Bedienungsanleitung Sogo SS-10722 (Seite 20 von 70) (Deutsch, Englisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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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.

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