Orbegozo MHP 3500 Manual De Instrucciones página 32

MHP 3500
overflow bread pan
Bread collapses in
10 the middle parts
when baking dough
Bread weight is very
large and
11 organization
construct is too
dense
Middle parts are
12 hollow after cutting
bread
Bread surface is
13 adhered to dry
powder
Crust is too thick and
baking color is too
14 dark when making
cakes or food with
excessive sugar
BREAD MAKER COOKBOOK
BASIC BREAD：
SIZE MATERIAL
1．Water
2．Oil
3．Sal
4．Sugar
5．Flour
much as to make dough soft
and yeast is also excessive.
1.used flour is not strong
powder and can't make dough
rise
2.yeast rate is too rapid or yeast
temperature is too high
2.Excessive water makes dough
too wet and soft.
1.too much flour or short of
water
2.too many fruit ingredients or
too much whole wheat flour
1. Excessive water or yeast or no
salt
2.water temperature is too high
1.there is strong glutinosity
ingredients in bread such
as butter and bananas etc.
2.stir not adequately for short of
water
Different recipes or ingredients
have great effect on making
bread, baking color will become
very dark because of much
sugar
700g
270 ml 270g
2 tablespoons 24g
1 teaspoons 7g
2 tablespoons 24g
3 cups 420g
improve dough rigidity
Use bread flour or strong powder.
Yeast is used under room
temperature
According to the ability of absorbing
water, adjust water on recipe
Reduce flour or increase water
Reduce the amount of corresponding
ingredients and increase yeast
Reduce properly water or yeast and
check salt
Check water temperature
Do not add strong glutinosity
ingredients into bread.
Check water and mechanical
construct of bread maker
If baking color is too dark for the
recipe with excessive sugar, press
start/stop to interrupt the program
ahead 5-10min of intended finishing
time. Before removing out the bread
you should keep the bread or cake in
bread pan for about 20 minutes with
cover closed
1000g
330 ml 330
g
3 36g
tablespoons
1.5 10g
teaspoons
3 36g
tablespoons
4 cups 560
g
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