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1 Register your product and get support at Question? Contact Philips HD9015 HD9016 EN Breadmaker Recipe 1 繁體中文麵包機食譜 6

3 1 Recipe Do not add more quantities than mentioned in the recipe as it may damage your breadmaker. If necessary, use a spatula to scrape down the sides of the bread pan to get the mixture sticking to the wall back to the mix. Do not put over 560g flour, and 3 teaspoon, 4 teaspoon and 5 teaspoon of yeast for general bread programs, super rapid breads and easter cake program respectively. For homemade program, also do not put over 560g flour and 3 teaspoons of yeast. Always use active dry yeast for this breadmaker. Tip Always measure ingredients accurately. All ingredients should be at room temperature unless recipe suggests otherwise. Put ingredients in the bread pan in the order they are listed in the recipe. Always add liquid ingredient first, then add dry ingredients. The yeast should be dry and separate from other ingredients when it is added to the bread pan. Do not let the yeast touch the salt. Butter and other fats should be cut into small pieces before putting in the bread pan to aid the mixing. Program 1.[White] White bread Suitable for White bread 750g 1. Water 280 ml 350 ml 2. Oil 1.5 tablespoons 2 tablespoons 3. Salt 1 teaspoon 1.5 teaspoons 4. Sugar 1.5 tablespoons 2 tablespoons 5. Bread flour 455 g 560 g 6. Active dry yeast 1 teaspoon 1 teaspoon Program 2.[White bread rapid] White bread rapid Bread will be ready quicker than white bread program, but may be smaller and denser. 750g 1. Water 280 ml 350 ml 2. Oil 1.5 tablespoons 2 tablespoons 3. Salt 1 teaspoon 1.5 teaspoons 4. Sugar 1.5 tablespoons 2 tablespoons 5. Bread flour 455 g 560 g 6. Active dry yeast 1.6 teaspoon 1.6 teaspoon Program 3.[Light rye bread] Light rye bread A mixture of bread and rye flour can be used Caraway seeds must be broken into pieces. 1. Water 240 ml (30~40 C) 2. Oil 2 tablespoons 3. Salt 0.5 teaspoons 4. Sugar 2 tablespoons 5. Caraway seed 1 tablespoon 6. Cocoa powder 2 tablespoons 7. Rye bread flour 140 g 8. Bread flour 280 g 9. Active dry yeast 1.5 teaspoon ENGLISH 1

4 Program 4.[French] French bread Bread will have a crisper crust and lighter texture 750g 1. Water 270 ml 350 ml 2. Oil 1.5 tablespoons 2 tablespoons 3. Salt 1.5 teaspoons 2 teaspoons 4. Bread flour 450 g 560 g 5. Active dry yeast 1.3 teaspoon 1.3 teaspoon Program 5.[Sweet] Sweet bread Bread will be crisp and sweet. 750g 1. Water 240 ml 300 ml 2. Oil 2 tablespoons 3 tablespoons 3. Salt 1 teaspoon 1 teaspoon 4. Sugar 4 tablespoons 4 tablespoons 5. Bread flour 400 g 500 g 6. Actice dry yeast 1.3 teaspoon 1.3 teaspoon Program 6.[Super rapid] Super rapid Even faster than white bread and white bread rapid, but the bread may not have as dark color 1. Water 310 ml (40~50 C) 2. Oil 2 tablespoons 3. Salt 1 teaspoon 4. Sugar 2 tablespoons 5. Bread flour 560 g 6. Active dry yeast 4 teaspoons Program 7.[Gluten free] Gluten-free bread Suitable for gluten free ingredients which will take longer time to 1. Oil 5 tablespoons 2. Milk 300 ml 3. Vinegar 1.5 tablespoons 4. Eggs 3 5. Salt 1.5 teaspoon 6. Sugar 2 tablespoons 7. Gluten-free bread flour 500 g 8. Active dry yeast 2 teaspoons 2 ENGLISH

5 Program 8. [Whole wheat] Whole wheat There will be preheat time to allow grains to soak up water and expand. 750g 1. Water 280 ml 350 ml 2. Oil 1 tablespoon 2 tablespoons 3. Salt 1 teaspoon 2 teaspoons 4. Sugar 2 tablespoons 2 tablespoons 5. Whole wheat bread flour 450 g 560 g 6. Active dry yeast 2 teaspoons 2 teaspoons Program 9. [Whole wheat rapid] (HD9015 only) Whole wheat rapid Bread will be ready quicker than whole wheat program, but may be smaller and denser. 750g 1. Water 280 ml 350 ml 2. Oil 1 tablespoon 2 tablespoons 3. Salt 1 teaspoon 2 teaspoons 4. Sugar 2 tablespoons 2 tablespoons 5. Whole wheat bread flour 450 g 560 g 6. Active dry yeast 2 teaspoons 2 teaspoons Program 9. [Yoghurt] (HD9016 only) Yoghurt Ensure the Yoghurt container is thoroughly washed with warm water and soap, and it is dried before making Yoghurt. Full fat, skim, or 2% milk can be used. Make sure the Yoghurt is fresh and thus the culture starter is active. For making homemade Yoghurt 1. Milk 1000 ml 2. Yoghurt 100 ml Program 10.[Dough] Loaf weight or crust color cannot be set for programs below. Dough For mixing ingredients and kneading dough, no baking 1. Water 330 ml 2. Oil 2 tablespoons 3. Salt 2 teaspoons 4. Sugar 4 tablespoons 5. Bread flour 560 g 6. Active dry yeast 2 teaspoons ENGLISH 3

6 Program 11.[Jam] Jam For making jam Strawberries must be cut into small pieces first. 1. Strawberry 300 g 2. Sugar 150 g Program 12.[Cake] Easter cake Good for Russian Easter Cake recipe Lemonzest and Almonds must be broken into pieces before use. Butter must be cut into small pieces. Raisins should be kept in sherry wine for around 30 minutes. 1. Milk 120 ml 2. Sugar 0.25 cups 3. Salt 0.5 teaspoons 4. Eggs 1 5. Egg yolks 2 6. Butter 3 tablespoons 7. Lemonzest 1 teaspoon 8. Raisins 30 g 9. Currants 30 g 10. Almonds 30 g 11. All purpose flour 365 g 12. Sherry wine 0.5 cups 13. Active dry yeast 4.5 teaspoons Cake Good for making pound cake or butter cake 1. Eggs 3 2. Butter 150 g 3. Sugar 150 g 4. All purpose flour 150 g 5. Baking powder 3 g 4 ENGLISH

7 2 Total program time The Keep-warm duration for programs (1 to 9) is 60 minutes. Program name Loaf weight of 750 g Light Medium Dark 1. White bread 3:55 3:55 4:10 2. White bread rapid 2:45 2:45 2:55 4. French 3:45 3:50 3:55 5. Sweet 3:22 3:22 3:26 7. Gluten free - 2:49-8. Whole wheat 3:50 3:55 4:05 9. Whole wheat rapid (HD9015) 2:39 2:44 2:49 The loaf weight and crust color cannot be changed for the programs below. Program name Medium Keep-warm (Minutes) 3. Light rye bread 4: Super rapid 0: Yoghurt (HD9016) 8: Dough 1: Jam 1: Cake 2:00 60 Program name Loaf weight of 1000 g Light Medium Dark 1. White bread 4:00 4:00 4:15 2. White bread rapid 2:50 2:50 3:00 4. French 3:50 3:55 4:00 5. Sweet 3:23 3:25 3:29 7. Gluten free - 2:59-8. Whole wheat 3:55 4:00 4:10 9. Whole wheat rapid (HD9015) 2:44 2:49 2:54 ENGLISH 5

8 1 食譜請按照食譜中說明的份量製作, 否則可能損壞您的麵包機必要時, 請使用抹刀刮抹麵包盤四邊, 刮下沾在盤壁上的麵糊放入的麵粉量不可超過 560 克, 一般烘烤麵包不可超過 3 茶匙酵母, 快速烘烤麵包不可超過 4 茶匙酵母, 烘烤復活節蛋糕不可超過 5 茶匙酵母自製糕點時, 放入的麵粉量不可超過 560 克及 3 茶匙酵母使用麵包機時務必使用活性乾酵母貼士 / 貼心小叮嚀務必精準測量食材份量所有食材都應以室溫存放, 除非食譜另有說明請按照食譜上所列順序, 將食材放入麵包盤中務必先加入液體材料, 再加入乾材料在麵包盤中放入酵母前, 酵母應為乾燥, 且與其他食材分開放置請勿讓酵母接觸鹽牛油和其他油脂應於放入麵包盤內前切成小塊, 以便攪拌混合程序 1.[White] 白麵包適合烘烤白麵包 750 克 1000 克 1. 水 280 毫升 350 毫升 2. 油 1.5 湯匙 2 湯匙 3. 鹽 1 茶匙 1.5 茶匙 4. 砂糖 1.5 湯匙 2 湯匙 5. 麵包麵粉 455 克 560 克 6. 活性乾酵母 1 茶匙 1 茶匙程序 2.[White bread rapid] 快速白麵包這種烘烤程序的速度比白麵包程序快, 但份量可能較小, 麵包也較密實 750 克 1000 克 1. 水 280 毫升 350 毫升 2. 油 1.5 湯匙 2 湯匙 3. 鹽 1 茶匙 1.5 茶匙 4. 砂糖 1.5 湯匙 2 湯匙 5. 麵包麵粉 455 克 560 克 6. 活性乾酵母 1.6 茶匙 1.6 茶匙程序 3.[Light rye bread] 輕麥麵包麵粉和麥粉可混合使用香菜籽必須敲碎 1000 克 1. 水 240 毫升 (30~40 C) 2. 油 2 湯匙 3. 鹽 0.5 茶匙 4. 砂糖 2 湯匙 5. 香菜籽 1 湯匙 6. 可可粉 2 湯匙 7. 麥粉 140 克 8. 麵包麵粉 280 克 9. 活性乾酵母 1.5 茶匙 6 繁體中文

9 程序 4.[French] 法國麵包這種麵包的麵包皮會較為酥脆, 質地較輕 750 克 1000 克 1. 水 270 毫升 350 毫升 2. 油 1.5 湯匙 2 湯匙 3. 鹽 1.5 茶匙 2 茶匙 4. 麵包麵粉 450 克 560 克 5. 活性乾酵母 1.3 茶匙 1.3 茶匙程序 5.[Sweet] 甜味麵包這種麵包口感酥脆且甜 750 克 1000 克 1. 水 240 毫升 300 毫升 2. 油 2 湯匙 3 湯匙 3. 鹽 1 茶匙 1 茶匙 4. 砂糖 4 湯匙 4 湯匙 5. 麵包麵粉 400 克 500 克 6. 活性乾酵母 1.3 茶匙 1.3 茶匙程序 6.[Super rapid] 超快速麵包這種烘烤程序的速度比白麵包和快速白麵包快, 但麵包的色澤較淡 1000 克 1. 水 310 毫升 (40~50 C) 2. 油 2 湯匙 3. 鹽 1 茶匙 4. 砂糖 2 湯匙 5. 麵包麵粉 560 克 6. 活性乾酵母 4 茶匙程序 7.[Gluten free] 無麥麩麵包適合使用無麥麩食材, 但烘烤時間較久 1000 克 1. 油 5 湯匙 2. 牛奶 300 毫升 3. 醋 1.5 湯匙 4. 蛋 3 5. 鹽 1.5 茶匙 6. 砂糖 2 湯匙 7. 無麥麩麵粉 500 克 8. 活性乾酵母 2 茶匙程序 8. [Whole wheat] 全麥麵包這種烘烤程序有預熱時間, 讓穀粒有時間可吸收水份並膨脹 750 克 1000 克 1. 水 280 毫升 350 毫升 2. 油 1 湯匙 2 湯匙 3. 鹽 1 茶匙 2 茶匙 4. 砂糖 2 湯匙 2 湯匙 5. 全麥麵粉 450 克 560 克 6. 活性乾酵母 2 茶匙 2 茶匙繁體中文 7

10 程序 9. [Whole wheat rapid] ( 僅限 HD9015) 快速全麥麵包這種烘烤程序的速度比全麥麵包程序快, 但份量可能較小, 麵包也較密實 750 克 1000 克 1. 水 280 毫升 350 毫升 2. 油 1 湯匙 2 湯匙 3. 鹽 1 茶匙 2 茶匙 4. 砂糖 2 湯匙 2 湯匙 5. 全麥麵粉 450 克 560 克 6. 活性乾酵母 2 茶匙 2 茶匙程序 9. [Yoghurt] ( 僅限 HD9016) 乳酪 / 優格確保用暖水及肥皂徹底清洗乳酪 / 優格容器, 風乾後才製作乳酪 / 優格可使用全脂奶脫脂奶或 2% 牛奶確保乳酪 / 優格新鮮發酵劑運作正常自製乳酪 / 優格 1. 牛奶 1000 毫升 2. 乳酪 / 優格 100 毫升程序 10.[Dough] 使用以下程序時, 不可設定麵包重量或麵包皮顏色生麵團此程序為混合食材和揉生麵團, 非烘烤 1000 克 1. 水 330 毫升 2. 油 2 湯匙 3. 鹽 2 茶匙 4. 砂糖 4 湯匙 5. 麵包麵粉 560 克 6. 活性乾酵母 2 茶匙程式 11. [Jam] 果醬製作果醬士多啤梨 / 草莓必須先切成小塊 1. 士多啤梨 / 草莓 300 克 2. 砂糖 150 克程序 12.[Cake] 復活節蛋糕適合用於製作俄羅斯復活節蛋糕的程序檸檬皮和杏仁必須切碎才能使用牛油必須先切為小塊葡萄乾應先泡在雪莉酒中 30 分鐘左右 8 繁體中文

11 1. 牛奶 120 毫升 2. 砂糖 0.25 量杯 3. 鹽 0.5 茶匙 4. 蛋 1 5. 蛋黃 2 6. 牛油 3 湯匙 7. 檸檬皮 1 茶匙 8. 葡萄乾 30 克 9. 加侖子 30 克 10. 杏仁 30 克 11. 中筋麵粉 365 克 12. 雪莉酒 0.5 量杯 13. 活性乾酵母 4.5 茶匙蛋糕適合製作雪藏蛋糕或牛油蛋糕 1. 蛋 3 2. 牛油 150 克 3. 砂糖 150 克 4. 中筋麵粉 150 克 5. 發粉 3 克 2 總時間程序 (1 至 9) 的保溫時間為 60 分鐘程序名稱麵包重量 750 克淡色中型暗色 1. 白麵包 3:55 3:55 4:10 2. 快速白麵包 2:45 2:45 2:55 4. 法國麵包 3:45 3:50 3:55 5. 甜味麵包 3:22 3:22 3:26 7. 無麥麩麵包 - 2:49-8. 全麥麵包 3:50 3:55 4:05 9. 快速全麥麵包 ( 僅限 HD9015) 2:39 2:44 2:49 程序名稱麵包重量 1000 克淡色中型暗色 1. 白麵包 4:00 4:00 4:15 2. 快速白麵包 2:50 2:50 3:00 4. 法國麵包 3:50 3:55 4:00 5. 甜味麵包 3:23 3:25 3:29 7. 無麥麩麵包 - 2:59-8. 全麥麵包 3:55 4:00 4:10 9. 快速全麥麵包 ( 僅限 HD9015) 2:44 2:49 2:54 使用下方程序時無法變更麵包重量和麵包皮顏色程序名稱中型保溫 ( 分鐘 ) 3. 輕麥麵包 4: 超快速麵包 0: 乳酪 / 優格 (HD9016) 8: 生麵團 1: 果醬 1: 蛋糕 2:00 60 繁體中文 9

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