Andrew James Bread Maker Manual de usuario descargar pdf (Pagina 8)

Aer the yeasng process begins, the yeast will produce carbon dioxide. The

carbon dioxide will expand the bread and make the inner bre soen. However,

yeast is fast breeding and needs carbohydrate found in sugar and our as

nourishment.

1 tsp. acve dry yeast =3/4 tsp. instant yeast

1.5 tsp. acve dry yeast =1 tsp. instant yeast

2 tsp. acve dry yeast =1.5 tsp. instant yeast

Yeast must be stored in the refrigerator, as the fungus in it will be killed at high

temperatures. Before using it check the producon date and storage life of your

yeast. Refrigerate it as soon as possible aer each use. Usually the main cause of

bread failing to rise is bad yeast.

The method described below will check whether your yeast is fresh and acve.

(1) Pour 1/2 cup warm water (45-50˚C) into a measuring cup.

(2) Put 1 tsp. white sugar into the cup and sr, then sprinkle 2 tsp. of yeast over the

water.

(3) Place the measuring cup in a warm place for about 10min. Do not sr the water.

(4) The froth that appears should come up to 1 cups worth. Otherwise the yeast is

dead or inacve.

9. Salt

Salt is necessary to improve the avour and crust colour of the bread. Salt can also

stop the yeast from working. Never use too much salt in a recipe.

10. Egg

Eggs can improve bread texture and make the bread more nourishing and larger in

size. The egg must be added and mixed in evenly.

11. Grease, buer and vegetable oil

Grease can make bread so but can reduce storage life. Buer should be melted or

chopped into small pieces before using.

12. Baking powder

1 2 3 4 5 6 7 8 9 10 11 12 13 ... 33 34

Sin comentarios

Andrew James Bread Maker Manual de usuario Pagina 8