Panasonic SD-ZB2512 - Page 41

EN41
English
Croissants
Menu ‘19’ (2 h 20 min)
Strong White Bread Flour 300 g (11 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Salt
1
 2 tsp
1 egg (medium), beaten 50 g
Water 150 mL
Dry Yeast
1
 2 tsp
Butter chilled to add
when rolling
150 g (5 oz)
1
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
2
Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
3
Fold the bottom one third up and the top one third down,
sealing the edges with a rolling pin. Turn the dough so that
the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator for
30 minutes.
6
Repeat the rollings three more times, cover and chill for
30 minutes.
7
Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
8
Loosely roll up each triangle towards the point, finishing with
tip underneath. Curve into a crescent shape.
9
Place on a greased baking tray. Allow to prove at 40C/105F
until doubled in size (approximately 20 minutes).
10
Brush with beaten egg and bake in a preheated oven at
220C/425F/Gas Mark 7 for 15 minutes or until crisp and well
browned.
Soft Rolls/Baps
Menu ‘19’ (2 h 20 min)
Strong White Bread Flour 450 g (1 lb)
Sugar
1
 2 tsp
Butter 25 g (1 oz)
Salt
1
 2 tsp
1 egg (medium), beaten 50 g
Water **250 mL
Dry Yeast 1 tsp
** For a slightly denser roll try 125 mL water and 125 mL milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu ‘19’ (2 h 20 min)
Strong White Bread Flour 450 g (1 lb)
Sugar 2 tbsp
Butter 75 g (3 oz)
Salt
1
 2 tsp
1 egg (medium), beaten 50 g
Milk 250 mL
Dry Yeast 1 tsp
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order listed
above.
3
Select menu 19.
4
Divide dough into 8–10 pieces and shape into balls.
5
Place on a greased baking tray. Allow to prove at 40C/105F
until doubled in size (approximately 20 minutes).
6
Dust with flour.
7
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
15 minutes or until golden brown.
 For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.