Panasonic Bread Bakery SD-253 Manual

Also see for Bread Bakery SD-253: Operating instructions & recipes Operating instructions & recipes Operating instructions & recipes Service manual Operating instructions and cookery book

Contents

35 363 tsp475N4 Tbsp4 Tbsp2 tsp125N3200 ml1 tsp1 egg, beaten for brushing on top12 brioche moulds or muffing pans(1 cup bread flour, extra for kneading)yeastbread flourmilk powdersugarsaltbuttereggswaterbread improver, optionalBrioche(Use basic DOUGH program)Chicken Buns(Use basic DOUGH program)Ingredients: Makes 12Method:Make the dough according to instructions on1 pages 9 —10 and 13.Place the dough in a greased bowl. Cover2 with a plastic wrap and rest the dough in therefrigerator for 30 minutes.Knead dough on a lightly floured surface until3 it becomes elastic and springs backwhen touched.Divide dough into 12 balls.4 Divide each ball into 1 large and 1 small ball.Place each large5 ball in a greasedbrioche (muffin) cup.With floured fingers,make an indentationin each large ball.Place the small ball ineach indentation.Cover and let rise ina warm place for 30-—40 minutes or untilalmost doubled in size.Brush rolls with the beaten egg.6 Bake in a preheated 200ºC oven for10—15 minutes or until golden brown.Use the Dinner Roll Dough ingredients forchicken buns.Filling:300N12 Tbsp1 tsp1 tsp1 egg, beaten for brushing on topchicken mincelarge onion finely choppedsour creamcracked black pepperthymeMethod:Make the dough according to instructions on1 pages 9 —10 and 13.Knead dough on a lightly floured surface until2 it becomes elastic and springs back whentouched.Divide the dough into 12 equal portions. Roll3 each portion into a ball. Cover and let rest in awarm place for 10 minutes.Combine all filling ingredients.4Flatten each dough portion into a circle. Place5 a tablespoon of the filling onto dough.Twist edges together to enclose filling.Neaten shape of bun.Place seam side down on a greased baking6 tray. Cover and let rise in a warm place for30 — 40 minutes until almost doubled in size.Brush buns with beaten egg.7 Bake in a preheated 200ºC oven for 15 — 20minutes or until golden brown.Serve warm.DOUGHIngredients: Makes 12Method:Make dough according to instructions on1 pages 9 —10 and 13.Knead dough on a lightly floured surface until2 it becomes elastic and springs back whentouched. Divide dough into 12.Cover and let rest in a warm place for3 30 mimnutes.Shape each ball into 10cm long ovals.4 Cover and place in a warm place for 20 minutes5 until almost doubled in size.Brush dough with beaten egg. Bake in a6 preheated 180ºC oven for 15 — 20 minutes oruntil golden brown.Icing: mix all ingredients until smooth.7 Spread over rolls when cooled.Method:Make the dough according to instructions on1 pages 9 —10 and 13.On a lightly floured board, roll out dough into2 two 30 x 20cm rectangles.Beat extra butter and brown sugar in a small bowl.3 Spread butter and sugar all over the dough.Top with fruit and spice.Roll dough up Swiss-roll style, beginning with the4 long side.Slice each roll into 10 pieces. Place rolls cut side5 up, in a greased ring tin. Cover and place in awarm place for 20—25 minutes until almost doubledsize.Brush rolls with milk. Bake in a preheated 200ºC6 oven for 25—30 minutes.Icing: mix all ingredients until smooth. Spread7 over rolls when cooled.2 tsp450N1/4 cup1/2 tsp1/3 cup50N270 ml*1/2 cup1 egg, beaten for brushing on topIcing:1 cup15N2–3 Tbsppink food colouring(1 cup plain flour, extra for kneading)dry yeastplain flourmilk powdersaltsugarbutterwatersultanas*icing sugarbutterwater2 tsp400N125N1 Tbsp1/2 tsp1 tsp11/2 cup1 egg, beaten for brushing on topFilling:60N1/4 cup1 cup1/2 tspIcing:1/2 cup1–2 Tbsp(1 cup plain flour, extra for kneading)dry yeastplain flourbuttersugarmixed spicegrated lemon rindeggmilkbutter, extrabrown sugarmixed dried fruitmixed spiceicing sugarmilkFinger Buns(Use basic DOUGH RAISIN program)Sweet Rolls(Use basic DOUGH program)Ingredients: Makes 1 largeDOUGH* place in the raisin nut dispensertsp=teaspoon Tbsp=tablespoon tsp=teaspoon Tbsp=tablespoon