EN38
Time required: about 2 h and 15 min
Ingredients
Red bean bread
High-gluten flour
180
g
Butter
15
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
6
g
(1 tbsp)
Salt
2.5
g
(½ tsp)
Egg (evenly mixed)
25
g
Cold water (5 ˚C)
*
120
g
(m
L
)
Instant dry yeast
2.1
g
(¾ tsp)
Red bean paste (about 20 ˚C) 100
g
ɑ
The fermentation condition of bread
becomes poor with more red bean paste
added.
(The maximum volume of red bean paste
can be 150
g
). The temperature of red
bean paste must be about 20 ˚C.
(Otherwise the fermentation of bread will
be impacted.)
ɑ
The gap between the
dough and red bean
paste is reserved for the
fermentation of bread.
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A
Red bean bread
1
2,4
5
Select menu “16”
1
2
Start
3
When you hear beep sound, open the lid and take out
the dough from the bread pan, and remove the blade.
ɑ
Do not press
取消
(Cancel)
*
The bread may become deformed upon over-exertion.
ʗ
Roll the dough into a long and thin shape (about 8 cm × 30 cm).
(The width of dough should be shorter than that of the bread pan)
ʘ
Place the red bean paste evenly on the dough. (To avoid paste
running out, leave a distance about 1 cm from
the edge of dough)
ʙ
Roll the dough from the side nearby,
extrude any air inside the dough. The end
seam of dough should be stuck tightly.
ʚ
Place the dough with the end seam facing
down into the bread pan.
4
Close the lid
Restart
5
Press
取消
(Cancel) when you hear the beep sound.
Take out the bread pan and cool it down for about 2 min. Then
take out the bread
ɖ
If the dough is too sticky to roll...
Sprinkle some high-gluten flour on the hand
or rolling pin.
ɑ
To reset
ɑ
To stop after starting (Hold)
Preparations
(P. EN16)
ʗ
Install blade in the bread pan.
ʘ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
ʙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
*
Use 5 ˚C cold water and reduce the amount of
water by 10
g
(m
L
) if the room temperature is
above 25 ˚C.
Within 15 min
Please see P. EN10
for the baking
procedure.
ɖ!
To add raisins and
other ingredients
(P. EN18)
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