Breville BB420, Инструкция и книга рецептов

Страница: 52 / 76

Dough 50
Rosetta Rolls
INGREDIENTS:
Water 310ml
Olive oil 3 tablespoons
Salt 1 teaspoon
Sugar 1 tablespoons
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH - BREAD
HANDSHAPING:
1. Divide dough into 12 equal pieces. Knead each
piece and shape into rounds.
2. Place rounds, 5cm apart, onto lightly greased
baking trays. Use a 2.5cm round cutter to
press a 1cm indentation into the top of each
round. Use a sharp knife to slice 6 evenly
spaced, 1cm cuts around the sides of each
round.
3. Cover rounds loosely with lightly greased
plastic wrap and stand in a warm area for 60
minutes or until doubled in size.
4. Remove wrap, brush tops of rounds with milk
and sift a fine layer of flour over top of rounds,
if desired.
5. Bake in a preheated oven at 180ľC for 20 - 30
minutes or until cooked when tested.
Sticky Cinnamon Rolls
INGREDIENTS:
Water 285ml
Salt 1 teaspoon
Sugar 2 1 /
2
teaspoons
Bread flour 600g/ 4 cups
Eggs 2 x 60g
Butter, softened
& chopped
60g/ 3 tablespoons
Tandaco yeast 3 teaspoons
FILLING:
Butter, melted 3 tablespoons
Brown sugar 4 tablespoons
Pecans, finely
chopped 70g/
1 /
2
cup
Ground cinnamon 1 1 /
2
tablespoons
SETTING: DOUGH - BREAD
HANDSHAPING:
1. Roll dough into a 40cm x 40cm square. Brush
dough with half of the melted butter. Sprinkle
with combined sugar, pecans and cinnamon.
2. Drizzle remaining butter over sugar mixture.
Roll up widthwise and cut into 2cm thick
slices.
3. Place 5cm apart, on a lightly greased baking
tray. Cover loosely with lightly greased plastic
wrap and stand in a warm area for 20 minutes
or until doubled in size. Remove wrap.
4. Bake in a preheated oven at 180ľC for 25-30
minutes or until golden brown. Brush with
GELATINE GLAZE (recipe on page 72) whilst
still hot, then drizzle with VANILLA GLAZE
(recipe on page 72).
Wholewheat Honey Rolls
INGREDIENTS:
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Honey 3 tablespoons
Wholemeal plain flour 560g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH - BREAD
HANDSHAPING:
1. Divide dough into 12 equal pieces. Knead each
piece and shape into rounds.
2. Place rounds close together on a lightly
greased baking tray.
3. Cover rounds loosely with lightly greased
plastic wrap and stand in a warm area for
50-60 minutes or until doubled in size.
4. Remove wrap, brush tops of rounds with milk.
5. Bake in a preheated oven at 200ľC for 12-15
minutes or until cooked and golden brown.