Panasonic SD-PM107 - Pizza Dough; Dumpling Skin Dough; Japanese Ramen Dough

EN22
Menu 16
Pizza dough
Method
1.
Select menu "16"
2.
Press " " button
after45minutes
3.
Press " " when you hear beep
sounds.
Take out the dough right away.
 •Ifyouleaveitinthebreadpan,
fermentationwillproceedfurther.
 •Changingtheratioofdough
ingredientsmayslowdownthe
fermentationprocess.(P.EN39)
Time required: approx. 45 min
High-glutenflour 280
g
Butter 15
g
Granulatedsugar 8
g
(2tsp)
Milkpowder 6
g
(1tbsp)
Salt 5
g
(1tsp)
Water*
1
190
g
(mL)
Instantdryyeast 2.8
g
(1tsp)
Tips
*1Usecoldwateratatemperatureofapprox.5˚Cwhentheroomtemperatureisabove25˚C.
■ After making pizza dough, you can make pizza. (P. EN25)
Menu 17
Dumpling skin dough
Method
1.
Select menu "17"
2.
Press " " butto
n
after15minutes
3.
Press " " when you hear beep
sounds.
Take out the dough right away.
Time required: approx. 15 min
Dumpling
(for30 - 40pieces)
Dumplingskindough seeabove
Peanutoil 15
g
(1tbsp)
Staraniseed 5
g
Leeks 125
g
Streakypork 250
g
Salt 2
g
Gournerpowder 2
g
Spicepowder 6
g
Soysauce 18
g
(1tbsp)
(Youcanadjusttherecipebasedonyourpreference)
Making dumpling stuffing
➀ Fry star aniseeds with peanut oil. Cool down the peanut oil and mix them with leeks (to prevent
water from coming out from leeks). Then evenly mix them with streaky pork and seasonings.
Rolling dough
➁ Take out the dough, shape it into long strips with a diameter of 3 cm and cut into 2 cm-wide small
pieces. Use the rolling pin to roll the dough into a round plate with a diameter of approx. 8 cm.
•Eachdumplingskinweighsapprox.9g and 30 - 40 dumplings can be made in total.
Making dumpling
➂ Fill stuffing into the skin to make a dumpling.
•Youmaymakedumplingintoacrescentoratriangleshapeasyouprefer.
Boiling dumpling
➃ Boil half pot of water, place the dumplings into the hot water. When the water boils again add half bowl of cold
water into the pot. Repeat this procedure 3 times. (This can improve the tenacity and elasticity of dumpling skins)
Dumpling skin dough
Powderfordumpling 280
g
Warmwater(approx.35˚C) 150
g
(mL)
or
High-glutenflour 140
g
Low-glutenflour 140
g
Warmwater(approx.35˚C) 170
g
(mL)
Tips
*1Kneadingflourcanbereplacedby
starchorhigh-glutenflour.
■ You can make delicious Japanese ramen
with following ingredients.
CharSiu:2-3slices
Softboiledegg:½piece
Seaweed:1piece
Sweetcornkernels:Anappropriatequantity
Choppedgreenonion:Anappropriatequantity
Ramensoup:1bowl
•Soysaucetonkotsuramensoupisrecommended.
■ When storing
•Refrigerator(canbepreservedfor2-3days)
Sprinklekneadingourandthenwrapitwithaclinglm.
•Freezer(canbepreservedforamonth)
Cutitinwidthofnoodles(asmethoddescribed),andwrapitwithaclinglm.
Preparation
➀ Install blade for noodles and mochi in
the bread pan.
➁Mix A in a metal bowl or the like.
➂Mix B in another container.
➃Add A
B in the bread pan sequentially.
Menu 18
Japanese ramen dough
Time required: approx. 15 min
Method
1.
Select menu "18"
2. Press " " button
after15minutes
3. Press " " when you hear beep sounds.
Take out the dough right away.
4. Let the smooth surface face up, shape it into a ball
and then wrap it with cling lm and place still.
 • Preserveditapprox. 1hourinarefrigerator .
Dough rolling
➀ Cut it into 2 - 4 equal parts with a kitchen knife
or a spatula.
➁ Sprinkle kneading flour, and use rolling pin to
roll the dough into a 1 mm thick round plate.
Cut dough
➂ Fold the dough, and cut it from one side into
noodles of 2 mm width.
(When it is difficult to cut the dough, sprinkle
some kneading flour on the dough.)
Cook noodle
➃ Boil water in a big pot till bubbling, and then
pat off the kneading flour on the noodle and
put them in the pot for boiling.
(The time reference for boiling noodle is 2-3
minutes.)
➄ Wash away viscous liquid with cold water
and drain the water completely.
•Step➀ to ➂ can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)
(3-4servings)
High-glutenflour
150
g
Low-glutenflour 150
g
Bakingsoda
3
g
Salt
3
g
Water
130
g
(mL)
Egg 50
g
Kneadingflour*
1
Anappropriatequantity
B
A
SD-PM107_P14-26.indd 22 3/5/2018 19:14:45