797918

Sogo SS-10722 Manual

20
Zoom out
Zoom in
Previous page
1/70
Next page
20
español english français portuguese deutsch italiano
8. Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread
and make the inner ber soften. However, yeast fast breeding needs carbohydrate in sugar and our 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 the refrigerator, as the fungus in it will be killed at high temperature, before using,
check the production 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 bad yeast.
The ways described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-50ºC) into a measuring cup.
(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 avor 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 Ultra Fast bread and 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 200C and
250C is the best. The water may be replaced with fresh milk or water mixed with 2% milk powder, which
may enhance bread avor and improve crust color. Some recipes may call for juice for the purpose of
enhancing bread avor, 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
inuenced.
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 ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and then once lled,
leveling o󰀨 with a knife. Scooping or tapping a measuring cup with more than is required. This extra
amount could a󰀨ect the balance of the recipe. When measuring small amounts of dry ingredients, the
measuring spoon must be used. Measurements must be level, not heaped as this small di󰀨erence could
throw out the critical balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is: liquid
ingredient, eggs, salt and milk powder etc. When adding the ingredient, the our can’t be wetted by liquid
completely. The yeast can only be placed on the dry our. And yeast can’t touch with salt. When you use
the delay function for a long time, never add the perishable ingredients such as eggs, fruit ingredient.
… 20 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Sogo SS-10722 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Sogo SS-10722 in the language / languages: English, German, French, Italian, Portuguese, Spanish as an attachment in your email.

The manual is 1 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info