Panasonic SD-PPG100 Operating Instructions Manual page 144

Abnormal shape of bread
When the following
conditions happen
The rice flour bread
has a rather bad
shape
There are solid
particles in the
dough
It is difficult to put
dough into shape
because it is too sticky.
Noodles stick
together
Insufficient swelling
5 cm
Lower than
Butter spots
appears (colour
spots, holes etc.)
Remaining flour is
left around the
scone.
Insufficient swelling.
Remaining butter is
left on the cake.
There is remaining
flour around cake.
The finished cake is
different from
expected.
EN70
Please confirm the following
Is the room temperature too high?
(The bread will not be good if the room temperature is too high.)
Have you used the timer at a room temperature of over 25 ˚C?
＊ Ingredient temperature rises too much when the room temperature is high so that it
becomes deformed.
Excessively long timing is not recommended.
Did you misuse the blade for bread making as the blade for noodles and mochi making?
Not enough flour?
Did you mix the flours fully before putting it in bread pan?
Did you add too much water?
Did you add warm water when making udon?
Not enough flour?
Did you sprinkle kneading flour?
Did you add too much water?
Has it been placed still for too long time after being cut into noodles?
Did you sprinkle enough kneading flour?
Did you add any baking powder?
(Even instant dry yeast can't make it swell at all.)
Is the amount of ingredients correct?
Did you cut the butter into 1 cm pieces?
Did you cut the butter into 5 mm pieces when room temperature is below 15 ˚C ?
Did you eliminate the residual powder?
Did you perform the forming procedure?
Is the amount of ingredients correct?
Did you add any baking powder?
Did you sieve the low-gluten flour and baking powder before adding them into bread pan?
Have you cut butter into small pieces of 1 cm?
Have you brought butter to the room temperature?
Is the adding sequence of ingredients correct?
Have you cleared the remaining flour?
Is the adding sequence of ingredients correct?
The finished cake looks like butter cake but is still different from the sponge cake
available in the market in terms of baking conditions.
Reduce low-gluten flour to 180 g to make softer cake.