Manual Recipes - Panasonic SD-YR2550 Mode D'emploi Et Recettes

Manual Recipes

Cake Kneading
Cake Dough
Menu 29 (SD-R2530: 28)
Timer: 20 min
Butter (cut into 1 cm cubes)
Sugar
Milk
Eggs (M), beaten
(
Plain flour
mixed and
A
sifted
Baking powder
Poppy Seed Gluten Free Cake
Menu 29 (SD-R2530: 28)
Timer: 10 min
Vegetable oil
Eggs (M), beaten
Milk
Sugar
White rice flour
Ground almond
Baking powder
Lemon juice
Poppy seeds
● Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar and
sprinkle on the baked gluten free cake.
Bread Kneading & Rise
Bread Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28 ℃)
Dry yeast
Strong white bread flour
Sugar
Salt
Eggs, beaten
Water
Butter
Stage 1
1See step 1 - 4 of Bread Kneading. (P. GB13)
(Kneading time setting: 20 minutes)
2 After kneading is complete, put the butter into the bread pan and
close the lid.
3 Rest for 5 minutes.
4 Repeat the step 1-4 of Bread Kneading. (P. GB13)
(Kneading time setting:12 minutes)
Stage 2
Option 1:
1 Shape the finish dough to your favourite shape and allow it to rise in the
oven.
Option 2 :
1 See step 1 - 5 of Rise. (P. GB13)
EN OI4.indd 19
200 g
180 g
2 tbsp
4 (200 g)
)
300 g
13 g
150 g
3 (150 g)
110 mL
180 g
210 g
75 g
1½ tbsp
1½ tbsp
23 g
1½ tsp
500 g
1 tbsp
1½ tsp
25 g
320 mL
15 g
Rice Flour English Muffin Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28 ℃)
●
Making the English Muffin in 9 cm diameter (10 inches).
（Divided into 10 pieces)
Dry yeast
Mixture / beat 1 egg + 1 egg
white + warm water
Butter, melted
Cider vinegar
Brown rice flour
Potato starch
Skimmed milk powder *
Xanthan gum
Sugar
Salt
* The milk powder may be omitted.
Topping
Cornmeal Appropriate amount
Stage 1
1 S ee step 1 - 4 of Bread Kneading. (P. GB13)
(Kneading time seting: 5 minutes)
2 After kneading is complete, open the lid, scrape off the flour.
3 Rest for 5 minutes.
4 Repeat the step 1 - 4 of Bread Kneading. (P. GB13)
(Kneading time seting: 10 minutes)
Stage 2
1 See step 1 - 5 of Rise. (P. GB13)
(Rise time setting: 20 minutes)
2 Put about 90 g of dough into the mold and sprinkle the cornmeal for
finishing.
3 Ferment it to 80 % of the size in an oven at 40 °C for about 30 minutes.
4 Sprinkle cornmeal on its surface and cover the mold.
5 Bake in an oven at 180 °C for about 15 minutes.
Turn to P. GB13 for
handling instructions.
1 tsp
430 g
60 mL
1 tsp
300 g
100 g
50 g
1 tbsp
1 tbsp
1 tsp
GB19
2021/2/6 下午 01:30:33