发酵面包/烘烤制作方法
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C
H
IN
E
S
E
▼
发酵或烘烤异常时请按以下方法确认
状态
确认事项
处理方法
发
酵
面
包
·发酵后面团不膨胀或过于膨胀时
·和面粘锅时
·材料量是否正确?
发酵时间是否过长或过短?
·是否和面?
·请参照料理指南.
·请确认材料量后和面.
烘
烤
·面包又小又硬时
·纹粗糙,口感脆时
·黏糊糊时
·烧糊时
·和面材料及发酵时间是否正确?
·是否发酵时间过长或正确和面?
·发酵或烘烤时间是否过短?
·发酵或烘烤时间是否过长?
·请参照料理指南正确调整发酵, 烘烤时间.
·面包底部无焦黄现象时
·面包表面有纹或黏糊糊时
·和好的面是否放在内锅中央 .
烘烤时间是否过长?
·是否及时取出面包?
·2次发酵完成后将和好的面放在内锅中央.
延长烘烤时间.
·烘烤完成后请及时取出.
Summary of Contents for CRP-P1009S Series
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