Panasonic SD-PT1000 Operating Instructions Manual page 134

Various flavored bread
Ingredients
(for 12 pieces)
Instant dry yeast used
200 kcal (for 1 piece)
Bread dough
┌ 225 g
High-gluten flour
│
55 g
Low-gluten flour
│
│
15 g
Butter
│
Granulated sugar 24 g (2 tbsp)
│
│
6 g (1 tbsp)
Milk powder
*
│
│
5 g (1 tsp)
1
Salt
│
Eggs
│
25 g
(evenly mixed)
│
│
140 g (mL)
Water
│
2.8 g (1 tsp)
Instant dry yeast
└
Butter (cut into 1 cm
140 g
pieces)
25 g
Egg (liquid)
* 1 Make the dough according to the
process in P. 129.
Natural yeast used
204 kcal (for 1 loaf)
Bread dough
┌ 230 g
High-gluten flour
│
50 g
Low-gluten flour
│
│
15 g
Butter
│
Granulated sugar 24 g (2 tbsp)
│
│
6 g (1 tbsp)
Milk powder
*
│
│
5 g (1 tsp)
2
Salt
│
Eggs
│
25 g
(evenly mixed)
│
│
130 g (mL)
Water
│
Fermented natural yeast 25 g (2 tbsp)
└
Butter (cut into 1 cm
140 g
pieces)
25 g
Egg (liquid)
* 2 Make the dough according to the
process in P. 130.
Doughnut
134
Croissant
Add in butter
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30
(
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 × 20 cm
square and keep them in refrigerator for
15
Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm
square.
Wrap the butter of Step
dough of step
plastic wrap and keep it in a refrigerator
for 10
Tap and press the dough of step
the rolling pin 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 for 10
Repeat steps
it in a refrigerator for 30
Forming
Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
Hold one end of the dough and roll it up.
Face the closure downwards.
Fermentation
⑪ Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40
original size) at the room temperature and
coat with egg liquids.
Baking
⑫ Bake it in an oven that is preheated to a
temperature of 200
10 min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still
for 10 20 min.
Roll them into thin round shapes and press the dough with the doughnut mold.
Allow the dough to ferment for 20
Deep-fry them at an oil temperature of 170
Use bread dough
60 min.
30 min.
with the
, cover it with the
20 min.
20 min.
and twice and keep
60 min.
60 min (till it rises to double its
220 for about
30 min (till it rises to double its original size) at a temperature of 30
and sprinkle them with cinnamon and refined white sugar.
)
with
⑪
35 .