MK BML-150, Operating Instructions Manual

Page: 19 / 84

※（ ）：1Lb.
※ The dusting powder should use Bread Flour.
18
Dry Yeast
Dry Yeast
Knead + Rise (Dough) Recipes
Ingredients
124kcal
Butter Rolls
140ml
25g
280g
28g
4g
40g
6g
4.2g
25g
1Lb.
（12 pieces）
½
L3½
S1
L1
A1
½
Butter Rolls
Rise time：45min
1
2 3
Roll out the dough on a flat surface that
has been lightly dusted with flour. Use
a pastry scraper to separate the dough
into 18 (12) equal pieces, and shape
each into rounded balls. Cover them
with a damp dishcloth, and let stand for
about 10 minutes.
Place the rolls on an oven tray
lined with baking paper with the
end of the roll facing downward.
Brush the surface of the
dough with egg.
Spray the top of the rolls with an
atomizer to keep them from drying
out and then leave the tray in an
oven heated to 32℃ to 35℃ for 30
〜 40minutes to let the dough rise.
Roll the rounded dough back and
forth on a flat surface to form
rounded spherical balls. After letting
the dough set for about 5 minutes,
use a rolling pin to roll out the
dough and form it into a teardrop
shape.
Roll the dough up around
itself starting from the wider
side.
1.5Lb.
(18 pieces）
190ml
50g
400g
40g
6g
60g
9g
6g
25g
1
L5
S1 １／２
L1 １／２
A0.7 ×2
½
Preheat oven to 180-190 ℃ .
Bake 10-15 minutes.
Set the bread on
a rack to cool.
4 5 6
7 8
They should be ready if they increase
in size by two to two and a half times.
Menu No. 13
Water
Egg
Bread Flour
Sugar
Salt
Butter
Dry Milk
Dry Yeast
Beaten egg
Ingredients added when
you hear the Mix Beep.
・The calorie shown is
per serving of 1 piece
of "1.5-Loaf type" bread.
・You can substitute the
same amount of margarine
in place of the butter.
・ T h e 「 L 」「 S 」 a n d 「 B 」
s y m b o l s i n t h e t a b l e
refer to the markings on
the included measuring
spoons.
Viewpoint of the Recipe
▪ Measure ingredients out accurately.