recipes
See important points for bread making on page 6.
white bread
stiff British-type dough
ingredients
●
1.36kg (3lb) strong plain flour
●
15ml (3tsp) salt
●
25g (1oz) fresh yeast; or 15g/20ml (
1
⁄
2
oz) dried yeast + 5ml (1tsp) sugar
●
750ml (1
1
⁄
4
pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9floz) boiling water to 500ml (18floz) cold water
●
25g (1oz) lard
method
1
dried yeast
(the type that needs reconstituting): pour the warm water
into the bowl. Then add the yeast and the sugar and leave to stand for
about 10 minutes until frothy.
fresh yeast:
crumble into the flour.
other types of yeast:
follow the manufacturer’s instructions.
2
Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
salt and lard.
3
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
adding more flour if necessary, until a dough has formed.
4
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
and leaves the sides of the bowl clean.
5
Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
6
Re-knead for 2 minutes at speed 1.
7
Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.
Then cover with a tea towel and leave somewhere warm until doubled in
size.
8
Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes
for loaves
or 10 - 15
minutes
for rolls
.
●
When ready, the bread should sound hollow when tapped on the base.
shortcrust pastry
ingredients
●
450g (1lb) flour, sieved with the salt
●
5ml (1tsp) salt
●
225g (8oz) fat (mix lard and margarine straight from the fridge)
●
About 80ml (4tbsp) water
hint
●
Don’t overmix
method
1
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
2
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
3
Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
4
Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
pavlova
ingredients
●
3 large egg whites
●
175g (6oz) caster sugar
●
275ml (10 fl.oz.) double cream
●
fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
method
1
Whisk the egg whites on a high speed until they form ‘soft peaks’.
2
With the whisk operating on speed 5, gradually add the sugar one
tablespoon at a time, whisking after each addition.
3
Line a baking tray with silicone paper, then spoon the meringue onto the
paper forming a nest approximately 20cm/8” in diameter.
4
Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark 2,
then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1 and
bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool
down.
5
When ready to serve, peel off the silicone paper and place on a serving
dish. Whip the cream until soft peaks form then spread over the top of the
pavlova and decorate with the fruit.
11
Summary of Contents for Major KMP05 PRO series
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