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DŽP.56Dž
Preparations
Install blade in the bread pan.Ɨ
Ƙ Add in flour, water and other ingredients (except instant dry yeast).
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
For resető
To stop after started (Hold)ő
Start
ő Rice bread has a high content of water and may deteriorate easily.
Please eat it as soon as possible.
(Summer: on the same day Winter: within two days)
Press 取消 (Cancel) when you hear the beep sound.Take
out the bread pan and cool it for about 2 min.Then
take out the bread
Rice bread
Time required: about 4h
Please see P.52
for the baking
Ingredients
＊
Rice bread
High-gluten flour 230㻌䡃
Cooled rice 100 ċ 150 㼓
Butter 10㻌䡃
Milk powder 1 tbsp (6 㼓)
Salt 1 tsp (5 㼓)
Water
＊
160 mL
Instant dry yeast
1268 kcalDŽgps!2!mpbgDž
(When rice is 150㻌䡃 in weight)
¾ tsp (2.1 㼓
)
Reduce about 5 ℃ cold water by 10 mL when
the room temperature is above 25 ℃.
● You may also use brown rice or saffron rice to
substitute rice.
● The more the rice is, the softer the baked bread
will be.
● Y
● Rice would keep its criginal state at time.
ou may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
ŖTo select crust colour
Ŗ
To add raisins and
other
ingredients
■ Setting timer for
completion time
The height and taste of bread may vary
depending on rice quantity.
Keep flours in a refrigerator for cooling when
room temperature is above 30 ℃.
DŽQ/6:Dž
DŽQ/6: *
DŽQ/69Dž
Soft bread / Rapid bread Bread
Rice bread
manually
tbsp (18 㼓) Granulated sugar 1½
● The rice shall be cooled down in the refrigerator
when the room temperature is over 30℃
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