GILMAN Gemini GBM20P, Руководство пользователя

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(1) pour 1/2 cup warm water (45-500C) into a measuring cup
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.
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. if you don’t want to use salt ,
omit it. And bread would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and larger in size,
add special egg flavor to bread. when using it must be peeled and stirred evenly.
11. grease ,butter and vegetable oil
grease can make bread be soft and delay storage life. Butter should be melted or
chopped to small particles prior use, so as to be stir evenly when you take it out
from refrigerator.
12. baking powder
Baking powder mainly is used to rise the Ultra Fast bread and cake. As it do not
need rise time and produce gas which will form bubble or soften the texture of
bread utilizing chemical principle.
13. soda
The same principle as above. It can also used in combination with baking powder.
14. water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temper-
ature between 200C and 250C is the most proper. But the water temperature
should be within 45-500C for achieving rising speed for make Ultra Fast bread. The
water may be replaced by 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, eg: apple juice, orange juice, lemon
juice and so on.
Ingredients weight
One of important step for making good bread is utilizing proper amount of ingredients.
It is strongly suggest to use measuring cup, measuring spoon to obtain accurate
amount, otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally.
When you measure cooking oil or other ingredients, clean the measuring cup thor-
oughly without any other ingredients.
2. measure dry powder
Dry powder should be kept in natural and loose conditions, level the cup mouth
gently by blade to ensure accurate measure.
3. ingredient sequence
The sequence of placing ingredients should be observed, generally speaking, the
sequence is: liquid ingredients, eggs, salt and milk powder etc. When Placing the
ingredients, the flour can’t be wet by liquid completely. The yeast can only be
placed on the dry flour. Exclusively, yeast can’t touch with salt. After the flour has