TEFAL Pain Plaisir Manual De Instrucciones página 110

Eggs: They improve the bread's colour and favour good development of
the loaf. If you use eggs, reduce the quantity of liquid accordingly. Break
the egg and add the necessary liquid until you obtain the quantity of
liquid indicated in the recipe.
The recipes have been designed for a medium-sized egg of 50 g, if the
eggs are larger, add some flour; if the eggs are smaller, add a little less
flour.
Milk: Milk has an emulsifying effect that leads to the creation of more
regular cells, and therefore an attractive loaf appearance. You may use
fresh milk or powdered milk. If you use powdered milk, add the quantity
of water initially reserved for milk: the total volume must be equal to the
volume indicated in the recipe.
SPECIFIC INFORMATION REGARDING THE
"PAIN & DÉLICES" BREAD MACHINE:
CHOICE OF INGREDIENTS FOR YOGHURT
Milk
Which type of milk may I use?
You may use all types of milk (for example, cow's milk, goat's milk,
sheep's milk, soya milk or other plant-based milks). The consistency of
the yoghurt may vary according to the milk used. Raw milk, long shelf life
milks and all milks described below are suitable for use in the appliance:
• Sterilised long shelf life milk: Whole UHT milk produces a firmer
yoghurt. Partly skimmed milk produces a less firm yoghurt. Alternatively,
you may use partly skimmed milk and add 1 or 2 tablespoons of
powdered milk.
• Whole milk: this milk produces a creamier yoghurt, with a thin "skin"
layer on top.
• Raw milk (farm milk): this type of milk must be boiled beforehand.
We recommend boiling it for a sufficient length of time. Next, let it cool
before placing it in the appliance.
• Powdered milk: this type of milk produces a very creamy yoghurt. Always
follow the instructions appearing on the manufacturer's packaging.
Fermentation Agent
For the yoghurt
The fermentation agent may be:
• A plain yoghurt purchased in a store, whose expiration date is the latest
one available.
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