Noxxa BM325SC, Инструкция по эксплуатации

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• Fat : Dough Enhancer and Conditioner
Our bread and dough recipes call for vegetable oil. You may substitute in equal proportions
solid shortening, real butter or margarine. Divide them into small pieces and make sure they are at
room temperature before placing in the pan. We have found no noticeable difference in flavor but
the crust may be crispier with real butter. Margarine tends to make the crust a little tougher. Light
and whipped margarines do not work well.
•
Liquids :
Activate the Yeast and Bind the Dough
When we use the term liquid, we are referring to all wet ingredients used in the recipe. When
yeast is used in a breadmaker, it is very important that the liquid temperature is 80°F/27°C (baby
bottle temperature). With this temperature, the yeast activates gradually to accommodate the
program of the machine. When higher temperatures are used, the yeast activates too quickly and
the dough becomes too warm.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature.
When removing them from the refrigerator, place them in a bowl of warm water for 15 minutes to
take off the chill before use.
• Cinnamon And Garlic : Not True Friends of Yeast
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll
fashion. Adding it to the dough in a breadmaker, however, presents a problem. Cinnamon
reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down the structure.
Although it smells wonderful as it is baking, the flavor is dissipated in the baking process. DO NOT
ADD MORE THAN LISTED IN THE RECIPE.
Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. For
more garlic flavor, use a spread for the bread rather than adding it to the dough.
•
Salt :
Regulates Yeast Activity
Salt is necessary to control the activity of yeast, disciplining it to work slowly and steadily.
Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little
or no salt is used, the bread will rise rapidly and then fall. The texture will also be coarse and/or
uneven.
• Sugar : Food for Yeast
Sugar is the favourite food of yeast, but too much sugar will cause the yeast to over react. The
loaf of bread will be small and dense. Dried fruits also contribute sugar to the bread dough. Use
granulated sugar unless otherwise directed. When brown sugar is called for, pack it down when
measuring. We do not recommend adding any more than is specified in each recipe. In addition,
we do not recommend the use of artificial sweeteners because the yeast cannot react with them.
• Leavening Agents
Baking powder and baking soda are both leavening agents that help batter rise, resulting in a
lighter dessert. Some recipes call for both.
•
Essence :
Real Extracts and Artificial/Imitation Flavor
Real extracts are made by dissolving the essential oils of ingredients, such as almonds, oranges,
lemons and vanilla bean, in an alcohol base. Real extract has a stronger, richer taste than artificial/
imitation flavoring and one can be substituted for the other in equal amounts.