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Les langues disponibles
Manual Recipes
Cake Kneading
Cake Dough
Menu 18
Timer: 20 min
Butter (cut into 1 cm cubes)
Sugar
Milk
Eggs (M), beaten
(
Plain flour
mixed and
A
sifted
Baking powder
Poppy Seed Gluten Free Cake
Menu 18
Timer: 10 min
Vegetable oil
Eggs (M), beaten
Milk
Sugar
White rice flour
Ground almond
Baking powder
Lemon juice
Poppy seeds
● Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar and
sprinkle on the baked gluten-free cake.
Bread Kneading & Rise
Bread Dough
Stage 1 Bread Kneading: Menu 19
Stage 2 Rise:
Menu 20
(Kneading temperature condition : 28 ℃)
Instant dry yeast
Strong white bread flour
Sugar
Salt
Eggs, beaten
Water
Put in after the pre-kneading is finished:
Butter
Stage 1
1See step 1 - 4 of Bread Kneading. (P. EN19)
(Kneading time setting: 20 minutes)
2 After kneading is complete, put the butter into the bread pan and
close the lid.
3 Rest for 5 minutes.
4 Repeat the step 1 - 4 of Bread Kneading. (P. EN19)
(Kneading time setting:12 minutes)
Stage 2
Option 1:
1 Shape the finish dough to your favourite shape and allow it to rise in
the oven.
Option 2 :
1 See step 1 - 5 of Rise. (P. EN19)
g
200
/ (³⁄4 C + 2 tbsp)
g
180
/ (³⁄4 C + 2 tbsp)
2 tbsp
g
4 (200
)
)
g
300
/ (2¹⁄2 C)
3¹⁄4 tsp
g
150
/ (³⁄4 C)
g
3 (150
)
110 mL / 7⁄16 C +1 tsp
g
180
/ (³⁄4 C + 2 tbsp)
g
210
/ (1³⁄4 C)
g
75
/ (³⁄4 C)
1¹⁄2 tbsp
1¹⁄2 tbsp
2¹⁄2 tbsp
1¹⁄2 tsp
g
500
/ (4 C + 3 tbsp)
1 tbsp
1¹⁄2 tsp
g
¹⁄2 (25
)
320 mL / 1⁵⁄16 C + 1 tsp
g
15
/ (1 tbsp)
French dough
Stage 1 Bread Kneading: Menu 19
Stage 2 Rise:
Menu 20
(Kneading temperature condition : 28 ℃)
Instant dry yeast
Bread flour
Butter
Sugar
Dry milk
Salt
Water
Stage 1
1 S ee step 1 - 4 of Bread Kneading. (P. EN19)
(Kneading time seting: 5 minutes)
2 Rest for 15 minutes.
3 Repeat the step 1 - 4 of Bread Kneading. (P. EN19)
(Kneading time seting: 15 minutes)
Stage 2
1 See step 1 - 5 of Rise. (P. EN19)
(Rise time setting: 60 minutes)
Turn to P. EN19 for
handling instructions.
1¹⁄4 tsp
g
420
/ (3¹⁄2 C)
1 tbsp
1 tbsp
1tbsp
1¹⁄2 tsp
260 mL / 1¹⁄16 C + 1tsp
EN25
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