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EN49
Abnormal shape of bread
When the following
conditions happen
Please conrm the following
Pineapple bread Rice our bread Cake
The cookie dough of
the pineapple bread
is too hard.
The cookie dough of
the pineapple bread
overows the bread
pan.
The rice our bread
made through timer
baking has a rather
bad shape.
Insufcient swelling.
Remaining butter are
left on the cake.
ő
Is the amount of ingredients correct?
ő
Have you added any baking powder?
ő
Did you sieve the low-gluten flour and baking powder before feeding?
ő
Have you cut butter into small pieces of 1 cm?
ő
Have you recovered butter to the room temperature?
ő
Is the adding sequence of ingredients correct?
ő
Has the cookie dough been over cooled and become hardened?
Take out the cookie dough from the refrigerator according to the instruction of
“10 min of process work are left” and roll the dough flat with a rolling pole.
Till the cookie dough becomes flexible and soft.
*
ő
Did you slightly press the cookie dough on all sides when you put it in?
Excessive pressing may cause the baked cookie dough to crack.
*
ő
Have you used the timer at a room temperature of over 25 °C?
Ingredient temperature rises too much when the room temperature is high so that it
becomes deformed.
Excessively long timing is not recommended.
*
Chocolate
There are remaining
our around cake.
The nished cake
is different from
expected.
Too soft.
Chocolates stick on
the inner sides of
the bread pan.
Whipping cream and
chocolates can not
be merged together.
ő
Have you cleared the remaining flour?
ő
Is the adding sequence of ingredients correct?
ő!
The finished cake looks like butter cake but is still different from the sponge cake
available in the market in terms of baking conditions.
Reduce low-gluten flour to 160
g
to make softer cake.
ő!
The cream with a high content of butterfat (over 41%) may not merge with chocolates
with a high content of coco.
Adding extra 10 mL of milk may help the two ingredients to merge better.
ő!
Chocolates with a high content of milk will soften.
Please reduce the dosage of whipping cream by 10 ~ 20 mL.
ő!
Please use a rubber spatula to clean away the chocolates in the bread pan within
5 min and mix for another 2 ~ 3 min.
Abnormal shape of bread
Tips
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