Panasonic SD-PM107, Руководство по эксплуатации

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EN25
Various flavoured bread
Use bread dough Use pizza dough
Method
1.
Forming
➀
Use the scraper to divide the dough
into 2 pieces and shape them into
balls.
(Divide it into 3 pieces for thin pizza
dough)
➁
Cover them with a small towel and
place to set for 10
- 20 minutes.
➂
Put it on the cooking paper and roll
it into a round plate with a diameter
of 25 cm.
➃
Make holes on the dough with a fork.
2.
Add ingredients
➄
Apply pizza sauce, add ingredients
and cheese for pizza.
3.
Baking
➅
Bake it in an oven preheated to
180
- 200 ˚C for approx. 15 minutes.
Keep the remaining dough in a
refrigerator to avoid excessive
fermentation.
Pizza
(for 2 pizzas in a diameter of 25 cm each)
Pizza dough (P. EN22) Quantity at one time
Pizza seasoning 72
g
(4 tbsp)
Pizza cheese 200
g
Ingredients (e.g.)
Onion (thin slices) 1 small
Sausage (thin slices) 10 pieces
Bacon 2 pieces
Mushroom (thin slices) 6 pieces
Green pepper (thin slices) 2 pieces
Method
➀
Divide the dough (*1 or *2) into small
pieces that are 35
g
each and shape
them into balls. Cover them with a small
towel and place them still for 10
- 20
minutes.
➁
Roll them into thin round shape and
press the dough with the doughnut
mold.
➂
Allow the dough to ferment for 20 - 30
minutes (till it rises to double its original
size) at a temperature of 30
- 35 ˚C.
➃
Deep-fry them at an oil temperature of
170 ˚C and sprinkle them with cinnamon
and refined white sugar.
High-gluten flour 225
g
Low-gluten flour 55
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
M ilk 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 (evenly mixed) 25
g
*1 Make the dough according to the process
in P. EN21 of Menu 13.
• Instant dry yeast used
*1
Natural yeast (fermented) 25
g
(2 tbsp)
High-gluten flour 230
g
Low-gluten flour 50
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
M ilk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs (evenly mixed) 25
g
Water 130
g
(mL )
Butter (cut into 1 cm pieces) 140
g
Egg (evenly mixed) 25
g
*1 Make the dough according to the process
in P. EN21 of Menu 14.
• Natural yeast used
*2
Doughnut
Method
1.
Add in butter
➀
Put the dough (*1 or *2) in a bowl,
cover it with a cling film and place it
in a refrigerator for 30
- 60 minutes.
(Prolong the refrigeration time
when the room temperature is high)
➁
Brush flour on butter, place them
on the cling film, roll into a
20 × 20 cm square and keep them
in refrigerator for 15
- 30 minutes.
➂
Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm
square.
➃
Wrap the butter of Step
➁
with the
dough of Step
➂
, cover it with the
cling film and keep it in a refrigerator
for 10
- 20 minutes.
➄
Tap and press the dough of Step
➃
with the rolling pin till the dough is
thinner and roll it flat.
➅
Fold up the dough three times,
cover it with a cling film and keep it
in a refrigerator for 10
- 20 minutes.
➆
Repeat Steps
➄
and
➅
twice and
keep it in a refrigerator for 30 - 60
minutes.
2.
Forming
➇
Divide the dough into two even
pieces and roll them into a 18 × 40
cm rectangular shape. Divide them
into 6 isosceles triangles.
➈
Hold one end of the dough and roll it
up.
➉
Face the closure downwards.
3.
Fermentation
⑪
Sprinkle water on it and cover it with a
cling film. Allow it to ferment for 40
- 60
minutes (till it rises to double its
original size) at the room temperature
and coat with egg (evenly mixed).
4.
Baking
⑫ Bake it in an oven preheated to
200
- 220 ˚C for approx. 10 minutes.
Keep the remaining dough in a
refrigerator to avoid excessive
fermentation.
Croissant
(for 12 pieces)
Dough
SD-PM107_P14-26.indd 25 3/5/2018 19:14:48