Various Flavoured Bread - Panasonic SD-PM107 Operating Instructions Manual

Various flavoured bread

Menu 1 Menu 3
Olive bread
250 g
High-gluten flour
10 g (15 g for soft bread)
Butter
24 g (2 tbsp)
Granulated sugar
6 g (1 tbsp)
Milk powder
5 g (1 tsp)
Salt
Dried vanilla Small quantity
180 g (mL)
Water*
1
2.8 g (1 tsp)
Instant dry yeast
Green olive 20 g
Sunflower seed honey bread
250 g
High-gluten flour
15 g
Butter
18 g (1½ tbsp)
Granulated sugar
6 g (1 tbsp)
Milk powder
Salt 5 g (1 tsp)
21 g (1 tbsp)
Honey
180 g (mL)
Water* 1
2.8 g (1 tsp)
Instant dry yeast
20 g
Sunflower seed
Menu 6
Italian bread
Containing red
pepper and olive
225 g
High-gluten flour
25 g
Low-gluten flour
Salt 5 g (1 tsp)
Olive oil 24 g (2 tbsp)
170 g (mL)
Cold water (5 ˚C)* 2
1.4 g (½ tsp)
Instant dry yeast
• Y ou may add 20 g red peppers (or dried
tomatoes) chopped into small pieces of 5
mm and 20 g olive (or 1 teaspoon of dried
basil leaves) by using " " function.
French countryside bread
200 g
High-gluten flour
50 g
Whole wheat flour
5 g (1 tsp)
Salt
190 g (mL)
Cold water (5 ˚C)*
2
1.4 g (½ tsp)
Instant dry yeast
SD-PM107_P14-26.indd 19
Menu 4
Fruit juice bread
250 g
High-gluten flour
25 g
Butter
8 g (2 tsp)
Granulated sugar
12 g (2 tbsp)
Milk powder
Salt 3.8 g (¾ tsp)
50 g
Eggs (evenly mixed)
100% tomato fruit juice
120 g (mL)
(stored in a refrigerator)*
2
4.2 g (1½ tsp)
Instant dry yeast
Assorted vegetables (Drain
70 g
it after boiled and cool down
to room temperature)
Menu 5
Red bean rice bread
High-gluten flour 230 g
Red bean rice (cooled) 100 g
10 g
Shortening
24 g (2 tbsp)
Granulated sugar
5 g (1 tsp)
Salt
5 g
Black sesame
160 g (mL)
Water *
2
2.1 g (¾ tsp)
Instant dry yeast
crust colour 淡 (Light)
Salted seaweed bread
High-gluten flour 230 g
100 g
Cooled rice
10 g
Shortening
24 g (2 tbsp)
Granulated sugar
5 g (1 tsp)
Salt
5 g
White sesame
Water * 160 g (mL)
2
2.1 g (¾ tsp)
Instant dry yeast
10 g
Salted seaweed
Curry rice bread
High-gluten flour 210 g
100 g
Cooled rice
20 g
Butter
18 g (1½ tbsp)
Granulated sugar
6 g (1 tbsp)
Milk powder
5 g (1 tsp)
Salt
5 g
Curry powder
Refined cheese (cut
30 g
into small cubes)
Black pepper powder 3 g (½ tsp)
Water* 110 g (mL)
2
2.1 g (¾ tsp)
Instant dry yeast
Potato (cut into small cubes;
20 g
boiled to a moderate degree)
Carrot (cut into small cubes;
20 g
boiled to a moderate degree)
20 g
Bacon
Tips
*1 U se 5 °C cold water and reduce the
amount of water by 10 mL if the room
temperature is above 25 °C.
*2 R educe by 10 mL when the room tem-
perature is above 25 ˚C.
*3 A dded when adding "Frozen butter" (P.
EN16)
*4 U se cold water at a temperature of
approx. 5 ˚C when the room tempera-
ture is above 25 ˚C.
Menu 9
Danish with sweet potatoes and sesame
High-gluten flour 230 g
50 g
Low-gluten flour
15 g
Butter
Granulated sugar 36 g (3 tbsp)
6 g (1 tbsp)
Milk powder
5 g (1 tsp)
Salt
25 g
Eggs (evenly mixed)
160 g (mL)
Cold water (5 ˚C)
Instant dry yeast 2.8 g (1 tsp)
110 g
Frozen butter
Sweet potatoes (cut
50 g
3
into 1 cm pieces) *
3 10 g
Black sesame seeds *
Menu 11
Rice flour bread with small dried fish and kelp
200 g
High-gluten flour
50 g
Rice flour
Butter 20 g
Milk powder 6 g (1 tbsp)
5 g (1 tsp)
Salt
200 g (mL)
Water* 3
4.2 g (1½ tsp)
Instant dry yeast
Small dried fish
20 g
(stir-fried without oil ）
Dried kelp (dried through
4 g (dry weight)
wringing after water soaking)
Rice flour bread with orange flavour
200 g
High-gluten flour
50 g
Rice flour
Orange jam 20 g
Butter 20 g
6 g (1 tbsp)
Milk powder
5 g (1 tsp)
Salt
170 g (mL)
Water * 4
4.2 g (1½ tsp)
Instant dry yeast
EN19
3/5/2018 19:14:42