Panasonic SD-PT1002 - Page 43

EN43
* Warm water approx. 35 - 40 ˚C.
60 minutes bread with brown sugar and rice flour
Menu ‘7’
Warm water* 30
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
High-gluten flour 230
g
Rice flour 50
g
Butter 25
g
Brown sugar (Powder) 34
g
(4 tbsp)
Milk powder 12
g
(2 tbsp)
Salt 5
g
(1 tsp)
Eggs (evenly mixed) 25
g
Warm water* 150
g
(mL)
ӪDo not use the glutinous rice flour.
ӪDecorate it with sugar-coating.
Add 25 g of brown sugar power and 2.5
g
(less than
½ tsp) water into a small bowl, put the bowl in 60 ˚C water,
stir the sugar well in the bowl against the hot water
outside, and then pour the sugar paste onto the bread.
60 minutes bread with white miso and shaddock
Menu ‘7’
Warm water* 30
g
(mL)
Instant dry yeast 4.2
g
(½ tsp)
High-gluten flour 280
g
Butter 25
g
Granulated sugar 24
g
(2 tbsp)
Salt 2.5
g
(½ tsp)
Eggs (evenly mixed) 25
g
Warm water* 150
g
(mL)
White miso 25
g
Shaddock (frozen green peels of
shaddock (mashed))
2.5
g
* Warm water approx. 35 - 40 ˚C.
1203 kcal
Chiffon pain de mie with tomato and basil
Menu ‘4’
High-gluten flour 200
g
Low-gluten flour 30
g
Butter 20
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 100
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
Tomato sauce (salt free) 90
g
(approx. 90 mL)
Dried basil leaves 0.3
g
*
Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Chiffon pain de mie with beans powder and sweet natto
Menu ‘4’
High-gluten flour 200
g
Low-gluten flour 30
g
Bean powder 20
g
Butter 20
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 200
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
* Sweet natto 70
g
*
Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
* Use 袖蟏✝ (Raisin) function (P. EN18) Select
鰋伻䬜
(Gentle stir) (P. EN20)
Chiffon pain de mie with fermented ginger
Menu ‘4’
High-gluten flour 200
g
Low-gluten flour 50
g
Butter 20
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 140
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
Ginger (ground) 20
g
Fermented
50
g
(approx. 50 mL)
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
Bread
Various flavored bread