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How to Use /
如何使用
How to Use /
如何使用
Introduction of bread ingredients
面包机制作的主要辅料说明
15. Turn bread barrel upside down onto a clean cooking surface and gently shake until bread falls out onto rack.
将面包桶倒过来放在冷却架上充分冷却后,轻轻震动面包桶,直到面包掉下。
16. Remove the bread carefully from the bread barrel and cool for about 20 minutes before slicing.
取出面包后需要冷却20分钟后再进行切分。
17. 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, if you would like to take the bread out, switch the program off with the
START/STOP button.
如果您不在房间里或在操作结束时未按START / STOP按钮，则面包将自动保温1小时，如果您想将面包
取出，请使用START /停止按钮。
18. When do not use or completely operation, unplug the power cord.
如果不在使用机器，请拔掉电源。
Note:
Before slicing the loaf, use the hook to remove out the kneading blade hidden on the bottom of loaf. The
loaf is hot, never use hand to remove the kneading blade.
注:如果搅拌刀粘在面包内,请用钩叉将其取出,不可直接用手取搅拌刀,以免烫伤。
SPECIAL INTRODUCTION for quick breads
Quick breads are made with baking powder and baking soda that will be activated by moisture and heat. For
perfect quick breads, it is suggested that all liquids be placed in the bottom of the bread pan, dry ingredients on
top. During the initial mixing of quick bread
，
batters and dry ingredients may be collected in the corners of the
pan, it may be necessary to help machine mix to avoid flour clumps. If so, use a rubber spatula.
特别介绍快速面包
快速面包由发酵粉和小苏打制成，可被水分和热量激活。对于完美的快速面包，建议将所有液体都放在面
包盘的底部，将干成分放在顶部。在快速面包的初始混合过程中，面糊和干成分可能会收集在锅的角落，
可能有必要帮助机器混合以避免面粉结块。如果是这样，请使用橡胶刮铲。
Bread flour
面包粉
Bread flour has high content of high gluten (so it can be also called high-gluten flour which contains high protein),
it has good elasticity 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 for bread making.
面包粉是一个高筋面粉（有时称作高筋面粉或强力面粉，蛋白质含量高），在面包发酵时，能保持面团体
积大，内部纤维组织好，是制作面包最重要的配料。
Plain flour
通用面粉
Flour that contains no baking powder.
通用面粉，是精选软、硬小麦混合制成的面粉，适合于制作快速面包和蛋糕。
Whole-wheat flour
全麦面粉
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.
全麦面粉是由整个麦粒磨制而成的，包含有麦皮和麸质，全麦粉比通用面粉重，且更富有营养，用全麦粉制
作面包比白面包重，通常体积较小，许多配方是将全麦米粉和面包粉混合使用，来做出高质量的面包。
Black wheat flour
黑麦面包
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.
黑麦面包是一种类似全麦面包的高纤维面粉，也称为粗面粉。它必须与很高比例的面包粉混合使用，才能在
制作面包时体积发得比较大。
Self-rising flour
蛋糕粉
A type of flour that contains baking powder, it is used for making cakes specially.
蛋糕粉是由软麦或者说是低蛋白质含量的小麦磨制而成，专门用作蛋糕的配料。和面粉看上去很相似，其实，
因小麦的产地、生长季节、磨制工艺、储存期不用，面粉的发酵性能、吸水性能有较大的差异，你可以在当
地选择不用商标的面粉试验比较，根据自己的经验判断，选择哪种品牌面粉制作面包能得到最佳效果。
Corn flour and oatmeal flour
玉米粉和燕麦粉
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.
玉米粉和燕麦粉是制作粗面包的添加配料，分别是由玉米和燕麦磨制加工而成的，用于增加面包的风味和质地。
Sugar
糖
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
used under special requirement.
糖对于增加面包的甜味和着色是很重要的。同时，它还是酵母的养料来支持面包的发酵。一般用白砂糖即可，
特殊要求的有用红糖、粉糖或绵糖。
Yeast
酵母
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and make
the inner fiber soften. However, yeast fast breeding needs carbohydrate in sugar and flour as nourishment.
酵母的作用是通过面团的发酵过程，产生二氧化碳，使面包的体积增大，内部组织松软。酵母的快速繁殖，
需要糖和面粉中的碳水化合物为养料，通常有三类不同的酵母：新鲜酵母、活性干酵母和即发酵母。面
包机通常用的是即发酵母，若使用面包机发酵取得更佳的效果，也可用传统活性干酵母，即发酵母比活
性干酵母的速度快，用量较少。
1 teaspoon active dry yeast = 3/4 teaspoon instant yeast
1小勺活性干酵母 = 3/4小勺即发酵母。
1.5 teaspoon active dry yeast = 1 teaspoon instant yeast
5小勺活性干酵母 = 1小勺即发酵母。
2 teaspoon active dry yeast = 1.5 teaspoon instant yeast
2小勺活性干酵母 = 1.5小勺即发酵母。
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature, before using, check
the production date and storage life of your yeast. Store it back to the refrigerator as soon as possible after each
use. Usually the failure of bread rising is caused by the bad yeast.
酵母要保存在冰箱的保险区内，高温度会让酵母失效。在使用前，要检查酵母的有效日期和储存的情况。
使用完后，要马上放入冰箱。面发做不成功经常是因为酵母失效导致的。
The ways described below will check whether your yeast is fresh and active:
以下方法可以帮你检验酵母是否有效：
(1) Pour 1/2 cup warm water (45-50˚C) into a measuring cup.
蒋1/2杯温开水（(45-50
˚C
)装入量杯。
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
放入1小勺白砂糖，并搅拌。然后撒入2小勺酵母，酵母浮在水面上。
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
将被放在温暖的地方约10分钟，不搅动水杯。
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
酵母应发酵擦汗说呢灰姑娘的气泡达到1“杯”的杯记处，如果不这样，则你的酵母可能比较陈旧或没了活性。
