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Dough Recipes; Cake Recipe - Panasonic SD-ZB2502 Notice D'utilisation

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Dough Recipes

BASIC DOUGH

Select menu '16'

strong white bread flour, type 550

teaspoons of salt

tablespoons of sugar

butter

water

teaspoons of dry yeast

BASIC RAISIN DOUGH

Select menu '17'

strong white bread flour, type 550

teaspoons of salt

tablespoons of sugar

butter

water

teaspoons of dry yeast

addition (place in raisin nut dispenser):

raisin

FRENCH DOUGH

Select menu '21'

strong white bread flour, type 550

teaspoons of salt

butter

water

teaspoons of dry yeast

WHOLE WHEAT DOUGH

Select menu '18'

strong whole wheat bread flour

teaspoons of salt

tablespoons of sugar

butter

water

teaspoons of dry yeast

WHOLE WHEAT RAISIN DOUGH

Select menu '19'

strong whole wheat bread flour

teaspoons of salt

tablespoons of sugar

butter

water

teaspoons of dry yeast

addition (place in raisin nut dispenser):

raisin

Cake Recipe

CHERRY & MARZIPAN CAKE

Select menu '15'

golden caster sugar

butter

eggs

self-raising flour

glace cherries, chopped

marzipan, grated

milk

toasted, flaked almonds

500 g

1

1

⁄

2

1

1

⁄

2

30 g

310 mL

1

500 g

1

1

⁄

2

1

1

⁄

2

30 g

310 mL

1

100 g

300 g

1

20 g

180 mL

3

⁄

4

500 g

2

1

1

⁄

2

30 g

340 mL

1

1

⁄

2

500 g

2

1

1

⁄

2

30 g

340 mL

1

1

⁄

2

100 g

50 g

175 g

3

225 g

100 g

75 g

60 mL

15 g

PIZZA DOUGH

Select menu '22'

strong white bread flour, type 550

teaspoons of salt

tablespoons of plant oil

water

teaspoons of dry yeast

BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)

; for 12 rolls

Select menu '23'

strong white bread flour, type 550

tablespoons of sugar

teaspoons of salt

butter (cut into 2cm cubes and keep in

fridge)

egg (beaten) ;medium

milk

tablespoons of rum (dark)

teaspoons of dry yeast

additional butter

(cut into 1-2cm cubes and keep in fridge)

chocolate chips*

* After removed dough, sprinkle the chocolate bits and fold the bottom one third up

and the top one third down. Then fold it in half.

SPELT TABLE ROLL

; for 8 rolls

Select menu '24'

spelt white flour

500 g

teaspoons of sugar

1

1

⁄

2

teaspoons of salt

1

1

⁄

2

butter

10 g

water

310 mL

teaspoons of dry yeast

1

1

⁄

4

450 g

2

4

240 mL

1

400 g

4

1

70 g

3 (150 g)

90 mL

1

1

1

⁄

2

50 g

120 g

25

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