p90_cre 8/28/06 2:18:03 PM

RECIPES

Serv

250g strong white bread flour 5ml (1 tsp) dried yeast

5ml (1 tsp) caster sugar 25g margarine

1 egg (medium), beaten 120ml (4 fl.oz) hand hot milk 25g margarine, melted

FILLING:

100g ground almond

100g caster sugar

2.5ml (1/2 tsp) almond essence 2 egg whites (medium)

TOPPING:

175g icing sugar

10ml (2 tsp) lemon juice (see tip, page 81) 10ml (2 tsp) water

flaked almond, to decorate glacé cherry, halved, to decorate

Serv

675g strong white bread flour

1 x 7g sachet easy blend yeast 10ml (2 tsp) caster sugar 5ml (1 tsp) salt

25g margarine

225g double gloucester cheese, grated 15ml (1 tbsp) fresh parsley, chopped 450ml (3/4 pint) hand hot milk

1 egg (medium), beaten to glaze

Serve with soup or use as a sandwich bread.

Microwave Tip: Drying breadcrumbs

Spread 100g fresh breadcrumbs evenly over a large plate.

Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

DANISH TEA RING

1Place flour, yeast and sugar in a bowl, mix well.

Rub in margarine. Add egg and milk, mix well to form a soft dough. Knead for about 10 minutes until smooth. Return to the bowl, cover with cling film.

2Place on the lower shelf, prove on CONVECTION 40ºC for 20 - 25 minutes.

3Roll the dough into a rectangle 20 x 36cm (8” x 14"), brush with melted margarine.

4Prepare filling, mix almond, sugar, essence and egg whites to a paste. Spread over the dough, roll up tightly from longest side.

5Place the roll on a greased baking tray, join ends to form a ring. Using scissors snip 1cm (1/2") into the dough along the length of the ring at 2cm (3/4") intervals. Cover loosely with cling film.

6Place on the lower shelf, prove on CONVECTION 40ºC for 15 minutes. Remove cling film.

7Place on the lower shelf, bake on CONVECTION 220ºC for 21 minutes until golden.

Rotate the tray 180º after half the cooking time. Cool before decorating.

8To prepare topping, mix icing sugar, lemon juice and water until smooth. Spread evenly over the tea ring, decorate with flaked almond and cherry.

CRUSTY CHEESE TWIST

1Mix flour, yeast, sugar and salt in a large bowl, rub in the margarine and stir in the cheese and parsley.

2Add milk, mix to a soft dough. Turn out and knead for about 10 minutes until smooth. Return dough to bowl, cover with cling film.

3Place on the lower shelf, prove on CONVECTION 40ºC for 25 - 30 minutes until double in size.

4Roll out the dough to make a rectangle 38 x 28cm

(15 x 11") and roll up widthways. Cut in half, roll each half into a long sausage shape. Overlap the two rolls alternately to form a twist. Seal ends with a little egg.

5Place the cheese twist onto a greased baking tray and cover with cling film.

6Place on the lower shelf, prove on CONVECTION 40ºC for 15 - 20 minutes. Remove the cling film.

7Preheat the oven to CONVECTION 220ºC.

8Glaze the dough with egg. Place on the lower shelf, bake on CONVECTION 220ºC, for 25 minutes. Rotate the tray 180º after half the cooking time.

Page 91 Page 93
Page 92
Image 92
Sharp R-98STM-A, R-959M Place flour, yeast and sugar in a bowl, mix well, Roll out the dough to make a rectangle 38 x 28cm
Page 91 Page 93

R-959M, R-98STM-A specifications

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