Panasonic SD-PM107 Operating Instructions Manual page 25

Various flavoured bread
• Instant dry yeast used
High-gluten flour
Low-gluten flour
Butter
Granulated sugar
Milk powder
*1
Salt
Eggs (evenly mixed)
Water
Instant dry yeast
Butter (cut into 1 cm pieces) 140 g
Egg (evenly mixed)
*1 M ake the dough according to the process
in P. EN21 of Menu 13.
• Natural yeast used
Natural yeast (fermented) 25 g (2 tbsp)
High-gluten flour
Low-gluten flour
Butter
*2
Granulated sugar
Milk powder
Salt
Eggs (evenly mixed)
Water
Butter (cut into 1 cm pieces) 140 g
Egg (evenly mixed)
*1 M ake the dough according to the process
in P. EN21 of Menu 14.
Doughnut
Method
➀ Divide the dough (*1 or *2) into small
pieces that are 35 g each and shape
them into balls. Cover them with a small
towel and place them still for 10 - 20
minutes.
➁ Roll them into thin round shape and
press the dough with the doughnut
mold.
➂ Allow the dough to ferment for 20 - 30
minutes (till it rises to double its original
size) at a temperature of 30 - 35 ˚C.
➃ Deep-fry them at an oil temperature of
170 ˚C and sprinkle them with cinnamon
and refined white sugar.
SD-PM107_P14-26.indd 25
Use bread dough
Croissant
225 g
55 g
15 g
24 g (2 tbsp)
6 g (1 tbsp)
5 g (1 tsp)
25 g
140 g (mL)
2.8 g (1 tsp)
25 g
Method
1.
Add in butter
➀ Put the dough (*1 or *2) in a bowl,
cover it with a cling film and place it
in a refrigerator for 30 - 60 minutes.
(Prolong the refrigeration time
230 g
when the room temperature is high)
50 g
➁ Brush flour on butter, place them
15 g
on the cling film, roll into a
24 g (2 tbsp)
20 × 20 cm square and keep them
6 g (1 tbsp)
in refrigerator for 15 - 30 minutes.
5 g (1 tsp)
➂ Use a rolling pin to tap and press the
25 g
dough and roll it into a 30 × 30 cm
square.
130 g (mL)
➃ Wrap the butter of Step ➁ with the
dough of Step ➂, cover it with the
25 g
cling film and keep it in a refrigerator
for 10 - 20 minutes.
➄ Tap and press the dough of Step ➃
with the rolling pin till the dough is
thinner and roll it flat.
➅ Fold up the dough three times,
cover it with a cling film and keep it
in a refrigerator for 10 - 20 minutes.
➆ Repeat Steps ➄ and ➅ twice and
keep it in a refrigerator for 30 - 60
minutes.
2.
Forming
➇ Divide the dough into two even
pieces and roll them into a 18 × 40
cm rectangular shape. Divide them
into 6 isosceles triangles.
➈ Hold one end of the dough and roll it
up.
➉ Face the closure downwards.
3.
Fermentation
⑪
Sprinkle water on it and cover it with a
cling film. Allow it to ferment for 40 - 60
minutes (till it rises to double its
original size) at the room temperature
and coat with egg (evenly mixed).
4.
Baking
⑫
Bake it in an oven preheated to
200 - 220 ˚C for approx. 10 minutes.
Keep the remaining dough in a
refrigerator to avoid excessive
fermentation.
Use pizza dough
Pizza
(for 12 pieces)
Pizza dough (P. EN22)
Pizza seasoning
Pizza cheese
Ingredients (e.g.)
Method
1.
2.
3.
(for 2 pizzas in a diameter of 25 cm each)
Quantity at one time
72 g (4 tbsp)
200 g
Onion (thin slices) 1 small
Sausage (thin slices) 10 pieces
Bacon 2 pieces
Mushroom (thin slices) 6 pieces
Green pepper (thin slices) 2 pieces
Forming
➀ Use the scraper to divide the dough
into 2 pieces and shape them into
balls.
(Divide it into 3 pieces for thin pizza
dough)
➁ Cover them with a small towel and
place to set for 10 - 20 minutes.
➂ Put it on the cooking paper and roll
it into a round plate with a diameter
of 25 cm.
➃ Make holes on the dough with a fork.
Add ingredients
➄ Apply pizza sauce, add ingredients
and cheese for pizza.
Baking
➅ Bake it in an oven preheated to
180 - 200 ˚C for approx. 15 minutes.
Keep the remaining dough in a
refrigerator to avoid excessive
fermentation.
EN25
3/5/2018 19:14:48