AOLIER BM1349DB-GS Instrukcja obsługi - Strona 12

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(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 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.

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 delay storage life. Butter should be melted or chopped

to small particles before using.

12. Baking powder

Baking powder is used for rising the 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 temperature

between 20

C and 25

C is the best. The water may be replaced with fresh milk or water

mixed with 2% milk powder, which may enhance bread flavor and improve crust color.

Some recipes 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 measuring 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 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

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