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Pineapple bread
Preparations
Put cookie dough in the refrigerator after it is made.
(P. 98)
Install blade in the bread pan.
Add flour and water (except instant dry yeast) in the bread pan.
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Ingredients
Pineapple bread
1814 kcal (for 1 loaf)
150 g
High-gluten flour
15 g
Butter
18 g (1½ tbsp)
Granulated sugar
6 g (1 tbsp)
Milk powder
2.5 g (½ tsp)
Salt
100 g (mL)
Cold water (5
)
2.1 g (¾ tsp)
Instant dry yeast
Cookie dough (crust of pineapple bread)
60 g
Butter
30 g
Granulated sugar
25 g
Eggs (evenly mixed)
110 g
Low-gluten flour
5 g
Baking powder
Vanilla essence
Small quantity
Granulated sugar (for
2
final processing
Be sure to observe the foregoing amount.
Excessive amount may cause the bread
to spill out of the bread pan, overcooked
bread, burning smells and smoke.
If
(Cancel) is accidentally pressed in
Step 3, press
(Start) within 10 min to
recover it.
This can only be performed once.
Invalid if any other button is pressed
Under step 3, even the process hasn't been
completed, a beep sound will be heard and
the machine will restart operation after 15 min.
Add different ingredients to make bread
of different flavors in Step 3 (15 min).
P. 125
1
1
Select menu "11"
other ingredients
2
Start
3 tsp
To reset
To stop after starting (Hold)
To add raisins and
2,4
5
(P. 116
)
(P. 100)
Please see P. 92
for the baking
procedure.
Roll the cookie dough
flat when only 10 min of
process work are left.
(P. 116
)
115
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