Panasonic SD-2501 Operating Instructions And Recipes page 32
Automatic bread maker household use
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Dough Recipes
Croissants
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast
2 tsp
Bread flour
475 g
Salt
2 tsp
Powdered milk
3 tbsp
Butter
30 g
Sugar
1
⁄
cup
4
Water
300 mL
Butter, chilled for folding in the dough
250 g
(NZ)
Surebake yeast
4 tsp
White flour
450 g
Salt
1 tsp
Milk powder
3 tbsp
Butter
50 g
Sugar
2 tbsp
Water
240 mL
Butter, chilled for folding in the dough
250 g
Method:
1
Roll 250
g of chilled butter between two sheets of plastic
wrap into a rectangle (17 × 25 cm). Chill at least 1 hour.
2
Turn the dough into a greased bowl. Place in the refrigerator
for 30 minutes.
3
Roll out the dough on a lightly floured surface into a 30 cm
square.
4
Place the rolled out butter over two-thirds of the dough.
Fold the third without butter over the centre third.
5
Fold the remaining third on top. Seal edges.
Rest the dough in the refrigerator for 20-30 minutes.
6
Place the dough at right angles to the previous position in
the step 4. Roll out into 30 cm square.
Fold into thirds. Wrap and place into refrigerator for
20-30 minutes.
Roll and fold twice more. Wrap and chill after each folding.
After the final folding, chill several hours or overnight.
7
Spread the dough for the final time into 30 cm square. Cut
dough into 9 equal squares.
Cut each square diagonally to form two triangles.
8
Roll up each triangle loosely, starting from the side opposite
the point. Curve ends.
9
Place seam side down on a greased baking tray. Cover and
place in warm area for 30-50 minutes or until almost doubled
in size.
10
Brush with beaten egg. Bake in a preheated 200°C oven for
15-20 minutes or until golden brown.
Doughnuts
1
Use Basic Dough recipe on P. 31.
2
Divide the dough into equal portions.
Roll each portion into a ball.
3
Place on a lightly floured surface.
Cover with a plastic wrap and leave to rise for 20 minutes.
4
Shape each ball as desired, in a ring, twisted, or in an oval
shape. Place on a greased tray.
5
Leave to rise at 30°C for 30 minutes.
6
Deep fry the doughnuts until golden brown.
7
Roll in a mixture of sugar and cinnamon or cool and use
other toppings as desired.
8
Makes 12-16 doughnuts dependent on size and shape
selected.
Page 32
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