Panasonic SD-PM107 Operating Instructions Manual Download Page 34

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EN34

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

room temperature and dough temperature.

After

程序

1 (Step 1) 10 minutes is completed, add the butter

(

softened at room temperature

)

③

After Fermentation is done

, take the dough out and shape it into a round ball.

Cover it with a a well-wrung wet cloth and let it rest for 15 minutes.

④

Put cooking paper on the baking tray (28

28 cm), roll out the dough into the

baking tray size and then gently press it to fill the baking tray.

⑤

Use a fork to make some small holes. Place it in the oven at 35

38 ˚C for 40

minutes until it expands by 1.5 times. (Gently press the dough with your finger. If it
leaves a slight fingerprint, fermentation is complete.)

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.

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

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

and then you can cut open it to enjoy this delicacy.

1 Confirm the status of the first time fermentation:

①

Dough expands to 2

2.5 times.

②

Stab the dough with fingers covered in flour; a hole will be left on the surface.

Yudane

High-gluten flour

Water

100

Ingredients

Green onion

An appropriate quantity

Sesame

An appropriate quantity

Ham

An appropriate quantity

Meat floss

Mayonaise

An appropriate quantity

Main Dough

Instant dry yeast

2.8

(1 tsp)

High-gluten flour

150

Low-gluten flour

Granulated sugar

(2 tbsp)

Milk powder

(1 tbsp)

Salt

2.5

(½ tsp)

Egg white 1 piece

220

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.

Method

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.

③

Set step time:

程序

1 (Step 1) 15 minutes

→程序

2 (Step 2) 10 minutes

→程序

3 (Step 3)

0 minute

→

發酵

(Fermentation) 35-70 minutes.

•

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

, divide the dough into four equal parts and shape them

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
of a cow’s tongue, evenly sprinkle with bacon, cheese,
and onion and roll it into a shape of a rugby ball.

⑥

Place the dough on a baking tray, sprinkle high-gluten flour

on the surface of dough with sifter, and put in the oven for
fermentation at 35-38 °C for 45

60 minutes until the dough

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
18 minutes until the surface turns golden brown.

1 Confirm the status of the first time fermentation:

①

Dough expands to 2