User Manual
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12.Bakingpowder
BakingpowderisusedforrisingtheUltraFastbreadandcake.Asitdoesnotneedrisetimeanditcanproduce
theair,theaircomesformbubblewillsoftenthetextureofbreadaccordingtochemicalprinciple.
13.Soda
Itissimilarwithbakingpowder.Itcanalsousedincombinationwithbakingpowder.
14.Waterandotherliquid
Waterisessentialingredientformakingbread.Generallyspeaking,watertemperaturebetween
392℉and482℉isthebest.Thewatermaybebereplacedwithfreshmilkorwatermixedwith2%milkpowder,
whichmayenhancebreadflavorandimprovecrustcolor.Somerecipesmaycallforjuiceforthepurposeof
enhancingbreadflavor,applejuice,orangejuicelemonjuiceandsoon.
MeasuringtheIngredients
Oneofimportantstepformakinggoodbreadisproperamountofingredients.Itisstronglysuggestedthatuse
measuringcupormeasuringspoontoobtainaccurateamount,otherwisethebreadwillbelargelyinfluenced.
Weighingliquidingredients
Water,freshmilkormilkpowdersolutionshouldbemeasuredwithmeasuringcups.Observethelevelofthe
measuringcupwithyoureyeshorizontally.Whenyoumeasurecookingoilorotheringredients,cleanthe
measuringcupthoroughlywithoutanyotheringredients.
Drymeasurements
Drymeasuringmustbedonebygentlyspooningingredientsintothemeasuringcupandthenoncefilled,
levelingoffwithaknife.Scoopingortappingameasuringcupwithmorethanisrequired.Thisextraamount
couldaffectthebalanceoftherecipe.Whenmeasuringsmallamountsofdryingredients,themeasuringspoon
mustbeused.Measurementsmustbelevel,notheapedasthissmalldifferencecouldthrowoutthecritical
balanceoftherecipe.
Addingsequence
Thesequenceofaddingingredients,generallyspeaking,shouldbe:liquidingredient,eggs,saltandmilkpowder
etc.Whenaddingtheingredient,theyeastshouldn'ttouchliquidatall.Theyeastcanonlybeplacedonthedry
flourandcan'ttouchwithsalt.Aftertheflourhasbeenkneadedforsometimeandabeepwillpromptyoutoput
fruitingredientsintothemixture.Ifthefruitingredientsareaddedtooearly,theflavorwillbediminishedafter
longtimemixing.Whenyouusethedelayfunctionforalongtime,neveraddtheperishableingredientssuchas
eggsorfruitingredient,etc.