EN46
Various flavored bread
Whole wheat bread with chestnuts & nuts
Menu “11”
High-gluten flour
125
g
Whole wheat flour
125
g
Butter
10
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Water
*
210
g
(
mL
)
Instant dry yeast
2.8
g
(1 tsp)
*
Sugar-soaked chestnuts and walnuts
50
g
each
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
*
Use
葡萄乾
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
輕攪拌
(Gentle stir) (P. EN20)
Whole wheat bread with bacon, cheese and olive
Menu “11”
High-gluten flour
160
g
Whole wheat flour
70
g
Butter
10
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)
*
180
g
(
mL
)
Instant dry yeast
2.8
g
(1 tsp)
*
Bacon
40
g
*
Cheese
30
g
*
Olive
30
g
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
*
Use
葡萄乾
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
輕攪拌
(Gentle stir) (P. EN20)
Bread with peanut butter
Menu “12”
Bread dough
High-gluten flour
230
g
Butter
20
g
Granulated sugar
30
g
(2½ tbsp)
Milk powder
12
g
(2 tbsp)
Salt
5
g
(1 tsp)
Peanut butter
30
g
Water
*
170
g
(
mL
)
Instant dry yeast
2.8
g
(1 tsp)
Custard crust
High-gluten flour
10
g
Granulated sugar
30
g
(2½ tbsp)
One egg + Milk
70
g
Butter
20
g
Vanilla essence
Small quantity
ɑ
Follow the Steps on P. EN33 to make a custard crust, and
then put it in a refrigerator. When hearing the prompting
sound, take out the custard crust, lay it flat on the surface of
the dough, and press the
開始
(Start) key again.
*
The custard crust must be prepared in advance.
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
ɑ
Mix the materials for making desiccated coconut crust, stir
them well, roll the mix into a 15 mm diameter circle, and then
store it in the refrigerator. When hearing the prompting sound,
take out the desiccated coconut crust, lay it flat on the
surface of the dough, and press the
開始
(Start) key again.
*
The desiccated coconut crust must be prepared in advance.
Desiccated coconut milky bread
Menu “12”
Bread dough
High-gluten flour
230
g
Butter
15
g
Granulated sugar
30
g
(2½ tbsp)
Milk powder
12
g
(2 tbsp)
Salt
5
g
(1 tsp)
Water
*
160
g
(
mL
)
Instant dry yeast
2.8
g
(1 tsp)
Desiccated coconut crust
Granulated sugar
24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Eggs (evenly mixed)
30
g
Butter
20
g
Coconut
45
g
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Summary of Contents for SD-PT1001
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