Panasonic SD-P104 Operating Instructions Manual page 51

Abnormal shape of bread
When the following
conditions happen
The cookie dough of
the stuffed bread is
too hard.
The cookie dough
of the stuffed bread
overflows the bread
pan.
The rice flour bread
made through timer
baking has a rather
bad shape.
Insufficient swelling.
Remaining butter are
left on the cake.
There are remaining
flour around cake.
The finished cake
is different from
expected.
Whipping cream and
chocolates can not
be merged together.
Too soft.
Chocolates stick on
the inner sides of
the bread pan.
Please confirm the following
Has the cookie dough been over cooled and become hardened?
*
Take out the cookie dough from the refrigerator according to the instruction of
"10 min of process work are left" and roll the dough flat with a rolling pole.
Till the cookie dough becomes flexible and soft.
Did you slightly press the cookie dough on all sides when you put it in?
*
Excessive pressing may cause the baked cookie dough to crack.
Have you used the timer at a room temperature of over 25 °C?
* Ingredient temperature rises too much when the room temperature is high so that it
becomes deformed.
Excessively long timing is not recommended.
Is the amount of ingredients correct?
Have you added any baking powder?
Did you sieve the low-gluten flour and baking powder before feeding?
Have you cut butter into small pieces of 1 cm?
Have you recovered butter to the room temperature?
Is the adding sequence of ingredients correct?
Have you cleared the remaining flour?
Is the adding sequence of ingredients correct?
The finished cake looks like butter cake but is still different from the sponge cake
available in the market in terms of baking conditions.
Reduce low-gluten flour to 160 g to make softer cake.
The cream with a high content of butterfat (over 41%) may not merge with chocolates
with a high content of coco.
Adding extra 10 mL of milk may help the two ingredients to merge better.
Chocolates with a high content of milk will soften.
Please reduce the dosage of whipping cream by 10 ~ 20 mL.
Please use a rubber spatula to clean away the chocolates in the bread pan within
5 min and mix for another 2 ~ 3 min.
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