Saturn ST-EC0121 - Инструкция (Страница 4)

6
degrade the high polish of the surface.
Never immerse the housing into water
for cleaning.
4. Before the bread maker is packed
away for storage, ensure that it has
completely cooled down, is clean and
dry, and the lid is closed.
Introduction of bread ingredients
1. Bread flour
Bread flour has high content of high
gluten (so it can be also called
high-gluten flour which contains high
protein), it has good elastic and can
keep the size of the bread
from sunken after rising. As the gluten
content is higher than the common
flour so it can be used for making bread
with large size and better inner fiber.
Bread flour is the most important in-
gredients of making bread.
2. Plain flour
Plain flour is made by mixing
well-chosen soft and hard wheat and
applicable for making express bread or
cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding
whole wheat, it contains wheat skin
and gluten
Whole wheat flour is heavier and more
nutrient than common flour. The bread
made by whole wheat flour is usually
small in size. So many recipes usually
combine the whole wheat flour and
bread flour to achieve best results.
4. Black wheat flour
Black wheat flour, also named by
“rough flour”, is a kind of high fiber
flour that is similar to whole wheat flour.
To obtain the large size after rising it
must be used in
combination with high proportion of
bread flour.
5. Cake powder
Cake powder is made by grinding soft
wheat or low protein wheat, which is
specially used for making cakes. Dif-
ferent flour seems to be alike, Actually
yeast performance
or absorbability of various flour differs
largely for growing areas ,growth
reasons, grinding process and storage
life. You may choose flour with different
trademark to
test, taste and compare in local market,
and select the one which could produce
the best result according to your own
experiences and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by
grinding corn and oatmeal respectively,
they both are the additive ingredients
of making rough bread, which are used
for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to
add sweet taste and color of bread.
While it helps to yeast bread as nour-
ishment. white sugar is largely used.
Brown sugar,
powder sugar or cotton sugar may be
called by special requirements.
8. Yeast
Yeast passes doughy yeasting process,
then produces carbon dioxide, making
bread expand and inner fibre soft.
however, yeast fast breeding 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 refrigerator as
it will be killed at high temperature,
before use
check the date and storage life of your
yeast. Store it back to the refrigerator
as soon as possible after each use.
Usually the failure of bread rising is
caused by the dead yeast.
The ways described below will check
whether your yeast is fresh and active
or not.
(1) Pour 1/2 cup warm water (45-50 0 C)
into a measuring cup
(2) Put 1 tsp. white sugar into the cup
and stir, then sprinkle 2tsp. yeast over
the water.
(3) Place the measuring cup in a warm
place for about 10min. Do not stir the
water.
(4) The froth will be up to 1 cup. Oth-
erwise 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. If you don't
want to use salt, omit it. And bread
would be larger if without salt.
10. Egg
Eggs can improve bread texture, make
the bread more nourish and larger in
size, add special egg flavor to bread.
When using it must be peeled and
stirred evenly.
11. Grease, butter and vegetable oil
grease can make bread be soft and
7
delay storage life. Butter should be
melted or chopped to small particles
prior use, so as to be stir evenly
when you take it out from refrigerator.
12. Baking powder
Baking powder mainly is used to rise
the Ultra Fast bread and cake. As it do
not need rise time and produce gas
which will form bubble or soften the
texture of bread utilizing chemical
principle.
13. Soda
The same principle as above. It can
also used in combination with baking
powder.
14. Water and other liquid
Water is essential ingredient for mak-
ing bread. Generally speaking, water
temperature between 20 0 C and 25 0 C is
the most proper. But the water tem-
perature should be within 45-500C for
achieving rising speed for make Ultra
Fast bread. The water may be replaced
by 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 pur-
pose of enhancing bread flavor, eg.
apple juice, orange juice, lemon juice
and so on.
Ingredients weight
One of important step for making good
bread is utilizing proper amount of in-
gredients.
It is strongly suggest to use measuring
cup, measuring spoon to obtain accu-
rate amount, otherwise the bread will
be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solu-
tion should be measured with meas-
uring 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 ingredi-
ents.
2. Measure dry powder
Dry powder should be kept in natural
and loose conditions, level the cup
mouth gently by blade to ensure ac-
curate measure.
3. Ingredient sequence
The sequence of placing ingredients
should be observed, generally speaking,
the sequence is: liquid ingredients,
eggs, salt and milk powder etc. When
Placing the
ingredients, the flour can't b e wet by
liquid completely. The yeast can only be
placed on the dry flour. Exclusively,
yeast can't touch with salt. After the flour
has
been kneaded for some time and a
beep remind you to put Fruit ingredients
into
the mixture. If the fruit ingredients are
added too early the flavor will be dimin-
ished
after long time mixing. When you use
the delaying function for a long time,
never
add the perishable ingredients such as
eggs, fruit ingredient.
Trouble shooting guide
No. Problem Course Solution
1
Smoke
from
ventila-
tion
hole
when
baking
Some
ingredi-
ents ad-
here to
the heat
element
or
nearby,
for the
first use,
oil re-
mained
on the
surface
of heat
element
Unplug the
bread maker
and clean
the heat
element, but
be careful
not to burn
you, during
the first use,
dry operat-
ing and open
the lid.
2
Bread
bottom
crust is
too
thick
Keep
bread
warm
and leave
bread in
the bread
pan for a
long time
so that
water is
losing too
much
Take bread
out soon
without
keeping it
warm
3
It is
very
difficult
to take
bread
out Kneader
adheres
tightly to
the shaft
in bread
pan
After taking
bread out,
put hot wa-
ter into
bread pan
and im-
merge
kneader for