MMEASURING YYOUR IINGREDIENTS
One of the most important steps for making good bread is using the proper amount
of ingredients. Always use measuring cup or measuring spoon to obt ain accurate
amounts, otherwise the end result of the bread will be affected.
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1. WWeighing ll iquid iingredients
Water, fresh milk or milk powder solution should be measured with measuring
cups.Observe the level of the measuring cu p with your eyes horizontally. When you
measure cooking oil or other ingredients, clean the measuring cup thoroughly.
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2. DDry mm e asurements
Dry measuring must be done by gently spooning ingredients into a measuring cup
and then once filled, leveling off with a knife. Any extra amounts could affect the
balance of the recipe. When measuring small amounts of dry ingredients, the
measuring spoon must be used. Measurements must be level, not heaped as this
small difference could throw out the critical balance of the recipe.
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3. AAdding ssequence
The sequence of adding ingredients should be abidened. Generally speaking, the
sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the
ingredient, the flour can't be immersed by liquid completely. The yeast can only be
placed on the dry flour.
And yeast can't mix with salt. Aft er the flour has been kneaded for some time a
beep will prompt you to put the fruit ingredients into the mixture. If the frui t
ingredients are added too early, the flavor will be diminished after a long time
mixing. When you use the delay function for a long time, never add perishable
ingredients such as eggs and fruits.
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