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Baking powder
Baking powder is used, for example, to bake cakes or breads in
"Program - 9 Ultra fast". Baking powder does not require any "Rising
phase".
Salt
Salt is used to improve the taste of the bread and the colour of the
bread crust. Always stick to the recipe when adding salt! Too much
salt will stop the yeast from acting. Remember that the bread be-
comes smaller if salt is used.
Fat, butter and vegetable oil
Fat increases the shelf life of the bread. The bread becomes softer.
If you want to add butter, make sure that it has been previously cut
into small pieces.
Water and other liquids
Water is an important ingredient for making bread. In general, a wa-
ter temperature between 20°C and 25°C is optimal. You can replace
water with fresh milk or water mixed with 2% milk powder. This
improves the flavour and colour of the crust. Some recipes require
different juices such as apple or orange juice.
Yeast
In the rising phase, the yeast releases carbon dioxide. The carbon
dioxide makes the bread rise more and provides the soft inner
structure. However, yeast needs sugar and flour as nutrient.
Store fresh yeast only in your refrigerator, since high temperature
can kill the yeast fungi. Pay attention to the expiry date when you
buy yeast. Put the yeast back in the refrigerator immediately after
each use.
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