Panasonic SD-P103 Operating Instructions Manual page 71

Ingredients
(for 12 pieces)
Bread dough 200 kcal
(for 1 piece )
High-gluten flour 225
Low-gluten flour 55
Butter 15
Granulated sugar 2 tbsp (24 )
＊ 1 tbsp (6 )
Milk powder
1 Salt 1 tsp (5 )
Egg liquid
25
(evenly-mixed)
Water 140 mL
Instant dry yeast 1 tsp (2.8 )
Butter (Cut into pieces
140
that are 1cm thick)
Egg(evenly-mixed) 25
＊
1 Make according to the steps in P.69.
Doughnut
Divide the dough into small pieces that are 35 each. Cover them with a small towel and place them
still for 10 ～ 20 min.
Roll them into thin round and press the dough with the doughnut mold.
Allow the dough to ferment for 20 ～ 30 min (till it rises to double its original size) at a temperature of 30 ～ 35 ℃.
Deep-fry them at an oil temperature of 170
Croissant
Add in butter
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator for
30 60 min.
Prolong the refrigeration time when the
room temperature is high
Apply flour on butter, place them on the
plastic wrap, roll them into a 20 x 20 cm
square shape and keep them in a refrigerator
for 15 30 min.
Use a rolling pole to strike and press the dough
and roll it into a 30 x 30 cm square shape.
Wrap the butter of Step
cake, cover it with the plastic wrap and keep
it in a refrigerator for 10 20 min.
Strike and press it with the rolling pole till the
dough is thinner and roll it flat.
Fold up the dough three times, cover it with
a plastic wrap and keep it in a refrigerator
for10 20 min.
Repeat steps and twice and keep it in a
refrigerator for 30 60 min.
Forming
Divide the dough into two even pieces and roll
them into a 18 x 40 cm rectangular shape.
Divide them into 6 isoscele triangles.
Hold one end of the dough and roll it up.
Face the closure downwards.
Fermentation
Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for 40
60 min (till it rises to double its original
size) at the room temperature and apply egg
liquids.
Baking
Bake it in an oven that is preheated to a
temperature of 200 220
min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
and spill cinnamon and refined white sugar on them finally.
with the dough
for about 10
71