Panasonic SD-PT1000 - Yoghurt Bread

135
Bagel
ő Making bread dough
Ɨ Place A Vegetable oil water into the bread pan that is installed
with a blade in sequence and add Instant dry yeast into the yeast
dispenser.
Ƙ Make the dough according to the steps specified in “Making
bread dough” (P. 129).
ő Forming
ƙ Divide the dough into 8 small pieces that are 60 g each. Shape them
into balls, cover them with a small towel and place them still for 10 min.
ƚ Press the middle of the dough with one finger and rotate the dough
till the hole becomes bigger and from the shape of a bagel.
ő Fermentation
ƛ Place them onto a cooking paper sprinkled
with flour and allow the dough to ferment for
about 40 min (till it rises to double its original
size) at a temperature of 30 ∼ 35 ņ .
ő Water boiling
Ɯ Boil both sides of them in boiling water for
30 seconds each and fully drain the water.
ő Baking
Ɲ Put them on a baking pan covered with cooking
paper and bake it in an oven preheated to a
temperature of 170 ∼190 ņ for 15 ∼ 20 min.
Ɯ
Ɲ
Bagels are directly edible.
But it would be more
delicious to cut the bagel
into half and add in fresh
vegetables, hams,
cheeses and jam.
Bread dough
High-gluten flour 280
g
Aā Granulated sugar 24
g
(2 tbsp)
Salt 5
g
(1 tsp)
Vegetable oil 8
g
(2 tsp)
Water 180
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
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Ingredients
(for 8 pieces)
151 kcal (for 1 piece)
Dough Various flavored bread
Yoghurt bread
ő Making bread dough
Ɨ Place A yoghurt milk orderly into the bread pan, and add dry
yeast into the yeast dispenser.
Ƙ Make the dough according to the steps specified in “Making
bread dough” (P. 129).
ő Forming
ƙ Divide the dough into 10 equal pieces that
are 50
g
each. Shape them into balls, cover
them with a small towel and let them rest
for 10 min.
ƚ Place the dough properly, cut it slightly and
spray water on it.
ő Fermentation
ƛ Leave the dough to ferment for 40 ċ 60 min at a temperature of
30 ċ 35 ņ (to double its size after rise).
ő Baking
Ɯ Coat with egg liquid onto the dough, then bake it in an oven
(preheated to a temperature of 180 ċ 200 ņ ) for about 15 min.
Bread dough
High-gluten flour 250
g
Whole wheat flour 30
g
Aā Butter 15
g
Granulated sugar 18
g
DŽ1½ tbspDž
Salt 5
g
DŽ1 tspDž
Plain yoghurt 150
g
Milk
70
g
DŽabout 70 mLDž
Instant dry yeast 2.8
g
DŽ1 tspDž
Egg (evenly mixed) 25
g
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Ingredients
ƚ
DŽfor 10 piecesDž
137 kcalDŽfor 1 pieceDž