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SBM 4716
Инструкция по эксплуатации Страница: 5

Sinbo SBM 4716 Инструкция по эксплуатации онлайн [5/27] 263057

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(3) Put the cup of water on a warm place for 10 min without any stirring

(4) The bubbles produced by the yeast will reach the mark of 1CUP. If it wouldn’t, your yeast is not fresh.

8. Salt

Salt gives taste to food and regulate the yeast’s activity. It should not come into contact with the yeast.

Thanks to salt, the dough is firm, compact and does not rise too quickly. It also improves the structure

of the dough. Do not use coarse salt or salt substitutes.

9. Fats and oils

Fats make the bread softer and tastier. It also stores better and longer. Too much fat slows down rising.

If you use butter, cut it into tiny pieces that it is distributed eventually throughout he preparation, or

soften it.

10. Baking powder

Baking powder is mainly used to yeast fast breads and cakes which do not need yeasting time owing

to its making use of principles of chemistry to soften food.

11. Soda

Just like the baking powder.

12. Sugar

Use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps. Sugar acts as food for

the yeasts, gives the bread its good taste and improve browning of the crust. Artificial sweeteners

cannot be substituted for sugar as the yeast will not react with them.

13. Eggs

Eggs make the dough richer, improve the color of the bread and encourage the development of the soft,

white part. If you use eggs, reduce the quantity of liquid you use proportionally.

14. Water

Water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft,

white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at

room temperature.

15. Weighing in bread-making

One important step in bread-making ingredients is the weighing of ingredients with the specified

measuring cup and spoon which will even influence the effect of the breads.

(1) Weighing of liquid ingredients

Water, milk and milk powder liquor should be measured by specific cup and you should look the scale

marks on the cup horizontally to read.

Measuring cup should be cleaned carefully to make sure of no other powder left when measuring oil

or adding ingredients.

(2) Measuring of dried powder

The dried powder measured by measuring cup or spoon should in the natural and loosen state and the

mouth of the measuring cup should be stroked off to make sure of precise measurement.

(3) The order of ingredients

Generally speaking, the order should be: liquid, egg plus salt, milk powder. The flour shouldn’t completely

touched by liquid and then put the yeast on the dried flour (no touch of yeast and salt). Fruit is put into

the pan when the buzzer beeps after the dough being stirred for a while. No perishable ingredients like

eggs or fruits if you use the function of long timing.

16. Other ingredients

You can add ingredients according to your own flavor like dried fruit, cheese, nuts, yogurt, whole meal

Sinbo SBM 4716 Инструкция по эксплуатации онлайн [5/27] 263057

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