Panasonic Bread Bakery SD-YD150 Operating Instructions & Recipes page 30

Basic Dough mode
Variation: Danish Pastries (Yield 8)
2 1 /a cups (1 03/4 oz.) bread flour
11/a cups
(5
1 /4
oz.) cake flour
3 tablespoons dry milk
1 teaspoon sa«
2 oz. butter or margarine
1114 cups (1 0 fl.oz.) water
2 teaspoons dry yeast
?oz.
1
Alllngs
1f2- 3/4 cup
1/4- 1
13 cup
1 /2-3/4
cup
1/2-3/4 cup
butter or margarine for
folding in the dough
egg,
beaten for brushing on top
apricot jam or marmalade
canned fruit filling or preserves
nut streusel
cheese filling
1
Follow steps 1 to 6 on P.28. Follow step 7, but
repeat the process of folding into thirds and
placing in tne refrigerator four times, instead of three.
Finally, wrap and chill for several hours or overnight.
2
Roll out the
dough into
14x17 inches.
Cut into 8 squares.
Roll each out into
about 7 inch square.
3
Place the filling of
your choice in the
center of each square.
Brush the four comers
lightly with water to
help them seal when
pressed together.
4 Fold~o
oppos1te
comers over the
center.
Press down firmly
to seal together.
5
Fold the other two
comers over the
center and press all
four comers tightly
together.
6
Place on greased baking pan. Spray water
on top.
7
Proof, brush with beaten egg and bake as
croissants.
- 29 -
Brioche (Yield 12)
3 1/4 cups (16 oz.)
2 tablespoons
11 12 tablespoons
1112 teaspoons
11 /a cups
(9
fl.oz.)
1 /2 cup (3 oz.)
21 12 teaspoons
bread flour
sugar
dry milk
salt
water with 4 eggs•
butter or margarine
dry yeast
egg, beaten for brushing
on top
12 brioche or cake cups
·Place 4 eggs first in the measuring cup, then
add water.
1
Make the dough according to instructions on
P.7-9.
2
Piace the dough in a greased bowl. Cover.
Rest the dough in the refrigerator for 30
minutes.
3
Divide the dough into 12 equal portions. Roll
each portion into a ball. Cover with a plastic
wrap and rest for 20 minutes.
4
Using the edge
of the hand,
pinch off about
one-fourth of the
dough without
detaching it. Roll
the dough on the
bench so that both
parts are round.
5
Place the dough
in the tin large-
end first.
With fingertips, press
the small ball around
its circumference into
the large one.
6
Place tins on
baking pan. Spray
water on top. Proof at
90 F for 30 to 50
minutes or until the
larger ball rises
above the tin.
7
Brush with beaten egg.
Bake in 350 F oven for 1 0 to 15 minutes or
until golden brown.