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, butter and vegetable oil
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. Soda
It is similar with baking powder. It can also used in combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature
between 20
0
C and 25
0
C 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 use measuring cup or 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 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. Scooping or tapping a measuring cup with
more than is required. This 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
