Morphy-richards 48220 User Manual download pdf (Page 13)

The mixture should foam and produce a strong

yeast aroma. If this does not occur, discard mixture

and start again with another packet of dried yeast.

Sugar

Sugar is important for the colour and flavour of

breads. It is also food for the yeast as it supports the

fermentation process. Artificial sweeteners cannot be

used as a substitute for sugar as the yeast will not react

properly with them.

Salt

Salt is necessary to balance the flavour of breads

and cakes, as well as for the crust colour that develops

during baking. Salt also limits the growth of yeast so

the amounts shown in the recipes should not be

increased. For dietary reasons it may even be

eliminated entirely, however, your bread may over-

proof and rise higher than normal.

Liquids/milk

Liquids such as milk or a combination of powdered

milk and water, can be used when making bread. Milk

will improve flavour, provide a velvety texture and

soften the crust, while water alone will produce a

crispier crust. Some liquids call for juice (orange, apple,

etc) to be added as a flavour enhancer. Note: For most

recipes we suggest the use of dry skimmed milk.

Eggs

Eggs add richness and a velvety texture to bread

doughs and cakes.

Butter & margarine

Butter and Margarine ‘shortens’ or tenderises the

texture of yeast breads. Breads that call for butter stay

fresh longer. If butter or margarine is used direct from

the refrigerator, it should as softened for easier

blending during the kneading cycle. Sunflower oil can

be used as a substitute for butter or margarine.

Baking powder

Baking powder is a raising agent used in quick

breads and cakes. This type of raising agent does not

require rising time before baking as the chemical

reaction works when liquid ingredients are added.

Bicarbonate of soda

Bicarbonate of Soda is another raising agent not to

be confused or substituted for baking powder. It also

does not require rising time before baking as the

chemical reaction works during baking process.

Measuring your ingredients

The key and most important step when using your

Breadmaker is measuring your ingredients precisely

and accurately. It is extremely important to measure

each liquid and dry ingredient properly or it could

result in a poor or unacceptable baking result. The

ingredients must also be added into the baking pan in

the order in which they are given in each recipe. Liquid

and dry measurements are done somewhat differently

and are as follows:

Liquid Measurements

Use the cup provided. When reading amounts, the

measuring cup must be placed on a horizontal flat

surface and viewed at eye level (not on an angle).

The liquid level line must be aligned to the mark of

measurement. A ‘guesstimate’ is not good enough

as it could throw out the critical balance of the

recipe.

Dry Measurements

Dry measurements (especially flours) must be done

using the measuring cup provided. Dry measuring must

be done by gently spooning ingredients into the

measuring cup and then once filled, levelling off with

a knife. Scooping or tapping a measuring cup will pack

the ingredients and you will end up with more than is

required. This extra amount could affect the balance of

the recipe. Do not sift the flour, unless stated.

When measuring small amounts of dry or liquid

ingredients (ie yeast, sugar, salt, powdered milk,

honey, molasses) the standard measuring spoon which

is provided must be used. Measurements must be

level, not heaped as this small difference could throw

out the critical balance of the recipe.

Your breadmaker produces delicious baked goods

with ease. This machine asks only that you carefully

follow the recipe instructions. In basic cooking,

normally ‘a pinch of this and a dash of that’ is fine, but

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 31 32

Comments to this Manuals

No comments

Morphy-richards 48220 User Manual Page 13

Comments to this Manuals

Related products and manuals for Bread Maker Morphy-richards 48220