EN46
Various flavored bread
Whole wheat bread with chestnuts & nuts
Menu ‘11’
High-gluten flour 125
g
Whole wheat flour 125
g
Butter 10
g
Granulated sugar 18
g
(
1½
tbsp)
Milk powder
6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 210
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
*
Sugar-soaked chestnuts and walnuts
50
g
each
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Whole wheat bread with bacon, cheese and olive
Menu ‘11’
High-gluten flour 160
g
Whole wheat flour 70
g
Butter 10
g
Granulated sugar 18
g
(
1½
tbsp)
Milk powder
6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Cold water (5 ˚C)* 180
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
* Bacon 40
g
* Cheese 30
g
* Olive 30
g
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Bread with peanut butter
Menu ‘12’
Bread dough
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)
Peanut butter 30
g
Water* 170
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
Ӫ Follow the Steps on P. EN33 to make a custard crust, and
then put it in a refrigerator. When hearing the prompting
sound, take out the custard crust, lay it flat on the surface of
the dough, and press the
㨥 (Start)
key again.
* The custard crust must be prepared in advance.
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
Ӫ
Mix the ingredients for making desiccated coconut crust, stir
them well, roll the mix into a 15 mm diameter circle, and then
store it in the refrigerator. When hearing the prompting sound,
take out the desiccated coconut crust, lay it flat on the
surface of the dough, and press the 㨥 (Start) key again.
*
The desiccated coconut crust must be prepared in advance.
Desiccated coconut milky bread
Menu ‘12’
Bread dough
High-gluten flour 230
g
Butter 15
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)
Desiccated coconut crust
Granulated sugar 24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Eggs (evenly mixed) 30
g
Butter 20
g
Coconut 45
g
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
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