64
2
1
!
!!
Pineapple bread
Please see P.52
for the baking
procedure.
őFor reset
őTo stop after started (Hold)
Ɨ
Put cookie dough in the refrigerator after it is made.
DŽP.65 ƗċƜDž
Ƙ Install blade in the bread pan.
ƙ Add in flour, water and other ingredients (except instant dry yeast).
ƚ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Preparations
DŽP.56Dž
Ingredients
Select menuĐ8đ
Start
Pineapple bread
High-gluten flour 150㩷䌧
Butter 15㩷䌧
Milk powder 1 tbsp (6 㪾)
Salt
Cold water (5 ņ) 100 mL
Instant dry yeast
Cookie dough (crust of pineapple bread)
Butter 60㩷䌧
30㩷䌧㩷
Egg (evenly mixed)
Low-gluten flour 110㩷䌧㩷
Baking powder 5 䌧
Vanilla essence Small quantity
2 ċ 3 teaspoons
½ tsp (2.5 㪾)
¾ tsp (2.1 㪾)
25
1814 kcalDŽgps!2!mpbgDž
(for
final processing)
Ŗ
(Only for once; Invalid if any other button
is pressed)
Ŗ
Add different ingredients to make bread
of different flavors at Step 3 (15 min).
Ŗ
P.67
If ഖဂ (Cancel) is accidentally pressed in
Step 3, press ෭ (Start) within 10 min
to recover it.
Beep sound will be heard and it will
restarted 15 min later in Step 3 even if
the operation is not yet completed.
Excessive amount may cause the bread
to spill out of the bread pan, overcooked,
smelly or cause smoking.
● Be sure to observe the foregoing amount.
Ŗ
To add raisins and
other
ingredients manually
1
2,4
5
DŽQ/69Dž
tbsp (18 㪾) Granulated sugar 1½
Granulated sugar
Granulated sugar
䌧㩷
!
（P.65 ⑦∼⑧）
Roll the cookie dough
flat when only
10 min of process
work are left.
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