11
(
1
)
Pour 2/3 cup warm water (45-500C) into a measuring cup.
(
2
)
Add 1 teaspoon white sugar into the cup and stir, then 1 tablespoon yeast over the water.
(
3
)
Place the measuring cup in a warm place for about 10min. Do not stir the water.
(
4
)
Fresh ,active yeast will begin to bubble or” grow” .If it dose not, the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity.
Never use too much salt in a recipe. But bread would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and larger in size,.The egg must be
whisked in with the other liquid ingredients.
11. Grease, Butter and Vegetable Oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped to small
pieces before adding to liquid
12. Baking Powder
Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time, and it
can produce the air, the air will form bubble to soften the texture of bread utilizing chemical principle.
13. Baking Soda
It is similar with baking powder. It can also used in combination with baking powde
14. Water and Other Liquids(always add first)
Water is essential ingredient for making bread. Generally speaking, water should be in room
temperature between 20
℃
and 25
℃
. Some recipes may call for milk,or other liquids purpose of
enhancing bread flavor.Never use dairy with the Delay Timer option.
USE EXACT MEASUREMENT
One of the most important steps of making good bread is the proper measurement of ingredients.
Measure each ingredient carefully and add to your bread pan in the order given in the recipe.
It is strongly suggested that use measuring cup or measuring spoon to obtain accurate amount,
otherwise the bread will be largely influenced.
1.
Liquid Ingredients.
Water, fresh milk or other liquids should be measured with measuring cups with clear
markings and a spout. Set the cup on the counter and lower yourself to check the liquid
level. When measuring cooking oil or other ingredients ,clean the measuring cup thoroughly
without any other ingredients.
2.
Dry measurements.
Measure dry ingredients by gently spooning flour, etc
,
Powders should be kept in a naturally loose
state of density
,
Scrape the cup with knife edge to ensure accurate measurement.
3.
Adding Sequence
Always add ingredients in the order given in the recipe.
FIRST: Liquid ingredients
EN
Summary of Contents for MR 750
Page 58: ...58 MR 750 50 220 240 630 I IP 0 750 1000 15 15 1 2 1 2 3 4 5 6 7 8 9...
Page 59: ...59 2 RU...
Page 60: ...60 15 1 10...
Page 61: ...61 1 2 3 4 5 6 7 7 1 4 6 5 2 3 RU...
Page 62: ...62 1 2 3 4 5 6 7 1 1 8 9 10 11 12 4 13 14 15...
Page 63: ...63 750 1000 15 1 2 3 10 7 10 9 1 9 00 2 3 1 3 RU...
Page 64: ...64 10 15 1 2 3 4 5 1 2 3...
Page 65: ...65 4 1 5 6 10 7 15 8 30 RU...
Page 66: ...66 25 22 27 5 21 10 40 27 21 28 1 1 8 1...
Page 67: ...67 2 3 4 15 25 21 28 27 5 6 7 2 3 8 RU...
Page 72: ...72 13 1 1000 2 100 1 8 1 1 8 1 1 4...
Page 73: ...73 30 1 15 3 RU...
Page 74: ...74 2 3 1 4 1 6 9 15 3 1 4 4 15 3 5 15 3 6 15 3 1 4 7 15 3...
Page 75: ...75 8 9 15 3 10 15 3 11 30 12 13 14 15 3 50 15 16 RU...
Page 76: ...76 17 18 START STOP 19 20 21 30 1 2 3 4 5...
Page 77: ...77 1 30 2 3 RU RU...
Page 78: ...78 MR 750 50 220 240 630 I IP 0 750 1000 15 15 1 2 1 2 3 4 5 6 7 8 9...
Page 79: ...79 UA 2...
Page 80: ...80 15 1 10...
Page 81: ...81 1 2 3 4 5 6 7 7 1 4 6 5 2 3...
Page 82: ...82 1 1 2 2 3 7 4 4 5 3 6 6 7 1 1 8 5 9 10 11 8 12 4 11 13 14...
Page 83: ...83 15 750 1000 15 1 2 3 10 7 10 9 1 9 00 2 3 1...
Page 84: ...84 8 9 11 1 10 15 1 2 3 4 5 1...
Page 85: ...85 2 3 4 1 5 6 10 7 15 8 30...
Page 86: ...86 25 22 27 5 21 10 40 27 21 28 1 1 8 1 2...
Page 92: ...92 1 8 1 1 8 1 1 4 30...
Page 93: ...93 1 15 3 2...
Page 94: ...94 3 1 4 1 6 9 15 3 1 4 4 15 3 5 15 3 6 15 3 1 4 7 15 3 8 9 15 3 10 15 3...
Page 95: ...95 11 30 12 13 14 15 3 50 15 16 17 18 START STOP 19...
Page 96: ...96 20 21 30 1 2 3 4 5 1 30 2 3...
Page 97: ...97...