Hkoenig bake440 Manual De Instrucciones página 11

5. Self-rising flour
Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour
in combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is "food" for yeast and also increases the sweet taste and color of bread. It is a very
important element of making the bread rise. White sugar is normally used; however, brown sugar,
powdered sugar, or cotton sugar may also be called for in some recipes.
8. Yeast
Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs
carbohydrates found in sugar and flour as nourishment. Yeast used in bread maker recipes will
be sold under several different names: Bread machine yeast (preferred) active-dry yeast, and
instant yeast.
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand
bread and make the inner fiber soften.
1 tbsp dry yeast = 3 tsp dry yeast
1 tbsp dry yeast = 15ml yeast
1 tsp dry yeast = 5ml
Before using, check the expiration date and storage time of yeast. Return to refrigerator
immediately after each use, the fungus will be killed at high temperature usually the failure of
bread rising is caused by the bad yeast.
TIP: To check whether your yeast is fresh and active:
(1) Pour 1 cup (237ml) warm water (45-500C) into a measuring cup.
(2) Add 1 teaspoon (5ml) white sugar into the cup and stir, then 1 tablespoon (15ml) yeast over
the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) Fresh, active yeast will begin to bubble or"grow". If it does not, the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity.
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 larger in size. The egg must
be whisked in with the other liquid ingredients.