It is hard to make
croissants
őMelted butter cannot be well wrapped in a dough.
Please keep the dough in a refrigerator for complete cooling
before butter are wrapped in it.
＊ Please prolong the cooling time when the room temperature is high
because the butter may easily melt down.
The cookie dough of
pineapple bread
cracks
őHave you fully mixed the cookie dough?
őHave you kneaded the surface of cookie dough till it becomes smooth?
őHave you forced the cookie dough into the bread dough?
＊
You only need to place the cookie dough on the bread dough. (Slightly press it so that
the two doughs stick together and make a good-looking shape)
őHave you pressed in the mold too much?
The rice grains are
notably visible in the
rice bread.
őPlease put rice and water in another container. Fully soften the rice before putting it into
the bread pan.
The cookie dough of
pineapple bread
becomes soft.
őThe reason is that the butter melts so that the dough has too much
liquid in it.
＊If the butter melts, the dough will become soft and fragile even if the dough is
cooled down.
The cookie dough of
pineapple bread
deflects on one side
őHave you repositioned the bread dough in the middle?
Bread (shape) Rice bread Pineapple bread
When the following
conditions happen
Please confirm the following
82
The cookie dough of
the pineapple bread
is too hard.
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.
The cookie dough of
the pineapple bread
overflows the bread
pan.
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
ő
＊
＊
Insufficient swelling.
Is the amount of ingredients correct?
Have you added any baking powder?
Did you sieve the low-gluten flour and baking powder before feeding?
Remaining butter are
left on the cake.
Have you cut butter into small pieces of 1 cm?
Have you recovered butter to the room temperature?
Is the adding sequence of ingredients correct?
Cake
ő
ő
ő
ő
ő
ő
There are remaining
flour around cake.
ő Have you cleared the remaining flour?
ő Is the adding sequence of ingredients correct?
The finished cake
is different from
expected.
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 㼓 to make softer cake.
Abnormal shape of bread
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