112
Hokkaido aromatic bread
Please see P. 92
for the baking
procedure.
＊It may take 84 or 89 minutes,
depending on the room temperature.
Ingredients
Hokkaido aromatic bread
High-gluten flour 230
g
Butter 20
g
Granulated sugar 30
g
(2½ tbsp)
Milk powder 12
g
(2 tbsp)
Salt 5
g
(1 tsp)
Water
＊
160
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
Custard crust
High-gluten flour 10
g
Granulated sugar 30
g
(2½ tbsp)
One egg + Milk 70
g
Butter 20
g
Vanilla essence Small quantity
1557 kcal (for 1 loaf)
2
Start
Select menu “9”
1
Preparations
(P. 98)
őTo reset
őTo stop after starting (Hold)
Ɨ
Make the custard crust and store it in the refrigerator.
(P. 113 Ɨ ċ Ɲ)
Ƙ Install blade in the bread pan.
ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƚ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Ŗ!Beep sound will be heard and it will
restart 10 min later in Step 3 even if the
operation is not yet completed.
1
2,4
5
＊
Use 5 °C cold water and reduce the amount of
water by 10
g
(m
L
)
if the room temperature is
above 25 °C.
A
Ŗ!If ഖဂ (Cancel) is accidentally pressed
in Step 3
press ෭ (Start) within 10 min to
recover it.
This can only be performed once.
Invalid if any other button is pressed
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