INGREDIENT
MEASUREMENT
An
important
step
for
making
good
bread
is
to
measure
ingredients
accurately.
It
is
recommended
to
us
e
a
measuring
cup
or
measuring
spoon
to
obtain
an
accurate
measurement,
otherwise
the
bread
will
be
largely
influenced.
IMPORTANT:
Do
not
exceed
the
maximum
flour
and
raising
agent
quantities
specified
in
the
recipes
supplied.
1.
Liquid ingredient measurement
Water,
fresh
milk
or
similar
liquids
should
be
measured
with
a
measuring
cup.
When
reading
amount,
the
measuring
cup
shall
be
placed
on
a
horizontal
flat
surface
and
keep
at
eye
level,
the
liquid
level
line
must
be
aligned
with
the
mark
of
measurement.
Before
measuring
oil
or
other
ingredients,
clean
the
measuring
cup
thoroughly.
2.
Dry ingredient measurement
Dry
ingredient
should
be
kept
in
natural
loose
condition
and
measured
with
measuring
spoon
or
cup,
dry
measuring
should
be
done
by
gently
spooning
ingredients
into
the
measuring
cup
and
once
filled,
level
off
with
knife
to
ensure
accurate
measurement.
3.
Ingredient adding sequence
Usually
ingredients
shall
be
added
according
to
the
following
sequence:
liquid
ingredients,
eggs,
salt
and
milk
powder
etc.
T
he
yeast
shall
be
placed
on
top of
the
dry
flour.
Pay
special
attention
that
yeast
does
not
come
in
contact
with
salt.
W
hen
you
use
timer
delay
function,
never
make
bread
that
contains
perishable
ingredients
such
as
eggs
or
fruit.
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