Aroma BREADCHEF ABM-220 - Manual (Page 9)

Liquid activates the yeast and binds the dough. Liquids provide the iTiitial
activation for the yeast to grow. The temperature of the liquids will affect
the yeast activity, thus, room temperature liquids (60-70°F) are
recommended. In our recipes, water or fresh milk is used, but a substitute
may also be used. If you add liquid substitute or an ingredient containing
liquid, the amount of water or milk in the recipe should be reduced
accordingly. Liquid substitutes may be fruit juice, tea, coffee, etc.
Substitutes containing liquid may be yogurt, sour cream, cottage cheese, etc.
IMPORTANT MEASURING AND INGREDIENTS
ADDING TIPS
MEASURING TIPS
Because each ingredient plays such a specific role, it is especially important to
measure the ingredients exactly and to add them in the correct sequence to insure
getting the best results.
Dry Ingredients
1 .
2,
Use the provided or standard measuring spoon and measuring cup,
not tableware spoon or coffee cup.
For spoon, use a flat kitchen utensil to level off ingredients. For cup,
simply spoon the flour into the measuring cup to the exact line shown
on the cup. Do not tamp or shake the cup.
Liquids
Use the provided or standard measuring spoon and measuring cup and fill
to the level indicated. Check your cup measurement by placing the
measuring cup on a flat surface and at your eye level.
Fats
Fill the provided or standard measuring spoon to the level indicated and
level off with a kitchen utensil.