German pool BMR-6100, Руководство пользователя

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9 Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast
from rising. Never use too much salt in a recipe. But bread would be larger if without salt.
10 Egg
Eggs can improve bread texture, make the bread more nourish and large in size, the egg
must be peeled and stirred evenly.
11 Grease and butter
Grease can make bread soften and delay storage life. Butter should be melted or chopped
to small particles before using.
12 Baking powder
Baking powder is used for rising the Ultra-Fast bread and cake. As it does not need rise
time, and it can produce the air, the air will form bubble to soften the texture of bread
utilizing chemical principle.
13 Water and other
liquid
Water is essential ingredient for making bread. Generally speaking, water temperature
between 200
℃
and 250
℃
is the best. The water may be replaced with fresh milk or water
mixed with 2% milk powder, which may enhance bread flavor and improve crust color.
Some recipes may call for juice for the purpose of enhancing bread flavor, e.g. apple juice,
orange juice, lemon juice and so on.
Ingredients Measurement
One of important step for making good bread is proper amount of ingredients. It is strongly suggested that
you use measuring cup or measuring spoon to obtain accurate amount, otherwise the bread will be affected.
1.Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups. Observe the level of
the measuring cup horizontally. When you measure cooking oil or other ingredients, clean the measuring
cup thoroughly without any other ingredients.
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. Any extra amount could affect the balance of the recipe. When 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 soaked by liquid
completely. The yeast can only be placed on the dry flour. And yeast can’t be put in contact with salt. When
you use the delay function for a long time, never add any perishable ingredients such as eggs or fruit.