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liquids at room temperature, except for gluten-free breads, which require the use of warm
water (approximately 35°C).
Fats and oils
: Fats make the bread fluffier. It will also keep better and longer. Too much fat
slows the rise of the dough. If you use butter, crumble it into small pieces or soften it. Do not
incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat
could prevent the yeast from rehydrating.
Eggs
: They improve the bread's colour and favour good development of the loaf. If you use eggs,
reduce the quantity of liquid accordingly. Break the egg and add the necessary liquid until you
obtain the quantity of liquid indicated in the recipe.
The
recipes have been designed for a medium-sized egg of 50 g
, if the eggs are larger, add
some flour; if the eggs are smaller, add a little less flour.
Milk
: Milk has an emulsifying effect that leads to the creation of more regular cells, and therefore
an attractive loaf appearance. You may use fresh milk or powdered milk. If you use powdered
milk, add the quantity of water initially reserved for milk: the total volume must be equal to the
volume indicated in the recipe.
Flavours and herbs:
Some of extra ingredients can also be placed into the dispenser (1) at the
beginning of the recipe : nuts, seeds, raisins, chocolate chips, dry fruits, herbs. Be careful: some
ingredients can not be placed into the dispenser as they might stick to the sides of the dispenser:
fat ingredients and wet ingredients such as cheese and ham. For these ingredients, you can place
them directly into the bread pan at the beginning of the recipe.
CHOICE OF INGREDIENTS FOR YOGHURT
Milk
Which type of milk may I use?
You may use all types of milk (for example, cow's milk, goat's milk, sheep's milk, soya milk or
other plant-based milks). The consistency of the yoghurt may vary according to the milk used.
Raw milk, long shelf life milks and all milks described below are suitable for use in the appliance:
•
Sterilised long shelf life milk
: Whole UHT milk produces a firmer yoghurt. Partly skimmed
milk produces a less firm yoghurt. Alternatively, you may use partly skimmed milk and add 1
or 2 tablespoons of powdered milk.
•
Whole milk
: this milk produces a creamier yoghurt, with a thin “skin” layer on top.
•
Raw milk (farm milk): this type of milk must be boiled beforehand.
We recommend boiling
it for a sufficient length of time. Next, let it cool before placing it in the appliance.
•
Powdered milk:
this type of milk produces a very creamy yoghurt. Always follow the instructions
appearing on the manufacturer's packaging.
Fermentation Agent
For the yoghurt
The fermentation agent may be:
• A
plain yoghurt
purchased in a store, whose expiration date is the latest one available.
• A
freeze-dried fermentation agent or lactic cultures
. In this case, follow the activation
duration indicated in the fermentation agent's instructions for use. These agents are available
in supermarkets, pharmacies and some health food stores.
• One of your
recently prepared yoghurts
– this must be a plain yoghurt, the most recent
possible. This process is called a “culture”.
The properties of the agents may be destroyed by overly elevated temperatures.
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