Loading ...
Loading ...
Loading ...
– 120 –
Desserts and Pastries
V
ICTORIA
S
ANDWICH
Serves: 8
Ingredients:
175
g
butter or margarine
175
g
caster sugar
3 eggs
175
g
self-raising À our
Method:
1. Cream butter and sugar until pale and À uffy. Add
the eggs a little at a time beating well after each
addition. Fold in half the À our, using a metal
spoon, then fold in the remaining À our.
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 double 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 ¿ lling of your choice.
S
TANDARD
B
READ/
B
READ
R
OLLS
Serves: 1 loaf or 8 rolls
Ingredients:
450
g
strong bread À our
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
À our.
For Granary Bread:
Use 450
g
granary À our instead of strong white bread
À our.
Method:
1. In a large bowl, combine the À our, yeast and salt.
Rub in the butter or margarine. Add the warm
water then mix to a dough. Turn onto a À oured
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 ¿ lm 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, Ҁ rds of the way through the cooking
time for a loaf or 15 to 20 minutes with a Steam
Shot for 3 minutes Ҁ rds of the way through
cooking time for rolls or until golden.
F
OCACCIA
Makes: 1
Ingredients:
400
g
strong bread À our
1 sachet dried yeast
10 ml salt
75
g
olive oil
10 ml curse sea salt
Method:
1. In a large bowl, combine the À our, yeast and salt.
Gradually add the olive oil and 3 to 5 tablespoon
of warm water until you have soft dough. Turn
onto a À oured 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
Ҁ rds of the way through cooking time. Carefully
remove from the tin and leave to cool on a rack.
Standard Bread/Bread Rolls
F0003BH70QP_CB.indd 120F0003BH70QP_CB.indd 120 2014/7/9 13:34:062014/7/9 13:34:06
Loading ...
Loading ...
Loading ...