Chiffon Pain De Mie - Panasonic SD-PT1001 Operating Instructions Manual

Chiffon pain de mie

Preparations Install blade in the bread pan.
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
(P. EN16)
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Ingredients
Chiffon pain de mie
200 g
High-gluten flour
50 g
Low-gluten flour
20 g
Butter
18 g (1½ tbsp)
Granulated sugar
6 g (1 tbsp)
Milk powder
5 g (1 tsp)
Salt
＊ 190 g (mL)
Water
1.4 g (1½ tsp)
Instant dry yeast
＊ Use 5 ˚C cold water and reduce the amount of
water by 10 g (mL) if the room temperature is
above 25 ˚C.
1
1
Select menu "4"
To add raisins and
other ingredients
To set timer for
completion time
2
Start
3
Press 取消 (Cancel) when you hear the beep
sound. Take out the bread pan and cool it down
for about 2 min. Then
take out the bread
Time required: about 5 h
2
3
To reset
To stop after starting (Hold)
(P. EN18)
(P. EN20)
(P. EN22)
Please see P. EN10
for the baking
procedure.
EN25