Master Chef 043-1394-4 - Measuring Ingredients; Accurate Ingredient Measurement

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Table of ContentsTable of Contents
TM
Measuring ingredients
One important step for making good bread is properly measuring ingredients. It is strongly suggested
to use a measuring cup or measuring spoon to obtain accurate amounts.
1. Liquid ingredients
Liquid ingredients should be measured with liquid measuring cups. Check the level of the measuring
cup with your eyes even with the level of the liquid. When you measure cooking oil or other
ingredients, clean the measuring cup thoroughly to ensure there aren’t any other ingredients.
2. Dry ingredients
Dry measuring must be done by gently spooning ingredients into the dry measuring cup, and then,
once filled, levelling o with a knife. Scooping or tapping a measuring cup may result in more
than is required and could aect the balance of the recipe. When measuring small amounts of
dry ingredients, use a measuring spoon. Measurements must be level, not heaped, as this small
dierence could throw out the critical balance of the recipe.
3. Adding sequence
The recipes’ sequence of adding ingredients should be followed. In general, the sequence is: liquid
ingredients, dry ingredients, then yeast. When adding ingredients keep in mind that the flour can't
be wetted by liquid completely, as the yeast should only be placed on dry flour, and the yeast can't
touch the salt. When you use the delay function for a long time, never add perishable ingredients
such as eggs or fruit.
700 g 900 g
1. Water 280 mL
280 g
BREAD MAKER COOKBOOK
1.BASIC BREAD:
2. Oil 2 tablespoons
24 g
3. Salt 1 teaspoon
7 g
4. Sugar 2 tablespoons
24 g
5. Flour 3 cups
420 g
6. Yeast 1 teaspoon
3 g
340 mL
340 g
3 tablespoons
36 g
1 ½ teaspoons
10 g
3 tablespoons
36 g
3 ½ cups
490 g
1 teaspoon
3 g
700 g
1. Water 280 mL
280 g
2.FRENCH BREAD:
2. Oil 2 tablespoons
24 g
3. Salt 1 ½ teaspoons
10 g
4. Sugar 1 ½ tablespoons
18 g
5. Flour 3 cups
420 g
6. Yeast 1 teaspoon
3 g
340 mL
340 g
3 tablespoons
36 g
2 teaspoons
14 g
2 tablespoons
24 g
3 ½ cups
490 g
1 teaspoon
3 g
700 g
1.Water 260 mL
260 g
3.WHOLE WHEAT BREAD:
2.Oil 2 tablespoons
24 g
3.Salt 1 teaspoon
7 g
4.Whole wheat 1 cup
110 g
5.Flour 2 cups
280 g
6.Brown sugar 2 tablespoons
18 g
340 mL
340 g
3 tablespoons
36 g
2 teaspoons
14 g
2 cups
220 g
2 cups
280 g
2 ½ tablespoons
23 g
7.Milk powder 2 tablespoons
14 g
8.Yeast 1 teaspoon
3 g
3 tablespoons
21 g
1 teaspoon
3 g
900 g
1. Water 320 mL
320 g
4.QUICK BREAD:
2. Oil 2 tablespoons
24 g
3. Salt 1 ½ teaspoons
10 g
4. Sugar 2 tablespoons
24 g
5. Flour 3 ½ cups
490 g
900 g
900 g
700 g
1. Water 280 mL
260 g
5.SWEET BREAD:
2. Oil 2 tablespoons
24 g
3. Salt 1 ½ teaspoons
10 g
4. Sugar 3 tablespoons
36 g
5. Flour 3 cups
420 g
6. Milk powder 2 tablespoons
14 g
340 mL
340 g
3 tablespoons
36 g
2 teaspoons
14 g
4 tablespoons
48 g
3 ½ cups
490 g
2 tablespoons
14 g
7. Yeast 1 teaspoon
3 g
1 teaspoon
3 g
700 g
1. Water 280 mL
6.GLUTEN FREE:
2. Oil 2 tablespoons
3. Salt 1 teaspoon
340 mL
3 tablespoons
1 ½ teaspoons
900 g
900 g
280 g
24 g
6 g
340 g
36 g
10 g
V810-F1170001_ BM1349-UL_英文版说明书.indd 12-13 2017/7/7 11:05:32