EN47
Black tea bread with condensed milk
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)
Black tea leaves (chopped) 2
g
Sweetened condensed milk 20
g
Water* 150
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.
Brioche (with rich butter and egg)
Menu ‘13’
High-gluten flour 170
g
Low-gluten flour 30
g
Butter 40
g
Granulated sugar 36
g
(3 tbsp)
Salt 3.8
g
(¾ tsp)
A mix of one egg, two yolks and milk
160
g
Instant dry yeast 2.1
g
(¾ tsp)
Frozen butter (for adding later) 50
g
Panettone
Menu ‘13’
High-gluten flour 170
g
Low-gluten flour 30
g
Butter 40
g
Granulated sugar 24
g
(2 tbsp)
Salt 3.8
g
(¾ tsp)
Rum 13
g
(1 tbsp)
A mix of one egg, two yolks and
plain yogurt (low fat)
160
g
Instant dry yeast 2.8
g
(1 tsp)
Frozen butter (for adding later) 40
g
* Dried fruits 100
g
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Matcha Brioche with black soybean and chestnut
Menu ‘13’
High-gluten flour 170
g
Low-gluten flour 30
g
Butter 30
g
Granulated sugar 36
g
(3 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 3.8
g
(¾ tsp)
Matcha (green tea powder) 6
g
(1 tbsp)
Mixture of an egg, an egg yolk and
cold water (5 ˚C)
160
g
Instant dry yeast 2.1
g
(¾ tsp)
Frozen butter (for adding later) 40
g
* Preserved black beans (after
thorough draining)
50
g
* Sugar soaked chestnuts (after
thorough draining)
50
g
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
Bread
Various flavored bread
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