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Menu Guide
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Menu Guide
Apple Cinnamon Rolls
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Ingredients (1.0 L type: For 4 servings, 1.8 L type: For 6 servings)
1.0 L type 1.8 L type 1.0 L type 1.8 L type
Cinnamon sugar
15 g 30 g
For dough
Raisins
50 g 75 g
Bread our 280 g 420 g
For icing
Dry yeast 3 g 6 g
Powdered sugar
50 g 75 g
Beaten egg (medium)
1/2 1
Water 10 g 15 g
Sugar 35 g 52.5 g
For apple preserves
Salt 4 g 6 g
Apple 1 1 1/2
Unsalted butter
40 g 60 g
Sugar 40 g 60 g
Skim milk 6 g 9 g
Unsalted butter
10 g 15 g
Water 160 mL 240 mL
Lemon juice 1/2 tsp 1 tsp
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Directions
(1) Peel the apple, remove the core, and quarter the apple.
(2) Put the apple from step (1) in a heatproof container, sprinkle
with sugar, unsalted butter, and lemon juice and mix them with
the apple. Cover the container with plastic wrap and heat it for
3 minutes at 600 W in a microwave oven.
(3) Put the ingredients for the dough in a bowl and mix them.
Move the dough to a board and knead until the surface is
smooth.
(4) Put the dough in the inner pot and ferment it using Bread
Fermentation for 40 minutes (50 minutes for the 1.8 L type).
(5) Once the dough rises to 2 times its initial volume, divide it
into 6 pieces (8 pieces for the 1.8 L type), form each piece
into a ball, cover with a damp cloth, and leave them to rest for
approximately 10 minutes.
(6)
Roll out each dough ball using a rolling pin with light pressure,
sprinkle cinnamon sugar over the entire surface, and spread with
cooled apple preserves and sprinkle with raisins. Roll the dough
away from you and seal the end by pressing with your ngers.
(7) Arrange them evenly in the inner pot and ferment them using
Bread Fermentation for 40 minutes.
(8)
Check that fermentation was successful and then bake them
using Bread Bake for 40 minutes (55 minutes for the 1.8 L type).
(9) Insert a toothpick into a roll. If the toothpick comes out clean,
turn the rolls upside down, press [Hour] and set the additional
heating time to 10 minutes, and then press [Start].
(10) As soon as the baking is nished, press [Cancel] and take the
rolls out.
(11) Mix powdered sugar and water thoroughly to make icing. After
the rolls cool, drizzle with the icing.
Bread Fermentation/Bread Bake
menu item
Sponge Cake
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Ingredients (for 1 cake)
1.0 L type 1.8 L type
Eggs (medium)
4 5
Sugar (superne sugar)
120 g 150 g
Cake our
120 g 150 g
Unsalted butter
40 g 50 g
Unsalted butter (to be
spread in the inner pot)
As desired As desired
For decoration
Heavy cream (dairy)
200 mL 250 mL
Granulated sugar
24 g 30 g
Strawberries, blueberries
As desired As desired
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Directions
(1) Bring the eggs to room temperature and sift the cake our. Melt
the unsalted butter.
(2) Place the eggs and sugar in a bowl and lightly mix them.
(3) Warm the bowl from step (2) in hot water at 40°C and mix the
ingredients until the sugar dissolves. Remove the bowl from the
hot water.
(4) Beat (3) at a high speed using a hand mixer. Beat (3) until it
becomes whitish and thick and falls slowly from the whisk. Whip
(3) for 1 minute at a low speed to make it uy.
(5) Add the cake our from step (1) to (4) and fold in lightly until
the our is just combined using a rubber spatula. Fold in the
unsalted butter from step (1).
(6) Pour the batter from step (5) into the lightly buttered inner pot.
Remove the air by dropping the inner pot an inch or so onto a
soft cloth, and then select the Cake menu item and bake for 35
minutes (40 minutes for the 1.8 L type).
(7) When baking is nished, take the cake out of the inner pot
and cool it down. Decorate the cake with sweetened whipped
cream, strawberries, and blueberries.
* If the cake is not cooked well enough, press [Hour] with the Keep
Warm lamp blinking, set the additional bake time, and then press
[Start].
Porridge
menu item
Cake
menu item
309 kcal per 1/8 piece
(1.0 L type)
(Excluding fruit)
●
Remove odors after making a cake. (How to Self Clean
→
P. 48)
CAUTION
Spareribs Simmered in Orange Sauce
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Ingredients (1.0 L type: For 4 servings, 1.8 L type: For 6 servings)
1.0 L type 1.8 L type 1.0 L type 1.8 L type
Spareribs
600 g 900 g
Salt To taste To taste
Pepper
To taste To taste
Flour As desired As desired
Salad oil
1 tbsp 1 1/2 tbsp
Garlic 1 clove 1 1/2 cloves
Ginger
1 clove 1 1/2 cloves
Herbs (bay leaf,
clove, thyme,
rosemary, etc.)
To taste To taste
Japanese scallion,
thinly sliced
1/2 stalk 3/4 stalk
Fresh coriander
As desired As desired
For stock
White wine
200 mL 300 mL
Orange juice 200 mL 300 mL
Marmalade
65 g 100 g
Soy sauce 80 mL 120 mL
Sugar
1 tbsp 1 1/2 tbsp
Red pepper,
sliced into rings
1 stalk 1/2 stalk
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Directions
(1) Slice the garlic and ginger.
(2) Wash the spareribs, wipe o moisture, season them with salt
and pepper, and our them.
(3) Heat a pan, add salad oil, and sear the surface of the spareribs
from step (2).
(4) Put the spareribs from step (3), the stock, the ingredients from
step (1), and herbs in the inner pot, select Slow Cook, set the
heating time to 2 hours, and press [Start].
(5) After cooking is nished, keep it warm for 1 hour as is.
(6) Arrange on a serving plate and sprinkle with the thinly sliced
Japanese scallion and fresh coriander.
Slow Cook
menu item
696 kcal per serving
●
Add herbs as desired.
Tips
282 kcal per 1/8 piece
(1.0 L type)
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