipes (unlike others) and which I (personally me) is not very impressed with, I did not feel here. It seems to me that it will be perfect for borscht.
In general, it looks like the experiment was a success and this spontaneous (own) recipe will take its rightful place among the others selected.

Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
Snowball
Good day!! Six months ago I got this HB. The instruction is, of course, very terrible, I tried a couple of recipes and climbed in search of the endless expanses of the Internet. I found one and we used it, though I adjusted it for ourselves. But I really wanted sweet, so I put it on and I'm waiting.


Added Wednesday 16 March 2016 12:49 PM

That's how sweet it turned out !!!! Thanks for the recipe. True, I beguiled the regime and put up French Bread Maker Erisson BM-160
prox
Quote: Snowball
True, I beguiled the regime and put up French
Even more rosy than I got. In French mode, the baking cycle is longer than in sweet mode. I think this is the reason.

Dear Elena, have you tried mode 9 - "European bread"? I wonder what is special about the cycles of this mode. I have not yet decided to try it, since the recipe for it is most likely given with an error. There is absolutely no water in the recipe, but what will the yeast react with then?

As a daily bread, I settled on the last option I presented here, but without adding garlic. By the way, without garlic, bread rises higher.
Tancha
I have the same stove. Forget about the instructions with their recipes, just throw them away. I take all recipes from the site. Follow the kolobok and read the recipes with all the comments. Everything will work out.


Added Wednesday 16 March 2016 4:02 pm

The European mode is for ds of flour, it has a preheating for it seems like half an hour.
prox
At the expense of instructions and recipes, I already understood and scored on them.But one should have an idea of ​​the existing modes in order to use them at the right time, so I asked about the European one.
Unfortunately, the instructions do not contain a description of the cycles for all modes, like many other, more expensive bread makers. I couldn't find it anywhere on the net either. Therefore, when using this or that mode, I began to record all the cycles for it by the minute. So far I have painted for the 1st (main), for the 3rd (French) and for the 4th (sweet). Tried the second recipe from the grain flour instruction. The bread turned out, although it is not very high, but I suppose that it should be denser from the cz flour. We ate it with pleasure. Unfortunately, I did not describe the cycles of this mode then, but I remember exactly that it began with a pause with a small heating.
The 9th also comes out with a preliminary exposure, like the 2nd.
In what mode should you try to bake from rye flour (from a mixture with rye flour)?
I recently came across spelled flour. I should also try, but I haven't yet picked up a recipe and decided on a baking mode for her.
Snowball
I tried sourdough rye on the second mode, there is temperature control first and it is the longest. The bread turned out quite well. After we started steaming with leaven, I’m learning how to handle it. I tried mode 8, there is just a dough kneading and proofing, after that I understood that the baguettes are formed and you can put it in the oven.


Added Thursday, March 17, 2016 3:03 PM

my everyday bread recipe:
water (or milk) - 210 ml
oil - 2-3 tsp.
salt - 1 tsp.
sugar - 0.5 tbsp. l.
flour - 400 gr.
yeast - 1 tsp
you can add an egg then 175 ml of water.
In mode 3 (French), weight 750, medium crust. After baking, stand for 15 minutes, and then remove and let cool. Leaves inlet, sometimes not enough for a day. Humpback mmmmmmmm .... into a fight.
prox
Quote: Snowball
my everyday bread recipe:

After finishing the last baked goods, I'll try your recipe.

In what order do you bookmark the ingredients?

We didn’t try to do more. This recipe seems to be designed for a roll of no more than 0.5 kg?
Snowball
First liquid, then salt, sugar, and then flour and yeast on top.
I didn't measure it on the scales, but I put 750. This is our bread for every day. My son even swears when I start experimenting. And then this is the last time of the beginning, otherwise the youngest daughter is very small, we are 7 months old.
prox
Bake. The bread tasted great. The roof didn’t sink, but it didn’t even swell like a ball. The crust is crispy, the crumb is elastic, not loose and not overly rich. Here are just a small bun. We should try to increase everything by 1.5-2 times, otherwise such a loaf may not be enough for a day.

Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160

Thanks for the recipe.

P / S I didn’t like plucking the meaty shoulder out of freshly baked bread. I came across a brass or bronze (fick knows it), a thing that is shown in the second photo - a piece of a tube with a belt 18.5 mm long (equal to the length of the protruding drive shaft) with an internal diameter of 10 mm (8.5 would be enough). After kneading it quickly (pushing the dough to the side and then returning it to its place) I put it on instead of a spatula, and after baking the bread, it can be easily removed from the roll without pulling out the crumb and leaving a neat depression with walls from the crust. This keeps both the drive shaft and the oil seal clean.
prox
I tried to increase everything by 1.5 times. The result is an excellent-tasting larger bread that can be stretched for two days, but the roof sagged during baking and became flat. I suspect that the bread has risen unnecessarily and was blown away during baking. Taste and structure, as noted, are not affected, but the appearance is slightly out of standard. Next time I'll try to reduce the amount of yeast. Otherwise, I don’t know how to reduce the rise so that there is no subsidence during frying. There is also a suspicion that the dough overheats when it rises, but I don’t know how to influence this yet. I wanted to disassemble the stove and think from the point of view of an electronics engineer, is it possible to somehow upgrade the unit to adjust the temperature, but it didn't work out quickly and accurately (the stove is still under warranty). I postponed this question for now.
prox
Snowball, Dear, could you observe in your bread maker how brightly the teng starts to glow when baking. It can be seen even through the window without opening the lid. And then I have a suspicion that the heating element does not heat up enough, a little reddish. You have to start observing as soon as the baking turns on directly, because after 10-15 minutes the ten is turned off for a while and then periodically turns on to maintain the temperature, but my pot does not light up.
prox
I tried to adjust the temperature of my stove. Disassembled, examined, figured. I decided to slightly loosen the pressure of the sensors to the oven wall by slightly unscrewing the fastening screw. This could be done without disassembling the stove (disassembly is rather dreary). The peak temperature has risen by 10 degrees.
I tried to bake bread with spelled flour.
Filled with water - 280ml
Then he poured 100 grams of spelled flour into the water and, after stirring slightly, immersed it all in the water so that it would soak while I measure out the remaining components.
Then he poured 400 grams of wheat flour on top.
I poured ~ 1.5 tbsp into one corner. l. vegetable oil.
In another corner 2 tsp. salt.
I decided to try it without sugar, because I like it better when it doesn't work at all.
From the top in the middle, I poured 1 tsp into the hole. dry yeast - two times less than I put earlier for such an amount.
The mode set the 1st main, 1000 grams, dark color. (3.10)
During the first kneading with a spatula, I helped a little in the formation of a kolobok, scraping off what adhered to the walls of the bucket, and for some reason, I began to form two koloboks, which I, too, blinded together with a spatula into one and at the end of the kneading a single and rather elastic kolobok turned out.
At the lifting stage, immediately after short jerks of beating ~ at 2.05, I opened the lid and thoroughly kneaded the dough with my hands and molded it with a spatula, and at the same time removed the paddle so that later I would not tear it out of the finished bread with meat.
I didn't have to bother.
The results of this shamanism are in the photo.
For my taste, the bread was a success. The wife is also delighted with the taste and smell. One can feel the difference with similar bread without spelled flour for the better (for our taste). The weight of the finished roll is ~ 725 grams.

Bread Maker Erisson BM-160

Bread Maker Erisson BM-160

Bread Maker Erisson BM-160

The color turned out, of course, not dark, as I set it in the settings, but before, with a similar composition without rosy components such as milk, sugar, eggs, it turned out generally a white roll and often with a failure of the top, although it is still edible. And here a rather pleasant blush is present even from above, and the shape did not disappoint, IMHO. And without additional baking.
Snowball
The difference is of course visible
And I will look at ten, but I had no problems and I bake mainly on a medium crust. I really liked bran and rye bread with sourdough. Here's how I'll take a picture and show you. True, rye has to be baked for 20 minutes
prox
Show in any case with a full description, and even if it fails, at least so as not to step on the same rake.
I read that for pure rye, an initial temperature rise of more than 200 degrees is needed, so that the roof turns out to be convex, and this is not at all possible for every HP, and the oar should be in the form of a rake so that the stove can knead a tighter bun.
I also got a flat roof from a mixture with ordinary flour, though with dry yeast, not sourdough.
Snowball
Bread Maker Erisson BM-160
Here is my rye bread !!


Added Sunday 17 Apr 2016 5:00 PM

The roof is almost always so cracked. I bake on a mixture of rye with first grade white flour. The most common recipe:
Water - 300 ml
Sourdough - 3-4 tablespoons of art.
Sugar - 1.5 tbsp. l
Salt - 1.5 tsp
Rust oil - 1.5 tbsp. l
Flour 1st grade - 400 gr.
Rye flour (or bran) - 100 gr.
Fermented malt - 1 tbsp l.
Mode 2, maximum weight 1000.
If I do it with bran, then I don't put the malt.
Of course, sometimes you have to control the corners, so I'm not complaining. The main thing is to let it settle and fight the aromas that haunt you.
prox
Thank you. I'll have to try.
And what kind of leaven? Is it ready-made in some stores, or on the market?



Added Sunday 17 Apr 2016 8:52 PM

Slightly modified the previous recipe for bread with spelled flour.
Water - 280ml
Spelled flour - 100g.
Wheat flour, premium grade. - 400g.
Sunflower oil 2 tbsp l.
Sugar - 0.5 tbsp. l.
Salt - 2 tsp
Yeast - 1 tsp
Bookmark in the order as written.
Mode 1-main, 1000g. color is dark.
After the end of baking, he smeared without removing with a silicone brush with a mixture - the protein of the 1st egg + 2 tbsp. l. water + a pinch of salt and included baking. After 8-10 minutes, I turned it off and took out the bread from the mold.

Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160
Bread Maker Erisson BM-160

The result was pleasing with taste and appearance and structure. The finished bread turned out to be ~ 770g.
Snowball
Rye sourdough, on the same site it is written in detail. True, while I was learning to handle it with so many biscuits dried ... But they say on the forums and are sold ready-made.


Added on Monday 18 Apr 2016 07:05 AM

What a beautiful bread !!!!!!!!!
And why the salt in the coating?
prox
Quote: Snowball
And why the salt in the coating?

Yes, something thought that it would be tastier, took and salted a little (to taste).
In general, this is the first time I tried to smear it.
Alexander4
So they brought me such a unit. My old supra did not survive the April warming with winter heating.
I tried program 9 on peeled bread.
Kneading very active kneading min 45 not counting the gap.
The chamber is 32-37 degrees. The glass fogs up.
2 hours 5 minutes before the end of the workout.
I'll see what happens.
prox
Quote: Alexander4
I tried program 9 on peeled bread.
What is the recipe?
Didn't write down or remember which cycles in this mode, in what order and for how long.
I haven’t tried this mode yet due to the fact that I don’t know what is being done there, and besides, the recipe from the instructions for this mode is somehow inadequate to try, since there is no water in it.
Alexander4
The first batch is min 10, pause is min 10, the second batch is min 35, the last hour is baking.
Recipe
Rye flour 130g
Wheat 200g
Sugar 3 tsp
salt 1h l
pressed yeast leaf with a match 6g thick
Water 215g
Olive oil 5-15 g for the formation of a bun.

We need to find a program without a fuss.
prox
Thank you.
Well, this peeled bread turned out?
A preliminary soaking without kneading, as in the second mode, no?
Maybe it's better to do this peeled off in the second mode?
Alexander4
Normal tasty bread turned out, the roof of the fry fell through.
The gingerbread man was watery and the yeast was overloaded.
The oil must be poured onto a spatula, and the bun is brought up with some water.
The proofing should be shorter. The heater was not stuffed into the stove


Added on Tuesday 19 Apr 2016 11:46 PM

Quote: prox
what cycles in this mode, in what order and for how long.
In the second mode, what are the cycles?
prox
Quote: Alexander4
In the second mode, what are the cycles?
I measured mode 2 for 1000 grams
4.20
Soaking with heating (without mixing) - 30 min.
3.50
Kneading - 19 min.
3.40
Pause - 25 minutes.
3.15
Kneading - 20 min. I did not record the pause moment for adding - I missed it.
2.55
Ascent - 1 hour. 40 minutes The knock seems to be about 2.30-2.35 - missed a little.
1.15
baking - 1 hour. 15 minutes.

As I understand it, preliminary soaking is desirable for whole grains and, probably, for rye. Therefore, I think, first you need to add this flour, and then add wheat flour on top.
Perhaps it also makes sense, falling asleep c. h. or rye flour, shake it up and immerse it in liquid, and then add wheat flour. So far, I have little experience in this regard. These are purely my theoretical assumptions and delusions.
With a mixture of spelled and wheat, I did this a couple of times so that the spelled flour got wet better, at least while (slowly) I add the rest of the ingredients, since I baked in the 1st mode. It seems to have turned out well and it seems better than when I piled everything in a heap indiscriminately (in the first experiment with a spelled).

Alexander4
THX. Rye flour does not require milling. This mode can be used for steaming yeast, with rye baked goods. Need to try.
Today I tasted yesterday's bread, the cold one tastes better.
It is difficult to call it baked, rather steamed, but this has its own zest.
I measured the temperature when baking, 115 degrees to the very end.
At Supra 100 degrees - baking, 130 ending.But for taste I would give supra 3
Erison 4.
Newbie
Quote: Alexander4

THX. Rye flour does not require milling. This mode can be used for steaming yeast, with rye baked goods. Need to try.
Today I tasted yesterday's bread, the cold one tastes better.
It is difficult to call it baked, rather steamed, but this has its own zest.
I measured the temperature when baking, 115 degrees to the very end.
At Supra 100 degrees - baking, 130 ending. But for taste I would give supra 3
Erison 4.

temperature of what was measured?
Admin
Quote: Alexander4
Rye flour does not require milling. This mode can be used for steaming yeast, for rye baking

You use some kind of terminology in the names of processes
What is "soak"?
What is steaming yeast?
This is not found in baking technology, do not mislead people, especially those who have recently started baking bread.

If you knead the dough from wheat flour, a mixture of wheat and rye, and let it stand for 20-30 minutes after kneading, then in the future, kneading the dough can go better, smoother. During this time, the flour will be saturated with liquid, and it will become clear how much flour and liquid are enough to reach the bun. And then you can adjust the dough when re-kneading. The yeast will not have time to start working yet, but the dough will be better.

It is undesirable to steam yeast. Yeast dies at T * 50-60, and then their strength and dough rise are lost.

Visit the section more often CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and let's use the correct terminology when baking bread, understandable to everyone
prox
I think the temperatures are higher, in any case should be higher. How and what was measured? Perhaps a big error crept in. I now have an initial cast of up to 170 degrees on the main and on the French modes with a dark color (after the small upgrade described above). And then it gradually stabilizes at 145-155 degrees.

Yesterday I carried out an experiment with kneading butter dough in KhP and then baking rolls with walnuts in the oven. At the same time I made timing for the 7-Dough mode.
1.30
Kneading
1.25
Pause
1.20
Kneading
110
Pause with signal for additives
109
Kneading
1.00
Climb

Butter dough recipe:
Milk - 200 ml. Warmed up ~ to body temperature, - I tried it with my finger to make it a little warm
Egg - 2 pcs. Loosely in a mug and poured into milk
Butter - 50-60 g. Melt slowly without overheating and poured it there. It may be enough to simply soften at room temperature, but decided to play it safe.
Salt - 0.5 tsp. poured out after
Premium wheat flour 450 g. Sifted twice and covered with a slide.
Dry fast-acting yeast - 1 tsp. I fell asleep in a hole in flour.
Sugar - 2.5 tbsp. l. I poured it over the yeast.
When kneading, I helped a little with a silicone spatula in forming a bun (more elastic than for bread), scraping off adhering to the walls to the middle. In the first pause, I lightly sprinkled flour on the sticky ball so that it would not stick to the walls. And that's all, he no longer opened the lid until the end of the ascent.
The dough is excellent. I think it is suitable for buns, and for sweet pies, and for other delicacies :-).
He took out the dough on a table sprinkled with lightly flour and kneaded a little. Divided into three parts.
I rolled out each part into a rectangle less than 1 cm thick.
I spread out the filling in a layer of ~ 0.5 cm and rolled up the rolls. When rolling, I first threw in the side edges, and then, having rolled the roll, slightly pinched it along the entire length, and put it on a baking sheet with the seam down. Disgusting lightly rubbed with a hard piece of margarine.
I put the rolled three rolls on a baking sheet and, covered with a towel, left for ~ 30 minutes.
Along the way, he preheated the oven ~ up to 190 degrees (according to the marks on the HANSA-5th division).
Before putting it in the oven, smeared it with stirred yolk with a silicone brush. I think it was necessary to add a little water, otherwise one yolk was barely enough and it was not smeared very evenly.
Baked for ~ 30 minutes. Before removing it from the oven, I checked the readiness by poking (full thickness) with a bamboo skewer.

Filling:
Peeled and ground walnuts ~ two glasses.Grind in a mortar, not trying too hard to grind.
Sugar ~ 6 tbsp l., - a slide, - to taste.

Bread Maker Erisson BM-160
Bread Maker Erisson BM-160

One has already been devoured and the second has begun (Together)
Alexander4
Quote: Admin
It is undesirable to steam yeast. Yeast dies at T * 50-60, and then their strength and dough rise are lost.
In the second mode, preliminary exposure at a temperature of 32-37


Added Wednesday 20 April 2016 01:35 PM

Quote: prox
Perhaps a big error crept in.
The error is, of course. I measured it on a kolobok with an infrared thermometer.
Admin
Quote: Alexander4
In the second mode, preliminary exposure at a temperature of 32-37

Would you like to know the motivation for this action? How it's done? With the dough, without anything - as well as the main WHY?
According to the baking technology, yeast in the dough is allowed to ferment at a temperature of 25-27 * C, in extreme cases not higher than 30 * C. Otherwise, the dough may get overheated, which will affect its quality, "the dough has stood" and the quality of the bread will also not be the best

Detailed analysis here How to check if the dough is ready for baking? Finished dough temperature
Alexander4
Quote: Admin
What is steaming yeast?
Holding the dough, I meant. Is half an hour enough?
Admin
The dough contains yeast (this is also a dough, thick or liquid), which means that the temperature should also be 25-30 * C and no more!
And you need to raise the dough "to the peaks" - the dough rises as much as possible, and as soon as it starts to fall - that means enough, you can crush it. The time depends on the dough itself.

Details about the dough can be found at the link above and in the author's recipes on the forum, in the Yeast bread section.
Dough is also different!
Alexander4
I only baked on this machine once, on program 9 there was a proofing temperature
32 plus minus 5 on the kolobok. There may be an error, but less on the supra.



Added Wednesday 20 Apr 2016 02:20 PM

Quote: prox
initial cast up to 170 degrees. And then it gradually stabilizes at 145-155 degrees.
Where is this temperature? And what hole did you seal?
prox
At first, I partially reduced the ventilation hole on the inside of the lid by inserting a strip of foil (accordion) into its slots, but the effect, as it turned out later, was not very noticeable (or maybe not at all) and I eventually removed that plug. The latest upgrade is loosening (loosening a little) the screw that secures the sensors. This weakened their pressure on the outside of the oven wall and, as a result, slightly reduced (or slowed down) the heating of the sensors from the oven wall, which led to a slight increase in the peak oven heating temperature. Before doing this, I disassembled the stove, which is rather dreary for the first time, to understand what's what. But, knowing the design, you can do this without disassembling. The head of the fastening screw extends onto the wall of the oven under the display (approximately in the middle) and can be approached by pulling out the mold. When unscrewing, you just need to do it a little bit, checking if the screw is loose in its hole. As soon as he starts to move in it, he must return a little back and leave it that way. If you unscrew the screw strongly, you can drop the plate with the sensors inward and then you will have to disassemble the stove. I think a couple of turns can be done without fear of this, but no more. Since I disassembled the stove, just in case, I slightly bent the tongues of the pressure plate clinging to the wall (above and below the fastening screw) to slightly expand the range of adjustment.
And when measuring the temperature, I basically poked the thermocouple into the back of the oven, pushing it through the vents in the plastic case. For comparison, I tried to push it inside under the lid. The readings almost matched, but on contact with the oven, the reaction of the thermocouple was certainly faster.
But inside the dough, as I think, the temperature will most likely be lower, therefore, according to my assumptions, the temperature around the dough and on the oven wall is higher than 27 degrees - 32-37.

I will add that it was not me who came up with this trick. I spied it from the users-modernizers of HP Moulinex, digging in the net in search of ways to influence (increase) the baking temperature of bread makers.
Alexander4
I made a casserole today on program 6.
1:43
two short mixes
1:30
bakery products
cottage cheese 400-500g
sugar 3 tbsp
eggs 3pcs
semolina 3st l
a pinch of salt

He beat the eggs with a mixer, the batch had to be repeated and delayed to soak the semolina. It turned out fine.


Added Wednesday 20 Apr 2016 07:45 PM

Quote: prox
But inside the dough, as I think, the temperature will most likely be lower, therefore, according to my assumptions, the temperature around the dough and on the oven wall is higher than 27 degrees - 32-37.
Unscrewing the sensor does not seem to increase this temperature.

Why program 4?
prox
Quote: Alexander4
Unscrewing the sensor does not seem to increase this temperature.
I was also afraid of this, but everything seems to be fine.
A couple of thoughts on this:
My guess is that the sensor still heats up to the oven wall temperature, at least through the pressure plate, but more slowly. Therefore, the peak temperature increases at the beginning, when the stove begins to fry and the teng strives to warm up the oven until the sensor is triggered and due to the slowed down feedback, a larger temperature rise occurs, and then the temperature gradually stabilizes.
I think the ten works like an iron on / off.
When layering, judging by what I hear (a series of clicks of the relay that controls the heating element) and I see (there is no glow to red), the heating element is heated with short pulses gradually, without heating it to red, so as not to overheat the dough with a large overshoot of temperature, and the sensor manages to react to temperature changes and stop heating at the temperature set in the program.
Quote: Alexander4
Why program 4?
On the first page of the branch, I showed a very successful sweet bread with raisins baked in the 4th mode-Sweet bread.
Here is its timing for 750g. color-medium
2.50
Kneading
2.40
Pause
2.35
Kneading
2.25
pause with a signal for adding, for example raisins
2.24
Kneading
2.15
Raise with tamping at 1.45
50
Baking
00
Alexander4
Quote: prox
I think the ten works like an iron on / off.
It works like that on the proofer, but you don't hear the clicks on baking.
prox
Quote: Alexander4
but on the baked goods, no clicks are heard.
I think it's just that when baking, clicks are much less common. Well, yes, he fries until he heats the sensor to the temperature when he issues a command to turn off, and then waits for the temperature to drop to the lower threshold for the baking temperature. At the same time, I think, again, due to the weaker contact with the wall of the oven, the sensor will cool down at least a little, but earlier and turn on the next heating, which will happen much faster than at the beginning, since the oven is already heated quite strongly, and the heating element does not even have time to heat up to glow. As a result, as I suppose, the lower limit of the oven heating will become a bit higher, which in general I kind of noticed when measuring the temperature. The lower limit is about 150 degrees. became.
Alexander4
Quote: prox
Teng does not even have time to heat up to glow
I think in such devices, special heating elements are used, which do not heat up to red, so that when the relay sticks, the bread does not burn

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