User manual ZOJIRUSHI EA-TAC35

[. . . ] Allow to cool before putting on or taking off any parts, and before cleaning the appliance. Do not use or operate the appliance with a damaged cord of plug, or after the appliance has been damaged in any manner. Return the appliance to the nearest authorized service facility or dealer for examination, repair, or adjustment. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries. [. . . ] Using old yeast is not recommended as it may end up with adverse quality. · Butter, Margarine, and Oil "shorten", or tenderize the texture of yeast breads. French bread gets its unique crust and texture from the lack of added oils. The recipes developed for the Home Bakery Junior used unsalted butter; however, regular butter or margarine can be substitute for unsalted butter. You may substitute homogenized milk or buttermilk for dry milk, but the loaf may be come out shorter and the crust may be darker than dry milk breads. It not only adds flavor but controls the growth of yeast, which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast it may fall before baking is complete. · Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes in this booklet that call for sugar requires granulated sugar. · Fructose* is a naturally occurring sugar found in fruits, berries, and honey. The taste of fructose is identical to that of common sugar with the added benefit that it is 1-1/2times as sweet as sugar. Again, check our recipes for guidelines on how much of these ingredients you can add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture. · When using "Rapid Rise" yeast, be sure to select the "QUICK BAKING" course to eliminate one rising period. · If the room temperature is above 77º F, it is recommended to use refrigerated liquids. Yeast and flour should be fresh and at room temperature, and butter should measured and cut into small pieces. · Changes in humidity or baking in high altitudes may require ingredient adjustments. For humidity, try adding an extra tablespoon of flour to improve the consistency. For high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the sugar slightly. Egg Glaze: Shouldn't it be the same as for Croissants and Butter Rich Roll's egg Glaze recipe?Water croissants: 2/3 cup butter, softened; 1 medium egg, beaten; 2 teaspoon water. · For recipes using the timer cycle, don't allow fresh ingredients, such as milk or eggs, to remain in the machine for more than 2 hours. [. . . ] Brush generously over shaped loaves or rolls prior to baking. TRADITIONAL LOAF Prepare Butter-Rich Roll & Bread Dough. On a lightly-floured surface, divide dough in quarters, shape each quarter into loaf shape. Makes 4 loaves. PAN ROLLS CLOVERLEAF ROLLS Prepare Butter-Rich Roll & Bread Dough. Makes 32 rolls. - 26 - DOUGHS Cinnamon-Raisin Rolls Cinnamon-Raisin Swirl Loaf Bread Sticks CINNAMON-RAISIN ROLLS Prepare Butter-Rich Roll & Bread Dough. [. . . ]