Red Bean Bread - Panasonic SD-PT1001 Operating Instructions Manual

Red bean bread

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
Red bean bread
┌ High-gluten flour
│
Butter
│
│
Granulated sugar
│
│
A Milk powder
│
│
Salt
│
│
Egg (evenly mixed)
│
＊
└
Cold water (5 ˚C)
Instant dry yeast
Red bean paste (about 20 ˚C) 100 g
＊ Use 5 ˚C cold water and reduce the amount of
water by 10 g (mL) if the room temperature is
above 25 ˚C.
The fermentation condition of bread
becomes poor with more red bean paste
added.
(The maximum volume of red bean paste
can be 150 g). The temperature of red
bean paste must be about 20 ˚C.
(Otherwise the fermentation of bread will
be impacted.)
The gap between the
dough and red bean
paste is reserved for the
fermentation of bread.
If the dough is too sticky to roll...
Sprinkle some high-gluten flour on the hand
or rolling pin.
EN38
1
1
180 g
15 g
18 g (1½ tbsp)
6 g (1 tbsp)
2.5 g (½ tsp)
25 g
2
120 g (mL)
2.1 g (¾ tsp)
3
4
5
Time required: about 2 h and 15 min
Select menu "16"
To add raisins and
other ingredients
Start
When you hear beep sound, open the lid and take out
the dough from the bread pan, and remove the blade.
Do not press 取消 (Cancel)
Roll the dough into a long and thin shape (about 8 cm × 30 cm).
(The width of dough should be shorter than that of the bread pan)
Place the red bean paste evenly on the dough. (To avoid paste
running out, leave a distance about 1 cm from
the edge of dough)
Roll the dough from the side nearby,
extrude any air inside the dough. The end
seam of dough should be stuck tightly.
Place the dough with the end seam facing
down into the bread pan.
Close the lid
Restart
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
＊The bread may become deformed upon over-exertion.
2,4
5
To reset
To stop after starting (Hold)
(P. EN18)
Please see P. EN10
for the baking
procedure.
Within 15 min