161
Abnormal shape of br
ead
Ti
ps
When the following
conditions happen
Please confirm the following
Chocolate
Whipping cream and
chocolates can not
be merged together.
ő
The cream with a high content of butterfat (over 41%) may not merge with
chocolates with a high content of cocoa.
Adding extra 10
g
(about 2 tsp) of milk may help the two ingredients to merge better.
Too soft.
ő
Chocolates with a high content of milk will soften.
Please reduce the amount of whipping cream by 10
ċ
20
g
(about 10
ċ
20 mL).
Chocolates stick on
the inner sides of
the bread pan.
ő
Please use a rubber spatula to clean away the chocolates stuck on the bread pan
within 5 min and mix for another 2
ċ
3 min.
Jam
Not coagulated
(not viscous)
Jams become more diluted due to less granulated sugar quantity and no additives.
ő
Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult
to become coagulated.
ő
Did you add too much fruit?
ő
Did you reduce the amount of granulated sugar and lemon juice? (Jam must have
proper sugar content, acidity and pectin content for coagulation.)
Compote
Not cooked well
ő
Did you use overripe fruit?
ő
Some kinds of fruit may be easily cooked.
Some part of fruit
did not absorb
enough syrup.
ő
Did you cover it with cooking paper?
ő
Take fruit out of the syrup and then put the part that did not absorb enough sugar
into the syrup again and cool it down.
ő
Place still for half a day to 1 day, then it is edible.
Mochi
Mochi has grains of
rice stuck on it
ő
Did you add too much sticky rice?
ő
Did you add enough water?
ő
Was the sticky rice too dry after draining?
(e.g. faced the air-conditioner outlet)
ő
Was it mixed with japonica rice?
ő
Did you use old rice?
