EN71
Tips
Abnormal shape of bread
When the following
conditions happen
Please confirm the following
Chocolate
Whipping cream and
chocolates can not
be merged together.
ɑ The cream with a high content of butterfat (over 41%) may not merge with
chocolates with a high content of cocoa.
Adding extra 10
g
(about 2 tsp) of milk may help the two ingredients to merge better.
Too soft.
ɑ Chocolates with a high content of milk will soften.
Please reduce the amount of whipping cream by 10 ȋ 20
g
(about 10 ȋ 20 mL).
Chocolates stick on
the inner sides of
the bread pan.
ɑPlease use a rubber spatula to clean away the chocolates stuck on the bread pan
within 5 min and mix for another 2 ȋ 3 min.
Jam
Not coagulated
(not viscous)
Jams become more diluted due to less granulated sugar quantity and no additives.
ɑ Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult
to become coagulated.
ɑ Did you add too much fruit?
ɑ Did you reduce the amount of granulated sugar and lemon juice? (Jam must have
proper sugar content, acidity and pectin content for coagulation.)
Compote
Not cooked well
ɑDid you use overripe fruit?
ɑSome kinds of fruit may be easily cooked.
Some part of fruit
did not absorb
enough syrup.
ɑ
Did you cover it with baking paper?
ɑ
Take fruit out of the syrup and then put the part that did not absorb enough sugar
into the syrup again and cool it down.
ɑ
Place still for half a day to 1 day, then it is edible.
Mochi
Mochi has grains of
rice stuck on it
ɑ
Did you add too much sticky rice?
ɑ
Did you add enough water?
ɑ
Was the sticky rice too dry after draining?
(e.g. faced the air-conditioner outlet)
ɑ
Was it mixed with japonica rice?
ɑ
Did you use old rice?
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