Zojirushi DC199B - Manual (Page 2)

INTRODUCTION
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Introduction The “Secret” Ingredients for Success
If baking bread and cakes has always been a mystery to you, you’ll be pleasantly surprised to find how
easily the Home Bakery can make you a great baker! The recipes outlined in this book have been
carefully tested, but there are a few tips we would like to pass on to you to ensure success every time.
The most important tip is to follow the directions in the recipes exactly. Use the ingredients specified in
the recipes; once you become familiar with what the Home Bakery can do, you will be able to invent
your own delectable breads and cakes.
Hints on the use of the Home Bakery
• Better results will be achieved when ordinary active dried baking yeast is used as opposed to the new
fast rise yeast.
• Always place your ingredients into the baking pan in such a way that the yeast is not touching the
liquid e.g., milk, water, sugar, butter, salt, flour (which forms the barrier), then sprinkle the measured
dried yeast over it.
• The Zojirushi Home Bakery automatically pre-heats the liquids to the proper temperature before the
mixture goes through the first kneading process. The machine will determine if the liquid is at the
correct temperature for mixing and if this is the case, the machine will automatically skip the pre-
heating process and start to mix immediately.
• Bread containing all white flour will have a higher rising than those containing darker flours. Be sure
not to use too large a recipe size to avoid overflowing your pan or having the top portion uncooked.
• Some of the problems which you may encounter are as follows and below are some solutions which
should overcome these problems:-
• Dough rises too high, then collapses – Dough rose too long; Not enough salt; Too much sugar
and/or yeast.
• Loaf has a strong yeast flavour – Too much yeast was used.
• Loaf has an uneven top – Not enough liquid.
• Loaf does not rise – Type of flour is low in gluten resulting in a small, dense loaf; or too much salt;
or not enough sugar or yeast.
• Pale in colour – Not enough sugar.
• Yeast: Active dry yeast is used in all recipes that call for yeast. Allinsons Active Dried Yeast is
available in tubs from most supermarkets and is quite adequate for the recipes. The specially
formulated “fast” yeast can be substituted when using the “QUICK BAKING” setting.
• Baking Powder: Leavening used in quick breads and cakes. This type of leavening does not require
rising time before baking; the chemical action works during baking.
• Baking Soda: Another leavening agent not to be confused or substituted with baking powder. It also
does not require rising time before baking; the chemical action works when liquid ingredients are
added.
• Butter or Margarine: The use of butter or margarine “shortens” or tenderizes the texture of yeast
breads. French bread gets its unique crust and texture from the lack of butter added; but breads that
call for butter stay fresher longer.
• Eggs: Whole eggs add richness and velvety texture to bread doughs and cakes. Use extra-large size
egs in these recipes.
• Milk: For extra rich doughs, milk adds texture and flavour. Water with dry milk is an acceptable
substitute.
• Salt: Salt is absolutely necessary to balance the flavour of breads and cakes, as well as for the crust
colour that develops during baking.
• Sugar: As important as the salt for colour and flavour of breads and cakes.