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it is similar with whole-wheat flour. To
obtain the large size after rising, it must
be used in combination with high pro-
portion of bread flour.
5. Self-rising flour
A type of flour that contains baking
powder, it is used for making cakes spe-
cially.
6. Corn flour and oatmeal flour
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 en-
hancing the flavor and texture.
7. Sugar
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 large-
ly used. Brown sugar, powder sugar or
cotton sugar may be called by special
requirement.
8. Yeast
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.
1 tsp. active dry yeast =3/4 tsp. instant
yeast
1.5 tsp. active dry yeast =1 tsp. instant
yeast
2 tsp. active dry yeast =1.5 tsp. instant
yeast
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. Usu-
ally the failure of bread rising is caused
by the bad yeast.
The ways described below will check
whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-500C)
into a measuring cup.
(2) Put 1 tsp. white sugar into the cup
and stir, then sprinkle 2 tsp. yeast over
the water.
(3) Place the measuring cup in a warm
place for about 10min. Do not stir the
water.
(4) The froth should be up to 1 cup.
Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread fla-
vor 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 de-
lay 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 tem-
perature 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 fla-
vor and improve crust color. Some reci-
pes 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 meas-
uring 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 solu-
tion should be measured with measuring
cups. Observe the level of the measur-
ing cup with your eyes horizontally.
When you measure cooking oil or other
ingredients, clean the measuring cup
thoroughly without any other ingredi-
ents.
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 re-
quired. This extra amount could affect
the balance of the recipe. When meas-
uring 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 rec-
ipe.
3. Adding sequence
The sequence of adding ingredients
should be abided, generally speaking,
the sequence is: liquid ingredient, eggs,
salt and milk powder etc. When adding
the ingredient, the flour can't be wetted
by liquid completely. The yeast can only
be placed on the dry flour. And yeast
can't touch with salt. When you use the
8
delay function for a long time, never
add the perishable ingredients such as
eggs, fruit ingredient.
Problem
Cause
Solution
Smoke
The in-
Pull out
comes
gredients
the plug
out of
stick to
and clean
the bak-
the bak-
the out-
ing com-
ing com-
side of
partment
partment
the bak-
Ques-
or of the
or on the
ing pan
tions
vents
outside
or the
& Ans-
of the
baking
wers
baking
compart-
on
pan
part-
bread
ment.
maker
The
The
Take the
bread
bread is
bread
goes
left too
out of
down in
long in
the bak-
the mid-
the pan
ing pan
dle and is
after
before
moist on
baking
the
the bot-
and
warming
tom
warming.
function
is over.
It is diffi-
The bot-
Clean the
cult to
tom of
kneading
take the
the loaf
blade
bread out
is stuck
and
of the
to the
shafts
baking
kneading
after the
pan.
blade
baking. If
neces-
sary, fill
the bak-
ing pan
with
warm
water for
30
minutes,
then the
kneading
blade can
be easily
removed
and
cleaned.
The in-
Incorrect
Check
gredients
program
the se-
are not
setting
lected
mixed or
menu
the bread
and the
is not
other
baked
settings.
correctly
The
Do not
START/S
use the
TOP but-
ingredi-
ton was
ents and
touched
start
while the
over
machine
again
was
working
The lid
Never
opened
open the
several
lid fre-
times
quently,
while the
other-
machine
wise it is
was
neces-
working
sary,
such as
add in-
gredi-
ents. And
make
sure that
lid was
closed
well after
being
opened.
Long
Do not
blackout
use the
while the
ingredi-
machine
ents and
was
start
working
over
again.
The rota-
Check
tion of
that the
the
kneading
kneading
blade is
blade is
blocked
blocked
by
grains,
etc. Pull
out the
baking
pan and
check
whether
the driv-
ers turn.
If this is
not the
case,
send the
appliance
to the
customer
service.
The ap-
The ap-
Pull out
pliance
pliance is
the plug,
does not
still hot
take out
start.
after the
the bak-
The dis-
previous
ing pan
play
baking
and leave
shows
proce-
it to cool
HHH
dure
at room
tempera-
ture.
then in-
sert the
plug and
start
9
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