Panasonic SD-2501 User Manual
32
33
Recipes
Dough Recipes
Rye and White Rolls (SD-2501 only)
Stage 1 Culture : Menu ‘22’ (45min)
Stage 1 Culture : Menu ‘22’ (45min)
Yeast 1
tsp
Strong White Flour
75 g (3 oz)
Rye flour
150 g (5 oz)
Water
200 mL
Stage 2 : Menu ‘20’ (2hr)
Yeast
1 tsp
Rye Flour
150 g (5 oz)
Strong White Flour
100 g (4 oz)
Sugar
2 tsp
Oil
3 tbsp
Salt
2 tsp
Water
60 mL
Put all culture ingredients in the bread pan and select menu
1
22.
• Use kneading blade (rye bread).
• Use kneading blade (rye bread).
Turn off at the start pad after 15 mins.
2
(12 hours later)
Add all ingredients listed in stage 2 and select menu 20.
3
Divide dough into 12–15 pieces and shape into rolls.
4
Place on a greased baking tray and sprinkle with flour. Allow
5
to prove at 40˚C/105˚F until doubled in size (approx. 20
mins).
mins).
Glaze with oil and bake in a preheated oven at 220˚C/425˚F/
6
Gas Mark 7 for 10–15 mins or until golden brown.
• This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select menu
09.
09.
Wholemeal Walnut Rolls 70%
Menu ‘19’ (SD-2500: ‘18’) (3hr 15min)
Menu ‘19’ (SD-2500: ‘18’) (3hr 15min)
Yeast
1 tsp
Strong Wholemeal Flour
350 g (12 oz)
Strong White Flour
100 g (4 oz)
Medium Oatmeal
50 g (2 oz)
Maple Syrup
2 tbsp
Oil
2 tbsp
Salt
1
1
⁄
2
tsp
Water
320 mL
*Walnut
100 g (4 oz)
Divide dough into 12 large rolls or 20 dinner rolls.
1
Place on a greased baking trays and sprinkle with flour.
2
Allow to prove at 40˚C/105˚F until doubled in size (approx. 20
mins).
mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
3
12–15 mins or until golden brown.
Chelsea Buns
Enriched Dough : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Enriched Dough : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1
⁄
2
tsp
Strong White Flour
250 g (9 oz)
Sugar
1 tsp
Butter
25 g (1 oz)
Milk Powder
1 tbsp
Salt
1
⁄
2
tsp
Egg, medium
1
Water
100 mL
Additional Ingredients
Butter
15 g (
1
⁄
2
oz)
Mixed Dried Fruit
100 g (4 oz)
Soft Brown Sugar
50 g (2 oz)
Mixed Spice
1 tsp
Knead the dough lightly and roll out to an oblong 26 cm x
1
20 cm (10’’ x 8’’).
Mix together the mixed dried fruit, soft brown sugar and
2
mixed spice. Brush the dough with melted butter and spread
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich
tin and allow to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich
tin and allow to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
3
15 mins or until golden brown.
Allow to cool. Drizzle with glace icing.
4
Hot Cross Buns
Menu ‘17’ (SD-2500: ‘16’) (2hr 20min)
Menu ‘17’ (SD-2500: ‘16’) (2hr 20min)
Enriched Dough
Ingredients (above)
Ingredients (above)
One batch
Cinnamon
1 tsp
Mixed Spice
1
⁄
2
tsp
* Mixed Dried Fruit
100 g (4 oz)
Divide mixture into eight balls. Place on a lightly greased
1
baking tray and allow to prove at 40˚C/105˚F until doubled in
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
2
15–20 mins or until golden brown.
While still HOT, brush with a sugar glaze — 40
3
g
(1
1
⁄
2
oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
(approx. 5 mins).
(approx. 5 mins).
Croissants
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1
⁄
2
tsp
Strong White Flour
300 g (11 oz)
Sugar
1 tsp
Butter
25 g (1 oz)
Salt
1
⁄
2
tsp
Egg, medium
1
Water
150 mL
Butter chilled to add
when rolling
when rolling
150 g (5 oz)
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
1
Divide butter into three portions. Dot one portion over the top
2
two thirds of the dough.
Fold the bottom one third up and the top one third down,
3
sealing the edges with a rolling pin. Turn the dough so that
the folded edge is on the side.
the folded edge is on the side.
Roll out to an oblong, dot the second portion of butter and
4
continue as before. Repeat with the third portion.
Cover and allow the dough to rest in the refrigerator for
5
30 mins.
Repeat the rollings three more times, cover and chill for
6
30 mins.
Roll out pastry and divide into four squares. Cut each square
7
into two triangles. Reroll the each triangle long and thin.
Loosely roll up each triangle towards the point, finishing with
8
tip underneath. Curve into a crescent shape.
Place on a greased baking tray. Allow to prove at 40˚C/105˚F
9
until doubled in size (approx. 20 mins).
Brush with beaten egg and bake in a preheated oven at
10
220˚C/425˚F/Gas Mark 7 for 15 mins or until crisp and well
browned.
browned.
Soft Rolls/Baps
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1 tsp
Strong White Flour
450 g (1 lb)
Sugar
1
⁄
2
tsp
Butter
25 g (1 oz)
Salt
1
⁄
2
tsp
Egg, medium
1
Water
**250 mL
** For a slightly denser roll try 125 mL water and 125 mL milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1 tsp
Strong White Flour
450 g (1 lb)
Sugar 2
tbsp
Butter
75 g (3 oz)
Salt
1
⁄
2
tsp
Egg, medium
1
Milk
250 mL
Choose one of the above recipes.
1
Place the ingredients into the bread pan in the order listed
2
above.
Select menu 16 (SD-2500: 15).
3
Divide dough into 8–10 pieces and shape into baps.
4
Place on a greased baking tray and allow to prove at
5
40˚C/105˚F until doubled in size (approx. 20 mins).
Dust with flour.
6
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
7
15 mins or until golden brown.
• For devonshire splits, split bun and fill with cream and jam.
• For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
• For addition of ingredients with*, see the instructions on P.14.