EN51
Hard bread
Menu ‘2’ Crust colour
慮
dark
High-gluten flour 225
g
Low-gluten flour 25
g
Shortening 5
g
Granulated sugar 4
g
(1 tsp)
Milk powder 4
g
(2 tsp)
Salt 5
g
(1 tsp)
Water* 210
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
*
Reduce by 10
g
(mL) when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
Whole wheat Pain de mie
Menu ‘2’
High-gluten flour 200
g
Whole wheat flour 50
g
Butter 5
g
Granulated sugar 9
g
(¾ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 200
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
*
Reduce by 10
g
(mL)
when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
Pain de mie with chocolate bean and chestnut
Menu ‘2’
High-gluten flour 250
g
Butter 15
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 200
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
* Chocolate bean (white chocolate) 45
g
* Sugar soaked chestnuts (may also be
boiled in sweetened water)
55
g
*
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)
Sweet peas Pain de mie
Menu ‘2’
High-gluten flour 250
g
Butter 15
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 200
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
* Your favorite cooked beans (soup
stewed from the fully drained beans)
100
g
*
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)
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Salty Brioche
Menu ‘13’ Crust colour
慮
dark
High-gluten flour 170
g
Low-gluten flour 30
g
Butter 30
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Mixture of an egg, an egg yolk and cold water (5 ˚C)
160
g
Instant dry yeast 2.8
g
(1 tsp)
Frozen butter (for adding later) 40
g
* Bacon (roasted) 50
g
* Walnut 20
g
* Cheese 20
g
* Fried onion 10
g
Brioche with rice flour
Menu ‘13’
High-gluten flour 150
g
Rice flour 50
g
Butter 30
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 3.8
g
(¾ tsp)
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
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Brioche with flavedo and chocolate
Menu ‘13’
High-gluten flour 170
g
Low-gluten flour 30
g
Butter 30
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 3.8
g
(¾ tsp)
Orange peels (ground) 2
g
Mixture of an egg, an egg yolk, orange
juice (for 1 piece) and cold water (5 ˚C)
150
g
Instant dry yeast 2.8
g
(1 tsp)
Frozen butter (for adding later) 40
g
*
Sugar soaked orange peels (5 mm slices)
2
g
* Chocolate bean (frozen in advance) 30
g
You can add icing sugar as you wish.
Take 5 grams (less than 1 tsp) of orange juice, mix it with 25
grams of sieved brown sugar powder, and then smear the
mix onto the freshly baked Brioche while it is hot.
* Put it in the bread pan at the very beginning.
Rice flour bread with orange flavor
Menu ‘18’
High-gluten flour 200
g
Rice flour 50
g
* Fresh orange jam 20
g
Butter 20
g
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water*
170
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
* Use cold water at a temperature of approx. 5 ˚C.
When the room temperature is over 25 ˚C.
Bread
Various flavored bread
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