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Bread Recipe Tips:
Flour:
Not any kind of flour can make perfect bread. If you can't pur-
chase 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 Baking Soda. If the Yeast
Powder expired or does not activate, the texture and look of the
bread will be affected.
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 resulting mixture should have risen to
the level of a full cup. If not, new yeast should be purchased.
Mixture Ratio of Water and Flour:
Different flours have different water absorption. Please adjust
water amount according to used flour type.
1. When too much water is added, the dough will become so soft
that can't be rounded and could even become sticky. If so, the
bread made out would be very hard and with a flat or rough
surface and a texture with no elasticity. The dough should
form a ball. If the dough is damp and sticky 5 minutes after
adding water, add one or two big spoons of flour and knead
the dough until the water content of dough is appropriate.
2. If dry flour is under the dough after mixing for 5 minutes, it
needs more water. Add one big spoon of water at a time and
knead in between each until the dough forms a ball.
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