Panasonic SD-2511

41
Recipes
Croissants
Menu ‘19’ (2hr 20min)
Yeast
1
⁄2 tsp
Strong White Bread Flour 300 g (11 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Water 150 mL
Butter chilled to add
when rolling
150 g (5 oz)
1
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
2
Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
3
Fold the bottom one third up and the top one third down,
sealing the edges with a rolling pin. Turn the dough so that
the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator for
30 mins.
6
Repeat the rollings three more times, cover and chill for
30 mins.
7
Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
8
Loosely roll up each triangle towards the point, finishing with
tip underneath. Curve into a crescent shape.
9
Placeonagreasedbakingtray.Allowtoproveat40˚C/105˚F
until doubled in size (approx. 20 mins).
10
Brush with beaten egg and bake in a preheated oven at
220˚C/425˚F/GasMark7for15minsoruntilcrispandwell
browned.
Soft Rolls/Baps
Menu ‘19’ (2hr 20min)
Yeast 1 tsp
Strong White Bread Flour 450 g (1 lb)
Sugar
1
⁄2 tsp
Butter 25 g (1 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Water **250 mL
** For a slightly denser roll try 125 mL water and 125 mL milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu ‘19’ (2hr 20min)
Yeast 1 tsp
Strong White Bread Flour 450 g (1 lb)
Sugar 2 tbsp
Butter 75 g (3 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Milk 250 mL
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order listed
above.
3
Select menu 19.
4
Divide dough into 8–10 pieces and shape into baps.
5
Place on a greased baking tray and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.20mins).
6
Dust with flour.
7
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15 mins or until golden brown.
• For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
SD-2511_UK.indd 41 2015/01/09 15:29:34