Panasonic SDYD205 SDYD250 User Guide - Page 31

Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Basic Variation: Danish Pastries (Yield 8) Brioche (Yield 12) 103/4 oz. (23/16 C) bread flour 51/4 oz. (11/8 C) cake flour 3 TBSP dry milk 1 tsp salt 2 oz. butter or margarine 6 fl.oz. (3/4 C) water 2 tsp dry yeast 7 oz. butter or margarine for folding in the dough 1 egg, beaten for brushing on top Fillings 1/2 3/4 C apricot jam or marmalade 1/4 1/3 C canned fruit filling or preserves 1/2 3/4 C nut streusel 1/2 3/4 C cheese filling ( ) : measurements not as precise as weight measurements. 1 Follow steps 1 to 6 on P.29. Follow step 7, but repeat the process of folding into thirds and placing in tne refrigerator four times, instead of three. Finally, wrap and chill for several hours or overnight. 2 Roll out the dough into 14X17 inches. Cut into 8 squares. Roll each out into about 7 inch square. 3 Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together. 4 Fold two opposite corners over the center. Press down firmly to seal together. 16 oz. (31/4 C) 2 TBSP 11/2 TBSP 11/2 tsp 3 fl.oz. (3/8 C) 3 oz. (1/2 C) 4 21/2 tsp bread flour sugar dry milk salt water butter or margarine eggs dry yeast 1 egg, beaten for brushing on top 12 brioche or cake cups ( ) : measurements not as precise as weight measurements. 1Make the dough according to instructions on P.7-9. 2Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. 3Divide the dough into 12 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4 Using the edge of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round. Use the edge of the hand and roll. 5 Place the dough in the tin largeend first. With fingertips, press the small ball around its circumference into the large one. 5 Fold the other two corners over the center and press all four corners tightly together. 6 Place on greased baking pan. Spray water on top. 7 Proof, brush with beaten egg and bake as croissants. 6 Place tins on baking pan. Spray water on top. Proof at 90¡F for 30 to 50 minutes or until the larger ball rises above the tin. 7 Brush with beaten egg. Bake in 350¡F oven for 10 to 15 minutes or until golden brown. - 30 -