Gallet MAP 207, Хлебопечка

Страница: 48 / 72

ENG - 48
11) Once the process has been finished, and there will be 3 beeps as prompt. You can press
the START/STOP button for about 3 s to stop working. Open the top lid while using oven
mitts. Pull out the baking mould vertically.
Warning: The baking mould is very HOT, be carreful!
12) Let the baking mould to cool down before removing the bread.
Then use non-stick spatula to gently loosen the sides of the bread from the pan.
13) Turn the baking mould upside down onto a wire cooling rack or clean cooking surface
and gently shake until bread falls out.
14) Let the bread to cool for about 20 minutes before slicing. It is recommended slicing bread
with electric cutter or dentate cutter, had better not with fruit knife or kitchen knife, otherwise
the bread may be subject to deformation.
15) If you are out of the room or have not pressed START/STOP button at the end of operation,
the bread will be kept warm automatically for 1 hour, when keep warm is finished, 3 beeps
will be heard.
16) When do not use or complete operation, unplug the power cord.
NOTE: If bread has not been completely eaten up, advise you to store the remained bread
in sealed plastic bag or vessel. Bread can be stored for about three days during room
temperature, if you need more days storage, pack it with sealed plastic bag or vessel
and then place it in the refrigerator, storage time is at most ten days. As bread made by
ourselves does not add preservative, generally storage time is no longer than that for bread
in market.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour which
contains high protein), it has good elastic and can keep the size of the bread from collapsing
after rise. As the gluten content is higher than the common flour, so it can be used for making
bread with large size and better inner fiber. Bread flour is the most important ingredient
of making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour
is heavier and more nutrient than common flour. The bread made by whole-wheat flour
is usually small in size. So many recipes usually combine the whole -wheat flour or bread flour
to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high fiber flour, and it is similar
with whole-wheat flour. To obtain the large size after rising, it must be used in combination
with high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder, it is used for making cakes specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and color of bread. And it is also
considered as nourishment in the yeast bread. White sugar is largely used. Brown sugar,
powder sugar or cotton sugar may be called by special requirement.