Panasonic SD-PM107 Operating Instructions Manual page 34

Manual bread dough
Menu 27
Green Onion & Meat Floss Roll
Yudane
High-gluten flour
Water
Main Dough
Instant dry yeast
High-gluten flour
Low-gluten flour
Granulated sugar
Milk powder
Salt
Egg white 1 piece
A
Milk(5˚C)
Whole Yudane
Butter (for adding later)
(cut into 1 cm cubes)
Before pouring the egg white and milk of A into
bread pan, mix them well first.
Ingredients
Green onion
Sesame
Ham
Meat floss
Mayonaise
Onion and cheese bread
Sponge Dough
Instant dry yeast
High-gluten flour
Water(5˚C)
Main Dough
Sponge Dough
High-gluten flour
Low-gluten flour
Granulated sugar
Salt
Eggs (evenly mixed)
Water(5˚C)
Olive oil
Stuffing ingredients
Mozzarella cheese
Cheddarcheese
Onion
Bacon
EN34
SD-PM107_P27-35.indd 34
Method
Yudane
① Mix bread flour with water until there are no particles.
② Microwave for 20 seconds until the surface bulges slightly, take out and mix it
well , then repeat this operation once again.
③ Refrigerate the Yudane for 12 - 24 hours.
Main Dough
① Put dough ingredients (except butter) into the bread pan.
② Set step time: 程序 1 (Step 1) 10 minutes →程序 2 (Step 2) 0 minute →程序 3 (Step 3)
10 minutes →發酵 (Fermentation) 45-70 minutes.
• For the 發酵 (Fermentation) time, please adjust it according to the actual situation of
20 g
room temperature and dough temperature.
100 g
After 程序 1 (Step 1) 10 minutes is completed, add the butter ( softened at room temperature ) .
③ After Fermentation is done
Cover it with a a well-wrung wet cloth and let it rest for 15 minutes.
2.8 g (1 tsp)
④ Put cooking paper on the baking tray (28 × 28 cm), roll out the dough into the
150 g
baking tray size and then gently press it to fill the baking tray.
75 g
⑤ Use a fork to make some small holes. Place it in the oven at 35 - 38 ˚C for 40 - 60
24 g (2 tbsp)
minutes until it expands by 1.5 times. (Gently press the dough with your finger. If it
6 g (1 tbsp)
leaves a slight fingerprint, fermentation is complete.)
2.5 g (½ tsp)
⑥ Brush a layer of egg liquid on the surface, and sprinkle sesame seeds, ham and chopped green onion.
⑦ Preheat the oven to 200 °C. Bake the dough for around 10 minutes until the surface turns golden brown.
220 g ⑧ Spray water on the baked bread. Cover it with cling film , and let it cool for a bit.
⑨ Tear the cling film when the bread is still warm, cover
30 g
the bread with cooking paper and turn it over; cut off the
four sides, then make two cuts in the bread with a
bread knife, but do not cut them off.
⑩ Apply mayonaise evenly on top of the bread, add
meat floss; After rolling up the bread, wait for 30 minutes
An appropriate quantity
and then you can cut open it to enjoy this delicacy.
An appropriate quantity
An appropriate quantity
*1 Confirm the status of the first time fermentation:
① Dough expands to 2 - 2.5 times.
50 g
② Stab the dough with fingers covered in flour; a hole will be left on the surface.
An appropriate quantity
Method
(for 4 pieces)
Sponge Dough
① Place sponge dough ingredients in the bread pan in the order shown on the ingredient list.
② Set step time: 程序 1 (Step 1) 5 minutes →程序 2 (Step 2) 0 minutes →程序 3 (Step 3) 0
minute →發酵 (Fermentation) 40 minutes.
Main Dough
① Cut the fermented sponge dough into small pieces with scissors and put them
back in the bread pan, the dough maybe a bit sticky, you may sprinkle some
high-gluten flour onto the dough (to avoid latter added flour splashing out of
the bread pan and dropping onto the heating elements).
② Place the main dough ingredients, in the order shown on the ingredient list, in
the bread pan with pieces of sponge dough.
2.1 g (¾ tsp)
③ Set step time: 程序 1 (Step 1) 15 minutes →程序 2 (Step 2) 10 minutes →程序 3 (Step 3)
200 g
0 minute →發酵 (Fermentation) 35-70 minutes.
120 g
• For the 發酵 (Fermentation) time, please adjust it according to the actual situation of
room temperature and dough temperature.
④ After Fermentation is done
Whole
into round balls. Cover them with a well-wrung wet cloth and let them rest for 15 minutes.
⑤ Use a rolling pin to roll the dough into the shape
25 g
25 g
of a cow's tongue, evenly sprinkle with bacon, cheese,
24 g (2 tbsp)
and onion and roll it into a shape of a rugby ball.
⑥ Place the dough on a baking tray, sprinkle high-gluten flour
2.5 g (½ tsp)
25 g
on the surface of dough with sifter, and put in the oven for
25 g
fermentation at 35-38 °C for 45 - 60 minutes until the dough
25 g
expands by 1.5 times.
⑦ After fermenting, take the dough out and use a sharp
knife to cut a deep scratch on the surface.
⑧ Preheat oven to 210 °C, then adjust the temperature to 200 °C. Bake the dough for around
40 g
40 g
18 minutes until the surface turns golden brown.
40 g
*1 Confirm the status of the first time fermentation:
① Dough expands to 2 - 2.5 times.
4 pieces
② Stab the dough with fingers covered in flour; a hole will be left on the surface.
• Unbaked bread can be placed in the refrigerator to avoid over-fermentation.
Time required: approx. 30 min-3 h 15 min
, take the dough out and shape it into a round ball.
* 1
* , divide the dough into four equal parts and shape them
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3/5/2018 19:12:29