Cake recipe, Dough recipes, 25 english – Panasonic SDZB2502BXA User Manual

Page 25: Cherry & marzipan cake, Basic dough, Basic raisin dough, French dough, Whole wheat dough, Whole wheat raisin dough, Pizza dough

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25

English

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

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