EN49
This process should be
completed within 15 minutes!
Cinnamon brioche
Select menu ‘15’ to make bread dough
Put A into the bread blade-installed bread pan and place the
bread pan into the main unit.
Ύ
Add instant dry yeast into the yeast dispenser, select
menu ‘15’ and press
(start).
Δ
Place B in a bowl and mix them on another bowl with 60
˚C
hot water inside.
Ε
Upon completion of baking, take the bread out from the
bread pan and coat the bread with the icing.
Ώ
When you hear beep sound, open the lid and take out the
dough from the bread pan.
Ӫ Do not press 《嶋 (Cancel)
ΐ
Roll the dough into a size of 15 cm × 25 cm (W × L).
Α
Coat milk on ¾ of dough near to you
and sprinkle cinnamon sugar and
dried fruits on it.
Β
Start rolling from the side close to you.
Γ
Cut it into four even pieces and place
them in the bread pan.
Take out the dough.
Rolling flat
Forming
Start baking
Making icing
Final processing
To make various flavored bread on menu ‘15’
The total weight of the bread dough and the ingredients
should not exceed 600 g.
If the dough is sticky and it
is hard to roll it flat,
Sprinkle some high-gluten
flour on hands and the rolling
pin to make it easier for
dough rolling.
(press
(Start) again)
*
The dough may not rise or the baking may not be sufficient if there
are too many ingredients.
* Otherwise, the dough fermentation may be affected.
* The operation time is 15 minutes.
Dry the boiled ingredients through trickling and cool them down to
room temperature.
Avoid using ingredients with a high content of water.
Prepare the ingredients in advance.
Ingredients
High-gluten flour 200
g
Butter 15
g
Granulated sugar 24 g (2 tbsp)
Milk powder 6 g (1 tbsp)
Salt 3.8 g (¾ tsp)
Egg (evenly mixed) 25
g
Cold water (5 ˚C) 110
g
(mL)
Instant dry yeast 3.5 g (1¼ tsp)
Ingredients
Dried fruits (pickled with rum)
100
g
Milk 5
g
(1 tsp)
Cinnamon sugar
An appropriate quantity
For icing
Granulated sugar 25
g
Water 2.5
g
(½ tsp)
A
)(
B
Bread
Various flavored bread
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