GB19
Manual Recipes
Cake Kneading
Cake Dough
Menu 29 (SD-R2530: 28)
Timer: 20 min
Butter (cut into 1 cm cubes)
200 g
Sugar
180 g
Milk 2 tbsp
Eggs (M), beaten
4 (200 g)
Plain flour
300 g
Baking powder
13 g
Poppy Seed Gluten Free Cake
Menu 29 (SD-R2530: 28)
Timer: 10 min
Vegetable oil
150 g
Eggs (M), beaten
3 (150 g)
Milk 110 mL
Sugar
180 g
White rice flour
210 g
Ground almond
75 g
Baking powder
1½ tbsp
Lemon juice
1½ tbsp
Poppy seeds
23 g
●
Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar and
sprinkle on the baked gluten free cake.
Bread Kneading & Rise
Bread Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
℃)
Dry yeast
1½ tsp
Strong white bread flour
500 g
Sugar 1 tbsp
Salt 1½ tsp
Eggs, beaten
25 g
Water
320 mL
Butter
15 g
Stage 1
1
See step 1 - 4 of Bread Kneading. (P. GB13)
(Kneading time setting: 20 minutes)
2
After kneading is complete, put the butter into the bread pan and
close the lid.
3
Rest for 5 minutes.
4
Repeat the step 1-4 of Bread Kneading. (P. GB13)
(Kneading time setting:12 minutes)
Stage 2
Option 1:
1
Shape the nish dough to your favourite shape and allow it to rise in the
oven.
Option 2 :
1
See step 1 - 5 of Rise. (P. GB13)
Rice Flour English Muffin Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
℃)
●
Making the English Muffin in 9 cm diameter (10 inches).
（Divided into 10 pieces)
Dry yeast
1 tsp
Mixture / beat 1 egg + 1 egg
white + warm water
430 g
Butter, melted 60 mL
Cider vinegar 1 tsp
Brown rice flour
300 g
Potato starch
100 g
Skimmed milk powder *
50 g
Xanthan gum
1 tbsp
Sugar
1 tbsp
Salt
1 tsp
* The milk powder may be omitted.
Topping
Cornmeal Appropriate amount
Stage 1
1
See step 1 - 4 of Bread Kneading. (P. GB13)
(Kneading time seting: 5 minutes)
2
After kneading is complete, open the lid, scrape off the flour.
3
Rest for 5 minutes.
4
Repeat the step 1 - 4 of Bread Kneading. (P. GB13)
(Kneading time seting: 10 minutes)
Stage 2
1
See step 1 - 5 of Rise. (P. GB13)
(Rise time setting: 20 minutes)
2
Put about 90 g of dough into the mold and sprinkle the cornmeal for
finishing.
3
Ferment it to 80 % of the size in an oven at 40 °C for about 30 minutes.
4
Sprinkle cornmeal on its surface and cover the mold.
5
Bake in an oven at 180 °C for about 15 minutes.
mixed and
sifted
A
( )
Turn to P. GB13 for
handling instructions.
EN OI4.indd 19 2021/2/6 下午 01:30:33
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