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Select menu “4”
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DŽ
P.56
Dž
Preparations
Install blade in the bread pan.
Ɨ
Ƙ
Add in flour, water and other ingredients (except instant dry yeast).
ƙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
For reset
ő
To stop after started (Hold)
ő
Start
ő
Rice bread has a high content of water and may deteriorate easily.
Please eat it as soon as possible.
(Summer: on the same day Winter: within two days)
Press
取消
(Cancel) when you hear the beep sound.Take
out the bread pan and cool it for about 2 min.Then
take out the bread
Rice bread
Time required: about 4h
Please see P.52
for the baking
Ingredients
*
Rice bread
High-gluten flour
230
㻌
䡃
Cooled rice
100
ċ
150
㼓
Butter 10
㻌
䡃
Milk powder
1 tbsp (6
㼓
)
Salt
1 tsp (5
㼓
)
Water
*
160 mL
Instant dry yeast
1268 kcal
DŽgps!2!mpbgDž
(When rice is 150
㻌
䡃
in weight)
¾
tsp (2.1
㼓
)
Reduce about 5
℃
cold water by 10 mL when
the room temperature is above 25
℃.
●
You may also use brown rice or saffron rice to
substitute rice.
●
The more the rice is, the softer the baked bread
will be.
●
Y
●
Rice would keep its criginal state at time.
ou may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
Ŗ
To select crust colour
Ŗ
To add raisins and other
ingredients
■
Setting timer for
completion time
The height and taste of bread may vary
depending on rice quantity.
Keep flours in a refrigerator for cooling when
room temperature is above 30
℃
.
DŽQ/6:Dž
DŽQ/6: *
DŽQ/69Dž
Soft bread / Rapid bread
Bread
Rice bread
manually
tbsp (18
㼓
)
Granulated sugar
1
½
●
The rice shall be cooled down in the refrigerator
when the room temperature is over 30
℃