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Precautions on Bread Recipes
Flour
Please don't think that any kind of flour can make perfect bread. If you can't purchase bread flour in your own
area, please replace it with "Gluten Flour" or "Dumpling (Noodle) Flour".
Yeast Powder
Please don't replace Yeast Powder with Soda Powder. The yeast powder expired or lacking activation will ap-
parently affect the soft texture and look of bread. Advise to test the activation of yeast powder before making
bread: take a half-cup of warm water (about 40-50°C), adding a small spoon of sugar and stirring, and continue
to add two small spoons of yeast powder above the surface of water and store it in a warm place. After 10
minutes the mixing in this cup should be raised to the level of a full cup, otherwise please purchase new yeast
powder in case of making bad bread.
Mixture Ratio of Water and Flour
Different flours have different water absorption. Please adjust water amount according to used flour type.
Too much water
• When too much water is added, the dough will become so soft that can't be rounded and even become
sticky. If so, the bread made out would be very hard and with a flat or rough surface and a texture with bigger
pore, no elasticity. The good bread should be half-rounded. 5 minutes after adding water the dough still is
damp and sticky, please continue to add one or two big spoons of flour and knead the dough until you think
the water content of dough is appropriate.
• If the water added is lacking, after 5minutes mixing you would find the dry flour was left on the bottom of
barrel and the dough would not be fixed to a round shape. The dough would be with a flat or rough surface,
no elasticity. If so, the bread made out would be also very hard and hold a texture with dense pores. 5 mi-
nutes after adding water the dough still is dry too much, continue to add a big spoon of water and knead the
dough until you think the water content of dough is appropriate.
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Lacking of water
Suitable water
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