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Dough is so large to
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overflow bread pan.
Bread collapses in the
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middle parts when
baking dough.
Bread weight is very
large and organization
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construct is too dense.
Middle parts are hollow
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after cutting bread.
Bread surface is adhered
to dry powder.
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Crust is too thick and
baking color is too dark
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when making cakes or
food with excessive
sugar.
The amount of liquids is so much
as to make dough soft and yeast
is also excessive.
1.used flour is not strong powder
and can't make dough rise.
2.yeast rate is too rapid or yeast
temperature is too high.
3.Excessive water makes dough
too wet and soft.
1.too much flour or short of water.
2.too many fruit ingredients or too
much whole wheat flour.
1. Excessive water or yeast or no
salt.
2.water temperature is too high.
1.there is strong glutinosity
ingredients in bread such as
butter and bananas etc.
2.stir not adequately for short of
water.
Different recipes or ingredients
have great effect on making
bread, baking color will become
very dark because of much sugar.
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Reduce the amount of liquids and
improve dough rigidity.
Use bread flour or strong powder.
Yeast is used under room temperature.
According to the ability of absorbing
water, adjust water on recipe.
Reduce flour or increase water.
Reduce the amount of corresponding
ingredients and increase yeast.
Reduce properly water or yeast and
check salt.
Check water temperature.
Do not add strong glutinosity ingredients
into bread.
Check water and mechanical construct
of bread maker.
If baking color is too dark for the recipe
with excessive sugar, press start/stop to
interrupt the program ahead 5-10min of
intended finishing time. Before removing
out the bread you should keep the bread
or cake in bread pan for about 20 minutes
with cover closed.