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~ 12 ~
carefully with a damp cotton cloth. Please note that the bread pan, kneading blade
and ingredient box are dishwasher safe components.
4) Lid and window: clean the lid inside and outside with a slightly damp cloth.
5) Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any
abrasive cleaner to clean as this would degrade the high polish of the surface. Never
immerse the housing into water for cleaning.
Before the bread maker is packed away for storage, ensure that it has completely
cooled down, is clean and dry, and put the spoon and the kneading blade in the
drawer, and close the lid.
Introduction of bread ingredients
1) Bread flour - Bread flour has a high gluten content (it is also called high-gluten flour
which contains high protein), it has good elasticity and can keep the size of the bread
from collapsing after rise. As the gluten content is higher than the common flour, so
it can be used for making bread with large size and better inner fibre. Bread flour is
the most important ingredient of making bread.
2) Plain flour - Flour that contains no baking powder, it is suitable for making quick
bread.
3) Wholewheat flour - Wholewheat 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 generally small. Many recipes usually combine
the wholewheat flour or bread flour to achieve the best result.
4) Black wheat flour - Black wheat flour, also called “rough flour”, it is a kind of high
fibre flour, and it is similar with wholewheat 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 and is not recommended for bread making.
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 flavour and texture.
7) Sugar - Sugar is an important ingredient for colour and flavour of breads. It is also a
nourishment for the yeast in the fermentation process. 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 the bread and make the inner fibre soft. 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 = 1⅟
2
tsp. instant yeast
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