RECIPES FOR ALL 19 MENU PROGRAMS (cont.)
8)
RICE BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
2:40
2:45
2:50
WATER
10 tbsp
13 tbsp
1 cup
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
EGG
1 whole egg
1 whole egg
1 whole egg
SUGAR
1 tbsp
2 tbsp
2 tbsp
HIGH-GLUTEN
FLOUR
2 cup
2 ½ cup
3 cup
COOKED RICE
¼ cup
½ cup
¾ cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients
will de-activate the yeast.
9)
SANDWICH BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
4:55
5:00
5:05
WATER
14 tbsp
1 cup, ¾ tbsp
1 cup, 4 tbsp
OIL
½ tbsp
¾ tbsp
1 1/3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
SUGAR
2/3 tsp
¾ tsp
1 tbsp
FLOUR
2 cup
2 ½ cup
3 cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
10) CAKE
TIME
2:20
SEED OIL
3 tbsp
EGGS
4 whole eggs
SUGAR
½ cup
SELF-RAISING FLOUR
2/3 cup
CUSTARD POWDER (OPTIONAL)
2 tbsp
1.
Put ingredients into bread pan. Sugar amounts can be adjusted as desired.
2.
Set menu to CAKE, start the program. Wait until program is completed.
SPONGE CAKE
1.
Make sure that the kneading blade and
pan are clean and dry. Place egg and
sugar into a bowl and whip for a few
minutes using an egg-beater until the
mixture becomes thicker.
2.
Add low gluten flour 2-3 times separately
into the egg mixture, at the same time
stirring from top to bottom in order to
mix well. Avoid stirring in circles to avoid
the egg froth from collapsing.
3.
Add the melted butter to the batter,
combining it in fully.
4.
Pour the batter into the pan, then choose
the “BAKE” menu to bake for 40 minutes.
EGG
3 whole egg
CASTER SUGAR
6 ¼ tbsp
LOW GLUTEN FLOUR
½ cup
UNSALTED BUTTER
(MELTED)
0.7 tbsp
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients
will de-activate the yeast.
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