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Make at home bakery

more
delicious recipes
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table of contents

Icon explanation 3 Bacon and black pepper bread twenty five

Basic ingredients and 3 pumpkin bread 26

tools How to make basic Four carrot bread 27

bread 1 Basic recipe milk bread 27

Five
Dried tomato and herb mix bread28

Five
Walnut bread 29

6 corn bread 29
BreadRiceBreadQuickly baked bread
soft bread 6 Brown sugar and kinako 30

7 bread 31
Sweet Bread Whole
7 Sweet chestnut bread Non-dairy 32
Wheat Bread
soy milk bread 32
2 Rice Flour Recipe
Buckwheat 33
Rice flour bread (with gluten) 8
bread Pane 34
Rice flour bread (without gluten) 8
Nettone Torn bread Chocolate and nut 35
3 dough making recipes
swirl bread Wiener roll 36
Butter roll anpan 9
Ham, onion, 37
Ten
grissini, black 38
croissant pizza 11
sesame twist/sugar twist, coppébread & 39
udon 12
coppébread arrangement, bran flour bread, 40
13
prune bread, 41
Melon bread 14
matcha and white 41
4 other recipes chocolate bread, rabbit and tortoise 42
raw caramel 15 bread, potato and bacon 43
16 bread, mini burger, whole wheat bread 44
CakeButter 17 with walnuts, 45
CakeChocolate 17 BLT sandwich, sugar raisin bread, slightly 46
CakeApple 17 sweet and fluffy 6 Pasta 47
CakeTea 17
Dough Recipes for Fluffy Bread Rusk 48
CakeMatcha 17
with Leftover Bread Ears 49
Amanatto 17
CakeBanana CakeCheesecake 17
Cake Sale 18 How to make basic pasta dough 7 50

Mushroom Cake 19 Recipes for making pasta dough

Broccoli and Sausage Cake Jam 19 Neapolitan 51
20 51
carbonara
Strawberry Jam 20 Salmon and mushroom cream pasta farfalle 52
Orange Marmalade 20
minestrone 53
Blueberry Jam Apple 20
Farfalle with tomato sauce 54
Jam 20
Salmon and shimeji mushroom cream pasta with spinach dough 55
Yogurt & Mixed Berry Jam Mochi & Mugwort twenty one

Cheese Ravioli Shrimp Cream Pasta 56

Mochi Fresh Butter & twenty one

Cheese ravioli shrimp cream pasta with tomato dough 56

Fresh Butter Arrangement
Lasagna 58
(Rum raisin/basil/walnut/mentaiko) 22

5 Bread arrangement recipes

Double cheese bread twenty three

chocolate twenty four

bread raisin bread twenty four

2
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Icon description

siroca model compatible list

12W =SHB-12W 212 =SHB-212•SHB-222 315 =SHB-315•SHB-325 122 =SHB-122

512 =SHB-512 612 =SHB-612•SHB-622 712 =SHB-712•SHB-722

*Can be made with a model that has this icon in the recipe.

*If the icon is gray, that model does not support the menu.

ÿÿ

= "Siroca Everyday Delicious Luxury Bread Mix" (1 loaf)

Basic materials and tools

Basic ingredients for bread making

Water, eggs, flour (strong flour/whole wheat flour/rye flour/rice flour, etc.), sugar (caster sugar/granulated sugar/honey/brown sugar, etc.),

Salt, dairy products (skim milk/milk), fats and oils (butter/shortening/margarine, etc.), instant dry yeast

Tools you should have (Please prepare tools separately other than those included)

digital scale mittens thermometer misting wrap film Net (with legs)

bread knife Skipper Brush dish towel spatula rolling pin

(rubber spatula)

kneading board oven sheet ball oven

mixer

ravioli cutter measuring cup measuring spoon cookie mold pasta machine

3
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How to make basic bread

Please refer to this recipe for arrangement recipes as
well. (*Image is SHB-315)

1. Set the bread wings. 2. Add the ingredients.

Remove the bread case from the main Add the measured ingredients
unit, and firmly press the bread blade into the bread case in the
into the bread case to attach it. following order: water, ingredients
other than dry yeast (strong
flour, salt, sugar, skim milk,
butter, etc.), and dry yeast.

*For the dry yeast, make a well in the center of the flour and add it, being careful not to

let it touch anything other than the strong flour.

3. Set it on the main unit. 4.Complete .

Place the bread case into the When the completion buzzer

main unit, close the lid, and select sounds, it is finished baking. Press

bread from menu button ``1''. the start/stop button for more than
Then, set the size and color as 2 seconds to end the operation,
a
desired, and press the start/stop and then remove the bread a.
button. Freshly baked bread will be soft

and difficult to cut, so let it cool on

*The outcome of the bread will vary depending on the environment in which it is made. a wire rack for 10 to 20 minutes.

Tips for baking bread successfully

1. Use fresh ingredients 2. Weigh accurately! 3. Remove immediately after baking

Choose materials with a recent manufacturing Be sure to use a scale to accurately measure If you don't remove it right away, the sides may

date, and use them up as soon as possible after powders, such as using a digital scale. become dented, the skin may become thicker,

opening. and the color may become darker. Also, the

baked bread case is very hot, so be sure to wear

mitts when taking it out to be careful not to get

burned.

4. Store materials properly 5. Adjust the water temperature according to the season and room temperature. 6. How to store baked bread

Store flour in a sealed container away from high If the room temperature is high (25°C or higher), Place bread in a plastic bag to prevent it from

temperatures, high humidity, and direct sunlight. use water that has been cooled to about 5°C; if the drying out. Bread and dough can also be frozen.

Store yeast tightly closed in the refrigerator or freezer. room temperature is low (10°C or less), use water

stomach. that has been heated to about 20°C.

• Bread: Slice each slice, wrap each slice in plastic wrap, and freeze.
About
To enjoy the best taste, we recommend freezing the food while it is freshly baked.
the
• Bread dough...Take out the dough after shaping and fermentation, cover with cling film and freeze, and once frozen, put it in a plastic bag.
freezing method
When baking, thaw at 30-35ÿ, brush with beaten egg and bake. • Pizza

dough: Stretch the dough, wrap it in cling film, and freeze it. When baking, top with toppings while frozen. • Udon dough/pasta dough...Cut the dough to your desired noodle

thickness, wrap it in cling film, and store it.

Four
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1 basic recipe

Plain bread
menu button
ÿBread
rice bread menu button
ÿBread

I'd like to start from here. You can effectively use leftover rice!
Basic bread recipe. Easy and chewy rice bread.

12W 212 315 512 612 712 122 12W 212 315 512 612 712 122
SHB-315 is up to 1.5 catties. SHB-315 is limited to 1 loaf.

material material

1 loaf 1.5 loaves 2 loaves 1 loaf 1.5 loaves

water 175ml 220ml 290ml Water (lukewarm or hot water)* 120 ml 150 ml
strong 250g 320g 410g Rice (warm) 150 g 185 g
flour 18g 25g 30g Strong flour 230 g 285 g
sugar salt 4g 6g 8g sugar 18 g 22 g
skim milk 6g 8g 10g salt 6g 7g
butter 18g 25g 30g skim milk 7g 9g
Dry yeast 2.7 g 2.8 g 2.8 g butter 17 g 21g

Dry yeast 3g 3.2g

How to make How to make

1.Water , strong flour, sugar, salt, skim milk, butter, 1. Combine the ingredients with lukewarm water (or hot water) and rice.
Place the dry yeast in the bread case and stir. Loosen it up, crush it slightly and wrap it in plastic wrap to prevent the moisture from evaporating.

Press the start button. Cover with film and leave to soak for about an hour.

2. Rice soaked in step 1, strong flour, sugar, salt, skim milk,

Put the butter and dry yeast in the bread case in that order and stir.
Press the start button.
*If the rice is hard, add about 10 ml more water.
If the room temperature exceeds 25ÿ, reduce the amount of water by 5 to 10 ml.

please. When rice and water are combined and soaked, the water will evaporate.

There won't be much left, but there's no need to add more water than the recipe.

No.
Five
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quick-baked bread
Peace of mind even when you don't have time.

A quick-baking recipe that bakes in a short time!

menu button
ÿQuickly baked bread

12W 212 315 512 612 712 122

SHB-315 is up to 1.5 catties.

material

1 loaf 1.5 loaves 2 loaves

water 180ml 220ml 290ml
strong 270g 350g 430g
flour 15g 20g 27g
sugar salt 5g6g7g
skim milk 8g 10g 13g
butter 13g 20g 23g
Dry yeast 4g 5g 6g

How to make

Refer to "How to make basic bread" on page 4.

please.

soft bread
I was impressed when I tore it apart by hand!

Soft bread with a fine texture.

menu button
ÿSoft bread

12W 212 315 512 612 712 122

SHB-315 is limited to 1 loaf.

material
1 loaf 1.5 loaves
190ml 300ml
water strong 260g 390g
flour sugar 18g 25g
salt 5g 6g
skim milk 8g 11g
butter 22g 35g
Dry yeast 3g 4g

How to make

Refer to "How to make basic bread" on page 4.

please.

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sweet bread
Fluffy texture and
The slight sweetness is gentle.

menu button
ÿSweet bread

12W 212 315 512 612 712 122

SHB-315 is limited to 1 loaf.

material

1 loaf 1.5 loaves

80ml 110ml

Water Egg (beaten) 60g 80g

strong flour 220g 285g
Flour 30g 35g
Sugar 40g 50g
Salt 4g 6g
skim milk 18g 22g
butter 45g 65g
Dry yeast 2.8g 3g

How to make

Please refer to "How to make basic bread" on page 4.

Whole-grain bread
Made with nutritious whole grain flour,
Enjoy the unique flavor.

12W 212 315 512

menu button
ÿWhole grain bread 612 712 122
SHB-315 is limited to 1 loaf.

material

1 loaf 1.5 loaves

200ml 300ml
Water Whole grain* 130g 175g
strong flour 130g 195g
sugar 17g 25g
salt 5g 6g
skim milk 6g 9g
butter 17g 22g
Dry yeast 3g 4g

*The finished product of whole wheat flour may vary depending on the manufacturer.

there is.
*Adding honey (15g) makes it easier to eat.

How to make

Refer to “How to make basic bread” on page 4.

Please. 7
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2 rice flour recipe

rice flour bread menu button rice flour bread menu button
ÿRice flour bread ÿRice flour bread
(contains gluten) (contains gluten)
(no gluten) (no gluten)
Unique to rice flour, Can be made without flour ingredients.

The chewy texture is the best! Pure white bread made only from rice flour.

12W 212 315 512 612 712 122 12W 212 315 512 612 712 122
SHB-315 is up to 1.5 catties.

material material

1 loaf 1.5 loaves 2 loaves 1 loaf 1.5 loaves

water 160ml 200ml 240ml 220ml 280ml

rice flour water rice flour

(Contains gluten)* 250 g 320 g 390 g (No gluten) * 250 g 320 g

Sugar 19 g 25 g 31 g sugar 15 g 19 g
salt 5g6g7g salt 4g 5g
skim milk 7g 9g 11g butter 20g 25g
butter 20g 26g 32g Dry yeast 3.7g 4.8g
Dry yeast 3.2 g 3.6 g 4 g
*The rice flour is from Glico Nutrition Foods “Kome no Kome Rice Flour Bread Mixture”.

*Rice flour is Glico Nutritional Foods “Fukumori Shitogi Mix” Please use luten-free.

Please use 20A.

How to make

How to make

1. Water, rice flour (no gluten), sugar, salt, butter, dry yeast
1. Water, rice flour (contains gluten), sugar, salt, skim mill Place them in the bread case in this order and press the start button.
bread box, butter, and dry yeast in that order.
2. When the powder removal buzzer sounds, remove the powder within 5 minutes.
and press the start button.
Use a spatula (rubber spatula) to remove the powder from the inside of the bread case.

and mix into the batter.

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3 Dough making recipes

butter roll menu button ÿBread dough

Round, fluffy butter rolls are a staple

at the dinner table. Please make it by hand.
12W 212 315 512 612 712 122

Ingredients (for 12 pieces) How to make

170ml 1. Water, eggs, strong flour, sugar, salt, and butter from ÿ. 5. Roll the rested dough between your palms into a cone

Water Egg (beaten) 50 g Strong Place the flour and dry yeast in the bread case shape, then use a rolling pin to roll it out into a

in that order and press the start button. triangle shape.

flour 320 g Sugar 25 g Salt 4.5 g

ÿ Butter 40 g Dry yeast 3 g 6. Roll the stretched dough, starting from the widest side.

2. When the buzzer sounds, remove the dough from the

bread case and place it on a floured board or table.

7. With the end of the roll facing down,

Drain and place on a baking tray.

3. Lightly roll the dough and use a scraper to divide *Double in size when fermented
ÿ Appropriate amount of beaten egg (for coating)
it into 12 equal pieces. They will swell, so make sure to leave
space between them so they don't stick
4. The surface of the divided dough is smooth
together.
a
Shape it into a ball, cover with a damp cloth,
8. Spray the surface of the dough and let it ferment for 40
and let it rest for about 15 minutes.
to 50 minutes at about 35ÿ.

*Make sure to wrap around the surface of the 9. Brush the surface of the dough with the beaten egg from

dough and roll it up so that the clean side step ÿ and bake it in an oven preheated to about

b is facing up. 180ÿ for 10 to 15 minutes.

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Anpan menu button

ÿBread dough

Add plenty of red bean paste.

Completion of traditional sweet bread! 12W 212 315 512 612 712 122

Ingredients (for 12 pieces) How to make

170ml 1. Follow steps 1 to 3 of “Butter Roll” on page 9 to make the dough.

Water Egg (beaten) After that, roll the dough and let it rest for about 15 minutes.
50g
strong flour 320g 2. Stretch the dough into a circle with a rolling pin, then put the red bean paste on top and wrap it.

ÿ sugar 25g Close the mouth by firmly pinching it.

salt 4.5g 3. Arrange them on a baking tray with the closed side facing down, leaving space between them.

butter 25g *During fermentation, it will expand to about twice its size, so please make sure it sticks together.

Dry yeast 3g Please arrange them with space between them so that they do not overlap.

4. Spray the surface of the dough and let it ferment for 40 to 50 minutes at about 35ÿ.
bean paste 420g
Ru.
Appropriate amount of beaten egg (for coating)

Poppy seeds (for decoration) Appropriate amount 5. Brush the surface of the dough with beaten egg, top with the poppy seeds, and make approx.

Bake in an oven preheated to 180ÿ for 10 to 15 minutes.

Ten
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Croissant
How to make

1. Put the water, eggs, strong flour, soft flour, sugar, 5. Roll the rested dough with a rolling pin.
Fold in the butter generously.
salt, skim milk, butter, and dry yeast from ÿ Roll it out to 40 cm x 20 cm, fold it in
You will fall in love with the crispy texture!
into the bread case in this order and press the thirds as in step 4 , wrap it in cling film,
start button. and let it rest in the refrigerator for
Menu button about 30 minutes. Repeat this one more
2. Place the finished dough in a bowl, cover with cling
ÿ Dough
time.
film, and let it rest in the refrigerator for about

30 minutes. For the folding butter, sprinkle it

6. Divide the dough from 5b . into 2 equal parts, roll
12W 212 315 512 612 712 122 with flour, wrap it in cling film, roll it out to out each part to approximately 18 cm x 40
about 20 cm x 10 cm, and chill it in the
cm, and then divide into 6 equal isosceles
Ingredients (for 12 pieces) refrigerator. triangles. Roll the dough from the widest end .

7. Arrange the rolls on a baking tray with the end

water 130ml
3. Place the rested dough from step 2 on a floured facing down, leaving space between them.
Eggs (beaten) 30 g
rolling board or table and roll it out to
Strong *When fermented, they will double in
210 g
approximately 40 cm x 20 cm.
size, so please leave space between
flour 100 g them so they don't stick together.
*Please use strong flour for dusting.
ÿ Soft flour Sugar 32 g
salt 6g 8. Spray the surface of the fabric with approx.
4. Place the butter for folding a in the middle
skim milk 8g Ferment at 35ÿ for 40-50 minutes.
of the rolled out dough from step 3 ,
butter 20 g fold the dough from both ends into 9. Brush the surface of the dough with beaten egg
Dry yeast 3.5 g thirds, wrap it in cling film, and let it rest and bake in an oven preheated to about 180ÿ

in the refrigerator for about 30 minutes. for 10 to 15 minutes.

Butter for folding 130 g A little bit of soft

flour (for butter) An appropriate amount of

strong flour (for dusting) An appropriate c

a b
amount of beaten egg (for coating)

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pizza menu button

ÿPizza dough

Heavy type with chewy fabric

Crispy type. 12W 212 315 512 612 712 122

material How to make

Heavy type (2-3 pieces) 1. Bread in the order of water, olive oil, strong flour, sugar, salt, skim milk, and dry yeast.

180ml Put it in the case and press the start button.

Water Olive oil 20g 2. Remove the finished dough onto a floured rolling board or counter.

Strong 280g *Please use strong flour for dusting.

flour 8g 3. Lightly roll the dough and divide it with a scraper.

Sugar Salt 4g
*Divide the heavy type into 2 to 3 equal parts, and the crispy type into 3 to 5 equal parts.
skim milk 8g
4. Roll the divided dough so that the surface is smooth and cover with a damp cloth that has been wrung out tightly.
Dry yeast 3g
Let it rest for about 15 minutes.
Strong flour (for dusting) Appropriate amount
5. Place the dough on a counter lined with parchment paper and use your hands to shape it into a diameter of about 25 cm.

Stretch to.
Crispy type (3-5 pieces)
*If you stretch it by hand, it will become a soft dough. If it becomes difficult to stretch halfway through, wrap it
200ml It will be easier to spread if you cover it with film and let it rest for about 5 minutes.
Water Olive oil 20g
6. Place the rolled out dough together with the cooking sheet on a baking tray and use a fork to air it out.
Strong 200g make a hole.
flour Soft 200g
7. Spread pizza sauce, arrange your favorite toppings, and top with pizza cheese.
flour Salt 3g
Dry yeast 4g 8. Bake in a preheated oven at 180-200ÿ for about 15 minutes. The surface becomes golden brown and

Once the ping is cooked through, it's ready.

Strong flour (for dusting) Appropriate amount

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Udon How to make

You can also make udon noodles

1. Combine lukewarm water and salt and mix 6. Sprinkle with flour and use a rolling pin to
with a chewy texture!
well. flatten the dough from the center to the

Menu button edges until it is approximately 2 mm thick.

2. Put strong flour, soft flour, and the ingredients
ÿ Udon/pasta dough
in step 1 into the bread case in that order 7. Fold the stretched dough into thirds and cut into

and press the start button. pieces approximately 3 mm wide.

12W 212 315 512 612 * Sprinkling flour on the inside of the dough
3. Remove the finished dough onto a floured
712 122 rolling board or counter.
to be folded will make it easier to
loosen after cutting.

8. Pour plenty of hot water into a large pot.

Ingredients (for 4 people)
4.The surface of the dough becomes smooth
Boil, loosen and dust the dough from step 7
Roll it up, wrap it in cling film, and let it rest
Strong flour 160 g with flour, then put it in a pot and boil.
at room temperature for about 2 hours.
Weak flour 160 g 7 *Estimated boiling time is 12 to 15 minutes.
*When the room temperature is high, such as in
salt g
the summer, please put it in the refrigerator.
Warm water (approx. 30ÿ) 160 ml Strong flour
9. Once boiled, wash with cold water to remove
5. Place the rested dough on a rolling board
slime and drain.
(for dusting) Appropriate amount
or stand and use a scraper to divide it

into 4 equal parts.

Reference udon recipe: Kanto-style fox udon (for 4 people)

ÿPlace the fried tofu in boiling water, boil for about 30 seconds to remove the oil, and
Fried chicken fried tofu 4 pieces Other Dashi soup 1200 ml
cut in half. ÿ Throw away the hot
material 1/2 tablespoon sugar materials 2 tablespoons soy sauce
water from which the oil has been drained, add the ingredients for the fried rice
soy sauce 2 tablespoons 1 tablespoon mirin
(sugar, soy sauce, mirin, sake, and dashi stock) and bring to a simmer over
sweet sake 2 tablespoons salt 1/2 tablespoon 1
medium heat. ÿ When the broth is reduced to 2/3, turn off the heat and let it cool to
Liquor 1 tablespoon Liquor tablespoon 1
let the flavors infuse.
Dashi soup 250ml sugar teaspoon
ÿAdd soy sauce, mirin, salt, sake, and sugar to the dashi stock.
green onion Appropriate amount
warm. ÿCut

the green onions. ÿPut

the boiled udon noodles in a bowl, pour the soup over them, and add the fried

rice and chopped green onions.

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melon bread menu button

ÿBread dough

The sweetness of crispy biscuit dough

Harmony of fluffy bread dough!
a b

12W 212 315 512 612 712 122

Ingredients (for 12 pieces) How to make

water 150ml How to make cookie dough 1. “Butter Roll” on page 9

Make the dough in steps 1 to 3, then
Eggs (beaten) 35g ÿ Combine soft flour and baking powder.
Roll the dough into a ball and let it rest for about 15 minutes.
Strong 290g Mix and sift.

flour 28g ÿ Cream the butter that has been brought to room temperature.
2. Divide the cookie dough into 12 equal parts and roll them.
Knead, add sugar in 3 parts,
Sugar Salt 4g aPlace it in cling film and use a rolling pin to approx.
bread dough
Mix until it becomes whitish.
Roll it out to a size of 10 cm.
skim milk 6g
ÿ Add vanilla essence to the eggs and add to ÿ
butter 35g Add little by little and mix again. 3. Place the rested bread dough in your hands.
Dry yeast 3.5g ÿ Add the sifted flour from ÿ and mix with a wooden spoon. Smash it with a spoon, re-round it, and use it as a cookie from step 2.

Mix gently. Place the key fabric on top.

220 g soft flour
ÿWhen it comes together, wrap it in cling film.
4. Sprinkle flour on the covered cookie dough.
baking powder 2.5 g Let it rest in the refrigerator for about 20 minutes.
Add a lattice pattern using a scraped scraper.
130 g butter
b Sprinkle with granulated sugar.
sugar 80g
5. Arrange them on a baking tray with space between each
Egg (beaten) 50g
cookie dough
Ferment at 35ÿ for 40-50 minutes.
a little vanilla essence
*When fermented, it will double in size.
Appropriate amount of granulated sugar
It will make you dizzy, so be careful not to stick to it.

Please line them up with some distance between them.

6.15 in an oven preheated to about 170ÿ

14 ~ Bake for 20 minutes

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4 other recipes

raw caramel Menu button

ÿ Raw caramel
12W 212 315 512 612 712 122

Enchanted by its soft melt-in-your-mouth

sweetness! Also recommended as a small gift.

material How to make

1. Attach the bread wings to the bread case and put the cream,
Fresh cream 100ml *1 a
sugar, starch syrup, butter, milk, and honey into the bread
(milk fat 47%)
case in that order.
Sugar 65 g
Starch syrup 10 2. Attach the jam lid or aluminum foil to the pan
butter case set in the main unit .
g 10
milk g 20 g 3.Press the start button.
b
honey *2 5 g
4. When the completion buzzer sounds, b remove
*1Please use pure fresh cream (no
the bread case, c pour the fresh caramel into
additives) with 47%
a 10 cm x 10 cm mold lined with cling film,
milk fat. *2 If the room temperature is
wrap it in cling film, and cool it in the refrigerator.
below 15°C, use 40 g of milk.
*Raw caramel is hot, so be careful not to get
c
burned.
*It is easier to remove the raw caramel using a
spatula (rubber spatula).

5. Remove from heat and place in the refrigerator for about 2

hours. Once cooled and solidified, cut into pieces and wrap

in wax paper.

*Since raw caramel is soft, the roughness

should be such that it can be shaped.

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g d

cake
Menu button
ÿ Cake

Create a moist pound cake using your

favorite ingredients and plenty of eggs and milk. 12W 212 315 512 612 712 122

How to make

Preparation 1. Put the butter cut into 1 cm cubes, vanilla extract, sugar, milk, eggs, and finally the
flour in A into the bread case and press the start button.
• Cut the butter into 1 cm cubes and bring it to room temperature.

• Bring eggs and milk to room temperature.

2. When the powder removal buzzer sounds, remove any powder stuck inside the bread case.

Remove with a spatula (rubber spatula), etc.

• Sift together the flours in A.
3. When the filling buzzer sounds, add the filling.

4. When the completion buzzer sounds, take out the bread case and keep it warm.

Ru.

5. Hold the bread case and handle upside down and remove the cake.

16 *Put something like aluminum foil inside the bread case and press it with your hand to remove it.
It will not lose its shape.
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material

a butter cake b chocolate cake apple cake

c
butter 130g butter 110g butter 130g
Eggs (beaten) 130g 130 g eggs (beaten) 130 g eggs (beaten)
Milk 55 g 55 g milk 55 g milk
a little vanilla essence 95 g sugar 95 g sugar
95 g sugar 230 g soft flour 230 g soft flour
A
230 g soft flour A baking powder 9 g baking powder 9 g
A
baking powder 9 g cocoa 25g Apple* 130 g
Chocolate chips *1 50g * Chop into approximately 5 mm to 1 cm,

Dried fruit Add the ingredients when the buzzer sounds

(Cranberry) *2 40 g
*1 Add powder when the buzzer sounds.
*2 Finely chop into 5 mm pieces,

Add the ingredients when the buzzer sounds

tea cake d e Matcha amanatto cake fbanana cake

butter 130g butter 110g 130 g butter
Eggs (beaten) 130g 130 g eggs (beaten) 130 g eggs (beaten)
Milk 55g 55 g milk 55 g milk
Sugar 95 g 90 g sugar 95 g sugar
230 g soft flour 230 g soft flour 230 g soft flour
A A
baking powder 9 g A baking powder 9 g baking powder 9 g
black tea leaves Matcha 4g Banana* 130 g
(Earl Grey)ÿ 4g Amanatto* 80 g sour cream

*When the filling buzzer sounds, put it in. *When the filling buzzer sounds, put it in. (as you like) 40g
*Slice into rounds of about 1 cm,
Add the ingredients when the buzzer sounds

g Cheesecake
material How to make

Preparation
cream cheese 250g
• Bring eggs, fresh cream, and cream cheese to room temperature.
granulated 75g
sugar soft flour 5g
cornstarch 10g 1.Cream cheese, granulated sugar, soft flour, cornstarch, fresh cream, eggs,
Place the soup in the bread case and press the start button.
Fresh cream 85g
Eggs (beaten) 80g 2. When the powder removal buzzer sounds, remove the powder from the inside of the bread case.

lemon juice 1 teaspoon Remove with a chula (rubber spatula), etc.

3. When the completion buzzer sounds, remove the bread case from the main body and remove it from the bread case.

Remove the cheesecake after it has completely cooled.

*Since the cheesecake is soft, it may lose its shape when taken out.

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cake sale Menu button

ÿ Cake Sale

French-born side dish

cake.As a stylish snack and snack. 12W 212 315 512 612 712 122

How to make

1. Attach the bread wings to the bread case and put the ingredients in the bread 4. When the second work buzzer sounds, use a spatula (rubber

case in this order: butter, prepared ingredients, A, eggs, fresh cream spatula) to remove the surrounding dough and shape it into a

(balsamic vinegar), sugar, salt, and pepper. chevron shape. Then sprinkle pizza cheese on top.

2. Set the bread case on the main unit and press the start button. *The second work buzzer will sound approximately 8 minutes after the start
of operation. When the work buzzer sounds, please mold within 4
push.
minutes.

3. When the work buzzer sounds, open the lid of the main unit and
5. When the completion buzzer sounds, remove the bread case.
use a spatula (rubber spatula) to remove any powder stuck to
Remove and remove from heat.
the inside of the bread case.
6. Hold the bread case and handle upside down and remove the
*The first work buzzer will sound approximately 2 minutes after the start of
cake.
operation. When the work buzzer sounds, please remove the
powder within 5 minutes. *If you put something like aluminum foil inside the bread case and take it
out while pressing it with your hand, it will not lose its shape.

18
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a mushroom cake

material

material Ingredients Preparation

• ÿ Prepare the mushrooms.

4 shiitake mushrooms a
Butter 95g
(Shiitake mushrooms...thinly sliced, shimeji mushrooms...small bunches)

Eggs (beaten) Fresh 3 pieces Shimeji mushrooms 1/2 share Separate the king king mushrooms...cut them in half lengthwise.

cream Sugar 20g 1 piece of Eringi (cut into thin slices).

Olive oil appropriate amount ÿFry ÿ with olive oil.

4g
ÿWhen the fire goes through, lightly sprinkle with a pinch of salt.
salt 3g salt Appropriate amount

Season with a pinch of pepper.

Pepper Appropriate amount of pepper
Appropriate amount
Season and cool.

Pizza Cheese Appropriate amount

• Combine the flour and baking powder.

Flour 150 g After straining and sifting, mix in the grated cheese.
A baking powder 7 g

30 g grated cheese

b broccoli and sausage cake

material

material Ingredients Preparation

• Cut the broccoli into small pieces.

b
butter 95 g 3 broccoli 80g
• Cut the sausage into 2 cm wide pieces.
Egg (beaten) pieces 4-5 sausages b

Fresh cream 18g • Combine the flour and baking powder.

After straining and sifting, mix in the grated cheese.
Sugar 4g

Salt 3g

balsamic vinegar 20g

Pepper Appropriate amount

b

Pizza Cheese Appropriate amount

Flour 150 g

A baking powder 6 g

30 g grated cheese

19
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a b c d

jam menu button

ÿJam

Enjoy the taste of fresh fruit

Let it be. Please enjoy with bread. 12W 212 315 512 612 712 122

material How to make

Preparation
a strawberry jam b orange marmalade
• Wash the strawberries, drain them well, remove the stems and halve them lengthwise.

strawberry 300g 3 oranges Cut into pieces. *If the grains are large, divide them into 4 equal parts.

15 ml lemon juice 20 ml lemon juice

• Wash and peel the orange. b Cut each bunch of fruit in half.
sugar 130g sugar 130g c Cut the skin into thin strips and boil in a pot for about 20 minutes. replace the water
Boil again, repeat this 3 times, and drain well.

• Wash the blueberries and drain them well.

blueberry jam c d apple jam
• Peel the apple and cut it into 1 cm cubes.
d
350 g blueberries 360 g apple
22 ml lemon juice 23 ml lemon juice
How to make jam
125 g sugar 70 g sugar
1. Place the prepared fruit, lemon juice, and sugar in the bread case in that order.
*If it is difficult to set, please add an appropriate amount of pectin.
Ru.

c e 2. Place a jam lid or aluminum lid on the bread case set in the e-main unit.
d
Attach the foil.

b
3.Press the start button.
a

4. When the completion buzzer sounds, put the jam in another bowl while it is still hot.

Transfer to a container and let cool.

20
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Yogurt & Menu

button ÿ
mixed berry jam Yogurt ÿ Jam

12W 212 315 512 612

With our yogurt menu, 712 122
you can easily make your own yogurt.

material

Yogurt mixed berry jam

Milk 400ml strawberry 300 g

plain yogurt 70g blueberries 100 g lemon juice
(yogurt type) 20 ml

sugar 80g

How to make

1.Set the bread case into the main body without attaching the bread blades. How to make mixed berry jam

2. Align the indentation at the bottom of the yogurt container containing the 1. Wash blueberries and strawberries, drain well, and remove the stems. Cut
ingredients with the bread blade attachment rod of the bread case in step 1 . the strawberries in half if they are large.

3. When the completion buzzer sounds, remove the yogurt container and cool 2. Make jam by referring to “How to make jam” on page 20.
it in the refrigerator.

Menu button ÿ
Mochi pounding
Mochi &

mugwort mochi 12W 212 315 512 612

Try arranging the chewy, sticky mochi

712 122
with your favorite seasonings.

rice cake 2 go 3 go 4 go
material
Water 240 ml 320 ml 400 ml
Sticky rice 280 g 420 g 560 g

Mugwort sticky 2 go 3 go 4 go

water 240ml 320ml 400ml

sticky rice 280g 420g 560g

Mugwort 25g 37g 50g

*For mugwort powder 4g 6g 8g

How to make 1. Rinse the glutinous rice with water and drain it in a colander for about 30 minutes.

2. Attach the bread blade, put the sticky rice and water from 1. into the bread case, and press the start button.
Preparation of mugwort mochi
*Please add mugwort when the liquid crystal display shows 10 minutes remaining.
• Boil the mugwort leaves, drain them
with cold water, chop them finely, 3. When the completion buzzer sounds, you can take out the bread case and touch the bread case with your hands.

and squeeze them well. Leave to cool for about 5 to 10 minutes until firm.

4. Once the bread case has cooled, wet your hands with water, lift the mochi from the bottom, and place it on a heat-

resistant tray or tray.

*Lightly sprinkle potato starch on trays and trays.

5. Tear the mochi into desired size and roll into balls.
twenty one
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Fresh Butter & Menu

button ÿFresh butter
Fresh Butter Arrangement
(Rum Raisin/Basil/Walnut/Mentaiko) 12W 212 315 512 612
712 122
Arrange freshly made butter to your liking with the richness of fresh cream.

material How to make

1. Mix water and salt to make salt water.

Fresh cream 200ml *
2. Attach the bread wings to the bread case and add the salt water and fresh cream from step 1.
(milk fat 45% or more)

Water 70ml 3. Set the bread case on the main body and attach the jam lid or aluminum foil.
salt 5.3g
4.Press the start button.
*Please use pure fresh cream (no additives) with a milk fat content

of 45% or more. 5. When the completion buzzer sounds, a take out the bread case and use the spatula.
Remove the fresh butter using a rubber spatula.
a

*The separated water inside the bread case is rich in nutrients, so

fresh butter arrangement it can be used for soups and other dishes.

material
How to make

1. Coarsely crush the walnuts and roast them in a frying pan. When cool, add honey
Rum raisin 60 g
Mix appropriate amounts of (not listed).
dried basil 1 tsp
Walnuts 30 g Mentaiko (peeled) 60 g 2. Mix each ingredient with the finished butter.

*Please adjust the amount according to your preference.

twenty two
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5 Bread arrangement recipes

double cheese bread menu button 12W 212 315 512 612
ÿBread 712 122
Two types of cheese: processed cheese and cheddar cheese Baked color

A rich and luxurious taste. ÿLight

material How to make

1 loaf 1.5 loaves

1. Cut the processed cheese into 1 cm cubes. b cheddar chi
130ml 170ml 135ml Cut into 2 cm cubes.
Water Strong 250 g 320 g 18 1 bag
2. Water from ÿ, strong flour, sugar, salt, skim milk, butter,
Flour g 25 g — Bread with processed cheese and dry yeast in that order.
Sugar Salt 3g 4g — Put it in the case and press the start button.
ÿ
skim milk 6g8g—
3. When the filling buzzer sounds, add the cheddar cheese from ÿ.
butter 15 g 25 g — put in.
Processed cheese 30 g 40 g 30 g
Dry yeast 2.5 g 2.6 g 1 bag
For bread mix
ÿ Cheddar cheese 55 g 70g 55g 1. Cut the processed cheese into 1 cm cubes. b cheddar chi
Cut into 2 cm cubes.

2. Water from ÿ, bread mix, processed cheese, dry

a b
Add the yeast and press the start button.

3. When the filling buzzer sounds, add cheddar cheese from ÿ.

Put in.
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chocolate bread
Plenty of chocolate chips in the cocoa-colored dough.
Snack bread is very popular among adults and children alike.

menu button
12W 212 315 512 612
ÿBread 712 122 SHB-315 is 1 loaf
to.

material How to make

1 loaf 1.5 loaves

1. Water, strong flour, sugar, salt, skim milk, and
175ml 210ml 155ml Bread in the following order: core, butter, dry yeast.
Put it in the case and press the start button.
water strong 250 g 300 g 18 1 bag

flour sugar g 21 g — 2. When the filling buzzer sounds, press the chocolate chip from ÿ.

salt 4g5g— Insert the

ÿ
skim milk 6g7g—
cocoa 10g 12g 8g For bread mix
butter 15g 18g — 1. Water from ÿ, bread mix, cocoa, dry yeast
list and press the start button.
Dry yeast 2.7 g 1 bag 3.2g
2. When the filling buzzer sounds, press the chocolate chip from ÿ.
ÿ Chocolate chips 40g 50g 32g
Insert the

raisin bread
Enjoy the slightly sweet scent of raisins.
A little adult sweet bread.

menu button 12W 212 315 512 612

ÿBread 712 122 SHB-315 is
Up to 1 loaf.

material

1 loaf 1.5 loaves

175ml 210ml 150ml

water strong 250 g 300 g 1 bag
How to make
flour sugar 18g 21g —
ÿ salt 4g5g— 1. Add water, strong flour, sugar, salt, skim milk, butter, and dry yeast from ÿ.
skim milk 6g7g— Put them in the bread case one by one and press the start button.

Butter 15 g 18 g — 2. When the filling buzzer sounds, add the raisins from ÿ.
Dry yeast 2.7 g 3.2 g 1 bag
For bread mix
ÿ Raisins 60g 72g 50g 1. Add the water, bread mix, and dry yeast from ÿ in that order and press the start button.
Press.

2. When the filling buzzer sounds, add the raisins from ÿ.

twenty four
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menu button 12W 212 315 512 612

bacon and black pepper bread ÿBread 712 122
SHB-315 is

Up to 1 loaf.
Accented with salty bacon and spicy black pepper.
Adjust the black pepper to your liking.

material How to make

1 loaf 1.5 loaves

1. Cut the bacon into 1 cm wide slices if thinly sliced, or 1 cm wide if thickly sliced.
155ml 185ml 140ml
If so, cut into 1 cm cubes.
Water Strong 250 g 300 g 18 1 bag
2. Water from ÿ, strong flour, sugar, salt, skim milk, butter, dry
Flour g 21 g —
Place the yeast in the bread case and press the start button.
ÿ Sugar Salt 4g5g—
Press.
skim milk 6g7g—
butter 3.When the filling buzzer sounds, add ÿb black pepper and bacon.
15g 18g —
Insert the button.
Dry yeast 2.7 g 1 bag 3.2g

black pepper 2g 2.5g 1.5 g a b

ÿ
bacon 60g 72g 50g

For bread mix

1. Cut the bacon into 1 cm wide slices if thinly sliced, or 1 cm wide if thickly sliced.
If so, cut into 1 cm cubes.

2. Add water, bread mix, and dry yeast from ÿ in that order.

Press the start button.

3.When the filling buzzer sounds, add ÿb black pepper and bacon.
Insert the button.

twenty five
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pumpkin bread menu button How to make

ÿBread
1. Add water, strong flour, sugar, salt, skim milk, and butter from ÿ.
The pasted pumpkin gives it a slight sun color.
Place the tar and dry yeast in the bread case in that order.
A gentle taste that lets you feel the nourishment of the earth.
It will be done.

12W 212 315 512 612 712 122

2. If frozen pumpkin, thaw it in the microwave.
SHB-315 is up to 1.5 catties.
3. Mix half of the pumpkin from 2a . with the sugar from ÿ.

material
Mash well until there are no loose shapes, and if warm
Let cool.
1 loaf 1.5 loaves 2 loaves
4. Cut the remaining pumpkin into 1 cm cubes.
120ml 180ml 220ml 120ml
5.Put the mashed pumpkin in the bread case and stir.
water strong 250 g 320 g 400 g 18 g 1 bag
Press the start button.
flour sugar 25 g 4 g 6 g 31g —
ÿ salt 6 g 8 g 15 g 7g — 6. When the filling buzzer sounds, add the diced pumpkin.

skim milk 25 g 2.7 g 10g — Add cha.

butter 2.8 g 31g —

For bread mix
Dry yeast 2.9 g 1 bag 1. Add water, bread mix, and dry yeast from ÿ.

boiled pumpkin It will be done.

ÿ Or frozen pumpkin 75 g 100 g 125 g Sugar 7 g 8 g 60g 2. If frozen pumpkin, thaw it in the microwave.

5g 8g
3. Mix half of the pumpkin from 2a . with the sugar from ÿ.
Mash well until there are no loose shapes, and if warm
Let cool.

a b
4. Cut the remaining pumpkin into 1 cm cubes.

5.Put the mashed pumpkin in the bread case and stir.

Press the start button.

6. When the filling buzzer sounds, add the diced pumpkin.

26 Add cha.
Machine Translated by Google

carrot bread
using carrot juice
A very easy and healthy vegetable bread.

menu button 12W 212 315 512 612

ÿBread 712 122 SHB-315 is
Up to 1.5 loaves.

material How to make

1 loaf 1.5 loaves 2 loaves

1. Carrot juice, strong flour, sugar, salt, skim mill
Carrot juice 180 ml 225 ml 280 ml 150 ml Put the dough, butter, and dry yeast in the bread case in that order.

Insert it and press the start button.

strong 250 g 320 g 400 g 18 g 25 1 bag

flour g 31 g —
For bread mix
sugar salt 4g6g7g—
1. Carrot juice, bread mix, dry yeast
skim milk 6 g 8 g 10 g —
in that order and press the start button.
butter 15 g 25 g 31 g —
Dry yeast 2.7 g 2.8 g 2.9 g 1 bag

milk bread
Contains plenty of milk instead of water.
Enchanting with its milky sweetness and chewy texture!

menu button 12W 212 315 512 612

ÿBread 712 122 SHB-315 is
Up to 1 loaf.

material How to make

1 loaf 1.5 loaves

1. Milk, strong flour, sugar, salt, butter, dry yeast in that order
milk 200ml 240ml 150ml Place it in the bread case and press the start button.
strong 250 g 300 g 20 g 1 bag

flour sugar 24 g — For bread mix

salt 4g5g— 1. Add milk, bread mix, and dry yeast to pancakes in that order.
butter 20g 24g — and press the start button.
Dry yeast 2.8 g 1 bag 3g
27
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Dried tomato and herb mix bread menu button

ÿBread
The moderate acidity of sun-dried tomatoes and herb mix go well together.

It's also perfect for snack bread.

12W 212 315 512 612
712 122
material How to make

1 loaf 1.5 loaves

1. Soak sun-dried tomatoes in hot water to soften them, then rinse thoroughly with water.
170ml 220ml 155ml
Carefully chop into 5b mm pieces.
Water Strong 250 g 320 g 18 1 bag
2. Water from ÿ, strong flour, sugar, salt, skim milk, butter,
Flour g 25 g —
Place the dry yeast in the bread case and stir.
ÿ Sugar Salt 3 g 4.2 g — Press the start button.
skim milk 6g8g—
3. When the filling buzzer sounds, add the dried tomatoes from ÿ and
butter 15 g 25 g —
c Add the herb mix.
Dry yeast 2.7 g 2.7 g 1 bag

b c
dried tomatoes 17g 23g 10g a
ÿ
herbal mix 1g 1.5g 1g

For bread mix

1. Soak sun-dried tomatoes in hot water to soften them, then rinse thoroughly with water.

Carefully chop into 5b mm pieces.

2. Add water, bread mix, and dry yeast from ÿ in that order.

and press the start button.

3. When the filling buzzer sounds, add the dried tomatoes from ÿ and

c Add the herb mix.

28
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Walnut bread
With the unique crunchy texture of nuts
The aroma of walnuts will whet your appetite!

menu button 12W 212 315 512 612

ÿBread 712 122 SHB-315 is
Up to 1 loaf.

material How to make

1 loaf 1.5 loaves

1. Dry roast the walnuts and chop them into 8 mm pieces.
water 175ml 210ml 150ml
2. Water from ÿ, strong flour, sugar, salt, skim milk, butter, dry
Strong 250 g 300 g 18 1 bag
Place the yeast in the bread case and press the start button.
flour g 21 g —
Press.
ÿ 4g5g—
3. When the filling buzzer sounds, add the walnuts from ÿ.
Sugar Salt Skim milk 6g7g—
butter 15g 18g — For bread mix
Dry yeast 2.7g 3g 1 bag 1. Dry roast the walnuts and chop them into 8 mm pieces.

ÿ Walnut 60g 72g 50g 2. Add water, bread mix, and dry yeast from ÿ in that order.
Press the start button.

3. When the filling buzzer sounds, add the walnuts from ÿ.

corn bread
Corn bread bursting with bubble wrap and natural sweetness,
It has a somewhat nostalgic taste.

menu button 12W 212 315 512 612

ÿBread 712 122

material

How to make
1 loaf 1.5 loaves

155ml 200ml 135ml 1. Drain the sweet corn in a colander.

water strong 250 g 320 g 18 1 bag
2. Water from ÿ, strong flour, sugar, salt, skim milk, butter, dry yeast
flour sugar g 25 g — Place the bread in the bread case in the order shown and press the start button.

ÿ salt 4g6g—
3. When the filling buzzer sounds, add the sweet corn from ÿ.
skim milk 6g8g—
butter For bread mix
15 g 25 g —
1. Drain the sweet corn in a colander.
Dry yeast 2.7 g 2.8 g 1 bag
2. Add the water, bread mix, and dry yeast from ÿ in that order and start.
sweet corn 60g 80g 50g
ÿ Press the button.
(canning)

3. When the filling buzzer sounds, add the sweet corn from ÿ. 29
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brown sugar and kinako bread menu button 12W 212 315 512 612
ÿBread 712 122
The mellow sweetness of brown sugar and the flavor of kinako are exquisite.

For chewy Japanese-style bread.

material How to make

1 loaf 1.5 loaves

1. If the brown sugar is solid, put it in a storage bag etc. and use a rolling pin etc.
210ml 230ml 155ml Crush it up.
Water Strong 250 g 320 g 1 bag *Please be careful as it is easy to tear.
flour Brown sugar (powder) 40g 50g 32g 2. Water, strong flour, brown sugar, soybean flour, salt, skim milk, butter,
Kinako 23g 30g 18g Place the dry yeast in the bread case and stir.
4g6g— Press the start button.
salt skim milk 6g8g—
butter 15 g 25 g — For bread mix
Dry yeast 2.7 g 1 bag 2.7g 1. If the brown sugar is solid, put it in a storage bag etc. and use a rolling pin etc.

Crush it up.
a
*Please be careful as it is easy to tear.

2.Water , bread mix, brown sugar, soybean flour, and dry yeast

Insert them in order and press the start button.

30
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Sweet chestnut bread menu button 12W 212 315 512 612 712 122
ÿBread SHB-315 is limited to 1 loaf.

Add roughly cut sweet chestnuts,

A snack bread that brings out the flavor of chestnuts.

material How to make

1 loaf 1.5 loaves

1. Cut the sweet chestnuts into 2 or 4 pieces.
Milk 135ml 160ml 150ml
2. Milk, eggs, strong flour, sugar, salt, skim milk, butter,
Eggs (beaten) 40 g Strong 48g — Place the dry yeast in the bread case and start.
flour 250 g 300 g 18 1 bag
I press the button.
g 21 g —
ÿ 3. When the filling buzzer sounds, add the sweet chestnuts from ÿ.
Sugar Salt 4g5g—
skim milk 6g7g— a
butter 15g 18g —
Dry yeast 2.7 g 1 bag 3g

ÿ Sweet chestnut 60g 70g 50g

For bread mix
1. Cut the sweet chestnuts into 2 or 4 pieces.

2. Add milk, bread mix, and dry yeast from ÿ in this order.

and press the start button.

3. When the filling buzzer sounds, add the sweet chestnuts from ÿ.

31
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Dairy-free soy milk bread

Safe even for those who don't like dairy products

Bread recipes that don't use dairy products.

menu button 12W 212 315 512 612 712 122

ÿBread SHB-315 is limited to 1 loaf.

material How to make

1 loaf 1.5 loaves 2 loaves

1.Water , soy milk, strong flour, sugar, salt, shortening, dry
60ml 70ml 85ml
Place the yeast in the bread case and press the start button.
Water 120ml 150ml 185ml
Press the button.

Soy milk Strong flour 250 g 320 g 400 g

Sugar 18 g 25 g 30 g

Salt 4 g 6 g 7 g

Shortening 25 g 32 g 40 g
Dry yeast 3 g 3.8 g 4.5 g

buckwheat bread
Bread recipe using buckwheat flour.
A simple taste with a hint of honey.

menu button 12W 212 315 512 612

ÿBread SHB-315 is limited to 1 loaf.
712 122

material

1 loaf 1.5 loaves

water 175ml 220ml

honey 10g 12g How to make

Strong flour 200g 250g

1.Water , honey, strong flour, buckwheat flour, sugar, salt, skim milk, butter
Buckwheat 50g 60g
Put the tar and dry yeast in the bread case in that order and start.
flour 8g 10g I press the button.
Sugar Salt 4g 5g
skim milk 6g 7g
butter 15g 19g
Dry yeast 3 g 3.5 g

32
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Panettone menu button

ÿBread
12W 212
712 122
315 512 612
SHB-315 is limited to 1 loaf.

Traditional Italian sweet bread filled with dried fruits.

Serve with cinnamon powder and whipped cream.

material How to make

1 loaf 1.5 loaves

1. Milk from ÿ, eggs, strong flour, sugar, salt, skim milk,
Milk 135ml 170ml
Put the butter and dry yeast in the bread case in that order.
Egg (beaten) 40 g 50 g and press the start button.
Strong flour 250 g 320 g
2. When the filling buzzer sounds, add ÿ Western liquor pickled a-dola.
sugar 18g 25g
ÿ Add the fruit.
salt 4g 6g
skim milk 6g 8g
butter a
15g 25g
Dry yeast 2.7 g 2.7 g

Western liquor pickled

ÿ
60 g dried fruit 80g

33
Machine Translated by Google

menu button 12W 212 315 512 612

Torn bread ÿBread dough
ÿFermentation
712 122

A fun idea to tear and eat bread. ÿBake

Add your favorite toppings such as chocolate or sausage.

material How to make

water 140ml 1. Cut your favorite ingredients from aÿ into 1 to 2 cm cubes or large pieces that are easy to wrap.

Make it difficult.
Eggs (beaten) 40g
Strong 250g 2. Water from ÿ, eggs, strong flour, sugar, salt, butter, dry yeast

Place them in the bread case in the following order and press the start button.
ÿ flour 18g
vinegar.
Sugar Salt 4g
butter 15g 3. Once the dough is finished, place it on a floured rolling board or stand.

Dry yeast 2.5g Take it out on top.

4. Lightly roll the dough and use a scraper to divide it into 12 equal pieces.
your favorite ingredients

ÿ
(chocolate, sausage, etc.) 12 pieces 5. Roll the divided dough so that the surface is smooth,

Cover with a tightly wrung out wet cloth and let it rest for about 15 minutes.

6. Roll out the rested dough into a round shape and add your favorite fillings from bÿ.
Place it on top, wrap it, and close it by firmly pinching the opening.

a b c 7. Place each piece one by one in the bread case with the c-bread wings removed.
It will be done.

8. Ferment for 40 to 50 minutes using [Independent course: Fermentation].

9. Bake for 45 to 50 minutes using [Independent course: Bake].

34
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Chocolate and nut swirl bread menu button

ÿBread dough
If you cut it
Like this
The spiral pattern finish is also cute. ÿFermentation

Sweet and fragrant chocolate and nut bread. ÿBake

12W 212 315 512 612 712 122

material How to make

1. Add water, eggs, strong flour, sugar, salt, butter, and dry yeast from step 1.
water 140ml
Place it in the bread case and press the start button.
Eggs (beaten) 40g
2. Once the dough is finished, place it on a floured rolling board or counter.
Strong 250g
Take it out.
ÿ flour 18g
Sugar Salt 3. Lightly roll the dough and cover with a damp cloth that has been wrung out tightly for about 15 minutes.
4g
to make it rest.
butter 15g
Dry yeast 2.5g 4. Roll out the rested dough to 40 cm x 25 cm using a rolling pin.

chocolate chip 60g 5. Add the chocolate chips from aÿ and the toasted almond dice.
ÿ Scatter it evenly on the ground and roll it up.
almond dice 50g
6. Cut the dough in half and place it in the bread case with the bread wings removed.

Put it in.
a b
7. Ferment for 40 to 50 minutes using [Independent course: Fermentation].

8. Bake for 45 to 50 minutes using [Independent course: Bake].

35
Machine Translated by Google

Wiener roll menu button

ÿBread dough
12W 212 315 512 612
712 122
Roll up the wiener,
The result is like a side dish bread from a bakery.

Ingredients (for 12 pieces) How to make

1. Add water, eggs, strong flour, sugar, salt, butter, and dry yeast in the order of ÿ to bread.
water 170ml
Put it in the case and press the start button.
Eggs (beaten) 50g
2. When the dough is finished, take it out onto a floured rolling board or counter.
Strong 320g
flour 3. Lightly roll the dough and use a scraper to divide it into 12 equal pieces.
ÿ 25g
Sugar Salt 4.5g 4. Roll the divided dough so that the surface is smooth and squeeze it thoroughly.

butter 40g Cover with a cloth and let rest for about 15 minutes.

Dry yeast 3g 5. Roll the rested dough between your palms to form a cone, then use a rolling pin to shape it into a triangle.

Stretch it so that it becomes

Beaten egg (for coating) Appropriate amount

Wiener 6. Place the wiener from ÿ on the wider side of the stretched dough and roll it up.
ÿ
(Long type) 12 pieces
7. Arrange the rolls with the end facing down on a baking tray, leaving space between them.
Cheese for pizza Appropriate amount

*When fermented, it will double in size, so leave some space between them so they don't stick together.

Please line them up.

a
8. Spray the surface of the dough and ferment for 40 to 50 minutes at approximately 35ÿ.

9. Brush the surface of the dough with beaten egg, put an appropriate amount of pizza cheese from ÿ on it, and spread approx.

Bake in an oven preheated to 180ÿ for 10 to 15 minutes.

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ham onion menu button

ÿBread dough
12W 212 315 512 612 712 122

With melted cheese

Delicious browned ham and onion!

Ingredients (for 12 pieces) How to make

1. Slice the onion thinly and cut the ham in half.

170ml
2. Put the water, eggs, strong flour, sugar, salt, butter, and dry yeast in the bread case in that order.
Water Egg (beaten) 50g
and press the start button.
Strong flour 320g
ÿ sugar 25g 3. When the dough is finished, take it out onto a floured rolling board or counter.

salt 4.5g Lightly roll the dough and use a scraper to divide it into 12 equal pieces.

butter 40g 4. Roll the divided dough so that the surface is smooth and squeeze out the wet cloth.

Dry yeast 3g Cover with kin and let rest for about 15 minutes.

ham 12 pieces 5. Roll the rested dough between your palms to form a cone, then use a rolling pin to shape it into a triangle.

ÿ 1/2 sliced onion Stretch it until it becomes.

Appropriate amount of cheese for pizza

6. Line up one piece of ham (cut in half) from ÿ along the stretched dough.

Ku.

*Please also prepare 12 foil cases.

7. Place each roll in the foil case one by one with the end of the roll facing down, leaving a space between each roll.

Arrange on a baking tray.

a b
8. Spray the surface of the dough and ferment for 40 to 50 minutes at approximately 35ÿ.

9. Brush the surface of the dough with beaten egg and add the sliced onion and pizza cheese from ÿ.

Place an appropriate amount of zucchini on top and bake in an oven preheated to about 180ÿ for 10 to 15 minutes.

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grissini menu button

ÿBread dough
12W 212 315 512 612 712 122

Salty bread sticks

I want to try it wrapped in prosciutto!

material How to make

1.Pour water, strong flour, soft flour, sugar, salt, olive oil, and dry yeast in this order.
water 110ml
put it in the case and press the start button.
strong flour 150g
2. When the dough is ready, place it on a cutting board sprinkled with strong flour and place it in an orb.
100 g soft flour
Roll it out with a rolling pin to the width that fits the tray, and about 1 cm thick.
14 g sugar
6 g salt 3. a Dust the knife with flour and cut the dough into 5 mm wide pieces. straighten the b shape,

20 g olive oil Arrange on a saucer with the cut side facing up.

2.5 g dry yeast 4. Bake in an oven preheated to 180ÿ for about 12 minutes.

a b

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Black sesame twist/sugar twist menu button

ÿBread dough

Black sesame x cheese and plenty of sugar.

The twist of the screw screw is cute. 12W 212 315 512 612
712 122
Ingredients (for 16 pieces) How to make

black sesame twist sugar twist 1.Water , strong flour, sugar, salt, skim milk, powdered cheese (black sesame powder)

(only), butter, and dry yeast in the bread case in that order.
220ml 220ml
Insert it and press the start button.
Water Strong 320g Water Strong 320g
2. Black Sesame Twist is done when there is 1 hour and 10 minutes left.
Flour 25g Flour 25g
Add the black sesame seeds.
Sugar Salt 6g Sugar Salt 6g
skim milk 8g skim milk 8g 3. Once the dough is finished, place it on a cutting board sprinkled with strong flour.

powdered cheese 20g butter 20g Cut into 16 equal pieces with a scraper and squeeze out the wet water.

butter 20g 2.7 g dry yeast Cover with mushrooms and let rest for 15 minutes.

2.7 g dry yeast Butter Appropriate amount

4. Roll out the dough into a 25 cm long stick by twisting it up and down.

18 g black sesame seeds Granulated sugar Appropriate amount b Fold it in half and roll it up, and c securely secure the ends. Approximately 30ÿ
Let it ferment for 30 to 40 minutes.

*If the dough is difficult to stretch, cover it with a tightly wrung wet cloth.
a b c
Let it rest and stretch it out to about 25 cm.

5. For the sugar twists, spread butter melted in a hot water bath and

Sprinkle with lanu sugar.

6. Bake in an oven preheated to 160ÿ for about 15 minutes.

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Coppepan & Coppepan arrangement Menu button ÿ

Dough

Perfect for snack bread or side dish bread,

you can arrange it as you like because it's simple!

12W 212 315 512 612 712 122

Ingredients (for 6 pieces) How to make

1. Water, strong flour, sugar, salt, skim milk, butter, and dry yeast in this order.
170ml
Put it in the bread case and press the start button.
water strong 250 g 15
2. When the dough is ready, place it on a cutting board sprinkled with strong flour, divide into 6 equal parts,
flour sugar g4g
cover with a tightly wrung out wet cloth, and let it rest for about 15 minutes.
salt Skim

milk 15 g Butter 10 g Dry yeast 2.6 g 3. a. Shape the rested dough into a long and thin shape and ferment it at about 30ÿ for 30 to 40 minutes.

4. Bake in an oven preheated to 180ÿ for about 13 minutes.

Coppepan arrangement

Make vertical slits in the baked koppepan

and fill with toppings of your choice, such as
jam and margarine, whipped cream and
Ogura bean paste, long sausage, lettuce,
and hot dogs with ketchup and mustard.

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a Bran flour breadb Prune bread

Highly nutritious and perfect for dieting Rich in minerals and vitamins
Bread recipe using bran flour. Healthy bread made with prune puree.

menu button 12W 212 315 512 612 menu button 12W 212 315 512 612
ÿBread 712 122 ÿBread 712 122

material material

1 loaf 1.5 loaves 1 loaf 1.5 loaves

180ml 220ml 175ml 220ml

water strong flour 250g 300g Water 250g 320g

bran powder 15g 18g Strong flour Prune puree 25 g 32g
sugar 18g 21g Sugar 18 g 4 g 8 g Dry yeast 2.7 23g
salt 4g 4.8g salt g 5g
skim milk 8g 10g skim milk 10g
Butter 15 g 18 g 2.8g
Dry yeast 2.7 g 2.8 g
How to make

How to make
1. Water, strong flour, prune puree, sugar, salt, skim milk,
Place the dry yeast in the bread case and start.
1. Water, strong flour, bran powder, sand a
sugar, salt, skim milk, butter I press the button.

tar, then dry yeast.

put it in the bread case and How to make prune puree

Press the start button. California prunes (seedless)…100 g / lukewarm water…45 ml

Place California prunes and lukewarm water in a blender and blend.
*Pour the finished prune puree into a storage bottle and store it in the refrigerator.
Can be stored for about 1 month.

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a Matcha and white chocolate bread menu button

ÿBread

Bittersweet matcha scent and gentle sweetness

The white chocolate gives it a nice balance. 12W 212 315 512 612
712 122

material How to make

1 loaf 1.5 loaves 1. Put the water from ÿ, strong flour, sugar, salt, skim milk, butter,
175ml 210ml matcha powder, and dry yeast in the bread case in that order.
and press the start button.
water strong 250g 300g
flour sugar 18g 21g 2. When the filling buzzer sounds, add ÿ b white chocolate.
salt 4g 4.8g Add chips.
ÿ
skim milk 8g 10g
butter 15g 18g
b
a
matcha powder 5g 6g
Dry yeast 2.7 g 2.8 g *If you don't have chocolate chips,
5 mm white chocolate plate
ÿWhite chocolate chips 50g 60g
Please chop it into a corner.

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menu button 12W 212 315 512 612

b Rabbit and Tortoise Bread ÿBread dough
712 122

The cute picture book-like finish will make both children and adults smile.

Ingredients (for 6 pieces) How to make

1. Cut your favorite ingredients into 1-2 cm squares or into a size that is easy to wrap.
170ml

Water Egg (beaten) 2. Put the water, eggs, strong flour, sugar, salt, butter, and dry yeast from ÿ into the bread case in this order.
50g
and press the start button.
strong flour 320g
ÿ sugar 25g 3. When the dough is finished, take it out onto a floured rolling board or counter.

salt 4.5g 4. Lightly roll the dough and use a scraper to divide it into 8 equal parts.
butter 40g
5. Divide 2 of the 8 equal parts into 2 equal parts.
Dry yeast 3g
6. Divide the three of the four pieces in step 5 into two.
your favorite ingredients

7. Roll the divided dough so that the surface is smooth and use a damp cloth that has been wrung out tightly.
(chocolate, sausage, etc.) 6 pieces
Pour over and let rest for about 15 minutes.
ÿ for decoration

chocolate pen Appropriate amount 8. Divide the dough into 8 equal pieces in step 4 and roll out into a round shape, then top with your favorite toppings from ÿ.

Wrap it up and close it by firmly pinching the opening.

icing sugar Appropriate amount

9. Arrange them on a baking tray, leaving space between them.

*When fermented, they will double in size, so leave some space between them so they don't stick together.

Please line them up.

10. 6. Roll the dough into 2 equal parts with your hands and stretch it out to a length of about 13 cm.

Fold to make rabbit ears.

Use the three pieces of dough formed in step 11.8 as the rabbit's face, and add two ears from step 10 to the top.

Place them side by side.

12. Divide the remaining dough from step 5 into 4 equal pieces, and use 3 pieces to make the turtle's face and the remaining piece to make the turtle's face.

Divide into 12 equal parts to make 12 legs.

*For both the face and legs, be sure to stretch the dough flat and into a circle, then roll it out again.

*The face is about 3 cm in diameter, and the feet are about 5 to 8 mm in diameter.

13. Use the three pieces of dough formed in step 8 as the body of the turtle, and place the face on the top and the legs on both ends.

14. Spray the surface of the dough and ferment for 40 to 50 minutes at approximately 35ÿ.

15. Bake in an oven preheated to about 180ÿ for about 10 minutes.

16. Once baked, draw a face with the chocolate pen for decoration from ÿ, and replace the powdered sugar with tea powder.

Sift with a sieve.

Four. Five. 6. 8.

13.
12.
Ten. 11.

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potato and bacon bread menu button

ÿBread
mashed potatoes
Salty bacon whets the appetite! 12W 212 315 512 612
712 122
material How to make

1 loaf 1.5 loaves 1. Boil the potatoes or heat them in the microwave until soft, then mash them.

170ml 210ml Mash it with a shredder and let it cool. b The bacon from ÿ is 1 cm wide.
Cut.
water strong flour 250g 300g
potato 2. Water from ÿ, strong flour, potatoes, black pepper, sugar, salt, skim milk
80g 95g
Put the milk, butter, and dry yeast in the bread case in that order, and
black pepper 2g 2.5g
Press the start button.
ÿ sugar 18g 21g
salt 4g 4.8g 3. When the filling buzzer sounds, add the bacon from ÿ.

skim milk 8g 10g

butter 15g 18g a b
Dry yeast 2.7 g 2.8 g

ÿBacon _ 50g 60g

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mini burger Menu button

ÿ Dough
a b

These cute mini-sized burgers are

perfect for parties and lunch boxes! 12W 212 315 512 612
712 122
Ingredients (for 12 pieces) How to make

170ml 1. Put the water, eggs, strong flour, sugar, salt, butter, and dry yeast from ÿ into a bread case in that order, and stir.

Press the start button.

Water Egg (beaten) 50 g
Strong flour 320 g Sugar 25 g 2. When the dough is finished, take it out onto a floured rolling board or counter.

ÿ Salt 4.5 g Butter 25 g 3 g

3. Lightly roll the dough and use a scraper to divide it into 12 equal pieces.

4. Roll the divided dough so that the surface is smooth and cover with a tightly wrung wet cloth.
Let it rest for about 15 minutes.
Dry yeast
5. Stretch the dough into a circle, re-wrap it, and pinch the opening tightly to close it.
ÿ Appropriate amount of beaten egg (for coating)
6. Arrange them on a baking tray with the closed side facing down, leaving space between them.

Ingredients for sandwiching

*When fermented, they will expand to about twice the size, so make sure to leave space between them so they don't stick together.

Please.
Fill with your favorite toppings,
7. Spray the surface of the dough and ferment for 40 to 50 minutes at approximately 35ÿ.
such as lettuce, frozen hamburger
steak (for lunch boxes), ketchup, 8. Brush the surface of the dough with the beaten egg from ÿ and bake in an oven preheated to about 180ÿ for 10 to 15 minutes.
and sliced cheese.
9. Once baked, remove from heat and cut in half, top and bottom like buns.

10. Add lettuce, hamburger steak, ketchup, sliced cheese, etc. as desired.

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a
menu button
Whole wheat bread with walnuts ÿWhole grain bread

BLT sandwich
12W 212 315 512 612
Sandwiches with the aromatic flavor of walnuts
712 122 b
Even more delicious!

material How to make

1. Dry roast the walnuts and chop them into 8 mm pieces.

200ml
2. Water from ÿ, whole wheat flour, strong flour, sugar, salt, skim milk, butter, dry yeast
water whole grain 130g
Place the bread in the bread case in the order shown and press the start button.
strong flour 130g
sugar 3. When the filling buzzer sounds, add the walnuts from ÿ.
17g
ÿ
salt 5g 4.Mix mayonnaise and mustard thoroughly to make mustard mayonnaise.
skim milk 6g
5. Once the bread is baked, let it cool and then wrap it in cling film.
17 g butter
Let cool, then cut into pieces about 1.5 cm wide.
3 g dry yeast
6. Soak the lettuce in water until crispy, then drain in a colander.
ÿWalnut _ 60g *After draining the water, wipe off excess water with kitchen paper.
Please.

7. Slice the tomatoes into 5 mm wide rounds.

Ingredients for sandwiching (4 slices of bread)

8. Cut the bacon in half and fry until crispy.

4 tablespoons mayonnaise
Place on kitchen paper to remove oil.
mustard 2 teaspoons

lettuce 4 pieces 9. Stack two layers of b bread and bake.

tomato 1 piece
10. Spread mustard mayonnaise on the side that will not be grilled, then add lettuce, 2 tomatoes, and bacon.
2 thick slices of bacon Place on top and sandwich with another piece of bread.

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sugar raisin bread menu button

ÿBread dough
a

The granulated sugar is crunchy and delicious.

12W 212 315 512 612
Add lots of sweet and sour raisins.
712 122 b

Ingredients (for 12 pieces) How to make

1. Put the water, eggs, strong flour, sugar, salt, butter, and dry yeast from ÿ into the bread case in this order.
water 170ml
and press the start button.
Eggs (beaten) Strong 50g
powder 320g 2. When there is 1 hour and 10 minutes left, add the raisins.

Sugar 25g 3. When the dough is finished, take it out onto a floured rolling board or counter.
ÿ
salt 4.5g
4. Lightly roll the dough and use a scraper to divide it into 12 equal pieces.
butter 25g
Dry yeast 3g 5. Roll up the divided dough so that the surface is smooth and use a damp cloth that has been wrung out tightly.

Pour over and let rest for about 15 minutes.

raisins 200g
6. Stretch the dough into a circle, re-wrap it, and pinch the opening tightly to close it.
Beaten egg (for Appropriate amount

7. Arrange them on a baking tray with the closed sides facing down, leaving space between them.
ÿ coating) Granulated sugar Appropriate amount

butter 4g×12 *When fermented, they will expand to about twice the size, so leave some space between them so they don't stick together.

Please line them up.

8. Spray with water and ferment for 40 to 50 minutes at approximately 35ÿ.

9. Brush the beaten egg from ÿ onto the surface of the dough, make a cut in the center of the dough, and fill it with the glaze from ÿ.

Sprinkle with new sugar.

10. Place the butter from ÿ in the center of the cut.

11. Bake in an oven preheated to approximately 180ÿ for 12 to 15 minutes. 47

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Slightly sweet and fluffy bread a

The gentle sweetness is delightful.

menu button 12W 212 315 512 612
Fluffy bread like a cloud!
ÿBread dough
712 122
ÿFermentation b

ÿ Grilled

material How to make

1. Put the milk, strong flour, sugar, salt, butter, and dry yeast from ÿ into the bread case in this order.

milk 190ml and press the start button.

strong flour 250g 2. When the dough is finished, take it out onto a floured rolling board or counter.

sugar 25g
ÿ 3. Lightly roll the dough and use a scraper to divide it into 4 equal parts.
salt 4g
4. Roll up the divided dough so that the surface is smooth and use a damp cloth that has been wrung out tightly.
butter 25g
Pour over and let rest for about 15 minutes.
Dry yeast 3.2g
5. Add the shortening or softened butter from ÿ to the bread case with the bread wings removed.
shortening
Apply a thin layer of tar and sprinkle with strong flour.
or softened
ÿ *Please remove excess flour by holding the bread case upside down and tapping it lightly.
butter Appropriate amount

6. Roll the rested dough into a neat ball and close it by pinching the opening tightly.
strong flour Appropriate amount

7. Place 4 pieces of wrapped dough in a bread box.

8. Using a tea strainer, sprinkle the strong flour from ÿ on top of the bread dough.

9. Ferment for 40 minutes in [Independent course: Fermentation].

10. Bake for 45 minutes with [Independent course: Grill].

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menu button
leftover bread ears rusk ÿBread
ÿWhole grain bread
Use leftover bread ears
Handmade snacks and snacks rusks. 12W 212 315 512 612 712 122

material How to make

1. White bread and whole wheat bread are available on the bread menu and whole wheat bread.
Plain bread Whole-grain bread

1 loaf 1 loaf
Make it from the menu. Once baked, cut off the ears of each.

water 175ml 200ml 2. Cut the ears into 2-3 cm wide pieces.

Whole wheat 130g

3. Melt the butter in a hot water bath, spread it on the crust of a loaf of bread, and sprinkle with granulated sugar.
flour Strong 250 g 130g Sprinkle with sprinkles and bake in an oven preheated to 160ÿ for about 5 minutes.

flour Sugar 18 17g

4. Bake the whole wheat bread ears in an oven preheated to 160ÿ for about 5 minutes.
salt g4 5g
skim milk * bWhole wheat bread rusks with avocado dip, cream cheese, etc.
g 6g Please enjoy it as you like.
6 g Butter 15 g Dry yeast 17g
2.7 g 3g

Bread: a b

melted butter, granulated sugar...appropriate amount

*The parts other than the ears can be used as sandwiches, etc.

Please use it for.

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6 pasta dough recipes

pasta farfalle ravioli

How to make
How to make

menu button
basic pasta doughÿUdon/pasta dough 1. Mix water and salt.

2. Strong flour, soft flour (durum semolina), salt water from 1., eggs,
Put the olive oil in the bread case and press the start button.
12W 212 315 512 612
Press the button.

712 122
3. Place the finished dough on a floured board.
Ingredients (for 4 people)
Start out.

When using strong flour When using durum semolina flour 4. Roll the dough so that the surface is smooth and wrap it with plastic wrap.

Wrap it in rum and let it rest in the refrigerator for about 1 hour.
Strong flour 160g 160 g strong flour

Weak flour 160g Durum semolina flour 160 g 5. Place the rested dough on a rolling board or table and

Water 125ml water 110ml Divide into 4 equal parts.

salt 5.5g salt 5g 6. Sprinkle with flour and use a rolling pin to roll from the center to the edges.

Eggs (beaten) 55 g Egg (beaten) 70g Roll it out flat until it is about 1 mm thick.

13 g olive oil olive oil 5g 7. Sprinkle plenty of flour on the rolled out dough and fold it into thirds.
strong flour strong flour and cut into pieces approximately 6 mm wide.

(For dusting) Appropriate amount (For dusting) Appropriate amount

*If you don't flour the dough, it will stick, so sprinkle it with plenty of flour.
please.

8. Boil plenty of water in a large pot, loosen and sprinkle with flour.
Make fresh pasta evenly thick Put the batter from Step 7 into a pot and boil.
Stretch it out or make it into a uniform width.
*Estimated boiling time is 1 to 2 minutes.
Pasta for cutting
Thin is convenientÿ

The finished pasta dough

Cut with ravioli cutter
If so, ravioli or farfa
You can also easily make itÿ

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7 Arranged pasta dough recipes

Neapolitan Carbonara
The simple seasoning of ketchup is The flavor of cheese and the richness of fresh cream

A taste that brings back some nostalgic memories. Delicious and popular menu.

Ingredients (for 2 people) Ingredients (for 2 people)

fresh pasta Approximately 200g fresh pasta Approximately 200g

onion 1 medium Block bacon 70g

green pepper 2 pieces 1/2 teaspoon grated garlic

mushroom 5 pieces ÿ olive oil salt black 1 tablespoon

sausage 4 to 5 pieces Appropriate amount

butter 20g pepper grated Appropriate amount

Salt Appropriate amount cheese Appropriate amount

Pepper Appropriate amount

Fresh cream Egg 150ml

Consomme (granules) 1/2 teaspoon
yolk 2 pieces

ketchup 100g ÿ
Powdered 5 tablespoons
Appropriate amount of powdered cheese

cheese Salt Appropriate amount

How to make How to make

1. Slice onions, dice green peppers, and mash 1. Mix the ingredients from ÿ.
Slice the loom and sausage into rounds.
2. Heat olive oil in a frying pan and add block bacon and grated
2. Put butter in a frying pan and add vegetables and sausage. Add the garlic and fry slowly over low heat.
Add and fry until softened.
3. Add boiled pasta to the frying pan for about 1 minute and turn off the heat.
3. Add the pasta that has been boiled for about 1 minute. Consommé and pass
4. Add the ingredients from 1., mix until thickened, and season with salt.
Add 2 tablespoons of Ta's boiled water and sprinkle with ketchup.
Find out.
Season to taste with salt and pepper.
5. Place in a bowl and sprinkle with black pepper and grated cheese.
4. Place in a bowl and sprinkle with grated cheese.
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Salmon and mushroom cream pasta

For smooth fresh pasta

The cream sauce is delicious!

Ingredients (for 4 people) How to make

1. Heat olive oil in a frying pan, add the salmon cut into bite-sized pieces, and stir until halfway through.
fresh pasta Approximately 400 g

When the heat goes through, add white wine, cover the frying pan, and steam.
salmon 2 slices
Grill it.
olive oil white wine Appropriate amount

2 tablespoons
2. Once the salmon is cooked, remove it.

garlic 1/2 piece 3. Heat olive oil in a frying pan, add thinly sliced garlic and fry.

Shimeji mushrooms 1/2 share When the mushrooms start to smell, take them out and add the mushrooms (shimeji, maitake, eli mushrooms).

Maitake 1/2 share

Add the green onions and stir-fry.

mushrooms Two 4. Once the mushrooms are cooked, put the salmon back in and reduce the heat to low.

Eringi fresh cream 130ml

5. Add fresh cream, milk, and powdered cheese and mix.
Milk 80ml

6. When small bubbles start to form, season with salt and pepper and boil for about 1 minute.
Powdered 3 tablespoons
Stir in fresh pasta.
Appropriate amount

cheese Salt Pepper Appropriate amount

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farfalle minestrone
Butterfly-shaped short pasta
a

Add it to a rich vegetable soup.

Ingredients (for 4 people) How to make

1. Cut bacon into 1 cm wide pieces, add onions, carrots, and celery.
pasta dough Approximately 200g
Consomme (granules) 1 tablespoon
Thinly slice the lily, cut the cabbage into 2 cm cubes, and add the potatoes.
bacon 4 pieces salt 1/2 teaspoon
Cut into bite-sized pieces.
onion 1 piece Pepper Appropriate amount

2. Add olive oil, add bacon and onions, and fry.

carrot 1/3 bottle
Melt. Once the onions are soft, add the carrots, celery,
celery 1/2 bottle
Add the cabbage and potatoes and fry for about 2 minutes.
cabbage 2 sheets

3. Boiled soybeans, canned tomatoes, water, consommé, bay leaves, tar

potato 2 pieces

Add imu and simmer for about 12 minutes.

Boiled soybeans 130g
4. Once the vegetables are soft, season with salt and pepper.
Canned tomatoes (cut) 400 g
I can do it.
600ml water

Laurier 1 sheet 5. Roll out the pasta dough to about 1 mm thick and

time 3 pieces
Cut it into 5 cm width and 2 cm length using a cutter.

Pinch the center to make a ribbon shape. Boil for about 1 minute
olive oil 2 tablespoons
Take it out, drain the hot water, and add it to the minestrone.

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farfalle with tomato sauce a

Lots of vegetables cut into large pieces.

Minced meat and farfalle also go well together!

Ingredients (for 4 people) How to make

1. Thinly slice onions, zucchini, and garlic. Eggplant and peppers are mixed.
pasta dough Approximately 200g
Cut into pieces.
minced pork 150g
2. Heat olive oil in a frying pan and fry the garlic until fragrant.
onion 1 piece

Take it out and stir-fry the minced pork.

Eggplant Two

green pepper 2 pieces 3. When the minced pork is cooked, add the onions and fry until translucent.

zucchini One Add the peppers and zucchini and fry for about 2 minutes.

Canned tomatoes (cut) 400 g 4. Add canned tomatoes, salt, thick sauce, ketchup, and nutmeg to step 3 and cook for 5 minutes.

1 clove of garlic Boil until moderate.

Olive oil, salt, 3 tablespoons

5. Stretch the dough a to a thickness of about 1 mm, and use a ravioli cutter to cut it into widths of 5 cm.
1 teaspoon
Cut into 2 cm pieces lengthwise and width, and pinch in the middle to create a ribbon shape.

thick sauce, 1 teaspoon

6. Boil for about 1 minute, drain the water, then add to the sauce from step 4 and sprinkle with powdered chili powder.
ketchup 1 teaspoon
Shake the zu.
nutmeg a little

powdered cheese Appropriate amount

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Creamy salmon and shimeji mushroom pasta with spinach dough

Made with spinach puree
The pasta dough is so vivid to the eye!

Ingredients (for 4 people) How to make

Strong flour 160g How to make fresh spinach pasta dough

ÿ Using the ingredients listed on the left, follow the “Pasta Dough Basics” on page 50.
Weak flour 160g
Make fresh spinach pasta dough using the instructions in "How to make" as a reference.
Salt 5.5g
ÿStretch the finished dough to a thickness of about 1 mm, then roll it out to about 6 mm.
egg 55g
Cut to width.
13 g olive oil

Spinach puree 90 g

salmon 2 slices garlic 1/2 piece

How to make cream pasta

Shimeji mushrooms 1 share 3 tablespoons white wine

1. Pour olive oil (1 tablespoon) into a frying pan and add in bite-sized pieces.
Fresh cream 150ml salt Appropriate amount
Add the cut salmon and once it's browned, add the white wine.
Milk 150ml Pepper Appropriate amount
Cover and steam-fry.
powder cheese 5 tablespoons
2. Once the salmon is cooked, remove it from the frying pan.
2 tablespoons olive oil
3. Pour olive oil (1 tablespoon) into the frying pan from step 2 and cut into thin slices.

Add the minced garlic and fry until fragrant.

How to make spinach puree Remove, add shimeji mushrooms and stir-fry.

Spinach...4 plants/water...40 ml
4. Once the shimeji mushrooms are cooked, return the salmon and reduce the heat to low.

Cut off the roots of spinach and boil

5. Add fresh cream, milk, and powdered cheese and mix.
Squeeze out the water and cut into 1 cm pieces. water and water

Puree the lentils in a blender 6. When small bubbles start to form, adjust the taste with salt and pepper.

do. Add fresh pasta that has been boiled for about 1 minute.

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a Cheese ravioli shrimp cream pasta

b Cheese ravioli with tomato dough Cream pasta with shrimp

Ravioli is cheese sandwiched between two pieces of fresh pasta.
This is a tomato dough recipe using simple dough and tomato puree.

Ingredients (for 4 people)

a cheese ravioli b Cheese ravioli with tomato dough

pasta dough Approximately 400 g Strong 160g

flour Soft 160g
your favorite cheese 200g
5.5g
(mozzarella, ricotta, etc.)
55g
flour Salt Egg Olive oil 13g
tomato puree 100g

your favorite cheese 200g

(mozzarella, ricotta, etc.)

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• Shrimp cream sauce

shrimp 200 g 2 teaspoons 4 tablespoons

4 mushrooms 1 bunch spinach white wine consommé (granules)

Fresh cream Milk salt Appropriate amount

100ml black pepper Appropriate amount

120ml

butter 12 g
olive oil 2 1/2 tablespoons

garlic

How to make

How to make tomato

dough Make tomato dough using the ingredients for ``Cheese Ravioli

with Tomato Dough'' on the left and referring to ``Basic Pasta Dough

Making'' on page 50.

How to make ravioli

a
ÿ Roll out the dough to about 2 mm thick and cut it in half.

a Place about 1 teaspoon of cheese evenly spaced on each piece of dough.

ÿ Cover with the remaining dough and cut with a ravioli cutter or cut out

with a cookie cutter about 5 cm in diameter and close tightly to prevent

the filling from coming out.
b

How to make creamy shrimp pasta

1. Peel and devein the shrimp and wash with salt.

2. Boil the spinach and cut it into 4 cm pieces. Cut the mushrooms into 5

mm pieces and thinly slice the garlic.

3. Heat olive oil in a frying pan, fry garlic, and add aroma.

When it starts to thicken, take it out.

4. Lightly fry the mushrooms, add the shrimp, and add white wine.

put in.

5. When the fire goes through, add milk. When it starts to bubble, add the

consommé, fresh cream, and butter, and simmer over low heat for

about 2 minutes.

6. While step 5 is boiling, boil the ravioli for about 1 minute.

Add the boiled ravioli and spinach to the sauce from step 5,
and season with salt.

7. Place in a bowl and sprinkle with black pepper.

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Lasagna
Dough and meat sauce &

Alternate layers of white sauce.

How to make

Ingredients (for 4 people)

1.Make the meat sauce. onions, celery, mushrooms
Finely chop the mussels.
pasta dough Approximately 200g White sauce
2. Melt the butter in a frying pan and fry the minced pork.
powdered cheese Appropriate amount

1/2 onion Once heated, add red wine. When the water evaporates,
2 tablespoons flour Add onions and celery and sauté for about 2 minutes.
meat sauce milk 250ml
3. Add canned tomatoes and mushrooms and simmer for about 25 minutes.
minced pork 200g butter 25g Dekara, consommé, ketchup, chuno sauce, all
onion Middle 3/4 a little Add spices and sugar, mix and let stand for another 15 minutes.
celery 1/2 bottle salt pepper a little Boil until the water evaporates.
mushroom 5 pieces
4. Make the white sauce. Slice the onion thinly and fry
butter 10g
Melt the butter in a pan and fry until transparent.
Red wine 2 tablespoons
5. Add the flour and stir fry to prevent it from burning.
Canned tomatoes 400g
Add milk little by little and spread it out.
(cut) Consomme 1 tablespoon

(granules) 3 tablespoons a 6. When it becomes thick, adjust the taste with salt and pepper.

Ketchup Chuo sauce 3 tablespoons 7. Cut the pasta dough according to the size of the container, and
allspice Appropriate amount
Boil for about a minute. In a container, put a meat sauce ÿ dough ÿ ho

sugar 1 tablespoon Layer the white sauce in that order and top with the grated cheese.

8. Bake in an oven preheated to 250ÿ for about 20 minutes.

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