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Sel
Sel améliore l’odeur et le couleur de crouton. Néanmoins il peut ralentir le processus
de fermentation. Nutilisez jamais beaucoup de sel.
Les œufs
Les œufs améliore texture de pain, faire le plus nourrissante, augmenter la dimension
de pain et ajoute l›odeur particulier.
Graisse, beurre et l’huile végétale
Graisse faire le pain plus doux et prolonger durée de stockage. Avant utilisation de
beurre froid il faut fondre ou concasser aux petits morceaux pour le mieux mélangé
avec dautres produits.
Poudre à pâte
D’habitude on utilise poudre à pâte à la cuisson rapide. Poudre à pâte provoque dans
le pâte le processus chimique qui ne prend pas beaucoup de temps et faire de bulle et
faire le texture de pain doux.
L’eau
Leau c’est un ingrédient général pour cuisson de pain. Leau chauffé jusqu’à 20–25°С
plus bon pour cuisson. On peut remplacer l’eau par lait qui renforcer l’odeur du pain
et le couleur de croûton.
Mise en service
Placez la cuve à cuisson dans la machine à pain et tournez légèrement sur rotation
droit. Assurez-vous que la cuve plaçait correctement.
Mettez le pétrin sur le pivot au fond de la cuve par la partie plate.
Avant d›ajouter les ingrédients placez du pétrin pour mélanger la pâte.
Extraction de la cuve à cuisson: tournez soigneusement la cuve de cuisson de rotati-
on gauche
A la fin du programme utilisez toujours les moufles de cuisine pour éviter les brûlu-
res.
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