Panasonic SD-PM107 - Page 25

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 rened white sugar.
High-glutenflour 225
g
Low-glutenflour 55
g
Butter 15
g
Granulatedsugar 24 g (2tbsp)
Milk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)
Milk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 lm and place it
in a refrigerator for 30 - 60 minutes.
(Prolong the refrigeration time
when the room temperature is high)
➁ Brush our on butter, place them
on the cling lm, 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 lm 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 at.
➅ Fold up the dough three times,
cover it with a cling lm 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 lm. 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