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temperature between 20
0
C and 25
0
C is the best. The water may be replaced with
fresh milk or water mixed with 2% milk powder, which may enhance bread flavor
and improve crust color. Some recipes may call for juice for the purpose of
enhancing bread flavor, e.g. apple juice, orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of the most important steps for making good bread is proper amount of
ingredients. It is strongly suggested that you use measuring cups or measuring
spoons to obtain accurate amounts, otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally. When you
measure cooking oil or other ingredients, clean the measuring cup thoroughly
without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring
cup and then once filled, leveling off with a knife. Scooping or tapping a measuring
cup with more than is required. This extra amount 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.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the
sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the
ingredient, the flour can't be wetted by liquid completely. The yeast can only be
placed on the dry flour. And yeast can't touch with 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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