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EN: BREAD MAKER |
Instruction Manual
making bread with large in size and higher inner fiber.
2. ALL-PURPOSE FLOUR
Flour that contains no baking powder, suitable for “quick” breads or bread made with the Quick settings. Bread flour is better
suited for yeast breads.
3. WHOLE-WHEAT FLOUR
Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-wheat flour will higher fiber and
nutritional content. Whole-Wheat flour is heavier and, as a result, loaves may be smaller in size and have a heavier texture.
It contains wheat skin and gluten. Many recipes usually combine with Whole -Wheat flour or Bread Flour to achieve the best
result.
4. BLACK WHEAT FLOUR
Black Wheat Flour, also named as “Rye Flour”, it is a kind of high fiber flour, and it is similar with whole-wheat flour. To obtain
the large size after rising, it must be used in combination with high proportion of bread flour.
5. SELF-RISING FLOUR
Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in combination with yeast.
6. CORN FLOUR AND OATMEAL FLOUR
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients of making rough
bread, which are used for enhancing the flavor and texture.
7. SUGAR
Sugar is “food” for yeast and also increase the sweet taste and color of bread .It is a very important element of making the
bread rise. White sugar is normally used; however, brown sugar, powdered sugar, or cotton sugar may also be called for in
some recipes.
8. YEAST
Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs carbohydrates found in sugar
and flour as nourishment. Yeast used in bread maker recipes will be sold under several different names: Bread machine
yeast(preferred),active-dry yeast, and instant yeast.
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and make the inner fiber
soften.
1 tbsp dry yeast =3 tsp dry yeast
1 tbsp dry yeast =15ml yeast
1 tsp dry yeast =5ml
Before using, check the expiration date and storage time of yeast. Return to refrigerator immediately after each use,the
fungus will be killed at high temperature Usually the failure of bread rising is caused by the bad yeast.
TIP:To check whether your yeast is fresh and active:
(1) Pour 1 cup (237ml)warm water (45-500C) into a measuring cup.
(2) Add 1 teaTsp(5ml) white sugar into the cup and stir, then 1 tableTsp(15ml) yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) Fresh,active yeast will begin to bubble or”grow”.If it dose not, the yeast is dead or inactive.
9. SALT
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity.Never use too much salt in a
recipe. But bread would be larger if without salt.
10. EGG
Eggs can improve bread texture, make the bread more nourish and larger in size,.The egg must be whisked in with the other
liquid ingredients.
11. GREASE, BUTTER AND VEGETABLE OIL
Grease can make bread soften and delay storage life. Butter should be melted or chopped to small pieces before adding to
liquid.
12. BAKING POWDER