Panasonic SD-2511 Operating Instructions And Recipes page 43

Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu '29' (1hr 50min)
Yeast
Strong White Bread Flour
Sugar
Salt
Butter (Cut into 2 cm cubes and
keep in fridge)
Egg (beaten)
Milk
Rum (dark)
Additional Butter* (Cut into 1–2
cm cubes and keep in fridge)
Optional Ingredients
Chocolate chips
• For addition of ingredients with*, follow programming instructions on P. 22.
1
Press the dough lightly to remove the gas.
2
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 mins.
l When you like to add chocolate chips, follow below
instructions. (Optional)
• Roll the dough to 25 cm × 30 cm (10''×12'')
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
• Rest the dough in the room temperature for 10 mins
again. (Do not dry it .)
3
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
4
Rest the dough in the room temperature for 10–15 mins.
(Do not dry it out.)
5
Shape the dough and place them on a greased baking tray
and allow to prove at 35˚C/95˚F for 30–40 mins.
6
Glaze and bake in oven at 180˚C/356°F for 15–20 mins.
SD-2511_UK.indd 43
1 ⁄ tsp
1
2
400 g (14 oz)
4 tbsp
1 ⁄ tsp
1
2
70 g (3 oz)
3 (150 g)
90 mL
15 mL (1 tbsp)
50 g (2 oz)
120 g (4 ⁄ oz)
1
2
Focaccia
Menu '28' (45min)
Yeast ⁄ tsp
1
2
Strong White Bread Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Roll and pat the dough into a 30 cm x 25 cm (12'' x 10'')
rectangle on a greased baking tray.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
• 1 small red onion sliced and softened with 1 tsp olive oil and
1 tsp balsamic vinegar. (Do this in a bowl covered in cling
film in the microwave for 1–2 min).
• 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked black
pepper corns.
• 2 tbsp chopped sundried tomatoes.
4
Allow to prove at 40˚C/105˚F until doubled in size (approx.
30 mins).
5
Drizzle with olive oil and bake in a preheated oven at
190˚C/375˚F/Gas Mark 5 for 20–30 mins or until golden at the
edges and cooked well in the centre.
• Serve warm with pasta dishes.
Pizza
Menu '28' (45min)
Yeast ⁄ tsp
1
2
Strong White Bread Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Press out dough using the heel of your hand to a 25 cm (10'')
circle or two 25 cm (10'') circles for thin and crispy base on a
greased baking tray.
2
Allow to prove at 40˚C/105˚F until doubled in size (approx.
20 mins).
3
Add topping of your choice and bake in a preheated oven
at 220˚C/425˚F/Gas Mark 7 for 15–20 mins, depending on
amount of topping.
• To freeze pizza bases follow method to step 2 and bake without
toppings for 5 mins. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.
43
2015/01/09 15:29:34