Bread Maker Midea AHS15BC

Hello! Who has such a bread maker? I bought and baked French from a recipe book on the program, it turned out to be a small, hard, unbaked brick. What's wrong?

[Yulia55555]

Yulia55555Look for bugs here #

[Yulia55555]

Yulia55555, I bought such a stove a couple of days ago
Pok twice according to the main program, the very first recipe "White bread", yeast "Saf-moment" red package: 1 kg. medium crust and 750 gr. dark crust (honey is added instead of sugar, a little "7 cereals" flakes are also added). Excellent bread both times. Now I bake French bread, then I will write what happened and how.
Here are a couple of photos of a cereal bread:
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So the French bread is ready:
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He made it strictly according to the recipe from the book, only replaced the lemon juice with citric acid diluted in water.
UPD: and here is bread in the context:
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This is my French.


And recipe cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0.

I shouldn't have scolded my bread maker. She is cool. It was the first damn cat. lumpy. I bake almost every day both white, and whole grain, and rye, I made dough for pies, cookies, pasta - everything is super.

Do you take the recipes from the instructions?

Yes, but I'm correcting it a little, it seems to me that there is too much sugar written there, I put less. I took a rye-wheat recipe on the Internet.

By the way, the heating mode (maintaining the temperature), which immediately after baking somehow signals that 1 hour has already passed and the bread needs to be removed? Either I missed, or there is no such option - spot and watch yourself.

And according to the recipes from the instructions, what is the weight of the bread? Not weighed? At first I was afraid to bake a big bread - why should I transfer products in vain (in case of failure). Baking 500 gr - it turned out excellent. It turned out to be not enough.

[lisa567]

lisa567, Easter on the nose, share step-by-step instructions on how to bake an Easter cake. So big (handsome), how much weight is in it?

[Newbie]

Newbie, all according to the recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0.... Mode sweet bread, dry yeast "Saf-moment" 2 tsp., Delay 6 hours., Weight 750 g., Light crust. For some reason, the stove does not give a sound signal for laying raisins on this program, or I missed it. Therefore, it is better to put raisins in flour immediately.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.340 - here are my comments

And according to the recipes from the instructions, what is the weight of the bread? Not weighed? At first I was afraid to bake a big bread - why should I transfer products in vain (in case of failure). Baking 500 gr - it turned out excellent. It turned out to be not enough.

My weight is less. French for 1000 baking turned out to be 850-900 gr, I liked the little one for baking.

[lisa567]

lisa567, thank you, and it was he who stood for 6 hours after the batch? (I don’t understand why there’s a delay).

I answer my own question - the signal sounded.

By the way, the heating mode (maintaining the temperature), which immediately after baking somehow signals that 1 hour has already passed and the bread needs to be removed? Either I missed, or there is no such option - spot and watch yourself.

[Newbie]

Newbie, You follow the link and read the recipe.

I followed the link, I still didn't understand anything - why put on a timer, if the components are not mixed, how will the dough fit? Meaning? Well, I'm a beginner baker, maybe I don't understand.

I baked white bread twice. The last time, apparently, the dough was steep - my oven was pushing, pushing, creaking, creaking, I felt sorry for it. True, I baked for 500 grams - enough for my family. If anyone is interested, I'll throw a recipe (already tested by me).

I just baked a slightly modified "French bread" - added three handfuls of peeled sunflower seeds.
The loaf was made according to a recipe for 1 kg., But came out just over 800 gr. Five to seven minutes before the end of baking, I anointed the "roof" with warm milk - it turned out a beautiful, moderately glossy crust.
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[Delekhtor]

Delekhtor, handsome! So even, sleek.

[Newbie]

Newbie, read the recipe carefully. This is done so that the yeast in milk with sugar begins to ferment, an analogue of dough is obtained. This gives the cake a special flavor.

Dealer, handsome! So even, sleek.

What am I? I'm handsome, yes! And smooth because I eat well and a lot (joke)

While in baking, I realized one thing: strictly follow the recipe and everything will be OK. Although, sometimes I move away from recipes and then I have to carefully monitor the dough bun: so that it is even, so that it does not stick to the walls and does not smear on them, etc. This has been discussed a hundred times already. By the way, I baked my first breads (bread?) From expensive flour - "Special Sokolnicheskaya", 110 rubles. for a package of 2 kg., yesterday's bread I baked from Samara flour "Alekseevskaya correct" - 30 rubles. per package of 2 kg. So, I did not notice a tangible difference in the quality of the bread, although it seemed to me that the bread turned out to be richer from cheap flour. Today I will go to the store and buy a couple of other packages of "Alekseevskaya" for the future.

[Newbie]

Newbie, read the recipe carefully. This is done so that the yeast in milk with sugar begins to ferment, an analogue of dough is obtained. This gives the cake a special flavor.

A-a-a-a. Now it is clear. Thanks for clarifying. And then I do not understand the intricacies. Only now I am mastering information. There is a mess in my head, all concepts are confused.

Delekhtor, when my bun is slightly linden to the walls - the bread turned out better, with a flat roof. And abruptly a bun (ideal) - empty spaces have formed under the roof, the crust is dry, all crumbled.

Quietly I will continue with myself. I noticed a characteristic feature - if you grease the pin and spatula before baking with vegetable oil, it remains in the bread, if with margarine, in a bucket. Is that so?

I always grease the stem on which the spatula is put on with vegetable oil - rarely when the spatula remains in the bread.
By the way, I noticed that on the scapula, along the very edge, the Teflon coating begins to peel off. Literally a little bit, only on the edges, but already hesitated.

And my inner hole was constrained. It was I who so diligently tore off the spatula from the bucket. Instead of soaking in hot water. And interestingly, in the service you can buy a shovel, in which case?
Have you baked wheat-rye yet? I didn't succeed at all.

[recipe]

Rye (according to a recipe from a book) was baked four or five times: once it turned out like a cucumber; twice with a collapsed roof; today something in between has turned out - the roof is just flat and the bread has not risen much. Probably, here is my fault, since I do not have pure malt - there is a concentrate of kvass in a bottle and dry kvass, so I am experimenting with them. The funny thing is that the taste is great anyway.
I even baked Easter cake (recipe) - it turned out! And in appearance, taste, and smell ("drunk"), but the color is not very - brownish crumb came out due to the fact that my sugar was brown cane. My family even went to hallow him
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A noble cake turned out!
I also made cake, according to a different recipehttps://Mcooker-enn.tomathouse.com/@option=com_smf&topic=3502.0.html... It worked both times.
But wheat-rye bread is already somehow scary to make - products for disposal. It turned out to be some kind of gutted sour, apparently not baked. I bought a temperature probe, I will now determine the readiness. And I don't have malt either, I bought kvass wort instead.
I see that your cupola is so beautiful for all your products, but mine is constantly wrinkling. Do you take it out of the bucket right away? I was advised to take it out right away, but what's the point when it is already covered with wrinkles during baking. I don't even know what the reason is.

But wheat-rye bread is already somehow scary to make - products for disposal. It turned out to be some kind of gutted sour, apparently not baked. I bought a temperature probe, I will now determine the readiness. And I don't have malt either, I bought kvass wort instead.

Pour kvass wort - reduce the amount of water accordingly and be sure to watch the bun. Although, as I understand it, everything is not so simple in baking rye bread

I see that your cupola is so beautiful for all your products, but mine is constantly wrinkling. Do you take it out of the bucket right away? I was advised to take it out right away, but what's the point when it is already covered with wrinkles during baking. I don't even know what the reason is.

I just post beautiful pictures. There are no problems with white bread, but I still struggle with rye, that's why I don't post photos of my rye breads.
I literally let the bread stand for five minutes and shake it out of the bucket. Then in a linen towel and on a wooden board.

Dilekhtor, your cake has a smooth dome. I baked several times according to this recipe - constantly a crack on the roof. What yeast do you bake with? Do you still add flour when kneading? Share how you bake it. And with mixed breads I have the same problem, the roof constantly collapses, especially with rye. Wheat is always perfect.

[lisa567]

lisa567, I made a bookmark and baked strictly according to the recipe - literally weighed everything in grams. Yeast SAF-moment (in a red bag) I'm lying! I bought our yeast, live - "Lux". I did not add either flour or water to the cake during the kneading process. The flour was cheap, about 40 rubles. for 2 kg (red bag in black or white dot). I only had cane sugar, which made the crumb brownish. And the first time when baking, I thought that the recipe for Panasonic, and there the bookmark is different: liquid into flour. So I changed everything, at the exit I got a foul-smelling, gagged brick with candied fruits.
I already wrote that with rye-wheat bread so far I also do not succeed very much. But I work on it - once every two weeks about

Dilekhtor, your cake has a smooth dome. I baked several times according to this recipe - constantly a crack on the roof. What yeast do you bake with? Do you still add flour when kneading? Share how you bake it. And with mixed breads, I have the same problem, the roof constantly collapses, especially with rye. Wheat is always perfect.

This is not enough water for you. When I baked the first cake, the bun was steep (I drew attention to this), the roof cracked. The second time I made it thinner, the dome is even, it only rose badly (or maybe it was too cold to climb). I turned off the program and left to part on "Yogurt".

[lisa567]

lisa567, and you, too, aimed at Scarlett 16 prog first? And what made you make a choice in favor of our Midyushka?

First of all, this is the ability to make unleavened dough (dough for dumplings), as well as the price. We have a difference of almost 700 rubles, as well as reviews about shortened programs - many people have written not baked bread. In the store where the midea took it very well, I barely managed to buy it. This won over. And there were few reviews for the scarlet, but I did not find it with 12 programs.

Today I made butter cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html#msg37506... I liked it more than a bummer. But the bummer is more fragrant and denser.

For the first time, my oil turned out denser and lower. The second one is much more airy and higher. The first looked more like a cake, the second tasted like a bun. I didn't change the ingredients. Only the proving time (well, the second time I did it with baked goods).

And you have some kind of cake on the cut ... different ... It can be seen that it is juicy. I get dryish. Maybe because of candied fruits?

And on what mode did you bake - Sweet?

You can come to me. Yes, I baked on sweet mode.

Another cake for tea. Kulich in a bread maker without hassle https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13275.0

I didn't change the ingredients

In a liar, the first time I added a half of a small apple.

And the dome is very light on "Sweet". The first time I turned on the baking for another 20 minutes (I got a little hot, I got too tanned). The second time I baked on "Pastry" (50 minutes is enough) - the color turned out to be uniform, pleasant.

I recommend cupcake "Stolichny", very tasty. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4558.0.html I just put all the ingredients in the oven and started the dessert program. At the end of the batch, I took out the spatula. The only light taste of soda. But I didn't have cognac, maybe because of this. The weight of the cake turned out to be 600 gr.

Great cupcake turned out!
Maybe you need to extinguish the soda? I do not see any gas-forming substances in the components. Or does alcohol play this role?
We must try. Thanks for the tip. And why did you pull out the scapula?

[Newbie]

Newbie, you do not need to extinguish the soda. The second time I baked with baking powder (1 tbsp. L.) I liked it more. And she pulled out the spatula so that the hole was not large, although it is not very convenient to get it out of the batter.

Cupcake "Delicious" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385485.0

Pretty boy!
I am puzzled for something. What type of yeast is indicated in the instructions in the recipes (dry?)? And why in the instructions recount dry yeast to fast-acting? And what is the difference between them?

[Newbie]

Newbie, the difference in the number of bookmarks and the quality of baked goods. Many people use only live ones, and recipes sometimes indicate the amount of live, and not dry. With live yeast, baked goods are tastier, more aromatic, the dough is better in structure. But not everyone has the opportunity to purchase them and not everyone can use them. This is a rather tricky process. I made baked goods only with dry yeast. I'm still afraid of the living.

I don’t know: pardon: Live yeast is usually indicated in grams, and in the recipe they (yeast) are in spoons.

I don’t know: pardon: Live yeast is usually indicated in grams, and in the recipe they (yeast) are in spoons.

Live yeast, they are fresh, wet, pressed - measured only in grams
Dry yeast, they are fast, active, instant, instant, in sachets and so on - measured only in teaspoons

I here with a fool of mind turned on the stove for warming up (baking), it was cold at home. Our instructions do not mention that it is absolutely impossible to do this with an empty stove. She was upset straight. The lid seemed to warp slightly.

Kulich is more like not a sweet roll. I baked with an apple, rubbed it. Weight 937 gr.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

I baked a chocolate cake according to your recipe (added a tablespoon of cocoa). It turned out delicious, but it didn't go up especially for some reason (the last time it was higher).

Did anyone make yogurt in the oven? Share.

[Newbie]

Newbie, I did it more than once: I bought a jar of ready-made unsweetened yogurt - for starter, this yogurt was poured into a container and mixed with a small portion of milk, then added milk - to the edge by 2-3 cm - and mixed again. Then he put the container in the bread maker and turned on the desired program. By experience, I found that the taste of my family members was more suitable for "young" yogurt - the cooking time was 7 hours 20 minutes, and not 8 hours. The longer the yogurt is "baked", the denser it will be, but also the more acidic.
I even made baked milk, and usually took 2.5% milk.
If you don't like yogurt, I recommend trying to buy ready-made yogurt from another manufacturer for the starter culture - there is a difference, as it turned out.
After the first preparation of yoghurt, there is no need to buy a sourdough, just leave 3-4 tablespoons (with a slide) in the container as a sourdough.

Is it possible to exhibit time there? Or do you watch?
That's what puzzled me - should yogurt languish with or without a lid? Or is the lid just for storage? How are you doing?

The time can be adjusted as you like: you clicked the button, choosing the "Yogurt" program, and then add or subtract with the arrow keys.
Make yogurt in a jar with the lid closed.