Dongling BM- 13 10S bought in April has made 16 bread in strict accordance with the formula in the instruction manual. Only twice, due to too much yeast (nearly two teaspoons), the dough was a little big (reaching the glass window), so the top of the bread felt a little too hot after baking. All other baked breads, both in color and taste, are far superior to similar breads on the market. If I give them to my colleagues, I don't believe I made them myself! So I gave it to my parents later. They were so happy that it was so easy to make delicious bread. They said they couldn't think of it!
Maybe success is too easy. I think the technology of bread machine comes from Japan, and it should be very mature after more than 20 years. Therefore, as long as it is a big brand machine and is made in strict accordance with the formula in the manual, it will certainly make good bread. So I recently bought a Japanese bread maker in order to go up a storey still higher and see the better production level of foreign machines. After making a few breads, my above idea was completely subverted: I knew what batter bread is and what "cake" is, and I also knew why some people said that a baker can't make good bread-it turns out that a baker has a lot to do with its variety! Of course, the main thing is to find the most suitable bread formula for the machine (it takes a lot of time and is willing to waste materials several times)!
The ordinary bread formula in the instruction manual of BM- 13 10S is very valuable, and all the ingredients I use are based on it: Arowana multipurpose wheat core powder 450g(27.9 yuan /5kg), Anjia butter 30g, eggs+milk 270g, and milk powder 25g (Yili16g). Mode selection: ordinary bread, 750g, light brown. After the program ends, you should take out the bread immediately, and it is best to leave it for half an hour before eating.