tol
Due to the complete lack of information and reviews about the Supra BMS 355 bread maker, I thought for a long time whether it was worth taking it, or buying a Panasonic more than twice as expensive. At the last moment, I decided to take the supra, since I didn't really like that in Panasonic you can't turn off the temperature equalization, and I didn't want to wait an extra half hour or even an hour every time, while this can not be done on all other stoves. And to show off the brand is not for me, so for a start I took the supra, and then it will be seen - if you don't like it, it's not so pity to throw out 3 thousand as more than 7 thousand for a Panasonic ...

I immediately bought an electronic scale, so that for sure ...

I never cooked bread, I decided to cook French, as I like it more than usual. The recipe for a half-kilogram loaf in the instructions indicated 1 tsp. dry yeast, but there was none, so I had to use 7 grams of live pressed yeast from an unknown company (but not expired). The flour in the recipe was also measured in glasses, but my measuring glass of flour weighed about 130 grams, and everywhere they write that it should weigh 150-160 grams, so here I experimentally made 275 grams instead of the indicated 2 glasses. The rest is according to the instructions:
lemon juice 1 tsp
water 170ml
vegetable oil 1 tablespoon
salt 1 tsp
sugar 1 tbsp

He baked according to the "French bread" program. Already during the process, I read the recommendations on this forum and realized that the dough came out slightly liquid (I did not add flour), and the bun was not very round and plump, but it was too late to fix it, so I decided to leave it as it is. The loaf sprout sluggishly, I even thought that I messed up with the yeast. At the end of the process, it seemed to me that the crust on top was not too fried (I put it on medium), so I baked it for another 10 minutes in the "baking" mode. After that, the bread was taken out. It fell out of the mold without the use of physical effort, the spatula remained in the bucket, and not in the bread. Nothing stuck to the bucket, so it was washed quickly.

When the bread was lying on the wire rack, a family member began to tear out the insides from the hole from the blade, despite the fact that I had warned that the bread must cool down. With the comments, "who will eat cold bread later?", The hole in the center of the bread was getting bigger and bigger. I barely had time to select the bread to photograph and weigh. Excluding a little bit of food, the bread weighed 402 grams. So I probably should have put more flour, because the recipe is for a 500-gram loaf. Unfortunately, I had to accept that the bread would not have time to cool down, so I had to cut it right away, 5-10 minutes after taking it out, perhaps that's why the insides look a little strange, but it tastes like a really long French loaf with a very crispy crust. In short, they finished off the loaf immediately. I post a photo. Although the bread is tasty and edible, I have a feeling that I have not reported flour. What happens if you add more flour next time? Can more experienced bakers comment by looking at the insides? And did I correctly calculate the amount of live yeast, or should I put more?

🔗 🔗
tol
Due to the complete lack of information and reviews about the Supra BMS 355 bread maker, I thought for a long time whether it was worth taking it, or buying a Panasonic more than twice as expensive. At the last moment, I decided to take the supra, since I did not really like that in Panasonic it is impossible to turn off the temperature equalization, and I did not want to wait an extra half hour or even an hour every time, while this can not be done on all other stoves. And to show off the brand is not for me, so for a start I took the supra, and then it will be seen - if you don't like it, it's not so pity to throw out 3 thousand as more than 7 thousand for a Panasonic ...

I immediately bought an electronic scale, so that for sure ...

I never cooked bread, I decided to cook French, as I like it more than usual. The recipe for a half-kilogram loaf in the instructions indicated 1 tsp. dry yeast, but there was none, so I had to use 7 grams of live pressed yeast from an unknown company (but not expired). The flour in the recipe was also measured in glasses, but my measuring glass of flour weighed about 130 grams, and everywhere they write that it should weigh 150-160 grams, so here I experimentally made 275 grams instead of the indicated 2 glasses. The rest is according to the instructions:
lemon juice 1 tsp
water 170ml
vegetable oil 1 tablespoon
salt 1 tsp
sugar 1 tbsp

He baked according to the "French bread" program. Already during the process, I read the recommendations on this forum and realized that the dough came out slightly liquid (I did not add flour), and the bun was not very round and plump, but it was too late to fix it, so I decided to leave it as it is. The loaf sprout sluggishly, I even thought that I messed up with the yeast. At the end of the process, it seemed to me that the crust on top was not too fried (I put it on medium), so I baked it for another 10 minutes in the "baking" mode. After that, the bread was taken out. It fell out of the mold without the use of physical effort, the spatula remained in the bucket, and not in the bread. Nothing stuck to the bucket, so it was washed quickly.

When the bread was lying on the wire rack, a family member began to tear out the insides from the hole from the blade, despite the fact that I had warned that the bread must cool down. With the comments, "who will eat cold bread later?", The hole in the center of the bread was getting bigger and bigger. I barely had time to select the bread to photograph and weigh. Excluding a little bit of food, the bread weighed 402 grams. So I probably should have put more flour, because the recipe is for a 500-gram loaf. Unfortunately, I had to accept that the bread would not have time to cool down, so I had to cut it right away, 5-10 minutes after taking it out, perhaps that's why the insides look a little strange, but it tastes like a really long French loaf with a very crispy crust. In short, they finished off the loaf immediately. I post a photo. Although the bread is tasty and edible, I have a feeling that I have not reported flour. What happens if you add more flour next time? Can more experienced bakers comment by looking at the insides? And did I correctly calculate the amount of live yeast, or should I put more?

🔗 🔗

By the way, although not a word is written about this either on the Internet or in the instructions, the kit also includes a round tank with a propeller instead of a conventional dough mixer. Anyone have any idea what kind of substance this tank is used for?

🔗
Gypsy
The bread is super! baked very nicely with such a low weight
Flour can be reported quite a bit.
tol
Quote: gypsy

The bread is super! baked very nicely with such a low weight

It's a shame the smell cannot be photographed. Already 20 minutes before the end of the program, everyone wriggled around the stove and asked, "Well, how long is it there ?!"
DenRassk
tol
HOORAY!!! The owner of the Supra 355 has finally arrived!
I have so many things to ask you ... I don't even know where to start
Most importantly, judging by the review, you liked the 355th Supra!

But still I will ask:
- You write that the crust was "not too crispy" and fried additionally ... this is the very thing - "not too" - the crust was completely white or rosy, but you wanted more?
- how is it at work - is it very noisy or is it normal against the background of the rest of the equipment?
- does the case get very hot?
- how is the assembly - everything is normal or is there a problem?

Enough questions for now.
Thanks in advance for your answers.
tol
Quote: DenRassk

tol
HOORAY!!! The owner of the Supra 355 has finally arrived!
I have so many things to ask you ... I don't even know where to start
Most importantly, judging by the review, you liked the 355th Supra!

But still I will ask:
- You write that the crust was "not too crispy" and fried additionally ... this is the very thing - "not too" - the crust was completely white or rosy, but you wanted more?
- how is it at work - is it very noisy or is it normal against the background of the rest of the equipment?
- does the case get very hot?
- how is the assembly - everything is normal or is there a problem?

Enough questions for now.
Thanks in advance for your answers.

It is difficult to say so far, since I just bought and baked one loaf yesterday. I generally bought for the sake of being able to bake sweets. This was almost the main advantage against Panasonic, where there is no full-fledged program for cupcakes, but here it is. I’ll try to bake a cupcake, if I can, I’ll be glad. Only now is the post and I'm somewhat embarrassed in experiments, I found a recipe for a lean cake, but I don't know what will come of it - what kind of cake is it without eggs and butter?

I answer your questions:

1) the crust color was deceiving. I'm used to the fact that the crust color of the store-bought bread is dark yellow, here it was barely darker than the insides, which is even visible in the photo. This despite the fact that I baked with a towel on the viewing window so that the heat does not go away. For the last 20 minutes, I put foil on the glass under the towel and added 10 minutes of additional baking, but the crust still did not turn yellow. Nevertheless, it was very dense, crispy and tasty, which by the end of the meal, my mother greedily tore off the crust, and left the crumb, referring to the fact that it was unhealthy for her to eat bread ... I don't know how to make it dark yellow like in a store (next time I will put on the "dark crust" program), but this is a purely cosmetic wish, the loaf tasted exactly like a hot long French baguette, which I had not seen hot for a long time. So I think that the statement "the first pancake is lumpy" does not apply to this case.

2) Buzzing when the dough interferes. Not to say annoying, but not silent either. Probably, if you try to sleep behind a thin wall in complete silence, it will be annoying, and if you are doing your own business in the kitchen next to the stove, it will not be unnerving. In reviews of other stoves, they sometimes write that when it interferes with them, the neighbors hear, but everything is tolerable, so I would characterize the noise level as average - you won't sleep next to it, but if you are sitting in the next room, you will hear, but not make you nervous will be. When the dough does not interfere, sometimes it clicks slightly when he turns on and off the heating (and this he periodically does not only when baking, but also when he raises the dough). But the clicks are heard only if you sit at a distance of 1 meter from the stove in complete silence.

3) There is an air gap of 4-5 cm between the camera and the outer metal coating, so it is unrealistic to get burned. This slightly increased the size of the device, but safety is more important. Of course, the stove is warmer than the human body, but this is pleasant warmth, even if your hands are cold, you can warm it up

4) The fastening of the door is somewhat wobbly (probably even it is supposed to be removable), but if you do not break it out by force, then this is not a problem. I didn't really like the fact that the air goes directly to the outside through the dispenser from above, I don't know if this is a type of ventilation, but judging by what they write in the forums, it is better not to release heat during baking, so I put both on the sight glass and on the dispenser thick towel. In the rest room, the device is assembled very neatly, there is even a blue light backlight during operation, and when you press the buttons it also turns on. It seems like a trifle, but nice, because they complain about some stoves that nothing is visible on the screen.

It is a little annoying that the instructions do not say which food to cook in which tank. There are two tanks - one rectangular with a classic stirrer (one high blade) like other furnaces, and the second round, but with a low propeller almost along the entire diameter of the tank. Moreover, the attachments are non-interchangeable, that is, you cannot attach a blade to a round tank, and you cannot attach a propeller to a rectangular tank, and it is not clear for which programs which tank should be used.

In general, I realized that you can bake on any stove, and the result depends mainly on the products used and their proportions. I can guarantee that you can make delicious bread in this cheap oven. I will write my final opinion when I bake a lean cake, since ordinary bread is good, but you also want something tasty!

Gypsy
Quote: tol

This despite the fact that I baked with a towel on the viewing window so that the heat does not go away.For the last 20 minutes I put foil on the glass under the towel and added 10 minutes of additional baking, but the crust still did not turn yellow.
That's where the dog fumbled

Can you bake and take a roll without towels and foil?
Gypsy
Quote: tol

I generally bought for the opportunity to bake sweets. This was almost the main advantage against Panasonic, where there is no full-fledged program for cupcakes, but here it is. I'll try to bake a cupcake, if it works out - I'll be glad. Only now is the post and I'm somewhat embarrassed in experiments, I found a recipe for a lean cake, but I don't know what will come of it - what kind of cake is it without eggs and butter?
............ Finally I will write my opinion when I bake a lean cake, since ordinary bread is good, but you also want something tasty!

A) muffins can be yeast and soda (baking powder). If on soda, then you need to bake on the * cake * program, if on yeast, then on the program * sweet roll *.
b) the cake made with vegetable oil is very tasty! and do not taste like creamy For example:
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=114611.0
c) no eggs .. so what, the eggs in the cupcake are not the main thing
tol
Quote: gypsy

That's where the dog fumbled

Can you bake and take a roll without towels and foil?

I can, but I'm afraid it will only get worse. There is a very large sight glass, and it loses heat very much compared to the non-glazed part. In addition, the dispenser is "leaky" (deliberately covered with round holes), that is, it works like a pipe in a stove. In this situation, the warm air in the upper part of the roll will not linger at all. Think you should bake without a towel?

I found SAF-MOMENT yeast, I'll try the next loaf with it.
tol
Quote: gypsy

b) the cake made with vegetable oil is very tasty! and do not taste like creamy For example:

Is there any proven recipe for a lean, egg-free, milk-free bread maker? I have raisins, I can stuff them there to mask the taste of possible failure! There is also cinnamon, but it's probably better to use it for some rolls.
tol
Here is the propeller tank. What is it used for?

🔗
Gypsy
Stunned here is this tank .. I don’t even know why .. but list the programs of the stove Oh! can it fry potatoes? aktifray type.

what recipe ?! just don't lay eggs and milk that's all
Taia
Quote: tol

Here is the propeller tank. What is it used for?

🔗

In some types of bread makers, this is a cake pan.
The instructions for your bread maker say - an additional baking dish. 🔗
DenRassk
tol
Thank you, I ordered ... I hope they won't be kicked out of the house

Here is the propeller tank. What is it used for?
Maybe a second bucket for jam jam?
Gypsy
exactly! jam will mix well too.

just the topic came up with a cupcake https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=108387.0
tol
Quote: gypsy

This tank is stunned .. I don’t even know why .. but list the stove programs Oh! can it fry potatoes? aktifray type.

Menu 1: Regular Bread
Menu 2: French bread
Menu 3: Whole Grain Bread
Menu 4: Butter bread
Menu 5: Quick bread
Menu 6: Gluten Free Bread
Menu 7: Cupcake
Menu 8: Marmalade
Menu 9: Dough
Menu 10: Baking

Maybe a cake, but where is the guarantee that such low blades will change something at the top of the dough. In my opinion, they will interfere below, but above everything will be motionless. Maybe it's for marmalade? After all, it is at first liquid, and it is good to interfere with liquid with such a propeller.
Gypsy

Where the marmalade is, the main thing is that the jam does not burn, but with such a blade nothing will burn, even potatoes. A bucket is just that for jam very good.

What I wrote above about cupcakes, adjusted for your names prog, bake a cake with yeast on ** butter bread *, bake a cake on soda on a prog * cupcake *.
DenRassk
Gypsy
Function Supplement
Plus four crusts - light, medium, dark, fast
Plus bread weight - 500, 750, 1000

Too bad there is no dumplings and pizza dough

I understand that butter is sweet?
I am reading the instructions ... some misunderstandings with "Pastry"
The Baking menu is intended for baking various products and is designed for 1 hour.
Place the baking dish in the breadmaker. Cut food into small pieces, place in a baking dish and close the lid. Press the MENU button to select the Bake menu and press the button. When the time reaches "0:00", the device will emit 10 beeps and enter the keep warm mode. If you want to switch off the breadmaker in keep warm mode, press and hold the button for more than a second. If the products are ready
before, press the button to interrupt the instrument.
NOTE:
For food to bake evenly, it is necessary to cut them into pieces enough
small and distribute them evenly over the shape.

What are we baking? What are the pieces in the dough? Or do we make Jam?

And I did not understand which dispenser can be used on
Gypsy
* Dumplings dough * This is a shortened program * dough *, that is, only kneading, without proofing and heating. Turn off the stove after kneading and that's it. Yes, on any bread program, you can do the same, knead for 15-20 minutes and turn it off, get your dumplings dough.

About the slices, maybe it's vegetables or meat?

the dispenser is probably where there are two mixes of 1-4 programs.
DenRassk
Gypsy
About the slices, maybe it's vegetables or meat?
Exactly! She knows how to bake pies - with meat, potatoes, mushrooms
Maybe what is perepuno?
tol
> Too bad there is no dumplings and pizza dough

Programs for different tests are a marketing gimmick! What is good, in the instructions, each program is scheduled by the minute, what happens at what moment, so you can choose the most suitable program for kneading the dough from the table and simply interrupt it before baking begins. Several programs can be combined to more closely match the recipe. After all, there is no magic here - the whole process is a combination of stirring, heating and waiting, it's just that the intervals of these processes are different on different programs. If you need a sequence for a pizza, download the instructions, for example from Panasonic and see:

Kneading 10-18 minutes
Ascent 7-15 minutes
Kneading 10 minutes
Ascent 10 minutes
> Place the baking dish in the oven. Cut food into small pieces, place in a baking dish and close the lid. By pressing the button
What are we baking? What are the pieces in the dough? Or do we make Jam?

I did not understand this moment either. If you put baked goods in this bucket, then you won't bake much like that, except perhaps some tubes, bagels or bagels. Maybe instead of a bucket, you can put a mini-tray inside, it still doesn't interfere with this program, but I don't have a tray of this size for a sample, and only round and rectangular buckets are included in the set.

> And I did not understand which dispenser can be used on

In all modes except cupcake, marmalade, baking, the dispenser opens at the time indicated in the table, regardless of whether there is something there or not. With the cupcake, I really did not understand why it was forbidden, I probably will have to manually pour the raisins, but judging by the table, there is only 9 minutes kneading time before baking, so it is probably assumed that all the ingredients are laid immediately before the first batch.

sazalexter
Quote: tol

> Too bad there is no dumplings and pizza dough

Programs for different tests are a marketing gimmick!
If only there are ovens that keep the dough warm all the time. This function can not be turned off. Why reheat dumplings dough? There are HP with modes that DO NOT heat the dough, this is the mode for dumplings or for pasta
Gypsy
mine, during the first batch, heats if the temperature in it is below 25, and heats only up to 25 degrees. This is not difficult to check in any stove. Nothing special will happen with the dough for dumplings at 25 degrees.
Admin

I tested this model of the bread maker in the month of January.

White bread, small weight - recipe from the instructions for the bread maker

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

In terms of quality and taste - nothing bread!

Wheat-rye bread, medium weight - my recipe

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

Bread Maker Supra BMS 355

In terms of baking quality and taste, it is not my bread!

I recommend buying a bread maker for those who are not afraid of the noise of the bread machine. It is noisy, the dispenser opens with a bang.There was a situation when I sat down in the middle of the hallway (5-6 meters from the working c / stove itself) because of the roar, and I hardly let go of a cup of tea - it seemed right away that a new c / stove had exploded ...

What makes this model of bread maker good is the kneading of the dough according to the Dough program, the time is 1.30 hours. The quality of the dough is good, the kneading is thorough.

There is a ventilation and cooling mode in any bread maker and even in an oven - to regulate the heat when baking pies and bread.
My Hitachi born in 1995/6 also has holes in the lid, but this does not stop her from baking wonderful bread with a beautiful crust.
The color quality of the crust of the finished bread in this model, as can be seen from my photo, is quite normal and tanned

I realized that a round bucket with a flat kneading knife is for making jam, preserves and the like, where constant stirring is required. For baking muffins, the knife can be removed.

I am impressed that the instructions for the bread maker describe the baking modes by hours / minutes. But, I was not satisfied with the three-fold proofing of the dough with any baking mode, and even more so short - this can affect the quality of the finished bread, and that can be seen from the cuts in my bread photos.

Good bread to you!

Gypsy
That's nice, tram-pam-pam and no towels or foil
sazalexter
Quote: Admin

I tested this model of the bread maker in the month of January.
For the quality of baking and taste - not my bread!

But, I was not satisfied with the three-fold proofing of the dough with any baking mode, and even more so short - this can affect the quality of the finished bread, and that can be seen from the cuts in my bread photos.
All this negates all the advantages of HP
tol
Quote: Admin

But, I was not satisfied with the three-fold proofing of the dough with any baking mode, and even more so short - this can affect the quality of the finished bread, and that can be seen from the cuts in my bread photos.

What's wrong with the bread cut? It looks like a neat and even bread.
Admin
Quote: sazalexter

All this negates all the advantages of HP

Don't ..... well it tastes and color as they say
tol
Quote: Admin

Don't ..... well it tastes and color as they say

It’s just interesting to know the criteria for evaluating bread.
Admin
Quote: tol

What's wrong with the bread cut? It looks like a neat and even bread.

The dough should be fully spaced in time.
And here it turns out that at the very beginning of the proofing, the dough was ruined by the whole thrill of the rise by the fact that the dough was kneaded.

Then again the proofing for about 45 minutes, the dough just starts to rise, and baking begins, as a result, on the cut of the finished bread, you can see "hardening" at the bottom of the bread and along the edges at the walls. This happens when the dough has not yet fully dispersed, has not had time to stand and rise.

But in the upper part of a piece of bread, you can see "fluffiness" - this dough began to rise sharply with strong heating of the oven during baking, so it rose in the upper part as far as it could, before reaching a temperature of 60 * C inside the dough.

According to the quality of baking - the bread is baked normally, it is baked well (provided the correct kneading and the quality of the bun), the crust is normal in color (you need to set the dough weight mode correctly).
DenRassk
Quote: sazalexter

All this negates all the advantages of HP
What did you mean? the fact that she distributes the dough three times or that she did not like it Admin ?

Admin
I tested this model of the bread maker in the month of January.
And where have you been all this time? I am torturing the second forum about this HP

In terms of quality and taste - nothing bread!
In terms of baking quality and taste, it is not my bread!
What does it mean nothing and not mine? Did you not like the bread or is it tastier according to the same recipe in another HP?

But, I was not satisfied with the three-fold proofing of the dough with any baking mode, and even more so short - this can affect the quality of the finished bread, and that can be seen from the cuts in my bread photos.
Can you give more details? I don't quite understand why May affect, but not affected? As I understand it, if this had a negative impact on the quality of the bread, then it would always have an effect .... or am I wrong?
Admin
Quote: Admin

Not.....well it tastes and color as they say

Yes, I just have experience with what to compare

I have tested many models of bread makers, including Binaton (several models), Supru model 355.
Panasonic 255 - I hate the temperature equalization mode - she stood with me and sold a completely new one

I constantly use the Hitachi bread machine, born in 1995/6, in which I baked high-quality bread presented at the forum, including all master classes on koloboks - there you can see breads in a section from all sides and evaluate the quality of baked goods.
For example this https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=87833.0

I have already shown the bread baked in Binaton 2169.
tol
Quote: sazalexter

If only there are ovens that keep the dough warm all the time. This function cannot be turned off. Why reheat dumplings dough? There are HP with modes that DO NOT heat the dough, this is the mode for dumplings or for pasta

In the cupcake mode, when kneading, the dough is definitely not warmed up, I checked. Moreover, it kneads - be healthy, everything is homogeneous and without lumps.
Admin
Quote: DenRassk


In terms of quality and taste - nothing bread!
In terms of baking quality and taste, it is not my bread!
What does it mean nothing and not mine? Did you not like the bread or is it tastier according to the same recipe in another HP?

Try it yourself with this model of bread maker and appreciate the quality and structure of the baked bread

I wrote partly "floridly" - I just don't want to say anything bad about the bread maker - bake and evaluate the bread yourself
Perhaps there are people on the forum who like this model and the bread in it - I did not like it

Sorry, I don't want to disappoint, I expressed my opinion
sazalexter
Quote: DenRassk

What did you mean? the fact that she distributes the dough three times or that she did not like it Admin ?
Both, it seems to me Admin has formulated everything very clearly and the photos are more than descriptive.
sazalexter
Quote: tol

In the cupcake mode, when kneading, the dough is definitely not warmed up, I checked. Moreover, it kneads - be healthy, everything is homogeneous and without lumps.
it is very good that we managed to adapt, only if you do a lot of dough, it is important not to miss the moment of baking, otherwise there will be a cupcake in the place of dumplings
tol
Quote: sazalexter

it is very good that we managed to adapt, only if you do a lot of dough, it is important not to miss the moment of baking, otherwise there will be a cupcake in the place of dumplings

In general, I am inclined to believe that you cannot cook and do other things at the same time. For some reason, when you pay all your attention to the process of cooking, it turns out tastier than when you stuffed it in, left, came and ate.Although, in the absence of time, automatically prepared food is also not bad.
Rina
Quote: sazalexter

it is very good that we managed to adapt, only if you do a lot of dough, it is important not to miss the moment of baking, otherwise there will be a cupcake in the place of dumplings
put the timer on the outlet
DenRassk
sazalexter
As far as I understand, according to the algorithm of work (confirmed by pictures of bread) you didn't like Supra?

Admin
that's where you can see the bread in a section from all sides and evaluate the quality of the baked goods
As a person who does not understand anything in baking, I can say that I did not see any difference between your bread and from Supra ...
For me, he is the same ... but this is only my opinion of not a professional and not even an amateur.
Admin

I have already answered you several times - bake YOUR BREAD!
And make sure that the bread suits you in appearance and taste - THIS IS YOUR BREAD!

All I could say with a letter and a photo - I said!

Whoever wanted and managed to understand me understood!

Then it's up to you! Bake for health and master your bread maker!
IRR
Me too Romijn I liked the bread, although the third batch is, perhaps, superfluous. But, if there is ... where can you get it? (I subscribe to the topic, 2 buckets in HP is better than one! I want to keep track of the info)

shl. Duc, I guess that Adminand in the washing machine it will
Admin
Quote: IRR


shl. Duc, I guess that Adminand in the washer sings

I have not tried this yet, but if I have to ...
tol
I tried to bake a cake in the "stuffed it all at once, turned it on and left" mode. The composition is as follows:
sugar 0.5 tbsp
rast. oil 3 tbsp. l.
flour 1 tbsp
soda 1 tsp
water 0.5 tbsp
raisins by eye, a little cinnamon.

I must say right away that the recipe was the arithmetic mean of several recipes for lean muffins, and even with a dosage divided by two, since I don't need a large cake, and besides, I doubted that anything would work out at all.
As a result of inattention, I divided everything into two, except for soda, which I poured in twice the norm ... which subsequently affected the taste.

When the stirring process was over and heating began, I took out the paddle so as not to spoil the bottom of the cake.

"Cupcake" was baked dumb, first the edges, then the middle. Photographed the process through the viewing window. But over time, the entire top was tightened:

🔗

Peck for about an hour. The result was anything but a cupcake. Most of all, it looks and tastes like the gingerbreads that are baked in the Trinity-Sergius Lavra, but they give them honey, but I don't. Also, there is an obsessive soda aftertaste, but this is my fault.
🔗
🔗
🔗

The worst thing is that all the raisins fell down and formed a kind of brown film under the cake, which, fortunately, did not stick to the bucket much and did not damage the cake. But there are almost no raisins left in the muffin.

In general, something edible turned out, but this is not a classic cupcake and in general it is not clear what.

PS: The weight of the finished cake is 397 grams.
IRR
tol, with such a low setting of the cake (the so-called), it is surprising that the top is baked in general (I think, due to sugar). So, everything is fine, continue to test, we ask you It looks like a gingerbread, more honey and ginger and beer.
tol
Quote: IRR

tol, with such a low setting of the cake (the so-called), it is surprising that the top is baked in general (I think, due to sugar). So, everything is fine, continue testing, we ask you It looks like a gingerbread, more honey and ginger and beer.

Yes, his top turned out to be shiny, probably from sugar. The bread had a matte top. But it seems to me that even the round shape is still too big for a small portion. After all, such things are delicious only while they are fresh, and the next day it is better to bake a new one than yesterday. Perhaps it makes sense to stir a little dough in a bread maker, then pour it into some small mold and bake in a gas oven. I have steel muffin molds, but they always burn the sides and bottom even though I oiled them. This bucket from the stove is good because nothing sticks to it, but I would like to have a smaller size.
DenRassk
aaaaaa want a normal cupcake ...
Something like that I don't like at all ...
Gypsy
A normal cake can always be made according to its classic recipe, that is, with eggs and butter.

tol, as an idea, in order to reduce the volume of baking, I propose to put in the middle of a round shape what kind of thread the dish is upside down, it can be a heat-resistant glass cup, a ceramic glass, a metal glass or a bowl of a suitable shape. Place the dough around the glass. And you will have a nice baked cupcake in the middle, or yeast roll or challah.
Similarly, I bake in the oven in a cake pan. By the way, here's a recipe that suits you now .. I understand that you are fasting? You can make it without cheese, just like a delicious aromatic bread:
Tomato bread (with kashkaval cheese)

Dough:

130 ml of water
150 ml tomato juice
1 tbsp. l. Sahara
2/3 tsp salt
1 tbsp. l. olive. butter
1 tbsp. l. origano
1 tbsp. l. dry garlic
3.5 cups bread flour
1.5 tsp dry yeast

Filling:

50gr. sheep cheese kashkaval
1 tsp dry garlic
1 tsp pesto sauce

Put the dough ingredients in a bucket and turn on the "dough" program. Cut the cheese into cubes and stir with the pesto and garlic. Roll out the finished dough (not thin!), Spread the filling and roll tightly. Grease the surface of the roll with pesto sauce and place in a greased dish, cover with foil, and leave in a warm place for 30 minutes. Before baking, pierce the entire roll with a bamboo skewer (deeper). Bake in an oven preheated at 210C for 30 minutes.

Bread Maker Supra BMS 355
sazalexter
DenRassk Well, then it's better in the oven. Although you can bake in any HP, even in Panasonic https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=8924.0
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=4518.0
tol
Quote: DenRassk

aaaaaa want a normal cupcake ...
Something like that I don't like at all ...

Normal muffin - a complicated recipe. There it is necessary to knead the components manually in a certain sequence, adding successively other components, and bake in an oven preheated to the desired temperature. No bakery can cope with such a task. The only option is to interfere with everything in a semi-manual mode, take out the bucket, turn on the stove, wait until it warms up, quickly insert the bucket and start counting the time from that moment, then something might come out. And I swelled all at once (without eggs and with a double portion of soda) and left. It is clear that the heating of the oven from room temperature to the baking temperature was gradual, perhaps this also influenced the process. Well at least the edible gingerbread turned out, otherwise I would have to throw it out ...
IRR
if a bread maker, first of all, bakes great bread, it is already a useful device. And muffins and other non-yeast baked goods are for ovens. Especially IMHO. (it is, of course, you can and cupcakes, but who is used to what - I was brought up on small Lilliputian ones from the school cafeteria and a bunny shop opposite, but I don’t remember the big ones in xn, that it’s straight, maybe it’s, but I didn’t meet them )

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