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Abnormal shape of bread
When the following
conditions happen
Please confirm the following
Brioche
Observable butter
oil gathers on the
bottom, with butter
spots on it.
ő Did you use frozen butter cut into 1 cm pieces?
ő Did you add the frozen butter within 10 min after beep sounds?
ő Did you break apart the frozen butter first, and then distribute them well in the pan?
ő Did you add the frozen butter when room temperature was over 25 ņ ?
Rice flour bread
The rice flour bread
has a rather bad
shape
ő Is the room temperature too high?
(The bread will not be good if the room temperature is too high.)
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.
Scone
Insufficient swelling
ő Did you add any baking powder?
(
Even instant dry yeast can’t make it swell at all.
)
ő Is the amount of ingredients correct?
Butter spots
appears
(
color
spots, holes etc.
)
őDid you cut the butter into 1 cm pieces?
őDid you cut the butter into 5 mm pieces when room temperature is below 15 ˚C ?
Remaining flour is
left around the
scone.
ő Did you eliminate the residual powder?
ő Did you perform the forming procedure?
Udon
/
pasta dough
There are solid
particles in the
dough
ő
Did you misuse the blade for bread making as the blade for noodles and mochi making?
őNot enough flour?
őDid you mix the flours fully before putting it in bread pan?
őDid you add too much water?
őDid you add warm water when making udon?
It is difficult to put
dough into shape
because it is too sticky.
őNot enough flour?
őDid you sprinkle kneading flour?
őDid you add too much water?
Noodles stick
together
őHas it been placed still for too long time after being cut into noodles?
őDid you sprinkle enough kneading flour?
Cake
Insufficient swelling.
ő Is the amount of ingredients correct?
ő Did you add any baking powder?
ő
Did you sieve the low
-
gluten flour and baking powder before adding them into bread pan?
Remaining butter is
left on the cake.
őHave you cut butter into small pieces of 1 cm?
őHave you brought butter to the room temperature?
őIs the adding sequence of ingredients correct?
There is 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.
őThe 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 180
g
to make softer cake.
5 cm
Lower than
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