Linea Domo B3990 Mode D'emploi page 60

B3990 www.domo-elektro.be
Butter needs to be melted before using it or it can be cut into small dice.
Baking powder
Baking powder is mainly used for making bread and cake rise rapidly. The products
do not need to be left to rise; this is because a chemical reaction is created during the
baking process.
Baking soda
Baking soda has the same function as baking powder and can also be used in
combination with baking powder.
Water and other liquids
Water is an essential ingredient in the bread making process. The ideal water
temperature is found between 20°C and 25°C. A temperature of 45-50°C is only
necessary if you wish to produce bread very quickly (ultra-fast). The water can be
replaced by fresh milk, or a mixture of water with 2% milk powder, through which the
taste and the crust colour will be improved. According to some recipes you can also
use juice (such as apple juice, orange juice and lemon juice) to give the bread more
taste.
MEASURING INGREDIENTS
Measuring all ingredients accurately is essential for making good bread. We strongly
recommend that you use a measuring cup or spoon for measuring the correct
ingredients. This is very important for the final baking result.
Measuring liquid ingredients
Water, fresh milk or similar liquids are best measured using a measuring cup/jug.
Place the measuring cup on a horizontal surface in order to be able to see the markings
properly. Clean the measuring cup properly before using it to measure the ingredients.
Measuring dry ingredients
The best way to measure dry ingredients is by carefully scooping them into a
measuring cup and then flattening them gently with a knife. Do not press the
ingredients down in order to add extra ingredients because this will upset the balance
of the recipe. For small amounts the measuring spoon can be used.
Order to add ingredients
Add the ingredients in the order indicated in the instructions found in "Method of
Use". The flour should not be completely wet and the yeast needs to be added on top
of the dry flour. Make sure that the yeast does not come into direct contact with the
salt. Fruit ingredients can only be added after the beep. If you use the TIME DELAY,
you should never use ingredients such as fruit and eggs because they are perishable.
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