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EN43
* Warm water approx. 35 - 40 ˚C.
60 minutes bread with brown sugar and rice flour
Menu ‘7’
Warm water*
30
g
(
mL
)
Instant dry yeast
4.2
g
(1½ tsp)
High-gluten flour
230
g
Rice flour
50
g
Butter
25
g
Brown sugar (Powder)
34
g
(4 tbsp)
Milk powder
12
g
(2 tbsp)
Salt
5
g
(1 tsp)
Eggs (evenly mixed)
25
g
Warm water*
150
g
(
mL
)
Ӫ
Do not use the glutinous rice flour.
Ӫ
Decorate it with sugar-coating.
Add 25
g
of brown sugar power and 2.5
g
(less than
½ tsp) water into a small bowl, put the bowl in 60 ˚C water,
stir the sugar well in the bowl against the hot water
outside, and then pour the sugar paste onto the bread.
60 minutes bread with white miso and shaddock
Menu ‘7’
Warm water*
30
g
(
mL
)
Instant dry yeast
4.2
g
(½ tsp)
High-gluten flour
280
g
Butter
25
g
Granulated sugar
24
g
(2 tbsp)
Salt
2.5
g
(½ tsp)
Eggs (evenly mixed)
25
g
Warm water*
150
g
(
mL
)
White miso
25
g
Shaddock (frozen green peels of
shaddock (mashed))
2.5
g
* Warm water approx. 35 - 40 ˚C.
1203 kcal
Chiffon pain de mie with tomato and basil
Menu ‘4’
High-gluten flour
200
g
Low-gluten flour
30
g
Butter 20
g
Granulated sugar
24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Water*
100
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
Tomato sauce (salt free)
90
g
(approx. 90
mL
)
Dried basil leaves
0.3
g
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Chiffon pain de mie with beans powder and sweet natto
Menu ‘4’
High-gluten flour
200
g
Low-gluten flour
30
g
Bean powder
20
g
Butter 20
g
Granulated sugar
24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Water*
200
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
* Sweet natto
70
g
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
* Use
袖蟏✝
(Raisin) function (P. EN18)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Chiffon pain de mie with fermented ginger
Menu ‘4’
High-gluten flour
200
g
Low-gluten flour
50
g
Butter 20
g
Granulated sugar
24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Water*
140
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
Ginger (ground)
20
g
Fermented
50
g
(approx. 50
mL
)
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Brea
d
V
arious flavor
ed br
ead
Summary of Contents for SD-PT1002
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