Panasonic SD-P103 Operating Instructions Manual page 82

Abnormal shape of bread
When the following
conditions happen
It is hard to make
croissants
The rice grains are
notably visible in the
rice bread.
The cookie dough of
pineapple bread
cracks
The cookie dough of
pineapple bread
becomes soft.
The cookie dough of
pineapple bread
deflects on one side
The cookie dough of
the pineapple bread
is too hard.
The cookie dough of
the pineapple bread
overflows the bread
pan.
Insufficient swelling.
Remaining butter are
left on the cake.
There are remaining
flour around cake.
The finished cake
is different from
expected.
82
Please confirm the following
Melted butter cannot be well wrapped in a dough.
Please keep the dough in a refrigerator for complete cooling
before butter are wrapped in it.
＊ Please prolong the cooling time when the room temperature is high
because the butter may easily melt down.
Please put rice and water in another container. Fully soften the rice before putting it into
the bread pan.
Have you fully mixed the cookie dough?
Have you kneaded the surface of cookie dough till it becomes smooth?
Have you forced the cookie dough into the bread dough?
You only need to place the cookie dough on the bread dough. (Slightly press it so that
＊
the two doughs stick together and make a good-looking shape)
Have you pressed in the mold too much?
The reason is that the butter melts so that the dough has too much
liquid in it.
＊If the butter melts, the dough will become soft and fragile even if the dough is
cooled down.
Have you repositioned the bread dough in the middle?
Has the cookie dough been over cooled and become hardened?
＊ Take out the cookie dough from the refrigerator according to the instruction of
"10 min of process work are left" and roll the dough flat with a rolling pole.
Till the cookie dough becomes flexible and soft.
Did you slightly press the cookie dough on all sides when you put it in?
＊ Excessive pressing may cause the baked cookie dough to crack.
Is the amount of ingredients correct?
Have you added any baking powder?
Did you sieve the low-gluten flour and baking powder before feeding?
Have you cut butter into small pieces of 1 cm?
Have you recovered butter to the room temperature?
Is the adding sequence of ingredients correct?
Have you cleared the remaining flour?
Is the adding sequence of ingredients correct?
The finished cake looks like butter cake but is still different from the sponge cake
available in the market in terms of baking conditions.
Reduce low-gluten flour to 160 to make softer cake.