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19
Please don’t think that any kind of flour can make perfect bread. If you can’t purchase
bread flour in your own area, please replace it with “Gluten Flour” or “Dumpling (Noodle)
Flour”.
Yeast Powder
Please don’t replace Yeast Powder with Soda Powder. The yeast powder expired or
lacking activation will apparently affect the soft texture and look of bread.
Advise to test the activation of yeast powder before making bread: take a half-cup of
warm water (about 40-50
℃
), adding a small spoon of sugar and stirring, and continue
to add two small spoons of yeast powder above the surface of water and store it in a
warm place. After 10 minutes the mixing in this cup should be raised to the level of a full
cup, otherwise please purchase new yeast powder in case of making bad bread.
Mixture Ratio of Water and Flour
Different flours have different water absorption. Please adjust water amount according
to used flour type.
①
When too much water is added, the dough will become so soft that can’t be rounded
and even become sticky. If so, the bread made out would be very hard and with a flat or
rough surface and a texture with bigger pore, no elasticity. The good bread should be
half-rounded.
5minutes after adding water the dough still is damp and sticky, please continue to add
one or two big spoons of flour and knead the dough until you think the water content of
dough is appropriate.
②
If the water added is lacking, after 5minutes mixing you would find the dry flour was
left on the bottom of barrel and the dough would not be fixed to a round shape. The
Too Much
Water
Lacking of
Water
suitable
Water
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