User Manual

32 33
Recipes
Croissants
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Butter 30 g
Sugar
1
⁄4 cup
Water 300 mL
Butter, chilled for folding in the dough 250 g
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 50 g
Sugar 2 tbsp
Water 240 mL
Butter, chilled for folding in the dough 250 g
Method:
Roll 250
1
g of chilled butter between two sheets of plastic
wrap into a rectangle (17 × 25 cm). Chill at least 1 hour.
Turn the dough into a greased bowl. Place in the refrigerator
2
for 30 minutes.
Roll out the dough on a lightly floured surface into a 30 cm
3
square.
Place the rolled out butter over two-thirds of the dough.
4
Fold the third without butter over the centre third.
Fold the remaining third on top. Seal edges.
5
Rest the dough in the refrigerator for 20-30 minutes.
Place the dough at right angles to the previous position in
6
the step 4. Roll out into 30 cm square.
Fold into thirds. Wrap and place into refrigerator for
20-30 minutes.
Roll and fold twice more. Wrap and chill after each folding.
After the final folding, chill several hours or overnight.
Spread the dough for the final time into 30 cm square. Cut
7
dough into 9 equal squares.
Cut each square diagonally to form two triangles.
Roll up each triangle loosely, starting from the side opposite
8
the point. Curve ends.
Place seam side down on a greased baking tray. Cover and
9
place in warm area for 30-50 minutes or until almost doubled
in size.
Brush with beaten egg. Bake in a preheated 200°C oven for
10
15-20 minutes or until golden brown.
Doughnuts
Use Basic Dough recipe on P. 31.
1
Divide the dough into equal portions.
2
Roll each portion into a ball.
Place on a lightly floured surface.
3
Cover with a plastic wrap and leave to rise for 20 minutes.
Shape each ball as desired, in a ring, twisted, or in an oval
4
shape. Place on a greased tray.
Leave to rise at 30°C for 30 minutes.
5
Deep fry the doughnuts until golden brown.
6
Roll in a mixture of sugar and cinnamon or cool and use
7
other toppings as desired.
Makes 12-16 doughnuts dependent on size and shape
8
selected.
Hot Cross Buns
Menu ‘17’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Butter 45 g
Sugar 1
3
⁄4 tbsp
Orange rind 1 tbsp
Mixed spice 1 tbsp
Water 260 mL
Egg, medium 1
* Mixed dried fruit 1 cup
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt
1
⁄2 tsp
Milk powder 2 tbsp
Butter 6 tbsp
Brown sugar 3 tbsp
Orange rind 1 tbsp
Allspice 3 tsp
Water 200 mL
Egg, medium 1
* Sultanas
3
⁄4 cup
Method:
Divide the dough into 10 or 12 equal portions. Roll each
1
portion into a ball, and rest for 20 minutes.
Shape into a smooth ball by gently rolling, and place on a
2
greased tray.
Cover and leave to rise in a warm place (30–35°C) for
3
30 minutes or until doubled in size.
Put the crosses on the dough
4
Crosses
Flour
1
⁄2 cup
Oil 2 tbsp
Water to mix
Mix flour and oil, then add water to make a stiff paste. Pipe into the
shape of crosses — if a piping bag is not available, use a small plastic
bag with a corner cut off.
Bake in a preheated 200°C oven for 15–25 minutes or until
5
golden brown. Brush with the glaze.
Glaze
Milk 3 tbsp
Castor sugar 3 tbsp
Boil together until syrupy — brush over cooked buns when they are
removed from the oven.
Olive & Rosemary Rolls
Menu ‘17’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Powdered milk 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 mL
* Pitted black olives, quartered 50 g
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 mL
* Pitted black olives, quartered 50 g
Method:
Turn the dough out into a greased bowl.
1
Cover and let the dough rest for 20 minutes in the
refrigerator.
Divide the dough into 12–16 equal portions or into 2 long
2
loaves and place on a greased baking tray. Cover and leave
to rise in a warm place (30–35°C) for 30 minutes or until
doubled in size.
Brush with beaten egg and sprinkle with seeds.
3
Bake in a preheated 200°C oven for 15–25 minutes or until
4
golden brown.
Dough Recipes
t For addition of ingredients with * , see the instructions on P.14.