EN32
Hokkaido bread
* It may take 84 or 89 minutes, depending
on the room temperature.
Ingredients
Hokkaido 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
2
Start
Select menu ‘12’
1
Preparations
(P. EN16)
ӪTo reset
ӪTo stop after starting (Hold)
Make the custard crust and store it in the refrigerator. (P. EN33
-
Γ
)
Ύ
Install bread blade in the bread pan.
Ώ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
ΐ
Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
Ӎ
Beep sound will be heard and it will
restart 10 minutes later in Step 3 even if
the operation is not yet completed.
*
Use 5 ˚C cold water and reduce the amount of
water by 10
g
(mL)
if the room temperature is
above 25 ˚C.
A
Ӎ
If
《嶋
(Cancel) is accidentally pressed
in Step 3, press
㨥
(Start) within
10minutes to recover it.
This can only be performed once.
Invalid if any other button is pressed
Please see P. EN10
for the baking
procedure.
1
5
2,4
To Next Page
Loading...
