Panasonic SD-PM107 - Page 34

EN34
Method
Yudane
①
Mix bread our with water until there are no particles.
②
Microwave for 20 seconds until the surface bulges slightly, take out and mix it
well , then repeat this operation once again.
③
Refrigerate the Yudane for 12
- 24 hours.
Main Dough
①
Put dough ingredients (except butter) into the bread pan.
②
Set step time:
程序
1 (Step 1) 10 minutes
→程序
2 (Step 2) 0 minute
→程序
3 (Step 3)
10 minutes
→發酵
(Fermentation) 45-70 minutes.
• For the
發酵
(Fermentation) time, please adjust it according to the actual situation of
room temperature and dough temperature.
After
程序
1 (Step 1) 10 minutes is completed, add the butter
(
softened at room temperature
)
.
③
After Fermentation is done
*
1
, take the dough out and shape it into a round ball.
Cover it with a a well-wrung wet cloth and let it rest for 15 minutes.
④
Put cooking paper on the baking tray (28
×
28 cm), roll out the dough into the
baking tray size and then gently press it to ll the baking tray.
⑤
Use a fork to make some small holes. Place it in the oven at 35 - 38
˚C
for 40 - 60
minutes until it expands by 1.5 times.
(Gently press the dough with your nger. If it
leaves a slight ngerprint, fermentation is complete.)
⑥
Brush a layer of egg liquid on the surface, and sprinkle sesame seeds, ham and chopped green onion.
⑦
Preheat the oven to 200 °C. Bake the dough for around 10 minutes until the surface turns golden brown.
⑧
Spray water on the baked bread. Cover it with cling lm , and let it cool for a bit.
⑨
Tear the cling lm when the bread is still warm, cover
the bread with cooking paper and turn it over; cut off the
four sides, then make two cuts in the bread with a
bread knife, but do not cut them off.
⑩
Apply mayonaise evenly on top of the bread, add
meat oss; After rolling up the bread, wait for 30 minutes
and then you can cut open it to enjoy this delicacy.
*1 Conrm the status of the rst time fermentation:
①
Dough expands to 2
- 2.5 times.
②
Stab the dough with ngers covered in our; a hole will be left on the surface.
Yudane
High-gluten flour 20
g
Water 100
g
Ingredients
Green onion An appropriate quantity
Sesame An appropriate quantity
Ham An appropriate quantity
Meat floss 50
g
Mayonaise
An appropriate quantity
Main Dough
Instant dry yeast 2.8
g
(1 tsp)
High-gluten flour 150
g
Low-gluten flour 75
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 2.5
g
(½ tsp)
Egg white 1 piece
220
g
Milk(5˚C)
Whole Yudane
Butter (for adding later)
(cut into 1 cm cubes)
30
g
Before pouring the egg white and milk of A into
bread pan, mix them well first.
A
Method
Sponge Dough
①
Place sponge dough ingredients in the bread pan in the order shown on the ingredient list.
②
Set step time:
程序
1 (Step 1) 5 minutes
→程序
2 (Step 2) 0 minutes
→程序
3 (Step 3) 0
minute
→發酵
(Fermentation) 40 minutes.
Main Dough
①
Cut the fermented sponge dough into small pieces with scissors and put them
back in the bread pan, the dough maybe a bit sticky, you may sprinkle some
high-gluten our onto the dough (to avoid latter added our splashing out of
the bread pan and dropping onto the heating elements).
②
Place the main dough ingredients, in the order shown on the ingredient list, in
the bread pan with pieces of sponge dough.
③
Set step time:
程序
1 (Step 1) 15 minutes
→程序
2 (Step 2) 10 minutes
→程序
3 (Step 3)
0 minute
→發酵
(Fermentation) 35-70 minutes.
• For the
發酵
(Fermentation) time, please adjust it according to the actual situation of
room temperature and dough temperature.
④
After Fermentation is done
*
1
, divide the dough into four equal parts and shape them
into round balls. Cover them with a well-wrung wet cloth and let them rest for 15 minutes.
⑤
Use a rolling pin to roll the dough into the shape
of a cow’s tongue, evenly sprinkle with bacon, cheese,
and onion and roll it into a shape of a rugby ball.
⑥
Place the dough on a baking tray, sprinkle high-gluten our
on the surface of dough with sifter, and put in the oven for
fermentation at 35-
38 °C for 45 - 60 minutes until the dough
expands by 1.5 times.
⑦
After fermenting, take the dough out and use a sharp
knife to cut a deep scratch on the surface.
⑧
Preheat oven to 210 °C, then adjust the temperature to 200 °C. Bake the dough for around
18 minutes until the surface turns golden brown.
*1 Conrm the status of the rst time fermentation:
①
Dough expands to 2
- 2.5 times.
②
Stab the dough with ngers covered in our; a hole will be left on the surface.
• Unbaked bread can be placed in the refrigerator to avoid over-fermentation.
Sponge Dough
Instant dry yeast 2.1
g
(¾ tsp)
High-gluten flour 200
g
Water(5˚C) 120
g
Stufng ingredients
Mozzarella cheese 40
g
Cheddarcheese 40
g
Onion 40
g
Bacon 4 pieces
Main Dough
Sponge Dough Whole
High-gluten flour 25
g
Low-gluten flour 25
g
Granulated sugar 24
g
(2 tbsp)
Salt 2.5
g
(½ tsp)
Eggs (evenly mixed) 25
g
Water(5˚C) 25
g
Olive oil 25
g
Menu 27
Manual bread dough
Time required: approx. 30 min-3 h 15 min
Green Onion & Meat Floss Roll
Onion and cheese bread
(for 4 pieces)
SD-PM107_P27-35.indd 34 3/5/2018 19:12:29