Panasonic SD-PT1002 - Page 44

EN44
Various flavored bread
* Warm water approx. 35 - 40 ˚C.
60 minutes bread with black tea and orange
Menu ‘7’
Warm water* 30
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
High-gluten flour 280
g
Butter 25
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 12
g
(2 tbsp)
Salt 5
g
(1 tsp)
Eggs (evenly mixed) 25
g
Warm water* 90
g
(mL)
100% orange juice (warm)
60
g
(approx. 60 mL)
Orange peels (ground) 5
g
(amount for ¼ size)
Black tea leaves (chopped) 2
g
* Warm water approx. 35 - 40 ˚C.
Whole wheat sesame 60 minutes bread
Menu ‘7’
Warm water* 30
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
High-gluten flour 230
g
Whole wheat flour 50
g
Butter 15
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 12
g
(2 tbsp)
Salt 5
g
(1 tsp)
Eggs (evenly mixed) 25
g
Warm water* 160
g
(mL)
White sesame 10
g
Fruit juice bread
Menu ‘6’
High-gluten flour 250
g
Butter 25
g
Granulated sugar 8
g
(2 tsp)
Milk powder 12
g
(2 tbsp)
Salt 3.8
g
(¾ tsp)
Eggs (evenly mixed) 50
g
100% tomato fruit juice
(stored in a refrigerator)*
120
g
(approx. 120 mL)
Instant dry yeast 4.2
g
(1½ tsp)
* Assorted vegetables
Dry it through trickling and cool
down to room temperature
70
g
*
Reduce by 10
g
(mL) when the room temperature is above 25 ˚C.
* Use 袖蟏✝ (Raisin) function (P. EN18)
)(
Curry rice bread
Menu ‘8’
High-gluten flour 210
g
Cooled rice 100
g
Butter 20
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Curry powder 5
g
Refined cheese (cut into small pieces) 30
g
Black pepper powder 3
g
(½ tsp)
Water*
110
g
(mL)
Instant dry yeast 2.1
g
(¾ tsp)
* Potato (cut into small pieces;
boiled to a moderate degree)
20
g
* Carrot (cut into small pieces;
boiled to a moderate degree)
20
g
* Bacon 20
g
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
* Use 袖蟏✝ (Raisin) function (P. EN18)
Rustic style French rice bread with mixed grains
Menu ‘9’
High-gluten flour 190
g
Rye flour 20
g
Cold rice (coarse grain) 100
g
Granulated sugar 6
g
(½ tbsp)
Salt 5
g
(1 tsp)
Cold water (5 ˚C)* 150
g
(mL)
Instant dry yeast 2.1
g
(¾ tsp)
*
Reduce by 10
g
(mL) when the room temperature is above 25 ˚C.
French rice bread with sweet potato and ginger
Menu ‘9’
High-gluten flour 210
g
Cold rice (brown rice) 100
g
Brown sugar (Powder) 8.5
g
(1 tbsp)
Salt 5
g
(1 tsp)
Cold water (5 ˚C)* 140
g
(mL)
Instant dry yeast 2.1
g
(¾ tsp)
*
Sweet potato (cut into 1 cm cubes) 80
g
* Minced ginger 5
g
*
Reduce by 10
g
(mL) when the room temperature is above 25 ˚C. *
When using sugar and white rice, increase the amount of
water by 10
g
(mL).
*
Use 袖蟏✝ (Raisin) function (P. EN18) Select
鰋伻䬜
(Gentle stir) (P. EN20)