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EN25
English
Manual Recipes
Cake Kneading
Cake Dough
Menu 18
Timer: 20 min
Butter (cut into 1 cm cubes)
200 g/(³⁄4C+2tbsp)
Sugar
180 g/(³⁄4C+2tbsp)
Milk 2 tbsp
Eggs (M), beaten
4 (200 g)
Plain flour
300 g/(2¹⁄2C)
Baking powder 3¹⁄4tsp
Poppy Seed Gluten Free Cake
Menu 18
Timer: 10 min
Vegetable oil
150 g/(³⁄4C)
Eggs (M), beaten
3 (150 g)
Milk 110mL/7⁄16C+1tsp
Sugar
180 g/(³⁄4C+2tbsp)
White rice flour
210 g/(1³⁄4C)
Ground almond
75 g/(³⁄4C)
Baking powder 1¹⁄2 tbsp
Lemon juice 1¹⁄2 tbsp
Poppy seeds 2¹⁄2tbsp
●
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
1¹⁄2 tsp
Strong white bread flour
500 g / (4 C + 3 tbsp)
Sugar 1 tbsp
Salt 1¹⁄2 tsp
Eggs, beaten
¹⁄2(25g)
Water 320mL/1⁵⁄16C+1tsp
Put in after the pre-kneading is finished:
Butter
15 g / (1 tbsp)
Stage 1
1
See 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
Shapethenishdoughtoyourfavouriteshapeandallowittorisein
the oven.
Option 2 :
1
See step 1 - 5 of Rise. (P. EN19)
French dough
Stage 1 Bread Kneading: Menu 19
Stage 2 Rise: Menu 20
(Kneading temperature condition : 28
℃)
Instant dry yeast
1¹⁄4 tsp
Bread flour
420 g/(3¹⁄2C)
Butter 1 tbsp
Sugar 1 tbsp
Dry milk 1tbsp
Salt 1¹⁄2 tsp
Water 260mL/1¹⁄16C+1tsp
Stage 1
1
See 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)
mixed and
sifted
A
( )
Turn to P. EN19 for
handling instructions.
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