P/3
P/4
Beep sound
：
1. When the power is on or before resetting, the buzzer will beep once.
2. The buzzer will beep once when each button is pressed one time. If the
buttons are pressed for several times in one time, the buzzer will accordingly
beep for a while.
3. The buzzer will beep once when the “On /off” is pressed.
4. When the dried fruits are needed to mix in the pan, the buzzer will beep 12
times during the process of kneading.
5. When the bread making is done, the buzzer will beep 12 times to do reminding
and then go into the status of keeping warm.
6. Working time = Stand by time + Original set work time
Memory time: After Power is cut off, it can remember to return to status before
power down in 20min's.
Notice:
The inner temperature of the bread maker has to be cool down below 45°C
before normal kneading for another time.
Ingredients
Choosing ingredients plays an important role in the bread making which can
make effect on whether you can make delicious breads or not. Here are some
references.
1. Bread flour
Bread flour is kinds of gluten flour (sometimes called gluten flour or strong
flour with high protein content) which can help in remain the dough's strength
in yeasting. Compared to general flour, bread flour contains high gluten with
good fibrous tissue which should been the best choice as bread making
ingredients for soft and delicious breads.
2. All-purpose flour
All-purpose flour is made of soft and hard wheat which is suitable for fast
bread and cake.
3. Rye flour
Rye flour is a kind of high-fiber flour which is similar to wholemeal flour, also
called graham flour. And it has to be mixed with bread flour to rise the bread as
big as possible.
4. Wholemeal flour
The wholemeal flour is made from grinded kernels with cereal and bran.
Wholemeal flour is heavier than all-purpose flour with richer nutrition, heavier
bread, smaller size and thicker crust. For most of time, the wholemeal flour is
always mixed with bread flour to make high-quality and delicious breads.
Thus, our appliance has been set to make the wholemeal breads with long
time stirring and yeasting.
5. Cake flour
The cake flour is made from the grinded soft wheat or low-protein wheat as the
special cake ingredients. Due to the wheat's original places, living seasons,
grind techniques and different storage life, flours have large differences in
yeasting and water sucking although it seems like all of the flours looks
similar.
6. Cornmeal/Oatmeal
Cornmeal and oatmeal are the adding ingredients which are relatively made
from grinded corns and oats in order to increase breads' flavor and taste.
7. Yeast
Baker's yeast exists in several forms: fresh in small cubes, dried and active to
be rehydrated or dried and instant. Fresh yeast is sold in supermarkets, but
you can also buy fresh yeast from your local baker's. In its fresh or instant
dried form, yeast should be added directly to the baking pan of your bread
maker with the other ingredients. Remember to crumble the fresh yeast with
your fingers to make it dissolve more easily. Only active dried yeast must be
mixed with a little tepid water before use.
The following methods can help you tell whether your yeast is fresh or not:
(1) Pour 1/2 glass of water (40-50°C) into measuring cup
(2) Put one spoon of sugar into water and stir to be dissolved, and then scatter
2 spoons of yeast on the surface of water
(3) Put the cup of water on a warm place for 10 min without any stirring
(4) The bubbles produced by the yeast will reach the mark of 1 CUP. If it
wouldn't, your yeast is not fresh.
8. Salt
Salt gives taste to food and regulate the yeast's activity. It should not come
into contact with the yeast. Thanks to salt, the dough is firm, compact and
does not rise too quickly. It also improves the structure of the dough. Do not
use coarse salt or salt substitutes.
9. Fats and oils
Fats make the bread softer and tastier. It also stores better and longer. Too
much fat slows down rising. If you use butter, cut it into tiny pieces that it is
distributed eventually throughout he preparation, or soften it.
10. Baking powder
Baking powder is mainly used to yeast fast breads and cakes which do not
need yeasting time owing to its making use of principles of chemistry to soften
food.
11. Soda
Just like the baking powder.
12. Sugar
Use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps.
Sugar acts as food for the yeasts, gives the bread its good taste and improve
browning of the crust. Artificial sweeteners cannot be substituted for sugar as
the yeast will not react with them.
13. Eggs
Eggs make the dough richer, improve the color of the bread and encourage
the development of the soft, white part. If you use eggs, reduce the quantity of
liquid you use proportionally.
14. Water
Water rehydrates and activates the yeast. It also hydrates the starch in the
flour and helps the soft, white part to form. Water can be totally or partially
replaced with milk or other liquids. Use liquids at room temperature.
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