Panasonic SD-PM107, Руководство по эксплуатации

Страница: 11 / 96

EN11
The ingredients and the amount are introduced based on the basic bread (P. EN12) .
•
Crust colour and height of fermentation pile vary with the ingredients.
Basic ingre your favourite ingredients
→
Put the ingredients in the bread pan at the beginning.
Vegetable Cereals Juice
Approx. 15-20% of flour weight
(Standard: 50
g
)
e.g. Carrot grated
Pumpkin boil until
softened, mashed and
cooled
Spinach boil, shredded
and cooled
Approx. 10-20% of flour weight
(Standard: 30
g
)
e.g. Rice flour Oat meal
Glutinous rice flour
Rye
Whole wheat flour
Beans powder
Sesame
Cannot exceed the amount of
water
e.g. Orange juice
Apple juice
Tomato and other 100%
fruit juice
Keep in a refrigerator in
advance
Decrease the weight of
cereals
e.g. Rye 30
g
(12% of 250
g
)
High-gluten flour 220
g
Deduct 80% of
vegetable weight
e.g. Cooked pumpkin 50
g
Water 150
g
(mL)
[190
g
(mL) – 80% of 50
g
(mL)]
Decrease the amount of
juice
e.g. Orange juice 100 g
(Approx. 100 mL)
Water 90 g (mL)
[190 g (mL) – 100 g (mL)]
• Do not use timer function. • Do not use timer function.
Flour
quantity
Water
quantity
Remain the same
Remain the same
Remain the same
Key points of bread-making and basic ingredients
(Continued)
In case of changes of recipe and
type of ingredients
Basic weight of each spoon (level
off with supplied measuring spoon)
In case of adding eggs or milk
Tablespoon Teaspoon
Granulated sugar Approx. 12
g
Approx. 4
g
Milk powder
Approx. 6
g
Approx. 2
g
Salt Approx. 5
g
Instant dry yeast
Approx. 2.8
g
Natural yeast
(raw)
Approx. 10
g
Natural yeast
(fermented)
Approx. 12.5
g
Reduce the water in the same quantity
of eggs or milk.
Egg (1 at most)
Milk (half of water amount at most)
●
Put egg and other ingredients into
the cup and then add water for
measurement.
●
Do not use timer.
(Eggs or milk go rotten quickly if your
room temperature is high.)
Based on the above standard, adjust according to personal
preference based on the given quantities.
●
Increasing the amount of sugar will darken the crust. Decreasing
the amount will lighten the crust and reduce the height.
●
Bread will be less chewy without salt.
Enzyme activity of natural yeast is strong, while salt can control
it. Enzymes will be over
- activated without salt. Thus, the bread
cannot form properly with gluten broken.
●
Margarine can be used to substitute butter, honey can
subsitute sugar and milk can subsitute milk powder. (P. EN10)
Honey shall not exceed 25
g
One tablespoon of milk powder is equivalent to 70 g (Approx.
70 mL) milk.
Ingredients To increase To decrease
Butter
May be increased
by 150%
(except for Brioche, Danish)
May be decreased
by 50%
Granulated
sugar
May be increased
by 100%
May be decreased
by 50%
Milk powder
May be increased
by 100%
May be omitted
Salt
May be omitted
May be reduced by
50% for rice flour bread
and natural yeast bread
In addition to the basic ingredients, you may add your favourite ingredients
to make various flavours of bread.
Be
fo
re
u
se
SD-PM107_P1-13 _180419.indd 11 3/5/2018 17:02:07