EN22
Menu 16
Pizza dough
Method
1.
Select menu "16"
2.
Press "
" button
after 45 minutes
3.
Press "
" when you hear beep
sounds.
Take out the dough right away.
• If you leave it in the bread pan,
fermentation will proceed further.
• Changing the ratio of dough
ingredients may slow down the
fermentation process. (P. EN39)
Time required: approx. 45 min
High-gluten flour
280
g
Butter
15
g
Granulated sugar
8
g
(2 tsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Water*
1
190
g
(mL)
Instant dry yeast
2.8
g
(1 tsp)
Tips
*1 Use cold water at a temperature of approx. 5 ˚C when the room temperature is above 25 ˚C.
■
After making pizza dough, you can make pizza. (P. EN25)
Menu 17
Dumpling skin dough
Method
1.
Select menu "17"
2.
Press "
" butto
n
after 15 minutes
3.
Press "
" when you hear beep
sounds.
Take out the dough right away.
Time required: approx. 15 min
Dumpling
(for 30
-
40 pieces)
Dumpling skin dough
see above
Peanut oil
15
g
(1 tbsp)
Star aniseed
5
g
Leeks
125
g
Streaky pork
250
g
Salt
2
g
Gourner powder
2
g
Spice powder
6
g
Soy sauce
18
g
(1 tbsp)
(You can adjust the recipe based on your preference)
Making dumpling stuffing
➀
Fry star aniseeds with peanut oil. Cool down the peanut oil and mix them with leeks (to prevent
water from coming out from leeks). Then evenly mix them with streaky pork and seasonings.
Rolling dough
➁
Take out the dough, shape it into long strips with a diameter of 3 cm and cut into 2 cm-wide small
pieces. Use the rolling pin to roll the dough into a round plate with a diameter of approx. 8 cm.
• Each dumpling skin weighs approx. 9
g
and 30
-
40 dumplings can be made in total.
Making dumpling
➂
Fill stuffing into the skin to make a dumpling.
• You may make dumpling into a crescent or a triangle shape as you prefer.
Boiling dumpling
➃
Boil half pot of water, place the dumplings into the hot water. When the water boils again add half bowl of cold
water into the pot. Repeat this procedure 3 times. (This can improve the tenacity and elasticity of dumpling skins)
Dumpling skin dough
Powder for dumpling
280
g
Warm water (approx. 35 ˚C)
150
g
(mL)
or
High-gluten flour
140
g
Low-gluten flour
140
g
Warm water (approx. 35 ˚C)
170
g
(mL)
Tips
*1 Kneading flour can be replaced by
starch or high-gluten flour.
■
You can make delicious Japanese ramen
with following ingredients.
Char Siu: 2-3 slices
Soft boiled egg: ½ piece
Seaweed: 1 piece
Sweet corn kernels: An appropriate quantity
Chopped green onion: An appropriate quantity
Ramen soup: 1 bowl
• Soy sauce tonkotsu ramen soup is recommended.
■
When storing
• Refrigerator (can be preserved for 2-3 days )
Sprinkle kneading flour and then wrap it with a cling film.
• Freezer (can be preserved for a month)
Cut it in width of noodles (as method described), and wrap it with a cling film.
Preparation
➀
Install
blade for noodles and mochi
in
the bread pan.
➁
Mix A in a metal bowl or the like.
➂
Mix B in another container.
➃
Add A B in the bread pan sequentially.
Menu 18
Japanese ramen dough
Time required: approx. 15 min
Method
1.
Select menu "18"
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.
• Preserved it approx
.
1 hour in a refrigerator
.
Dough rolling
➀
Cut 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 1 mm thick round plate.
Cut dough
➂
Fold the dough, and cut it from one side into
noodles of 2 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 2-3
minutes.)
➄
Wash away viscous liquid with cold water
and drain the water completely.
• Step
➀
to
➂
can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)
(3-4 servings)
High-gluten flour
150
g
Low-gluten flour
150
g
Baking soda
3
g
Salt
3
g
Water
130
g
(mL)
Egg
50
g
Kneading flour*
1
An appropriate quantity
B
A
SD-PM107_P14-26.indd 22
3/5/2018 19:14:45
