Panasonic SD-ZB2502 Operating Instructions And Recipes page 17

Dough Recipes
Rye and White Rolls
Stage 1 Culture : Menu '22' (45min)
Strong White Flour 75 g (3 oz)
Rye flour 150 g (5 oz)
Water 200 mL
Yeast 1 tsp
Stage 2 : Menu '20' (2hr)
Rye Flour 150 g (5 oz)
Strong White Flour 100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
Yeast 1 tsp
1
Put all culture ingredients in the bread pan and select
menu 22.
• Use kneading blade (rye bread).
2
Turn off at the start pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 20.
4
Divide dough into 12–15 pieces and shape into rolls.
5
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40˚C/105˚F until doubled in size (approx. 20
mins).
6
Glaze with oil and bake in a preheated oven at 220˚C/425˚F/
Gas Mark 7 for 10-15 mins or until golden brown.
• This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select
menu 09.
Wholemeal Walnut Rolls 70%
Menu '19' (3hr 15min)
Strong Wholemeal Flour 350 g (12 oz)
Strong White Flour 100 g (4 oz)
Medium Oatmeal 50 g (2 oz)
Maple Syrup 2 tbsp
Oil 2 tbsp
Salt 1 1 ⁄ tsp
2
Water 320 mL
Yeast 1 tsp
*Walnut 100 g (4 oz)
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on a greased baking trays and sprinkle with flour.
Allow to prove at 40˚C/105˚F until doubled in size (approx.
20 mins).
3
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
12–15 mins or until golden brown.
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Chelsea Buns
Enriched Dough : Menu '16' (2hr 20min)
Strong White Flour 250 g (9 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Milk Powder 1 tbsp
1
Salt ⁄ tsp
2
Egg, medium 1
Water 100 mL
Yeast 1 ⁄ tsp
2
Additional Ingredients
Butter 15 g ( 1 ⁄ oz)
2
Mixed Dried Fruit 100 g (4 oz)
Soft Brown Sugar 50 g (2 oz)
Mixed Spice 1 tsp
1
Knead the dough lightly and roll out to an oblong 26 cm x
20 cm (10'' x 8'').
2
Mix together the mixed dried fruit, soft brown sugar and
mixed spice. Brush the dough with melted butter and spread
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9'') sandwich
tin and allow to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
3
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15 mins or until golden brown.
4
Allow to cool. Drizzle with glace icing.
Hot Cross Buns
Menu '17' (2hr 20min)
Enriched Dough
One batch
Ingredients (above)
Cinnamon 1 tsp
Mixed Spice 1 ⁄ tsp
2
* Mixed Dried Fruit 100 g (4 oz)
1
Divide mixture into eight balls. Place on a lightly greased
baking tray and allow to prove at 40˚C/105˚F until doubled in
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
2
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
3
While still HOT, brush with a sugar glaze — 40 g (1 1 ⁄ oz)
2
sugar in 4 tbsp water, boiled until a syrup is reached —
(approx. 5 mins).
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
Croissants
Menu '16' (2hr 20min)
Strong White Flour 300 g (11 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
1
Salt ⁄ tsp
2
Egg, medium 1
Water 150 mL
Yeast 1 ⁄ tsp
2
Butter chilled to add
150 g (5 oz)
when rolling
1
Roll dough to 20 cm x 25 cm (8'' x 10'') rectangle.
2
Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
3
Fold the bottom one third up and the top one third down,
sealing the edges with a rolling pin. Turn the dough so that
the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator for
30 mins.
6
Repeat the rollings three more times, cover and chill for
30 mins.
7
Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
8
Loosely roll up each triangle towards the point, finishing with
tip underneath. Curve into a crescent shape.
9
Place on a greased baking tray. Allow to prove at 40˚C/105˚F
until doubled in size (approx. 20 mins).
10
Brush with beaten egg and bake in a preheated oven at
220˚C/425˚F/Gas Mark 7 for 15 mins or until crisp and well
browned.
Soft Rolls/Baps
Menu '16' (2hr 20min)
Strong White Flour 450 g (1 lb)
Sugar 1 ⁄ tsp
2
Butter 25 g (1 oz)
1
Salt ⁄ tsp
2
Egg, medium 1
Water **250 mL
Yeast 1 tsp
** For a slightly denser roll try 125 mL water and 125 mL milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu '16' (2hr 20min)
Strong White Flour 450 g (1 lb)
Sugar 2 tbsp
Butter 75 g (3 oz)
Salt 1 ⁄ tsp
2
Egg, medium 1
Milk 250 mL
Yeast 1 tsp
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order listed
above.
3
Select menu 16.
4
Divide dough into 8–10 pieces and shape into baps.
5
Place on a greased baking tray and allow to prove at
40˚C/105˚F until doubled in size (approx. 20 mins).
6
Dust with flour.
7
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15 mins or until golden brown.
• For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
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