Morphy-richards Bread Maker Bedienungsanleitung PDF herunterladen (Seite 14)

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.

Sunflower oil

‘Shortens’ or tenderises the texture of yeast breads.

Butter or margarine can be used as a substitute. If

butter or margarine is used direct from the refrigerator

it should be softened for easier blending during the

mixing cycle.

Baking powder

Baking powder is a raising agent used in 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 the baking process.

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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 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.

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