The moisture in this formula is relatively high. It is the moisture needed to ferment and toast. If it is used for the dough, please reduce the moisture yourself!
Flour, sugar, salt, milk powder weighing and mixing evenly
Pour a portion of the water at the bottom of the bucket.
Pour the mixed flour into a portion and try to keep the flour in the shape of a small hill.
Pour in the remaining flour.
Pour the remaining water around the wall of the bucket.
Put the bread in the bucket and weigh the yeast into the yeast grid.
Select menu 1: Toast Bread.
The amount of water directly determines the quality of the bread. If the bread is sour, the water is put more. If the ingredients are put right, the bread is not high, that is, the water is discharged less. The same is too high, the water is put more, the bread is too much. It will be sour. However, the amount of water is not fixed, the weather is relatively hot, and the room temperature is relatively low. The addition and subtraction is about 10g. The newly purchased bread machine uses less water, and the old bread machine has more water. See the previous paragraph for details.