Panasonic SD-PT1002 Operating Instructions Manual page 43

Chiffon pain de mie with beans powder and sweet natto
Menu '4'
High-gluten flour
Low-gluten flour
Bean powder
Butter
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
* Sweet natto
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
* Use (Raisin) function (P. EN18)
Chiffon pain de mie with tomato and basil
Menu '4'
High-gluten flour
Low-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
Tomato sauce (salt free)
Dried basil leaves
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Chiffon pain de mie with fermented ginger
Menu '4'
High-gluten flour
Low-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
Ginger (ground)
Fermented
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
200 g
30 g
20 g
20 g
24 g (2 tbsp)
6 g (1 tbsp)
5 g (1 tsp)
200 g (mL)
1.4 g (½ tsp)
70 g
Select (Gentle stir) (P. EN20)
1203 kcal
200 g
30 g
20 g
24 g (2 tbsp)
6 g (1 tbsp)
5 g (1 tsp)
100 g (mL)
1.4 g (½ tsp)
90 g (approx. 90 mL)
0.3 g
200 g
50 g
20 g
24 g (2 tbsp)
6 g (1 tbsp)
5 g (1 tsp)
140 g (mL)
1.4 g (½ tsp)
20 g
50 g (approx. 50 mL)
60 minutes bread with brown sugar and rice flour
Menu '7'
Warm water*
Instant dry yeast
High-gluten flour
Rice flour
Butter
Brown sugar (Powder)
Milk powder
Salt
Eggs (evenly mixed)
Warm water*
* Warm water approx. 35 - 40 ˚C.
Do not use the glutinous rice flour.
Decorate it with sugar-coating.
Add 25 g of brown sugar power and 2.5 g (less than
½ tsp) water into a small bowl, put the bowl in 60 ˚C water,
stir the sugar well in the bowl against the hot water
outside, and then pour the sugar paste onto the bread.
60 minutes bread with white miso and shaddock
Menu '7'
Warm water*
Instant dry yeast
High-gluten flour
Butter
Granulated sugar
Salt
Eggs (evenly mixed)
Warm water*
White miso
Shaddock (frozen green peels of
shaddock (mashed))
* Warm water approx. 35 - 40 ˚C.
30 g (mL)
4.2 g (1½ tsp)
230 g
50 g
25 g
34 g (4 tbsp)
12 g (2 tbsp)
5 g (1 tsp)
25 g
150 g (mL)
30 g (mL)
4.2 g (½ tsp)
280 g
25 g
24 g (2 tbsp)
2.5 g (½ tsp)
25 g
150 g (mL)
25 g
2.5 g
EN43