Panasonic SD-PPG100, Operating Instructions Manual

Page: 118 / 152

EN44
Ingredients
(for 12 pieces)
ɑ
Instant dry yeast used
*1 Make the dough according to the
process in P. EN39.
Bread dough
High-gluten flour 225
g
Low-gluten flour 55
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs (evenly mixed) 25
g
Water 140
g
(
mL
)
Instant dry yeast 2.8
g
(1 tsp)
Butter (cut into 1 cm
pieces)
140
g
Egg (liquid) 25
g
Croissant
ɑ Add in butter
ʗ
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30
ȋ 60 min.
Prolong the refrigeration time when
the room temperature is high
ʘ Apply flour on butter, place them on the
plastic wrap, roll them into a 20 × 20 cm
square and keep them in refrigerator for
15
ȋ
30 min.
ʙ Use a rolling pin to tap and press the dough
and roll it into a 30 × 30 cm square.
ʚ
Wrap the butter of Step
ʘ
with the
dough of step
ʙ
, cover it with the plastic
wrap and keep it in a refrigerator for
10
ȋ
20 min.
ʛ
Tap and press the dough of step
ʚ
with
the rolling pin till the dough is thinner and
roll it flat.
ʜ
Fold up the dough three times, cover it
with a plastic wrap and keep it in a
refrigerator for 10
ȋ 20 min.
ʝ Repeat steps ʛ and ʜ twice and keep it
in a refrigerator for 30
ȋ
60 min.
ɑ Forming
ʞ Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
ʟ Hold one end of the dough and roll it up.
ʠ
Face the closure downwards.
ɑ Fermentation
⑪ Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40
ȋ
60 min (till it rises to double its
original size) at the room temperature and
coat with egg liquids.
ɑ Baking
⑫
Bake it in an oven that is preheated to a
temperature of 200
ȋ
220
Ɇ
for about
10 min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
┌
│
│
│
│
│
│
│
│
│
│
│
│
└
*1
ɑ
Natural yeast used
*2 Make the dough according to the
process in P. EN40.
Bread dough
High-gluten flour 230
g
Low-gluten flour 50
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water 130
g
(
mL
)
Fermented natural yeast 25
g
(2 tbsp)
Butter (cut into 1 cm
pieces)
140
g
Egg (liquid) 25
g
┌
│
│
│
│
│
│
│
│
│
│
│
│
│
└
*2
Various flavored bread
Use bread dough
( )
Doughnut
ʗ Divide the dough into small pieces that are 35
g
each. Cover them with a small towel and place them still
for 10
ȋ
20 min.
ʘ
Roll them into thin round shapes and press the dough with the doughnut mold.
ʙ
Allow the dough to ferment for 20
ȋ
30 min (till it rises to double its original size) at a temperature of 30
ȋ
35
Ɇ
.
ʚ Deep-fry them at an oil temperature of 170 Ɇ and sprinkle them with cinnamon and refined white sugar.
ʗ
ʘ
ʙ
ʚ
ʛ
ʞ
ʟ
⑪