64
2
1
!
!
!
Pineapple bread
Please see P.52
for the baking
procedure.
ő
For reset
ő
To stop after started (Hold)
Ɨ
Put cookie dough in the refrigerator after it is made.
DŽ
P.65
ƗċƜDž
Ƙ
Install blade in the bread pan.
ƙ
Add in flour, water and other ingredients (except instant dry yeast).
ƚ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Preparations
DŽ
P.56
Dž
Ingredients
Select menu
Đ
8
đ
Start
Pineapple bread
High-gluten flour
150
㩷䌧
Butter 15
㩷䌧
Milk powder
1 tbsp (6
㪾
)
Salt
Cold water (5
ņ
)
100 mL
Instant dry yeast
Cookie dough (crust of pineapple bread)
Butter
60
㩷
䌧
30
㩷
䌧㩷
Egg (evenly mixed)
Low-gluten flour
110
㩷
䌧㩷
Baking powder
5
䌧
Vanilla essence
Small quantity
2
ċ
3 teaspoons
½
tsp (2.5
㪾
)
¾
tsp (2.1
㪾
)
25
1814 kcal
DŽgps!2!mpbgDž
(for final processing)
Ŗ
(Only for once; Invalid if any other button
is
pressed)
Ŗ
Add different ingredients to make bread
of different flavors at Step 3 (15 min).
Ŗ
P.67
If
ഖဂ
(Cancel) is accidentally pressed in
Step 3, press
෭
(Start) within 10 min
to recover it.
Beep sound will be heard and it will
restarted 15 min later in Step 3 even if
the operation is not yet completed.
Excessive amount may cause the bread
to spill out of the bread pan, overcooked,
smelly or cause smoking.
●
Be sure to observe the foregoing amount.
Ŗ
To add raisins and other
ingredients manually
1
2,4
5
DŽQ/69Dž
tbsp (18
㪾
)
Granulated sugar
1
½
Granulated sugar
Granulated sugar
䌧㩷
!
(
P.65
⑦∼⑧)
Roll the cookie dough
flat when only
10 min of process
work are left.