Taurus MY BREAD Manual De Instrucciones página 23

After yeasting, the middle of
10
dough is sunk when baking.
The bread is too heavy and the
tissues are too dense...
11
Cut apart the bread. Too much
holes.
12
There is flour stuck to the sur-
13
face of the bread.
PROGRAM INTRODUCTION:
- 1. Basic: The basic bread program can be used
for most bread recipes using White wheat flour.
- 2. French: The French bread programme corre-
spond to a recipe for traditional crusty French
white bread.
- 3. Sweet: The sweet bread programme is
appropriate for recipes containing more fat and
sugar.
- 4. Cake: The cake programme can be used to
make pastries and cakes with baking powder.
- 5. Whole-wheat: The wholemeal bread
programme should be selected when using
wholemeal flour.
- 6. Sandwich: The programme can be used to
make sandwiches.
- 7. Whisk: The programme is used to stir the
dough without yeasting to make dumpling
wrappers and the pan is not heated as well as
no selection color and weight.
- 8. Jam: The jam programme automatically
cooks the jam in the pan.
- 9. Yogurt: The programme cooks the bread
mixed with yogurt which enjoys the taste of
yogurt.
- 10. Dough: This programme does not cook.
It provides for kneading and proving for more
than 4 hours. This yields dough with more
The flour is not gluten.
Fast-speed and high-temperature
yeasting.
Too much water.
Too much flour and too little water.
Too many fruits.
Too much water and not little salt.
Too hot water.
Too strong sticky and unfused ingre-
dients like butter or banana.
Kneaded incompletely with too little
water.
highly developed aromas and we recommend
that you cook it on the oven.
- 11. Fast bake: This programme is equivalent
to the basic bread programme but is a faster
version.
- 12. Bake: this programme is designed specially
to heat the completed bread again. The setting
time is 1 hour but you can Time +, Time – the
time for your preference and press On/Off to
enter.
Use gluten flour or
strong flour.
Operate under the
room temperature.
Reduce water ac-
cording to the flour's
water absorbability.
Reduce flour and
add water.
Reduce fruits and
add yeasts.
Reduce water and
check if salt added.
Lower the tempera-
ture.
When kneading,
shovel the unfused
ingredients on the
dough with wooden
shovel.
Check if the water
is enough and the
kneading operation
works well.