EN32
Tips
*1 Starch or corn starch may be used as
substitutes.
■
If you want to make a mochi of your
favourite hardness, you need to adjust
the water amount!
軟
硬
Soft
＋20
g
(mL)
Hard
－20
g
(mL)
＋20
g
(mL)
－20
g
(mL)
■
If "
" button is accidently pressed
in Step 3, press "
" button within 10
minutes to recover it.
(Only for once; Invalid if any other key is
pressed)
■
30 minutes after Step 3, a beep sound will be heard, and then the main unit starts the next
process automatically. (In case that the lid is closed)
•Ifmochibecomessoft,itisdifficulttotakeout.
■
If the sticky rice has been soaked in water, deduct the water amount that the sticky rice
has absorbed.
<Reduce quantity reference>
[12 pieces] 80 g (mL)
[18 pieces] 140 g (mL)
•
The taste of mochi may vary due to the amount of water, amount and type of sticky rice,
new or old rice used, etc.
•
The skin of mochi would become hard if it is left out for a long time.
■
The proper preservation method of mochi.
①
When it is cooled down, dust off the kneading flour.
②
"When it is placed indoor"
It can be preserved for 2 days if placed in a place of low humidity and temperature.
"When it is kept in a refrigerator"
It can be preserved for a month when packed in the well-sealed double bags.
■
Take out mochi from bread pan directly and wrap it with cling film. It is easier to make
Japanese mochi.
Method
1.
Select menu "26"
2.
Press "
" button
after 50 or 55 minutes
3.
When you hear
beep sounds.
Open the lid
•
Do not press "
" button.
4.
When the lid is open.
Start immediately
•
Open the lid to dissipat extra water.
You can add sakura shrimp etc. when
you begin to make mochi.
•
Do not add hard ingredients such as beans!
(may damage the fluorine coating of the
bread pan)
5.
when you hear beep sounds,
press "
" button.
Take out the bread pan quickly and
place to set till it can be touched by
hand
(5
-
10 minutes)
6.
Take out the mochi
(from the bottom)
Kneading flour
(sprinkled in
advance)
Heat-resistant trays or bowls
Wet hand thoroughly
7.
Take some mochi and knead it into balls
■
Eat immediately
Wet hand with water in advance.
■
Store it
Sprinkle some kneading flour on
hands in advance.
Within
30 minutes
Menu 26
Mochi
Time required: approx. 1 h
(each round
mochi is
approx. 35
g)
Approx.
12 pieces
Approx.
18 pieces
Sticky rice
280
g
420
g
Water
230 mL
310 mL
Kneading flour *
1
An appropriate
quantity
An appropriate
quantity
■
Add your favourite ingredients on your fresh mochi…
Red bean mochi
Mochi with soybean flour
■
Mix with other ingredients in the middle…
When making mochi, add 2 - 3 teaspoons of black sesame seeds and a small amount of
salt bit by bit.
When making mochi, add ½ mashed shaddock peels (the yellow part) and a small amount
of salt bit by bit.
Black sesame seed mochi
Shaddock mochi
Preparations
①
Wash the sticky rice (wash till the water
is clear).
•
Do not soak the sticky rice in water,
otherwise the mochi will become soft
.
②
Use a screen to drain the water for 30
minutes.
③
Install blade for noodles and mochi in
the bread pan.
④
Add sticky rice and water.
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