EN69
Tips
Abnormal shape of bread
When the following
conditions happen
Please confirm the following
Bread (others)
Dough becomes
sticky after forming
and fermentation
ɑExcessively long fermentation will make the dough loose and sticky. The
fermentation time depends on the type of bread. Normally, the fermentation is
finished if you touch the rising dough with a finger slightly and it can recover slowly.
It is hard to make
croissants.
ɑ Melted butter cannot be well wrapped in dough.
Please keep the dough in a refrigerator for complete
cooling before butter is wrapped in it.
＊Please prolong the cooling time when the room
temperature is high because the butter may easily melt
down.
Rice bread
The rice grains are
notably visible in the
rice bread.
ɑ Please put rice and water in another container. Fully soften the rice before putting it
into the bread pan.
Brioche
Observable butter
oil gathers on the
bottom, with butter
spots on it.
ɑ
Did you use frozen butter cut into 1 cm pieces?
ɑ
Did you add the frozen butter within 10 min after beep sounds?
ɑ
Did you break apart the frozen butter first, and then distribute them well in the pan?
ɑ
Did you add the frozen butter when room temperature was over 25 ˚C?
Danish bread
The bottom of bread
soaked in butter, crust
become greasy and
has butter spots on it.
ɑ Did you use frozen butter that cut into
1
cm pieces?
ɑ Did you add the frozen butter within
10
min after the beep sounds?
ɑ Did you divide the frozen butter into small pieces and distribute them well in the pan?
Not crispy enough
ɑ Re
-
baking the cut toasts to get crispy taste.
Pineapple bread
The pineapple bread
cookie dough
cracks.
ɑ Have you fully mixed the cookie dough?
ɑ Have you kneaded the cookie dough till its surface becomes smooth?
ɑ Have 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 they stick together and make a good-looking shape.)
ɑ Have you cut the patterns too deep?
The pineapple bread
cookie dough
becomes soft.
ɑ The 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 pin dough is
cooled down.
The pineapple bread
cookie dough lean to
one side.
ɑ Have you repositioned the bread dough in the middle?
The pineapple bread
cookie dough is too
hard.
ɑ
Has the cookie dough been over cooled and become hardened?
＊
Take out the cookie dough from the refrigerator according to the instructions of
“10 min of process work are left” and roll the dough flat with a rolling pin till the
cookie dough becomes flexible and soft.
The pineapple bread
cookie dough overflows
from the bread pan.
ɑ
Did you slightly press the cookie dough on all edges when you put it in?
＊
Excessive pressing may cause the baked cookie dough to crack.
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