Finger Buns - Panasonic Bread Bakery SD-253 Manual

DOUGH
tsp=teaspoon Tbsp=tablespoon
Brioche
(Use basic DOUGH program)
Ingredients: Makes 12
3 tsp yeast
475N bread flour
4 Tbsp milk powder
4 Tbsp sugar
2 tsp salt
125N butter
3 eggs
200 ml water
1 tsp bread improver, optional
1 egg, beaten for brushing on top
12 brioche moulds or muffing pans
(1 cup bread flour, extra for kneading)
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Place the dough in a greased bowl. Cover
2
with a plastic wrap and rest the dough in the
refrigerator for 30 minutes.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back
when touched.
Divide dough into 12 balls.
4
Divide each ball into 1 large and 1 small ball.
Place each large
5
ball in a greased
brioche (muffin) cup.
With floured fingers,
make an indentation
in each large ball.
Place the small ball in
each indentation.
Cover and let rise in
a warm place for 30- —
40 minutes or until
almost doubled in size.
Brush rolls with the beaten egg.
6
Bake in a preheated 200ºC oven for
10—15 minutes or until golden brown.
35
Chicken Buns
(Use basic DOUGH program)
Use the Dinner Roll Dough ingredients for
chicken buns.
Filling:
300N chicken mince
1 large onion finely chopped
2 Tbsp sour cream
1 tsp cracked black pepper
1 tsp thyme
1 egg, beaten for brushing on top
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Divide the dough into 12 equal portions. Roll
3
each portion into a ball. Cover and let rest in a
warm place for 10 minutes.
Combine all filling ingredients.
4
Flatten each dough portion into a circle. Place
5
a tablespoon of the filling onto dough.
Twist edges together to enclose filling.
Neaten shape of bun.
Place seam side down on a greased baking
6
tray. Cover and let rise in a warm place for
30—40 minutes until almost doubled in size.
Brush buns with beaten egg.
7
Bake in a preheated 200ºC oven for 15—20
minutes or until golden brown.
Serve warm.
Sweet Rolls
(Use basic DOUGH program)
Ingredients: Makes 1 large
2 tsp dry yeast
400N plain flour
125N butter
1 Tbsp sugar
1 / tsp mixed spice
2
1 tsp grated lemon rind
1 egg
1 / cup milk
2
1 egg, beaten for brushing on top
Filling:
60N butter, extra
1 / cup brown sugar
4
1 cup mixed dried fruit
1 / tsp mixed spice
2
Icing:
1 / cup icing sugar
2
1–2 Tbsp milk
(1 cup plain flour, extra for kneading)
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
On a lightly floured board, roll out dough into
2
two 30 x 20cm rectangles.
Beat extra butter and brown sugar in a small bowl.
3
Spread butter and sugar all over the dough.
Top with fruit and spice.
Roll dough up Swiss-roll style, beginning with the
4
long side.
Slice each roll into 10 pieces. Place rolls cut side
5
up, in a greased ring tin. Cover and place in a
warm place for 20—25 minutes until almost doubled
size.
Brush rolls with milk. Bake in a preheated 200ºC
6
oven for 25—30 minutes.
Icing: mix all ingredients until smooth. Spread
7
over rolls when cooled.
DOUGH
tsp=teaspoon Tbsp=tablespoon

Finger Buns

(Use basic DOUGH RAISIN program)
Ingredients: Makes 12
2 tsp dry yeast
450N plain flour
1 / cup milk powder
4
1 / tsp salt
2
1 / cup sugar
3
50N butter
270 ml water
* 1 / cup sultanas*
2
1 egg, beaten for brushing on top
Icing:
1 cup icing sugar
15N butter
2–3 Tbsp water
pink food colouring
(1 cup plain flour, extra for kneading)
* place in the raisin nut dispenser
Method:
Make dough according to instructions on
1
pages 9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched. Divide dough into 12.
Cover and let rest in a warm place for
3
30 mimnutes.
Shape each ball into 10cm long ovals.
4
Cover and place in a warm place for 20 minutes
5
until almost doubled in size.
Brush dough with beaten egg. Bake in a
6
preheated 180ºC oven for 15—20 minutes or
until golden brown.
Icing: mix all ingredients until smooth.
7
Spread over rolls when cooled.
36