1A Profi Handels Grill ECO AIR-PROFI SOUP DC-1400W Betriebsanleitung - Seite 5
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8 English
l Low-gluten flour
Low-gluten flour is also known as cake flour. It is carefully selected from flour made from soft wheat, which is suitable
for making rapid bread and cakes.
l Whole wheat flour
Whole wheat flour is made from grinding whole wheat without removing husks to give it a higher quality. Whole wheat
flour is heavier and more nutritious than common flour. Bread made from whole wheat flour is heavier and smaller in
size than white bread. Whole wheat flour is usually mixed with white flour to make high quality bread.
Rye flour also known as graham flour, is a high fiber flour similar to whole wheat flour. It must be mixed with high pro-
portion of bread flour to make the bread volume bigger.
l Self-raising flour
Self-raising flour is a kind of premixed flour with baking powder already added to it. It is specially used as the ingredient
of cake and cookies. There is no need to add baking powder or sodium bicarbonate to make cakes when using self-
raising flour.
l flour
All flour looks similar but the performance of its fermentation and absorption of water varies. This is due to differences
in seasons of growing, places of production, grinding process to shelf life. We suggest that you try and test different
brands of flour in your area and then get the best one according to your experience.
l Corn flour and oat kernel flour
Corn flour and oat kernel flour is used to bake pumpernickel bread. It is made from grinding corn and oat kernel. This
enhances flavor of bread and is of high quality.
l Sugar
Sugar is important for sweetening bread as well as enhancing its colour. It also supports the fermentation of white bread
using yeast. White granulated sugar is generally used for making bread while brown sugar, pulverized or cotton sugar is
used for special baking.
l yeast
When yeast is added to the dough, it produces carbon-dioxide thereby making the dough larger by expanding. It gives
the dough a soft texture. Yeast determines the fermentation of bread. For yeast to work, it needs carbohydrates of sugar
and flour. There are two kinds of yeast: active dry yeast and instant yeast. The yeast mentioned in the recipes of this
bread maker is active dry yeast. Instant yeast is faster than active dry yeast and only a small amount of it is needed
when baking. The transformation between active dry yeast and yeast instant as following:
1 teaspoon of active dry yeast = 3/4 teaspoon yeast instant
1Ω teaspoons of active dry yeast = 1 teaspoon yeast instant
2 teaspoons of active dry yeast = 1Ω teaspoons of yeast instant
Re-seal the yeast packet after opening it and place it in a fridge to retain freshness.
Note: High temperature kills yeast. always check production time and shelf life of yeast before using it. Place it
into a fridge immediately after re-sealing it. Normally, bad bread fermentation is usually as a result of failure of
yeast to ferment.
The following methods can verify the freshness and activeness of yeast:
1. Fill 1/2 measuring cup with warm water (40~45 degrees Celsius).
2. Add 1 teaspoon of white granulated sugar to water. Stir the water to dissolve the sugar and then add 2 teaspoon of
yeast to the water.
3. Put the cup of water in a warm place for 10 minutes.
4. Bubbles will be produced by yeast and they should reach the 1 cup mark. Yeast is old or not fresh if very few bubbles
are produced.
Note: reduce the amount of yeast if you are in a high altitude place as bread ferments faster.
l Salt
Salt is necessary to make the flavour of bread better. However, salt may restrain the fermentation of dough. Do not
add too much salt to ingredients. You may leave it out if you do not like salt. Without salt, bread will rise more than the
normal standard.
l egg
Adding eggs may change the texture and nutrition of bread.
Note: eggs should be well beaten before adding them to other ingredients.
l Grease, butter and vegetable oil
Adding oil makes bread softer and prolongs its freshness.
Note: Butter should be melted before adding it to ingredients. remove it from fridge or cut it into pieces to make
it mix well.
l Baking powder
Baking powder is mainly used to quickly ferment bread and cakes. It does not need time to ferment like yeast.
l Soda
Soda like baking powder does not need time to ferment when baking. It makes food soft when heating due to chemical
theory.
l Water and other liquid ingredients
Water is the essential ingredient for making bread. The normal water temperature for making bread is 20~25 degrees
Celsius. To improve the speed of the fermentation process, water temperature should be 45-50 degrees Celsius. Water
can be replaced by fresh milk or water mixed with 2% milk powder. This can enhance bread flavor and give it a better
colour. Ingredeients such as orange juice, apple juice, lemon juice etc. can also be added to improve the taste of bread.
MeaSuriNG iNGreDieNtS
the MoSt important rule of making bread is using exact measurements. this is key to successful bread baking.
l Measuring liquid ingredients
Wet ingredients such as fresh milk, milk powder, oil etc should be measured with a standard measuring cup with cups/
ounces/litres marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it to make sure
the amount of liquid is exactly what you need. All liquids must be at room temperature. Make sure the measuring cup is
clean and without any other powder before measuring oil or additional ingredients.
l Measuring dry ingredients
Fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make
sure the measurement is exact. Never use a cup to scoop dry ingredients (such as flour) directly from container. By
scooping, you could add up to one tablespoon of extra ingredients.
1LB
Water
Oil
Salt
450g
1cup =220g 1large spoon = 10g 1 teaspoon = 6g
Strong flour
Yeast
1cup = 150g
1 teaspoon = 3g
l order of adding ingredients
It's important to put the ingredients into the bread maker in the EXACT order given in the recipe. This means:
1.
liquid ingredients at room temperature
2.
eggs
3.
ingredients such as salt, milk powder etc.
Also make sure flour and yeast separated from wet ingredients. Specifically place yeast on dry flour.
Note: yeast must not be mixed with salt. additional ingredients such as fruit should be added after dough
has been kneaded for a while. To add these additional ingredients too early will result in lose of flavor after
kneading dough for a long time.
English 9
iMPortaNt!
Brown sugar/
Sugar
White granulated sugar
1cup = 220g
1large spoon = 12g
Skim milk powder
1 large spoon = 7g
Milk
1cup = 220g