5
Ti
ps
Desser
t
Do
u
g
h
Brea
d
Ba
sic ingr
e
d
ients
a
n
d pr
epa
rations
Confir
m
ation
Table of Contents
Confirmation
Safety precautions
............................. 86
Operating requirements ..................... 87
Parts names and accessories ............ 88
ɑ
Current time (Clock displays) ................ 89
adjustment
ɑ
Replace lithium battery ......................... 89
Basic ingredients and
preparations
Procedures and key points ................ 90
of bread-making
List of bread types and ...................... 92
baking options
Bread-making ingredients .................. 94
Ingredients preparations .................... 97
Operating methods
Bread
Baking basic bread ............................. 98
Convenient functions ....................... 100
ɑ
Raisin ................................................. 100
ɑ
Rough stir .......................................... 102
ɑ
Crust colour ....................................... 103
ɑ
Timer ................................................. 104
Pain de mie ....................................... 105
(super soft French bread)
Soft bread ......................................... 106
Rapid bread ...................................... 107
60-min bread ..................................... 108
Rice bread ......................................... 109
French bread ..................................... 110
Whole wheat bread ........................... 111
Hokkaido aromatic bread ................. 112
Brioche .............................................. 114
Pineapple bread ............................... 115
Rice flour bread ................................ 117
Natural yeast bread making ............. 118
Various flavored bread ..................... 120
Operating methods
Dough
Bread dough making ........................ 129
Natural yeast bread dough making ..... 130
Natural yeast fermentation ............... 131
Pizza dough making ......................... 132
Various flavored bread ..................... 133
Dumpling skin dough making .......... 137
Udon/Pasta dough making .............. 138
Dessert
Scone making ................................... 140
Cake making ..................................... 142
Chocolate making ............................. 144
Jam making ...................................... 146
Compote making .............................. 148
Mochi making ................................... 150
Tips
Cleaning ............................................ 152
FAQ .................................................... 154
Abnormal shape of bread ................. 157
Remedies for misoperations ............ 162
Troubleshooting ................................ 163
In case of the following displays ..... 165
Specifications ................................... 167
Page
Page
Add in rice to
make a high
water content
and soft
Rice
bread
(P. 109)
Jam
(P. 146)
High water
content, soft
and chewy
Rice
flour bread
(P. 117)
Focaccia
(P. 136)
