Sharp R-82STM, Operation Manual With Cookbook

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57
B
READ & SCONES
250g (9oz) strong plain flour
5ml (1tsp) dried yeast
5ml (1tsp) caster sugar
5ml (1tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
filling:
100g (4oz) ground almonds
100g (4oz) caster sugar
2.5ml (
1
/
2
tsp) almond essence
2 egg whites (size 3)
topping:
175g (6oz) icing sugar
10ml (2tsp) lemon juice
10ml (2tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
1 Place flour, yeast, sugar and salt in a bowl, mix well.
Rub in butter. Add egg and milk, mix to a soft dough.
Knead lightly. Return to the bowl, cover with cling film.
2 Place on low rack, prove on CONVECTION 40
°
C
for 20 minutes.
3 Roll the dough into a rectangle 20.4 x 38cm (8 x
14"), brush with melted butter.
4 To prepare filling, mix ground almonds, sugar,
essence and egg whites to a paste. Spread over
the dough, roll up tightly from longest side.
5 Place roll in a large, greased flan dish, 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.
6 Place on turntable, prove on CONVECTION 40
°
C
for 20 minutes. Remove cover.
7 Place on low rack, bake in a preheated oven
CONVECTION 220
°
C for 15-20 minutes until
golden. Cool before decorating.
8 To prepare topping, mix icing sugar, lemon juice
and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.
ANISH TEA RING
D
S
ERVES
6-8 P
REPARATION TIME
- 25
MINUTES
RUIT SCONES
S
ERVES
6-8 P
REPARATION TIME
-15
MINUTES
(2
LAYER
)
225g (8oz) self raising flour
50g (2oz) caster sugar
50g (2oz) butter
50g (2oz) sultanas
1 egg (size 3), beaten with milk to make 150ml (
1
/
4
pint)
1 egg (size 3), beaten to glaze
F
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.
3 Roll out until 2cm (
3
/
4
") thick, cut out scones
6.4cm (2 1 /
2
") in diameter.
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on the low rack and the other on
the high rack. Cook for 25 minutes at 200
°
C until
golden, changing the two dishes around after 15
minutes.
Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.