INTRODUCTION OF BREAD INGREDIENTS
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand the bread and
softens the inner fiber. However, yeast fast action 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 into the refrigerator as soon as possible
after each use. Usually 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.
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.
Eggs can improve bread texture, make the bread more nourish and large in size, the egg must be peeled and
11. Fat, butter and vegetable oil
Fat can make bread soften and delay storage life. Butter should be melted or chopped to small pieces 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.
It is similar with baking powder. It can also be used in combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature between 20ºC and
25ºC is the best. The water may be replaced with fresh milk or water mixed with 2% of milk powder, which may
enhance bread flavor and improve crust color. Some recipes may require juice for the purpose of enhancing
bread flavor, e.g. apple juice, orange juice, lemon juice and so on.
One of the important steps for making good bread is proper amount of ingredients. It is strongly suggested that the
use of measuring cup or measuring spoon obtains 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, level it
off with a knife. Scooping or tapping a measuring cup with more than it is required could affect the balance of the
recipe. When measuring small amounts of dry ingredients, the measuring spoon must be used. Measurements
must be leveled, not heaped as this small difference could throw out the critical balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is: liquid ingredients,
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 it can't touch with salt. After the flour has been kneaded for some
time and a beep will prompt you to put fruit ingredients into the mixture. If the fruit ingredients are added too
early, the flavor will be diminished after long time mixing. When you use the delay function for a long time,
do not add the perishable ingredients such as eggs and fruit ingredients.
Questions & Answers On Bread Maker
Some ingredients adhere to the heat element or nearby. During the first use,
Smoke from ventilation
oil remains on the surface of heat element.
hole while baking.
Unplug the bread maker and clean the heat element, but beware of the
heat. During the first use, dry operating and open the lid.
Keeping bread warm and leaving bread in the bread pan for a long time. Too
Bread bottom crust is
much of water loss.
Take bread out soon without keeping it warm.
Kneader adheres tightly to the shaft in bread pan.
It is very difficult to take
After taking bread out, put hot water into bread pan and immerge
kneader for 10 minutes, then take it out and clean.
1. Inappropriate selection of menu program.
Select the proper program menu.
2. After operating, opening cover several times makes the bread dry, no
brown crust color.
unevenly and bad
Do not open cover at the last rise.
3. Stirring resistance is too strong which makes kneader difficult to rotate
and stir adequately.
Check kneader hole, then take bread pan out and operate without load, if
it's not normal, contact authorized service facility.
The temperature in bread maker is too high to bake bread.
Display shows "H:HH"
Press "START/STOP" button and unplug bread maker, then take bread
pan out and open cover until the bread maker cools down.
Bread pan is fixed improperly or dough is too large to be stirred.
Hear the motor noise
Check whether bread pan is fixed properly and dough is made according
but dough isn't stirring.
to recipe and the ingredients weighed accurately.
Error With The Recipes
Too much yeast or excessive flour or water or high environment
Bread size is too large
as to push cover.
Check the above factors, reduce the amount according to the reasons.
No yeast or the amount of yeast is not enough. Moreover, yeast may have a
poor activity as the water temperature is too high or yeast is mixed together
Bread size is too small
with salt, or low environment temperature.
or bread did not rise.
Check the amount and performance of yeast, increase the
environment temperature accurately.
The amount of liquids is so much as to make dough soft and also
Dough is so large to
excessive amount of yeast.
overflow bread pan.
Reduce the amount of liquids and improve dough elasticity.