Red bean bread
Install bread blade in the bread pan.
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
Red bean bread
Egg (evenly mixed)
Cold water (5 ˚C)*
Instant dry yeast
Red bean paste (approx. 20 ˚C) 100 g
* Use 5 ˚C cold water and reduce the amount of
water by 10 g (mL) if the room temperature is
above 25 ˚C.
The fermentation condition of bread
becomes poor with more red bean paste
(The maximum volume of red bean paste
can be 150 g). The temperature of red
bean paste must be approx. 20 ˚C.
(Otherwise the fermentation of bread will
The gap between the
dough and red bean
paste is reserved for the
fermentation of bread.
If the dough is too sticky to roll...
Sprinkle some high-gluten flour on the hand
or rolling pin.
18 g (1½ tbsp)
6 g (1 tbsp)
2.5 g (½ tsp)
120 g (mL)
2.1 g (¾ tsp)
Time required: approx. 2 hr 15 min
Select menu '16'
To add raisins and
When you hear beep sound, open the lid and take out the
dough from the bread pan, and remove the bread blade.
Do not press
Roll the dough into a long and thin shape (approx. 8 cm × 30 cm).
(The width of dough should be shorter than that of the bread pan)
Place the red bean paste evenly on the dough. (To avoid paste
running out, leave a distance approx. 1 cm
from the edge of dough)
Roll the dough from the side nearby,
extrude any air inside the dough. The end
seam of dough should be stuck tightly.
Place the dough with the end seam facing
down into the bread pan.
Close the lid
(Cancel) when you hear the beep sound.
Take out the bread pan and cool it down for approx. 2 minutes.
take out the bread.
* The bread may become deformed upon over-exertion.
To stop after starting (Hold)
Please see P. EN10
for the baking