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37
RECIPES
RASPBERRY CHEESECAKE SLICE
Makes 20
INGREDIENTS
250g plain sweet biscuits, finely crushed
1 teaspoon ground cinnamon
60g melted butter
½ cup smooth raspberry jam
½ cup cream
250g cream cheese
250g smooth ricotta cheese
½ cup caster sugar
1 teaspoon vanilla essence
3 teaspoons gelatine
2 tablespoons hot water
METHOD
1. Mix biscuits crumbs, cinnamon and
butter until well combined.
2. Press biscuit mixture, evenly and
firmly, into a 20cm x 30cm lamington
pan lined with baking paper.
3. Place jam into a piping bag and pipe
thin strips lengthways along the biscuit
mixture. Cover and refrigerate.
4. Assemble mixer using wire whisk.
5. Using Speed 5, beat cream until soft
peaks form. Remove, set aside.
6. Using Speed 5, beat cream cheese,
ricotta cheese, sugar and vanilla
essence until smooth.
7. Dissolve gelatine in the hot water then
stir into the cream cheese mixture.
8. Using Speed 1, fold the whipped cream
into the cream cheese mixture.
9. Spread creamed mixture carefully over
chilled biscuit base.
10. Drizzle remaining jam over creamed
mixture and swirl lightly with a fork.
11. Refrigerate for several hours or until set.
BASIC WHITE BREAD
INGREDIENTS
4 cups (600g) bread flour
3 tablespoons milk powder
1½ teaspoons salt
1½ tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading
METHOD
1. Assemble mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix until
a dough ball starts to form.
Turn the dough out onto a lightly floured
surface and knead by hand until the dough
is soft and pliable.
NOTE
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
4. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
5. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
6. Shape dough into a roll shape to fit a
large bread tin or divide into two to fit
two smaller bread tins.
7. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
well risen. Remove plastic wrap.
8. Brush top of dough with egg glaze if
required and bake in a preheated oven
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