Panasonic SD-PT1002 Operating Instructions Manual page 51

Pain de mie with chocolate bean and chestnut
Menu '2'
High-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
* Chocolate bean (white chocolate)
* Sugar soaked chestnuts (may also be
boiled in sweetened water)
* 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)
Whole wheat Pain de mie
Menu '2'
High-gluten flour
Whole wheat flour
Butter
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Salty Brioche
Menu '13' Crust colour
High-gluten flour
Low-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Mixture of an egg, an egg yolk and cold water (5 ˚C)
Instant dry yeast
Frozen butter (for adding later)
* Bacon (roasted)
* Walnut
* Cheese
* Fried onion
* Use (Raisin) function (P. EN18)
Brioche with rice flour
Menu '13'
High-gluten flour
Rice flour
Butter
Granulated sugar
Milk powder
Salt
Mixture of an egg, an egg yolk and cold water (5 ˚C)
Instant dry yeast
Frozen butter (for adding later)
250 g
15 g
18 g (1½ tbsp)
6 g (1 tbsp)
5 g (1 tsp)
200 g (mL)
1.4 g (½ tsp)
45 g
55 g
Manual feeding (P. EN19)
Select (Gentle stir) (P. EN20)
200 g
50 g
5 g
9 g (¾ tbsp)
6 g (1 tbsp)
5 g (1 tsp)
200 g (mL)
1.4 g (½ tsp)
dark
170 g
30 g
30 g
18 g (1½ tbsp)
6 g (1 tbsp)
5 g (1 tsp)
160 g
2.8 g (1 tsp)
40 g
50 g
20 g
20 g
10 g
Manual feeding (P. EN19)
Select (Gentle stir) (P. EN20)
150 g
50 g
30 g
24 g (2 tbsp)
6 g (1 tbsp)
3.8 g (¾ tsp)
160 g
2.1 g (¾ tsp)
40 g
Hard bread
Menu '2' Crust colour
High-gluten flour
Low-gluten flour
Shortening
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Sweet peas Pain de mie
Menu '2'
High-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Water*
Instant dry yeast
* Your favorite cooked beans (soup
stewed from the fully drained beans)
* 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)
Brioche with flavedo and chocolate
Menu '13'
High-gluten flour
Low-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Orange peels (ground)
Mixture of an egg, an egg yolk, orange
juice (for 1 piece) and cold water (5 ˚C)
Instant dry yeast
Frozen butter (for adding later)
* Sugar soaked orange peels (5 mm slices)
* Chocolate bean (frozen in advance)
* Use (Raisin) function (P. EN18)
You can add icing sugar as you wish.
Take 5 grams (less than 1 tsp) of orange juice, mix it with 25
grams of sieved brown sugar powder, and then smear the
mix onto the freshly baked Brioche while it is hot.
Rice flour bread with orange flavor
Menu '18'
High-gluten flour
Rice flour
* Fresh orange jam
Butter
Milk powder
Salt
Water*
Instant dry yeast
* Use cold water at a temperature of approx. 5 ˚C.
When the room temperature is over 25 ˚C.
* Put it in the bread pan at the very beginning.
dark
225 g
25 g
5 g
4 g (1 tsp)
4 g (2 tsp)
5 g (1 tsp)
210 g (mL)
1.4 g (½ tsp)
250 g
15 g
18 g (1½ tbsp)
6 g (1 tbsp)
5 g (1 tsp)
200 g (mL)
1.4 g (½ tsp)
100 g
Manual feeding (P. EN19)
Select (Gentle stir) (P. EN20)
170 g
30 g
30 g
24 g (2 tbsp)
6 g (1 tbsp)
3.8 g (¾ tsp)
2 g
150 g
2.8 g (1 tsp)
40 g
2 g
30 g
Manual feeding (P. EN19)
Select (Gentle stir) (P. EN20)
200 g
50 g
20 g
20 g
6 g (1 tbsp)
5 g (1 tsp)
170 g (mL)
4.2 g (1½ tsp)
EN51