Panasonic SD-P104 Operating Instructions Manual page 50

Abnormal shape of bread
When the following
conditions happen
Bread crust is too
hard
Dough becomes
sticky after forming
and fermentation
It is hard to make
croissants
The rice grains are
notably visible in the
rice bread.
The cookie dough of
stuffed bread
cracks
The cookie dough
of stuffed bread
becomes soft.
The cookie dough
of stuffed bread
deflects on one side
50
Please confirm the following
The bread would become soft if it is cooled down to human skin temperature and put
in a plastic bag.
Excessively long fermentation will make the dough loose and sticky.
The fermentation time depends on the type of bread. Normally, the fermentation is
finished if you touch the rising dough with a finger slightly and it can recover slowly.
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?