10
Bread collapses in the
middle parts when baking
dough
1.used flour is not strong powder and can’t
make dough rise
Use bread flour or strong powder
2.yeast rate is too rapid or yeast
temperature is too high
Yeast is used under room temperature
3.excessive water makes dough too wet
and soft.
According to the ability of absorbing
water, adjust water on recipe
11
Bread weight is very large
and organization construct
is too dense
1.too much flour or short of water
Reduce flour or increase water
2.too many fruit ingredients or too much
whole wheat flour
Reduce the amount of corresponding
ingredients and increase yeast
12
Middle parts are hollow
after cutting bread
1. Excessive water or yeast or no salt
Reduce properly water or yeast and check
salt
2.water temperature is too high
Check water temperature
13
Bread surface is adhered to
dry powder
1.there is strong glutinosity ingredients in
bread such as butter and bananas etc.
Do not add strong glutinosity ingredients
into bread.
2.stir not adequately for short of water
Check water and mechanical construct of
bread maker
14
Crust is too thick and
baking color is too dark
when making cakes or food
with excessive sugar
Different recipes or ingredients have great
effect on making bread, baking color will
become very dark because of much sugar
If baking color is too dark for the recipe
with excessive sugar, press START/STOP
button to interrupt the program before
5-10min of intended finishing time. Before
removing out the bread you should keep
the bread or cake in baking mould for
about 20 minutes with cover closed
RECIPES
The following recipes are only for reference, you may adjust them depending on
ingredients, own taste and experiments.
1. BASIC BREAD
：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
260ml
350ml
440
ml
2
．
OIL
2 tablespoons
2 1/4 tablespoons 2 1/2 tablespoons
3
．
SALT
1teaspoons
1 1/4 teaspoons
1 1/2
teaspoons
4
．
FLOUR
3 1/3 cups
4 1/3 cups
5 1/3
cups
5
．
SUGAR
1 tablespoons
1 1/4 tablespoons
2
tablespoons
6
．
MILK POWDER
2tablespoons
2 1/3 tablespoons 2 1/2 tablespoons
7
．
YEAST
1 teaspoons
1 1/4 teaspoons
1 1/4
teaspoons
2. FRENCH BREAD
：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
270ml
330ml
370 ml
2
．
OIL
2 tablespoons
3 tablespoons
3teaspoons
3
．
SALT
1 teaspoons
1 1/4 teaspoons
1 1/2 teaspoons
4
．
FLOUR
3 cups
4 cups
4 2/3 cups
5
．
SUGAR
1 tablespoons
1 1/4 tablespoons 1 1/2 tablespoons
6
．
YEAST
1 teaspoons
1 1/3 teaspoons
1 3/4 teaspoons
