Manual Recipes - Panasonic SD-YR2550 Operating Instructions Manual

Manual Recipes

Cake Kneading
Cake Dough
Menu 29 (SD-R2530: 28)
(OZ) / (NZ)
Butter (cut into 1 cm cubes)
Sugar
Milk
Egg (M), beaten
(
Plain flour
mixed and
A
sifted
Baking powder
Bread Kneading
Bread Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ) 1½ tsp
Bread flour (OZ) / White flour (NZ)
Sugar
Salt
Eggs (M), beaten
Water
Butter
Stage 1
See step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time setting: 20 minutes)
When kneading is complete, put the butter into the bread pan and
close the lid.
Rest for 5 minutes.
Repeat the step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time setting: 12 minutes)
Stage 2
Option 1:
oven.
Option 2:
See step 1 - 5 of Rise. (P. 19)
*1 If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
*2 The milk powder may be omitted.
30
OI12_YR25050 R2530 Oceania Pagination_20220121.indd 30
Menu 29 (SD-R2530: 28)
Timer: 20 min
200 g
180 g
2 tbsp
4 (200 g)
)
300 g
13 g
Menu 30 (SD-R2530: 29) &
(OZ) (NZ)
3½ tsp
500 g 500 g
1 tbsp 1 tbsp
1½ tsp 1½ tsp
½ (25 g) ½ (25 g)
320 mL 320 mL
15 g 15 g
Recipes
Poppy Seed Gluten Free Cake
Menu 29 (SD-R2530: 28)
(OZ) / (NZ)
Vegetable oil
Egg (M), beaten
Milk
Sugar
White rice flour
Ground almond
Baking powder
Lemon juice
Poppy seeds
Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar
and sprinkle on the baked gluten-free cake.
Rise
Menu 32 (SD-R2530: 30)
Rice Flour English Muffin Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise:
(Kneading temperature condition : 28
Making the English Muffin in 9 cm diameter (10 inches).
Divided into 10 pieces)
(OZ) / (NZ)
Dry yeast (OZ)/Instant yeast (gluten free
yeast) (NZ)
Mixture / beat 1 egg + 1 egg white +
warm water
Butter, melted
Cider vinegar
Brown rice flour
Potato starch
Powdered milk (OZ) / Milk powder
(NZ) *2
Xanthan gum
Sugar
Salt
Topping
Cornmeal Appropriate amount
Stage 1
See step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time seting: 5 minutes)
After kneading is complete, open the lid, scrape off the flour.
Rest for 5 minutes.
Repeat the step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time seting: 10 minutes)
Stage 2
See step 1 - 5 of Rise. (P. 19)
(Rise time setting: 20 minutes)
Put about 90 of dough into the mold and sprinkle the cornmeal for
finishing.
Ferment it to 80 % of the size in an oven at 40 °C for about 30 minutes.
Sprinkle cornmeal on its surface and cover the mold.
Bake in an oven at 180 °C for about 15 minutes.
handling instructions.
Timer: 10 min
150 g
3 (150 g)
110 mL
180 g
210 g
75 g
1½ tbsp
1½ tbsp
23 g
Menu 31 (SD-R2530: 30)
1 tsp
430 g
60 mL
1 tsp
300 g
100 g
50 g
1 tbsp
1 tbsp
1 tsp
Turn to P. 19 for
2022/1/21 14:19:11