11
2.
Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup
and then once filled, leveling off with a knife.Scooping or tapping a measuring cup
with more than is required. This extra amount could affect the balance of the
recipe.W hen measuring small amounts of dry ingredients, the measuring spoon
must be used.Measurements must be level,not heaped as this small difference could
throw out the critical balance of the recipe.
3.
Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the
sequence is: liquid ingredient, eggs, salt and milk powder etc.When adding the
ingredient, the flour can't be wetted by liquid completely.The yeast can only be placed
on the dry flour.And yeast can't touch with salt.When you use the delay function for a
long time, never add the perishable ingredients such as eggs, fruit ingredient.
BREAD MAKER COOKBOOK
BASIC BREAD
：
SIZE
MATERIAL
650g
800g
1
．
Water
280 ml
280g
340 ml
340g
2
．
Oil
2 tablespoons
24g
3 tablespoons
36g
3
．
Salt
1 teaspoons
7g
1.5 teaspoons
10g
4
．
Sugar
2 tablespoons
24g
3 tablespoons
36g
5
．
Flour
3 cups
420g
3 1/2 cups
490g
6
．
Yeast
0.5 teaspoons
1.5g
0.5 teaspoons
1.5g
FRENCH BREAD
：
SIZE
MATERIAL
650g
800g
1
．
Water
280 ml
280g
340 ml
340g
2
．
Oil
2 tablespoons
24g
3tablespoons
36g
3
．
Salt
1.5teaspoons
10g
2 teaspoons
14g
5
．
Sugar
1.5 tablespoons
18g
2 tablespoons
24g
4
．
Flour
3 cups
420g
3 1/2 cups
490g
6
．
Yeast
0.5teaspoons
1.5g
0.5teaspoons
1.5g
WHOLE WHEAT BREAD
：
SIZE
MATERIAL
650g
800g
1
．
Water
260ml
260g
340ml
340g
2
．
Oil
2 tablespoons
24g
3 tablespoons
36g
3
．
Salt
4teaspoons
7g
2 teaspoons
14g
4
．
Whole wheat
1 cups
110g
2 cups
220g
5
．
Flour
2 cups
280g
2 cups
280g
6
．
Brown Sugar
2 tablespoons
18g
2 .5tablespoons
23g
7
．
MILK Powder
2 tablespoons
14g
3 tablespoons
21g
8
．
Yeast
0.5teaspoons
1.5g
0.5 teaspoons
1.5g