EN22
Basic rapid
Ingredients
2
Start
Select menu “3”
1
3
ɖ To select the weight
(P. EN19)
ɖ
To select crust colour
(P. EN19)
Basic rapid
L size M size
High-gluten flour 500
g
400
g
Butter 30
g
20
g
Granulated sugar
18
g
(1½ tbsp)
12
g
(1 tbsp)
Salt
7.5
g
(1½ tsp)
5
g
(1 tsp)
Water
＊
360
g
(mL) 290
g
(mL)
Instant dry yeast 5.6
g
(2 tsp)
4.2
g
(1½ tsp)
＊ Use warm water (about 30 °C) when the
room temperature is lower than 15 °C.
＊
Use 5
°C
cold water and reduce the amount of water
by 10
g
(mL) if the room temperature is above 30
°C
.
ɑTo reset
ɑTo stop after starting (Hold)
1
2
3
Time required: about 1 h and 55 min
Press ถᄂ (Cancel) when you hear the beep sound. Take
out the bread pan and cool it down for about 2 min. Then
take out the bread
ʗ
Install blade in the bread pan.
ʘ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
ʙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Preparations
(P. EN16)
Please see P. EN10
for the baking
procedure.
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