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Salt
is necessary to improve bread flavor and crust color. But salt can also restrain yeast from rising. Never use too
much salt in a recipe. if you don't want to use salt ,omit it. And bread would be larger if without salt.
Eggs
can improve bread texture, make the bread more nourish and larger in size, add special egg flavor to bread.
When using it must be peeled and stirred evenly.
Grease ,butter and vegetable oil
can make bread be soft and delay storage life. Butter should be melted or chopped to small particles prior use,
so as to be stir evenly when you take it out from refrigerator.
Baking powder
mainly is used to rise the Ultra Fast bread and cake. As it do not need rise time and produce gas which will
form bubble or soften the texture of bread utilizing chemical principle.
Soda The same principle as above. It can also used in combination with baking powder.
Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature between 20 C and
0
25 0 C is the most proper. But the water temperature should be within 45-50 0 C for achieving rising speed for
make Ultra Fast bread. The water may be replaced by fresh milk or water mixed with 2% milk powder, which
may enhance bread flavor and improve crust color. Some recipes may call for juice for the purpose of enhanc-
ing bread flavor, eg：apple juice, orange juice, lemon juice and so on.
Ingredients weight
One of important step for making good bread is utilizing proper amount of ingredients. It is strongly suggest to use
measuring cup, measuring spoon to obtain accurate amount, otherwise the bread will be largely influenced.
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.
Measure dry powder
Dry powder should be kept in natural and loose conditions, level the cup mouth gently by blade to ensure accu-
rate measure.
Ingredient sequence
The sequence of placing ingredients should be observed, generally speaking, the sequence is: liquid ingredi-
ents, eggs, salt and milk powder etc. When Placing the ingredients, the flour can't be wet by liquid completely.
The yeast can only be placed on the dry flour. Exclusively, yeast can't touch with salt. After the flour has been
kneaded for some time and a beep remind you to put Fruit ingredients into the mixture. If the fruit ingredients
are added too early the flavor will be diminished after long time mixing. When you use the delaying function for
a long time, never add the perishable ingredients such as eggs, fruit ingredient.
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