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46
RECIPES
CRUMPETS
Makes 12-15
INGREDIENTS
¾ cup warm milk
¾ cup warm water
2 teaspoons sugar
1 teaspoon Tandaco yeast
2 cups (300g) plain flour
1 tablespoon baking powder
½ teaspoon salt
METHOD
1. Assemble mixer using wire whisk.
2. Using speed 1, mix milk, water, sugar
and yeast in the mixing bowl until well
combined and smooth.
3. Sift flour, baking powder and
salt together.
4. Using speed 2, gradually add sifted
ingredients to milk mixture, beat
until smooth.
5. Lightly grease 4 egg rings and place
them into a lightly greased and
preheated fry pan.
6. Pour batter into prepared egg rings —
sufficient to fill to ¾ full.
7. Cook crumpets on high heat setting for
3 minutes, reduce to a lower heat and
cook for a further 10 minutes or until
bubbles come to the surface and break.
Carefully remove rings.
8. Cover fry pan with lid and cook for a
further 3-5 minutes or until crumpets
are set.
9. Remove crumpets and keep warm.
Repeat with remaining batter.
Serve warm crumpets topped with butter curls
and drizzled with golden syrup or honey.
VANILLA BUTTER CAKE
INGREDIENTS
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
¾ cup milk
METHOD
1. Assemble mixer using scraper beater.
2. Using speed 4, beat butter and sugar
until light and fluffy.
3. Add vanilla essence, add eggs one at a
time, beat well after each addition.
4. Using speed 2, slowly add flour and milk
alternately, to form a smooth batter.
5. Divide mixture evenly into two lightly
greased and lined 20cm round cake
pans or one deep 22cm round cake pan.
6. Bake in a preheated 180ºC oven for 45-
50 minutes or until cooked and golden.
Turn out onto wire rack to cool.
When cool, cover cake with Vienna cream
frosting (Recipe page 50) if desired or lightly
dust with sifted icing sugar.
VARIATIONS:
COCONUT CAKE
INGREDIENTS
1 quantity Vanilla Butter Cake mixture
½ cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling
METHOD
Step 4: Using speed 2, slowly add flour,
coconut and milk alternately, to form a
smooth batter.When cool, cover cake with
Vienna cream frosting (Recipe page 50)
and sprinkle with extra coconut if desired.
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