Panasonic NN-L564 Operating Instructions And Cookery Book page 101

Crème pâtissère filling
2 dl milk
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2
1 tbsp. cornflour or wheat flour
2 tbsp. sugar
/ tsp. vanilla sugar
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2
2 whole eggs
Sunflower buns
50 g butter
2 dl water
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2
25 g yeast
/ tsp. salt
1
2
tsp. sugar
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2
1 dl rye flour
2 dl sunflower seeds
approx. 350 g wheat flour
1 beaten egg
sunflower seeds for decoration
baking paper
En-38
1. Pour the milk into a bowl, add the cornflour and whisk.
2. Add the remaining ingredients and whisk together.
3. Microwave the creme first on 1000 watts for 2
and microwave for 1 – 2 mins. until the creme boils.
4. Whisk well together then leave to cool.
9 buns
1. Place the butter in a bowl with
2. Microwave on 1000 watts for
3. Add the remaining water (the water must be lukewarm) and stir in
the yeast.
4. Add salt, sugar, rye flour, sunflower seeds and most of the wheat
flour.
5. Work the dough well together by kneading until it is soft and
elastic.
6. Prove the dough in the microwave.
1. Roll the dough out into a long sausage shape. Divide this into 9
pieces and roll into ball shapes.
2. Place the crunch pan on the glass turntable and preheat it at
1000 watts microwave for 6 mins. Place baking paper on crunch
pan.
3. Dip the buns in whisked egg yolk and sunflower seeds and then
quickly place them on the preheated crunch pan.
4. Place the Panacrunch pan on glass tray and bake the buns on
convection 200 °C for 25 minutes.
5. Check that the buns are thoroughly cooked: they should sound
hollow when they are tapped on the bottom.
6. Place them on a wire stand to cool.
• Place the dough in the microwave.
• Microwave on 1000 watts for 20 sec., followed by 8 min.
standing time.
• Prove once more by microwaving on 1000 watts for 10 sec.
min., then whisk
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2
/ dl of water.
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2
min.
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2