Mak pint, Glaze, Chelsea Buns, White Sauce

p92_cre 8/28/06 2:18:57 PM

RECIPES

Serves

225g strong white bread flour 10ml (2 tsp) dried yeast 5ml (1 tsp) caster sugar

15g margarine

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

FILLING:

50g margarine

50g soft brown sugar

175g mixed dried fruit

juice and grated rind of 1 medium orange 5ml (1 tsp) cinnamon

GLAZE:

30ml (2 tbsp) golden syrup

Mak ( pint)

25g margarine

25g plain flour 300ml ( / pint) milk salt and pepper to taste

CHELSEA BUNS

1In a bowl mix flour, yeast and sugar. Rub in margarine. Add egg and milk, mix to a soft dough, knead for about 10 minutes until smooth. Return dough to bowl, cover with cling film.

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

3Knead dough for 2 - 3 minutes.

Roll into a rectangle 30cm x 23cm (12” x 9").

4Mix filling ingredients. Heat on 100% for 2 minutes. After cooking, drain excess liquid.

5Spread fruit over dough, roll up widthways.

Cut into nine slices, place flat side down in a 20cm (8") square dish, cover with cling film.

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

7Place on lower shelf, bake on CONVECTION 220ºC for 23 minutes. Rotate the dish 180º after half the cooking time.

8Turn out and brush with syrup whilst hot.

WHITE SAUCE

1Place the margarine in a bowl, heat on 100% for 40 seconds until melted.

2Stir in the flour, mix well for approx. 30 seconds and gradually whisk in the milk.

3Cook on 100% for 4 minutes, stir twice during cooking. Season with salt and pepper.

CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. Serve with vegetables or fish.

PARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce. Serve with fish.

ONION SAUCE: Stir 225g cooked onion, finely chopped, into finished sauce. Heat on 100% for 1 minute. Serve with meat or vegetables.

MUSHROOM SAUCE: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2. Serve with meat.

SWEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2. Serve with puddings as an alternative to custard.

NOTE:To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2 then cook on 100% for 6 minutes.

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

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Sharp R-98STM-A, R-959M operation manual Mak pint, Glaze, Chelsea Buns, White Sauce

Models: R-959M R-98STM-A