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11. Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped to
small particles before using.
12. baking powder
Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time,
and it can produce the air, the air will form bubble to soften the texture of bread utilizing chemi
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cal principle.
13. Soda
It is similar with baking powder. It can also used in combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature between
20 °C and 25 °C is the best. The water may be replaced with fresh milk or water mixed with 2%
milk powder, which may enhance bread flavor and improve crust color. Some recipes may call
for juice for the purpose of enhancing bread flavor, e.g. apple juice, orange juice, lemon juice
and so on.
INGREDIENTS WEIGhT
One of important step for making good bread is proper amount of ingredients. It is strongly sug
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gested that use measuring cup or measuring spoon to obtain accurate amount, otherwise the
bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups. Observe
the level of the measuring cup with your eyes horizontally. When you measure cooking oil or
other ingredients, clean the measuring cup thoroughly without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and then
once filled, leveling off with a knife. Scooping or tapping a measuring cup with more than is
required. This extra amount could affect the balance of the recipe. When measuring small
amounts of dry ingredients, the measuring spoon must be used. Measurements must be level,
not heaped as this small difference could throw out the critical balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is:
liquid ingredient, eggs, salt and milk powder etc. When adding the ingredient, the flour can‘t be
wetted by liquid completely. The yeast can only be placed on the dry flour. And yeast can‘t touch
with salt. After the flour has been kneaded for some time and a beep will prompt you to put fruit
ingredients into the mixture. If the fruit ingredients are added too early, the flavor will be dimi
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nished after long time mixing. When you use the delay function for a long time, never add the
perishable ingredients such as eggs, fruit ingredient.
Summary of Contents for MAP 205 Baguette
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