Panasonic SD-PT1002 Operating Instructions Manual page 59

Ingredients
(for 12 pieces)
Instant dry yeast used
Bread dough
225 g
High-gluten flour
55 g
Low-gluten flour
15 g
Butter
Granulated sugar 24 g (2 tbsp)
6 g (1 tbsp)
Milk powder
*
1 5 g (1 tsp)
Salt
Eggs
25 g
(evenly mixed)
140 g (mL)
Water
2.8 g (1 tsp)
Instant dry yeast
Butter (cut into 1 cm
140 g
cubes)
25 g
Egg (evenly mixed)
*
1 Make the dough according to the
process in P. EN56.
Natural yeast used
Bread dough
230 g
High-gluten flour
50 g
Low-gluten flour
15 g
Butter
Granulated sugar 24 g (2 tbsp)
6 g (1 tbsp)
Milk powder
*
2 5 g (1 tsp)
Salt
Eggs
25 g
(evenly mixed)
130 g (mL)
Water
Natural yeast (fermented) 25 g (2 tbsp)
Butter (cut into 1 cm
140 g
cubes)
25 g
Egg (evenly mixed)
*2 Make the dough according to the
process in P. EN54.
Doughnut
Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still
for 10 - 20 minutes.
Roll them into thin round shapes and press the dough with the doughnut mold.
Allow the dough to ferment for 20 - 30 minutes (till it rises to double its original size) at a temperature of 30 - 35 ˚C.
Deep-fry them at an oil temperature of 170 ˚C and sprinkle them with cinnamon and refined white sugar.
Croissant
Add in butter
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 - 60 minutes.
(
Prolong the refrigeration time when
the room temperature is high
Brush flour on butter, place them on the
plastic wrap, roll into a 20 × 20 cm
square and keep them in refrigerator for
15 - 30 minutes.
Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm
square.
Wrap the butter of Step
dough, cover it with the plastic wrap
and keep it in a refrigerator for 10 -
20 minutes.
Tap and press the dough with the rolling
pin till the dough is thinner and roll it flat.
Fold up the dough three times, cover it
with a plastic wrap and keep in a
refrigerator for 10 - 20 minutes.
Repeat steps and twice and keep
it in a refrigerator for 30 - 60 minutes.
Forming
Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
Hold one end of the dough and roll it up.
Face the closure downwards.
Fermentation
Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40 - 60 minutes (till it rises to double size)
at the room temperature and coat with egg
liquids.
Baking
Bake it in an oven preheated to 200 -
220 ˚C for approx. 10 minutes. Keep the
remaining dough in a refrigerator to avoid
excessive fermentation.
)
with the
EN59