Operation Manual

Page 18
Cake recipes
Ingredients Method Cookware
Party size sausage rolls
425g frozen flaky pastry
(defrosted)
300g sausage meat
10ml dried mixed herbs
1 beaten egg
1. Roll out the pastry into two oblong shapes each
about 250 x 200 mm. Cut each piece into two
pieces lengthways.
2. Combine the herbs with the sausage meat. Quar-
ter the sausage meat and roll each piece into a
long strip. Place on the pastry. Dampen the edge
of pastry, roll around sausage meat and seal the
edges. Brush with the beaten egg.
3. Cut each strip into six equal portions, each ap-
proximately 50mm in length. Make two cuts in
the top of each roll. Place on a greased circular
baking tray.
4. Cook on BREAD.
Round baking
tray or pizza
dish on low
wire stand.
Baked jam roly poly pudding
1 quantity of suet pastry
75ml seedless raspberry jam
Milk to glaze
1. Rollout pastry to approximately 230 x 320 mm
2. Spread the jam over the pastry leaving a 10mm
border all round. Brush the edges with milk and
roll the pastry up evenly starting at one side and
sealing the edges well.
3. Brush the top with milk and place in a loaf tin.
4. Cook on BREAD until golden brown.
1kg loaf tin.
Standard bread
450g plain flour
1 sachet dried yeast
5ml salt
15g fat
300ml warm water
1. Combine the flour, yeast and salt in a large bowl.
Rub in the fat.
2. Add warm water and mix into a dough.
3. Turn onto a floured surface and knead for 10
minutes. Divide into two and place in a loaf tin.
4. Place the tin in the oven and set on convection
40°C until the dough has doubled in size.
5. Cook on BREAD.
6. Repeat with the second loaf.
2 x 450g loaf
tins.
Fruit scones
225g self raising flour
Pinch of salt
5ml baking powder
50g butter
25g castor sugar
50g sultanas
150ml milk
Beaten egg to glaze
1. Sift the flour, salt and baking powder together.
Rub in the fat until the mixture resembles bread
crumbs. Add the sugar and sultanas.
2. Make a well in the centre and stir in enough milk
to form a soft dough.
3. Knead lightly. Pat out to 20mm thickness and cut
into 10 rounds with a 50mm cutter. Place on a
baking sheet, and brush with the beaten egg.
4. Cook on BREAD.
Round baking
sheet.