Chocolate Mango Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Chocolate Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
80 g Dried Mango, cut into small pieces

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the mango bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Pandan Raisin Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
1 tsp Pandan Essence
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g Raisins

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, pandan essence, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the raisins after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Orange Cranberry Loaf with Sunflower Seeds Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (60 g)
150 g Fresh Oranage Juice
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberries
50 g of Sunflower seeds

Instructions:
1.  Warm the egg yolk and fresh milk using double boing method till 38°C.
2.  Add the milk mixture, orange juice, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry and sunflower seeds after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Citron Tea Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
15 g Sugar
4 g Salt
4 g Instant Yeast
2.5 Tbsp of Korean Citron Tea
18 g Soft Butter

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, citron tea, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Loaf will be ready in about 3 hr 30 min time.

Fruit Tea Loaf with Cranberries Raspberry Fusion Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (160 g)
3 bags of Lipton Forest Fruit Tea
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberry Raspberry Fusion

Instructions:
1.  Soak the bags of Lipton Forest Fruit Tea in 70°C hot water and leave it to cool to 50°C.
2.  Add the milk mixture, forest fruit tea yeast, tea leaves from the tea bags, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry raspberry fusion after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Almonds Chocolate Chips Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond flakes after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Matcha Chocolate Chips Almond Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
1 g Matcha Powder
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Bits

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour, matcha powder and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Mocha Loaf with Oreo Bits

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (110 g)
110 g of Thick Coffee (cooled to room temperature)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
12 Oreo Biscuits (Chopped into small pieces)

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, coffee, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the oreo bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Ham and Cheese Loaf with Dried Parsley

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
3 Slices Picnic Ham (Chopped into small pieces)
3 Slices Cheese (Chopped into small pieces)
Dried Parsley

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the chopped ham, cheese and dried parsley after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Chocolate Chips Almond Rolls

Yield: 8 Buns

Ingredients:
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter
80 g Chocolate Chips
Some Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and wrap the chocolate chips and roll it tightly like a swiss roll.
8.  Let the rolls proof for45 min.
9.  Brush with egg wash and topped with almond flakes.
10. Bake in preheated oven at 175°C for 20 min.