Panasonic SD-RD250 Notice D'utilisation page 11

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Recipes
● C = cup(s), tsp = teaspoon(s), tbsp = tablespoon(s)
Dough
[basic]
Dinner Roll (Yield 18)
select basic, DOUGH option
Dry yeast
1
1
tsp
2
Bread flour
455 g/16 oz. (3
1
4
Sugar
50 g (
1
C)
4
Salt
1
1
tsp
2
Dry milk
3 tbsp
Butter or margarine
3 tbsp
Water
230 mL/7
3
oz./
15
4
Egg, beaten for brushing on top
1
Poppy seeds for sprinkling on top (optional)
3
tbsp
4
Sesame seeds for sprinkling on top (optional)
3
tbsp
4
Variation: Whole Wheat Dinner Rolls
Replace 1 cup bread flour with whole wheat flour.
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P.14.
2
Divide the dough into 18 equal portions.
Roll each portion into a ball. Cover with
a plastic wrap and rest for 20 minutes.
3
Roll one end of the ball on a lightly floured surface to make a
cone.
4
Roll each cone into a wedge shape, approximately 6 mm
(
1
inch) thick, using a rolling pin.
4
5
Starting with the wider end, roll up the wedge loosely towards
the narrower end.
6
Place seam side down on a greased baking pan.
7
Spray water on top. Proof at 32°C/90°F
for 30–50 minutes or until nearly
doubled.
8
Brush rolls with beaten egg, sprinkle with poppy seeds or
sesame seeds if desired.
9
Bake in a 175°C/350°F oven for 10–15 minutes or until golden
brown.
20
Croissant (Yield 18)
select basic, DOUGH option
Dry yeast
2 tsp
C)
Bread flour
455 g/16 oz. (3
Sugar
2 tbsp
Dry milk
3 tbsp
Salt
1
1
Water
240 mL/8 oz./1 C
C
Butter or margarine
2 tbsp
16
Butter or margarine, chilled for folding in the dough 199 g/7 oz.
Egg, beaten for brushing on top
1
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P.14.
2
Place the dough in a greased bowl. Cover it with a plastic wrap.
Rest the dough in the refrigerator for 30 minutes.
3
Roll 7 oz. of chilled butter between two
sheets of plastic wrap into a 2518 cm
(107 inches) rectangle. Place back in
the refrigerator Chill at least 1 hour.
4
Roll out the dough on a lightly floured surface into a 30 cm
(12 inches) square.
5
Place the rolled out butter over two–
thirds of the dough. Fold the third without
butter over the center third.
6
Fold the remaining third on top. Seal edges. Rest the dough in
the refrigerator for 20–30 minutes.
7
Place the dough at right angles to the
previous position in step 5. Roll out
into 30 cm (12 inches) square. Fold
into thirds. Cover them with a plastic
wrap and place into refrigerator for
20–30 minutes.
Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight.
8
Roll out the dough and divide into 9 squares. Cut each square
into two triangles.
9
Roll up each triangle loosely, starting
from the side opposite the point. Curve
ends.
10
Place seam side down on a greased
baking pan. Spray water on top. Proof
at 32°C/90°F for 30–50 minutes or until
nearly doubled.
11
Brush them with a beaten egg. Bake in a
175°C/350°F oven for 10–15 minutes or until golden brown.
[french]
Baguette (French sticks ) (Yield 2)
select french, DOUGH option
Dry yeast
1
C)
4
Bread flour
Sugar
Salt
tsp
Dry milk
2
Butter
Water
Poppy seeds for sprinkling on top (optional)
1
Make the dough according to instructions on P.14.
2
Divide the dough into 2 equal portions. Roll each portion into a
ball.
3
Place the dough in a greased bowl. Cover it with a plastic wrap.
Rest for about 20 minutes. (Place in the refrigerator during the
summer time.)
4
Roll each ball into a rectangle, using a rolling pin.
5
Starting at one short edge, roll the dough up tightly into a thin
log, pinching the edges to seal. Taper and round ends.
6
Place on a greased baking pan. Spray water on top. Proof at
32°C/90°F for 60 minutes or until nearly doubled.
7
Brush with water. With a sharp knife, make 3 or 4 diagonal cuts
about 6 mm (
8
Sprinkle with poppy seeds if desired.
9
Bake in a 190°C/375°F oven for 25–30 minutes or until golden
brown.
If your oven allows for steaming, bake with steam for the first
10 minutes.
[pizza]
Pizza
select pizza
Ingredients: Makes 6 small or 2 large
1
1
tsp
4
Dry yeast
420 g/14
3
oz. (3 C)
4
Bread flour
1 tbsp
Milk powder
1
1
tsp
2
1 tbsp
Sugar
1 tbsp
Salt
260 mL/8
3
oz./1
1
C
Butter
4
16
3 tbsp
Water
2
cup tomato paste for brushing on top, 3 cups Mozzarella cheese for
( ): measurements not as precise as weight measurements.
3
sprinkling on top
1
2
3
4
5
6
7
1
inch) deep across top of the logs.
4
1 tsp
475 g/16
3
oz. (3
3
C)
4
8
1 tbsp
1
3
tbsp
4
1 tsp
1 tbsp
1
7
340 mL/11
oz./1
C
2
16
( ): measurements not as precise as weight measurements.
Make the dough according to instructions on P.14.
Knead dough on a lightly floured surface until it becomes elastic
and springs back when touched.
Divide into 6 balls or 2 large balls, and place in warm area for
10 minutes.
Shape each ball into a flat circle. Place the circles on a baking
pan and prick with a fork.
Let rest for 15 minutes at room temperature.
Brush each circle with 2 tablespoons tomato paste. Sprinkle with
Mozzarella cheese. Top with your favorite topping, such as sliced
onions, pepperoni, proscuitto ham, olives.
Bake in a preheated 170°C/340°F oven for 15–20 minutes.
21

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