Dough Recipes & Sweet Recipes; Troubleshooting - Panasonic SD-B2510 Mode D'emploi Et Recettes

Dough Recipes & Sweet Recipes
Pizza
Pizza Dough
Menu 17 (45 min)
Dry yeast
Strong white bread flour
Oil
Salt
Water
Doughnut
① D ivide the dough into small pieces that are 35 g each (using failed unfermented bread dough)
and shape them into balls. Cover them with a small
towel and place them still for 10 - 20 minutes.
② Roll them into thin round shape and press
the dough with the doughnut mold.
③ Allow the dough to ferment for 20 - 30
minutes (till it rises to double its original
size) at a temperature of 30 - 35 ˚C.
④ Deep-fry them at an oil temperature of 170 ˚C and
sprinkle them with cinnamon and refined white sugar.
Cake
Butter Cake
Menu 18 (1 h 55 min)
Butter (cut into 1 cm cubes)
Sugar
Milk
Eggs (M), beaten
(
mixed and
Plain flour
A
sifted
Baking powder
Before calling for service, please check through this section.
Problem
My bread does not rise well.
The top of my bread is
uneven.
Can failed dough be used
again?
E.g: The dough hasn't been
baked...etc.
GB14
EN OI6 0107.indd 14
Recipes
Bake Only
Fruit Cake
Menu 19
Timer: 1 h 20 min
1 tsp
Butter
450 g
4 tbsp
Sugar
2 tsp
Eggs (M), beaten
240 mL
Milk
Plain flour
A
Baking powder
Mixed dried fruits
1 In a large bowl, cream butter and sugar until
light and fluffy. Add eggs, one at a time,
beating well.
2 Add milk, sifted A and mix dried fruits,
beating well after addition.
3 Remove the kneading blade and line the
greaseproof paper around the bread pan,
then pour in the mixed ingredients.
4 Set the bread pan into the main unit, and
plug the machine into the socket.
5  Select the menu and set the baking time:
200 g
1 hour and 20 minutes.
6 Press
180 g
button to start.
7 Press
2 tbsp
button and remove cake when
4 (200 g)
machine beeps 8 times and the cube ( )
)
300 g
near END flashes.
13 g

Troubleshooting

During or after cooking
[All bread]
z Your flour gluten quality is poor, or you have not used strong flour. (Gluten quality can vary depending
on temperature, humidity, how the flour is stored, and the season of harvest).
→
Try another type, brand or another batch of flour.
z The dough becomes too firm as you haven't used enough liquid.
→ Stronger flour with higher protein content absorbs more water than others, try adding an extra 10 - 20 mL.
z You are not using the right type of dry yeast .
→
Use a dry yeast from a sachet, which has 'instant dry yeast' written on it.
This type does not require pre-fermentation.
z You are not using enough dry yeast, or your dry yeast is old.
→
Use the measuring spoon provided. Check the dry yeast's expiry date. (Keep dry yeast in refrigerator)
z The dry yeast has touched liquid before kneading.
→
Check that you have put the ingredients in the correct order according to the instructions. (P. GB6)
z You have used too much salt, or not enough sugar.
→
Check the recipe and measure out the correct amounts using the measuring spoon provided.
→
Check that salt and sugar are not included in other ingredients.
z It can be used to make pizza, doughnut and others.
→Take out the dough and make pizza or doughnut (P. GB10, GB14).
• When the bread dough is halfway fermented or baked.
→
Take out the dough and start baking for 40 minutes at 170 °C in the oven. While observing the
situation while baking.
Jam
Strawberry Jam
Menu 20
Timer: 1 h 40 min
150 g
130 g
3 (150 g)
1 tbsp
* Sprinkle the pectin on the ingredients in the
mixed and
( )
250 g
bread pan before setting the bread pan into
sifted
10 g
the main unit.
70 g
Compote
Apple Sauce
Menu 21
Timer: 1 h 20 min
● Stir after cooking is completed.
Cause and Action
Turn to P. GB6, GB10
- GB11 for handling
instructions.
Strawberries, finely chopped 600 g
Sugar 400 g
Powdered pectin *
13 g
Bramley apples, peeled, cored
1000 g
and diced
Water 2 tbsp
2021/4/12 19:07:12