EN25
Chiffon pain de mie
Ingredients
Chiffon pain de mie
High-gluten flour 200
g
Low-gluten flour 50
g
Butter 20
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water
＊
190
g
(mL)
Instant dry yeast 1.4
g
(1½ tsp)
2
Start
3
Press 取消 (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
Select menu “4”
1
ɑTo reset
ɑTo stop after starting (Hold)
1
2
3
Time required: about 5 h
＊
Use 5 ˚C cold water and reduce the amount of
water by 10
g
(mL) if the room temperature is
above 25 ˚C.
Preparations
(P. EN16)
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.
(P. EN22)
ɖ To set timer for
completion time
(P. EN18)
(P. EN20)
ɖ To add raisins and
other ingredients
Please see P. EN10
for the baking
procedure.
Bread
Chiffon pain de mieYudane pain de mie
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