Loading ...
Loading ...
Loading ...
VICTORIA SANDWICH
Serves: 8
Ingredients:
175 g butter or margarine
175 g caster sugar
3 eggs
175 g self-raising flour
Method:
1. Cream butter and sugar until pale and fluffy. Add
the eggs a little at a time beating well after each
addition. Fold in half the flour, using a metal
spoon, then fold in the remaining flour.
2. Spoon the mixture into two 18 cm cake tins lined
with greaseproof paper and level with a knife.
3. Preheat oven on Convection 180 °C.
4. Place one tin in the centre of the metal tray in the
lower shelf position and one tin in the centre of
the grill tray in the upper shelf position. Cook on
Convection 180 °C for 20 to 25 minutes or until
cooked.
5. Sandwich together with cream and jam and dust
with icing sugar or with a filling of your choice.
STANDARD BREAD/BREAD ROLLS
Serves: 1 loaf or 8 rolls
Ingredients:
450 g strong bread flour
1 sachet dried yeast
5 ml salt
15 g butter or margarine
275 ml warm water
For Wholemeal Bread:
Use 225 g each of wholemeal and strong white bread
flour.
For Granary Bread:
Use 450 g granary flour instead of strong white bread
flour.
Method:
1. In a large bowl, combine the flour, yeast and salt.
Rub in the butter or margarine. Add the warm
water then mix to a dough. Turn onto a floured
surface and knead for 10 minutes.
2. For 1 loaf mould into the desired shape on the
greased metal tray. For rolls divide into 8 and
shape into rolls. Place on the greased metal tray.
Cover with cling film and prove until the dough
has doubled in size in a warm place or place
in the oven to prove on Convection 40 °C for
40 minutes.
3. Fill water tank. Preheat on Convection 200 °C.
4. Glaze bread with beaten egg and sprinkle with
seeds, if desired. Place metal tray in oven in
the lower shelf position and cook on Convection
200 °C for 25 to 30 minuteswith a Steam Shot for
3 minutes, ⅔ rds of the way through the cooking
time for a loaf or 15 to 20 minutes with a Steam
Shot for 3 minutes ⅔ rds of the way through
cooking time for rolls or until golden.
FOCACCIA
Serves: 1
Ingredients:
400 g strong bread flour
1 sachet dried yeast
10 ml salt
75 g olive oil
moderate olive oil, extra
moderate sea salt
Method:
1. In a large bowl, combine the flour, yeast and salt.
Gradually add the olive oil and 3 to 5 tablespoon
of warm water until you have soft dough. Turn
onto a floured surface and knead for 10 minutes.
2. Place in a greased bowl, cover and prove until
the dough has doubled in size in a warm place or
on Convection 40 °C.
3. Knock back the dough and knead again for a few
minutes. Press the dough onto a greased 25 cm
round tin, cover and prove in a warm place or on
Convection 40 °C for approximately 30 minutes.
4. Fill water tank. Preheat on Convection 190 °C.
Dimple the surface of the dough. Drizzle with a
little extra olive oil and sprinkle with course sea
salt.
5. Place tin on metal tray in the lower shelf
position and cook on Convection 190 °C for 20
to 25 minutes with a Steam Shot for 3 minutes
⅔ rds of the way through cooking time. Carefully
remove from the tin and leave to cool on a rack.
- 135 -
Desserts and Pastries
Standard Bread/Bread Rolls
F0003CH50QP.indd 135F0003CH50QP.indd 135 2020/7/16 15:15:062020/7/16 15:15:06
Loading ...
Loading ...
Loading ...