2. Plain flour
Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten.
Whole-wheat flour is heavier and more nutrient than common flour. The bread
made by whole-wheat flour is usually small in size. So many recipes usually
combine the whole -wheat flour or bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as “rough 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
A type of flour that contains baking powder, it is used for making cakes
specially.
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 very important ingredient to increase sweet taste and color of bread.
And it is also considered as nourishment in the yeast bread. White sugar is
largely used. Brown sugar, powder sugar or cotton sugar may be called by
special requirement.
8. Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon
dioxide will expand bread and make the inner fiber soften. However, yeast fast
breeding needs carbohydrate in sugar and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperature, before using, check the production date and storage life of your
yeast. Store it back to the refrigerator as soon as possible after each use.
Usually the failure of bread rising is caused by the bad yeast.
The ways described below will check whether your yeast is fresh and active.
1)
Pour 1/2 cup warm water (45-500C) into a measuring cup.
2)
Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over
the water.
13
Summary of Contents for MPD-800BL
Page 1: ......
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Page 41: ...900 1200G MPD 800WH MPD 800BL 1...
Page 42: ...2...
Page 43: ...1 2 3 4 5 6 7 8 3...
Page 44: ...9 10 11 12 13 14 15 16 17 4...
Page 45: ...18 off 19 20 21 22 23 24 8 5...
Page 46: ...25 8 26 27 28 1 7 12 4 2 3 4 6...
Page 47: ...5 6 7...
Page 48: ...8...
Page 50: ...4 QUICK 5 SWEET 6 ULTRA FAST Quick 7 GLUTEN FREE 8 DOUGH 9 JAM START STOP 10...
Page 51: ...10 CAKE 11 SANDWICH 12 BAKE 1 10 60 COLOR 900 1200 LCD DELAY 10 13 11...
Page 53: ...2 LLL START STOP Bake 5 BAKE 3 0 START STOP START STOP EE0 LCD 1 1 2 3 10 4 1 2 3 4 5 13...
Page 55: ...1 17 1 2 3 4 15...
Page 56: ...1 2 3 4 5 6 7 16...
Page 57: ...8 1 3 4 1 5 1 2 1 5 1 45 50 C 2 1 2 3 10 4 9 10 11 12 Ultra fast Cake 17...
Page 58: ...13 14 20 C 25 C 2 1 2 3 18...
Page 59: ...1 2 3 10 4 5 H HH START STOP 19...
Page 60: ...START STOP 6 7 8 9 10 20...
Page 61: ...11 12 13 14 START STOP 5 10 20 21...
Page 62: ...MPD 800WH MPD 800BL 220 240 V 50 60 Hz 800 Watts 900g 1200G 22...
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