![Measuring](/images/new-backgrounds/62156/6215617x1.webp)
48280 rev4:x 13/11/2009 11:12 Page 9
process. Artificial sweeteners |
| Measuring |
| A |
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cannot be used as a substitute |
| Ingredients |
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for sugar as the yeast will not | The key and most important |
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react properly with them. |
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Salt | step when using your |
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breadmaker is measuring your |
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Salt is necessary to balance | ingredients precisely and |
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the flavour of breads and | accurately. It is extremely |
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cakes, as well as for the crust | important to measure each |
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colour that develops during | liquid and dry ingredient |
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baking. Salt also limits the | properly or it could result in a |
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growth of yeast so the | poor or unacceptable baking |
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amounts shown in the recipes | result. The ingredients must |
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should not be increased. For | also be added into the baking |
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dietary reasons it may be | pan in the order in which they |
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reduced, however, your baking | are given in each recipe. Liquid |
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may suffer. | and dry measurements are |
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| done somewhat differently and |
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Liquids/milk |
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are as follows: |
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Liquids such as milk or a | Liquid measurements |
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combination of powdered milk |
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and water, can be used when | Use the cup provided A. |
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making bread. Milk will improve | When reading amounts, the |
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flavour, provide a velvety | measuring cup must be placed |
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texture and soften the crust, | on a horizontal flat surface and |
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while water alone will produce | viewed at eye level (not on an |
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a crispier crust. Some liquids | angle). The liquid level line must |
| Your breadmaker produces |
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call for juice (orange, apple, | be aligned to the mark of |
| delicious baked goods with |
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etc) to be added as a flavour | measurement. |
| ease. This machine requires |
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enhancer. Note: For most | A ‘guesstimate’ is not good |
| only that you carefully follow |
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recipes we suggest the use of | enough as it could throw out |
| the recipe instructions. In basic |
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dry skimmed milk. | the critical balance of the |
| cooking, normally ‘a pinch of |
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Eggs | recipe. |
| this and a dash of that’ is fine, |
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Dry measurements |
| but not for breadmakers. Using |
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Eggs add richness and a |
| an automatic breadmaker |
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velvety texture to bread | Dry measurements (especially |
| requires you accurately |
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doughs and cakes. | flours) must be done using the |
| measure each ingredient for |
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Sunflower oil | measuring cup provided. The |
| best results. |
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measuring cup is based on the |
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‘Shortens’ or tenderises the | American standard 8 fluid oz |
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| Ingredient |
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texture of yeast breads. | cup - British cup is 10 fluid oz. |
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Butter or margarine can be | Dry measuring must be done |
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| Temperatures |
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used as a substitute. If butter | by gently spooning ingredients |
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| All ingredients, including the |
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or margarine is used direct | into the measuring cup and |
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from the refrigerator it should | then once filled, levelling off |
| machine and pan, and |
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be softened for easier blending | with a knife. Scooping or |
| especially liquids (water or |
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during the mixing cycle. | tapping a measuring cup will |
| milk), should be warmed to |
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| pack the ingredients and you |
| room temperature 21°C |
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Baking powder | will end up with more than is |
| (70°F). If ingredients are too |
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Baking powder is a raising | required. This extra amount |
| cold, below 10°C (50°F), they |
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agent used in cakes. This type | could affect the balance of the |
| will not activate the yeast. |
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of raising agent does not | recipe. Do not sift the flour, |
| Extremely hot liquids, above |
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require rising time before | unless stated. |
| 40°C (104°F), may kill the |
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baking as the chemical |
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| yeast. |
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reaction works when liquid | When measuring small |
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ingredients are added. | amounts of dry or liquid |
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| Creating your own |
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| ingredients (ie yeast, sugar, |
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Bicarbonate of soda | salt, powdered milk, honey, |
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| yeast breads |
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Bicarbonate of soda is another | molasses) the measuring |
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raising agent not to be | spoon which is provided |
| With the breadmaker, even the |
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confused or substituted for | must be used. Measurements |
| most inexperienced baker can |
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baking powder. It also does not | must be level, not heaped as |
| achieve the satisfying |
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require rising time before | this small difference could |
| experience of baking a loaf of |
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baking as the chemical | throw out the critical balance |
| bread. All of the mystery and |
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reaction works during the | of the recipe B. |
| hard work is gone. Inside this |
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baking process. |
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| talented machine with an |
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For details of other Morphy Richards products, please see our website: | 9 |
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