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EN44
Various flavored bread
* Warm water approx. 35 - 40 ˚C.
60 minutes bread with black tea and orange
Menu ‘7’
Warm water*
30
g
(
mL
)
Instant dry yeast
4.2
g
(1½ tsp)
High-gluten flour
280
g
Butter
25
g
Granulated sugar
24
g
(2 tbsp)
Milk powder
12
g
(2 tbsp)
Salt
5
g
(1 tsp)
Eggs (evenly mixed)
25
g
Warm water*
90
g
(
mL
)
100% orange juice (warm)
60
g
(approx. 60
mL
)
Orange peels (ground)
5
g
(amount for ¼ size)
Black tea leaves (chopped)
2
g
* Warm water approx. 35 - 40 ˚C.
Whole wheat sesame 60 minutes bread
Menu ‘7’
Warm water*
30
g
(
mL
)
Instant dry yeast
4.2
g
(1½ tsp)
High-gluten flour
230
g
Whole wheat flour
50
g
Butter
15
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
12
g
(2 tbsp)
Salt
5
g
(1 tsp)
Eggs (evenly mixed)
25
g
Warm water*
160
g
(
mL
)
White sesame
10
g
Fruit juice bread
Menu ‘6’
High-gluten flour
250
g
Butter
25
g
Granulated sugar
8
g
(2 tsp)
Milk powder
12
g
(2 tbsp)
Salt
3.8
g
(¾ tsp)
Eggs (evenly mixed)
50
g
100% tomato fruit juice
(stored in a refrigerator)*
120
g
(approx. 120
mL
)
Instant dry yeast
4.2
g
(1½ tsp)
* Assorted vegetables
Dry it through trickling and cool
down to room temperature
70
g
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
* Use
袖蟏✝
(Raisin) function (P. EN18)
)
(
Curry rice bread
Menu ‘8’
High-gluten flour
210
g
Cooled rice
100
g
Butter
20
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Curry powder
5
g
Refined cheese (cut into small pieces) 30
g
Black pepper powder
3
g
(½ tsp)
Water*
110
g
(
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
* Potato (cut into small pieces;
boiled to a moderate degree)
20
g
* Carrot (cut into small pieces;
boiled to a moderate degree)
20
g
* Bacon
20
g
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
* Use
袖蟏✝
(Raisin) function (P. EN18)
Rustic style French rice bread with mixed grains
Menu ‘9’
High-gluten flour
190
g
Rye flour
20
g
Cold rice (coarse grain)
100
g
Granulated sugar
6
g
(½ tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)*
150
g
(
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
French rice bread with sweet potato and ginger
Menu ‘9’
High-gluten flour
210
g
Cold rice (brown rice)
100
g
Brown sugar (Powder)
8.5
g
(1 tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)*
140
g
(
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
* Sweet potato (cut into 1 cm cubes)
80
g
* Minced ginger
5
g
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C. *
When using sugar and white rice, increase the amount of
water by 10
g
(
mL
).
* Use
袖蟏✝
(Raisin) function (P. EN18)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Summary of Contents for SD-PT1002
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