EN9
Key points of bread-making and basic ingredients
Prepare the following
tools
●
Oven gloves
●
Digital scale (unit:1
g
below)
Key points of
making good
bread!
It is extremely important to use the correct measure of ingredients
for best results.
Measuring water and flour by "weight" is essential!
Must be weighted by a scale. Using digital scale with 1
g
below as the unit is
recommended.
Refrigerated water beforehand when the room temperature is
high or during the summer.
Water substantially affects rising conditions. The temperature of ingredients will
rise when it is summer or the room temperature is above 25 ˚C. Therefore,
please add ice cubes in water to bring temperature down to 5 ˚C. (Use it after
the ice cubes are taken out.)
Homemade bread may vary in rising degree and shape.
Bread-making process is highly vulnerable to temperature, humidity,
ingredients and setting time. When the above factors change slightly, shape
and rising condition will change accordingly, even if the same baking method
is applied. (P. EN40, P. EN41)
The freshness of ingredients is critical. Is it properly kept?
Yeast for bread fermentation and rising (P. EN10) is perishables like fish and
meat. Therefore, instant dry yeast, natural yeast (raw) and natural yeast
(fermented) must be kept in the refrigerator (natural yeast (fermented) must be
used within one week). Remember to seal instant dry yeast when storing it.
Don't forget to seal the lid during fermentation.
Tips
Pay attention to the following to avoid damaging the fluorine
coating of the bread pan and blade.
●
Adding hard ingredients may cause the fluorine coating peeling off.
●
Before adding dried fruits and nuts, cut them into small pieces less than 5 mm.
●
For large crystalline particles such as raw sugars and sea salts, melt them
in room temperature water before use. Deduct the solution amount from
the original water amount for making bread.
●
Insufficient water may lead to dough hardening, thus damaging the coating
during dough kneading.
●
Put ingredients into the bread pan in the order listed in each recipe of
menu .
●
Do not use hard items such as knives, forks and chopsticks to take out the
bread.
●
Always check whether the bread blade is embedded in the bread (at the
bottom) before cutting the bread to avoid damaging the bread blade.
●
Do not clean the bread pan or blade with metal brush, scourer, nylon face of a
sponge or sponges wrapped in nylon net. Please wipe with a soft sponge.
•
Bread pan and bread blade are consumptive parts. Peeling off of coating is
normal after prolonged usage. Eating the peeled-off fluorine coating does not
affect health.
Be
fo
re
u
se
SD-PM107_P1-13 _180419.indd 9
3/5/2018 17:02:07
