Panasonic SD-PPG100 Operating Instructions Manual page 143

When the following
conditions happen
Dough becomes
sticky after forming
and fermentation
It is hard to make
croissants.
The rice grains are
notably visible in the
rice bread.
Observable butter
oil gathers on the
bottom, with butter
spots on it.
The bottom of bread
soaked in butter, crust
become greasy and
has butter spots on it.
Not crispy enough
The pineapple bread
cookie dough
cracks.
The pineapple bread
cookie dough
becomes soft.
The pineapple bread
cookie dough lean to
one side.
The pineapple bread
cookie dough is too
hard.
The pineapple bread
cookie dough overflows
from the bread pan.
Please confirm the following
Excessively long fermentation will make the dough loose and sticky. The
fermentation time depends on the type of bread. Normally, the fermentation is
finished if you touch the rising dough with a finger slightly and it can recover slowly.
Melted butter cannot be well wrapped in dough.
Please keep the dough in a refrigerator for complete
cooling before butter is wrapped in it.
＊ Please prolong the cooling time when the room
temperature is high because the butter may easily melt
down.
Please put rice and water in another container. Fully soften the rice before putting it
into the bread pan.
Did you use frozen butter cut into 1 cm pieces?
Did you add the frozen butter within 10 min after beep sounds?
Did you break apart the frozen butter first, and then distribute them well in the pan?
Did you add the frozen butter when room temperature was over 25 ˚C?
Did you use frozen butter that cut into 1 cm pieces?
Did you add the frozen butter within 10 min after the beep sounds?
Did you divide the frozen butter into small pieces and distribute them well in the pan?
Re-baking the cut toasts to get crispy taste.
Have you fully mixed the cookie dough?
Have you kneaded the cookie dough till its surface becomes smooth?
Have you forced the cookie dough into the bread dough?
＊ You only need to place the cookie dough on the bread dough. (Slightly press it so
that they stick together and make a good-looking shape.)
Have you cut the patterns too deep?
The reason is that the butter melts so that the dough has too much liquid in it.
＊ If the butter melts, the dough will become soft and fragile even if the pin dough is
cooled down.
Have you repositioned the bread dough in the middle?
Has the cookie dough been over cooled and become hardened?
＊ Take out the cookie dough from the refrigerator according to the instructions of
"10 min of process work are left" and roll the dough flat with a rolling pin till the
cookie dough becomes flexible and soft.
Did you slightly press the cookie dough on all edges when you put it in?
＊ Excessive pressing may cause the baked cookie dough to crack.
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