Kneader PK1012W, User Manual

Page: 10 / 24

Bread Making Tools
Card Baking pan Cup knife
Tips to Be Successful in Making Bread Dough
• The tools you need to have at the minimum
(1) Dough making: Scales and thermometer
(2) Separating and molding: Bread mat and card
• Other desirable tools
Rolling pin, baking pan, cup knife and brush
Amounts that can be made at a time
5
*The stainless steel pot cannot be used to knead sticky rice cake.
*The speed may become slower depending on the state of the dough,
but this is not a malfunction.
(1) Bread dough is sensitive to the temperature
The room temperature and water temperature has an impact on the fermentation and affects the
finish to the bread.
[Guide to the ideal water temperature] Summer: 15-20°C / Winter: 30-35°C
(2) Restore ingredients to room temperature
In particular, if you use milk and eggs while they are still cold, the dough temperature will lower and
this will have an impact later on the fermentation and maturation.
(3) Accurately weight ingredients
If you make a mistake with the weighing, this will have an effect on the finish – the dough will be too
hard or too soft.
(4) Do not dry the bread dough
Avoid drying the kneaded bread dough by maturing it with the pot cover on.
Udon noodles
Wheat flour
300-800g
Kneading blade
Bread
Wheat flour
300-1,200g
Whisking Blade
Meringue
Egg white
1-12 eggs
Fresh Cream Whip
Fresh cream
200-600cc
8
9