Udon/Pasta Dough - Panasonic SD-PM107 Operating Instructions Manual

Udon / pasta dough
Menu 19
Tips
*1 W arm water approx. 35 - 40 ˚C.
*2 Y ou can use starch or high-gluten flour
instead of kneading flour.
*3 W heat flour only for pasta making can
be purchased from gerneral baking
material stores easily.
You can also make colourful pasta!
■
B oil the vegetables in short time, use
food processor to mash them into
paste and then pour them into the
bread pan.
Reduce the same amount of water by
10 - 30 g (mL) as that of additional
ingredients.
[Basic amount is 120 g (mL)]
• Black sesame seed powder 1 tbsp
.........water quantity of 120 g (mL)
Tomato mush 47 g (3 tbsp)
.........water quantity of 90 g (mL)
Spinach mush 50 g
.........water quantity of 90 g (mL)
When storing
■
• R efrigerator (can be preserved for 2 - 3 days )
S prinkle kneading flour and then wrap it with a cling film.
• F reezer (can be preserved for a month)
Cut it in width of noodle, and wrap it with a cling film. (see the following)
• T he appearance, softness of dough and taste of pasta is different from those of the pasta
available in the market. (P. EN39)
Udon
Pasta
SD-PM107_P14-26.indd 23
Udon dough
(3 - 4 servings)
(not for making Soba noodle and ramen dough)
150 g
High-gluten flour
A
Low-gluten flour 150 g
Salt 10 g (2 tsp)
B
160 g (mL)
Warm water* 1
Kneading flour* 2 An appropriate quantity
Pasta dough
(3 - 4 servings)
150 g
High-gluten flour
A
150 g
Durum flour*
3
5 g (1 tsp)
Salt
B 50 g
Eggs (evenly mixed)
120 g (mL)
Water
Olive oil 4 g (1 tsp)
Kneading flour* An appropriate quantity
2
Method
Dough rolling
➀Cut it into 2 - 4 equal parts with a kitchen knife or a spatula.
➁ Sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate.
(Refrigerated dough must bring to room temperature before rolling.)
Cut dough
➂ Fold the dough, and cut it from one side into noodles of 3 mm width.
(When it is difficult to cut the dough, sprinkle some kneading flour on the dough.)
Cook noodle
➃ Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle
and put them in the pot for boiling.
(The time reference for boiling noodle is 8 - 13 minutes.)
➄Wash away viscous liquid with cold water and drain the water completely.
Method
Dough rolling
➀Cut it into 4 equal parts with a kitchen knife or a spatula.
➁Sprinkle kneading flour, and use rolling pin to roll the dough into a 1 mm thick round plate.
Cut dough
➂ Sprinkle kneading flour on the dough and roll it from one side. And then cut it into
noodle of 5 mm width.
(The boiled noodle will grow slightly thicker, so it is better to cut the noodle more thinner.)
➃Shake the noodle to separate them from each other, and sprinkle kneading flour on them.
Cook noodle
➄ Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle
and put them in the pot for boiling.
(The time reference for boiling noodle is 3 - 5 minutes.)
• S tep ➀ to ➂ can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)
Time required: approx. 15 min
Preparation
➀ Install blade for noodles and mochi in
the bread pan.
➁Mix A in a metal bowl or the like.
➂Mix B in another container.
➃ Add A B in the bread pan sequentially.
(add olive oil to pasta dough last)
Method
1.
Select menu "19"
2.
Press " " button
after 15 minutes
3.
Press " " when you hear beep
sounds.
Take out the dough right away.
4.
Let the smooth surface face up, shape
it into a ball and then wrap it with cling
film and place still.
• U don noodles...it can be preserved
approx. 2 hours in room temperature
(keep in a refrigerator in hot weather).
• P asta...keep in a refrigerator for
approx. 1 hour.
EN23
3/5/2018 19:14:46