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cooking oil or other ingredients, clean the measuring cup thoroughly without any other
ingredients.
2. Dry measurements
Dry ingredients must be measured by gently spooning the ingredients into the measuring
cup and then once filled, levelling off with a knife. Scooping or tapping a measuring cup with
more than is required could affect the balance of the recipe. When measuring small amounts
of dry ingredients, the measuring spoon must be used. Measurements must be level, not
heaped as this small difference could throw out the critical balance of the recipe. DO NOT
USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS.
3. Adding sequence
The sequence of adding ingredients should be followed strictly. The sequence is: liquid
ingredient, eggs, salt, and milk powder etc. When adding the ingredients, the flour should not
be wetted by the liquid ingredients completely. The yeast can only be placed on the dry flour
and should not come in contact with the salt. When you use the delay function for a long
time, never add the perishable ingredients such as eggs, fruit ingredient.
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