Panasonic SD-BT10P - Manual (Page 24)

Basic Pough mode
VIENNA LOAF
•Use dinner rolls dough recipe on page 22.
• Pat or roll the dough into an
oval, 2~3cm thick.
Fold in half lengthwise,
pinch edges together.
SWEDISH TEA RING
• Place the seam facing upwards.
• Pat the dough out from the
seam which should be
the centre of the dough.
• Repeat 3—4 times, elongating the dough each
time.
• Place seam down on a lightly greased oven
tray and leave to rise until doubled in size.
•Slash the dough diagonally with a sharp knife
if desired.
• Brush with beaten egg and sprinkle with
sesame or poppy seeds. To make a savoury
loaf, sprinkle with grated cheese and diced
onion.
•Bake in a preheated 200°C oven for 15—20
minutes.
T - T r
DOUGHNUTS
•Use dinner rolls dough recipe on page 22.
• Divide the dough into 12 equal portions.
Roll each portion into a ball.
• Place on a lightly floured surface. Cover with a
plastic wrap and leave to rise for 20 minutes.
• Shape each ball as desired, in a ring, twisted,
or in an oval shape. Place on a greased tray.
• Leave to rise at 30®C for 30 minutes.
• Deep fry the doughnuts until golden brown.
• Roll in a mixture of sugar and cinnamon or cool
and use other toppings as desired.
2t Surebake yeast
300 g white flour
3T sugar
2 V2 T butter
2T milk povwler
1 t salt
155 m i
water
•Make dough according to instructions on
page 14,
• Roll or pat the dough into a rectangle 40 cm x
30 cm.
21 melted butter
21 cinnamon
V 2 c brown sugar
1 egg beaten, for glaze
•Brush over surface of the dough with melted
butter.
• Mix cinnamon and brown sugar and sprinkle
over butter.
• Roll up like a swiss roll starting from the long
side.
• Press edges firmly underneath.
•Join ends to make a circle, pinch edges
together and place on a greased oven tray.
• Cut nearly through to the centre of the ring at
25cm intervals, turning each section so that it
faces cut side up.
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