Panasonic SDZB2502BXA - Manual (Page 25)

25
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Cake Recipe
CHERRY & MARZIPAN CAKE
Select menu ‘15’
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
Dough Recipes
BASIC DOUGH
Select menu ‘16’
strong white bread flour, type 550 500 g
teaspoons of salt 1 1 ⁄
2
tablespoons of sugar 1 1 ⁄ 2
butter 30 g
water 310 mL
teaspoons of dry yeast 1
BASIC RAISIN DOUGH
Select menu ‘17’
strong white bread flour, type 550 500 g
teaspoons of salt 1 1 ⁄
2
tablespoons of sugar 1 1 ⁄
2
butter 30 g
water 310 mL
teaspoons of dry yeast 1
addition (place in raisin nut dispenser):
raisin 100 g
FRENCH DOUGH
Select menu ‘21’
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
teaspoons of dry yeast 3 ⁄ 4
WHOLE WHEAT DOUGH
Select menu ‘18’
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1 1 ⁄
2
butter 30 g
water 340 mL
teaspoons of dry yeast 1 1 ⁄ 2
WHOLE WHEAT RAISIN DOUGH
Select menu ‘19’
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1 1 ⁄
2
butter 30 g
water 340 mL
teaspoons of dry yeast 1 1 ⁄
2
addition (place in raisin nut dispenser):
raisin 100 g
PIZZA DOUGH
Select menu ‘22’
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
teaspoons of dry yeast 1
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
Select menu ‘23’
strong white bread flour, type 550 400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and keep in
fridge)
70 g
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
teaspoons of dry yeast 1 1 ⁄ 2
additional butter
(cut into 1-2cm cubes and keep in fridge)
50 g
chocolate chips* 120 g
* 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