Wolf CONVECTION STEAM OVENS Use & Care Manual page 11

OVEN OPERATION
Recipes
R11 ROLLS
Cook time—approximately 33 minutes
740 g flour
30 g sugar
1 – 7 g package active dry yeast
5 g salt
230 ml very warm milk, 50–55°C
60 g butter, melted
30 m milk
5 g sugar
15 g butter, melted
In mixer bowl with dough hook, place flour, sugar, dry yeast and
salt. Mix ingredients together on low speed for two minutes.
Pour in warm milk and 60 g melted butter. Continue to mix for
five minutes or until dough begins to form and pull away from
the bowl. Remove dough hook and cover with damp cloth.
Allow to rise at room temperature 1–1 1 / hours or until doubled
2
in bulk.*
On lightly floured surface, divide dough into 12 equal portions.
Shape into balls and place in greased 12 x 8-inch glass dish.
Cover with damp cloth and allow to rise about one hour or until
doubled in bulk.
Place oven rack on rack position 2. Place dish on rack. Close
oven door. Set oven to Recipes R11. Press . Mix remaining
milk, sugar and butter. When oven chimes, brush rolls with
mixture. Press again. When oven chimes again, remove rolls
and cool slightly before serving. Serve warm.
Makes 12 rolls.
*Dough can be placed in a covered container in the refrigerator
overnight. When ready to use, allow dough to set at room tem-
perature for about one hour to warm before forming into rolls.
To check if the dough has doubled in bulk, stick two fingers into
the dough about 25 mm down and quickly remove them. If the
finger indents remain, then the dough has doubled in bulk. If
the finger indents disappear, then the dough still needs to rise
longer.
R12 MUFFINS
Cook time—approximately 35 minutes
For muffins:
460 g flour
150 g sugar
10 g baking powder
2 g baking soda
2 g salt
1 g cinnamon
2 eggs
230 ml buttermilk
115 g butter, melted
15 g lemon zest
5 ml vanilla
60 ml plain yogurt
230 g blueberries
For streusel:
115 g flour
60 g butter, softened
60 g sugar
60 g walnuts, chopped
15 g lemon zest
In large mixing bowl with flat beater on low speed, combine
flour, sugar, baking powder, baking soda, salt and cinnamon. In
separate bowl, whisk together eggs, buttermilk, cooled butter,
zest, vanilla and yogurt. Add egg mixture to mixing bowl and mix
for 20 seconds, or until just combined. Remove bowl from mixer
and hand mix blueberries into batter. Spray jumbo muffin pans
with nonstick spray or use jumbo muffin pan liners. Divide batter
evenly into 12 muffin cups.
To make streusel: Place flour butter, sugar, walnuts and lemon
zest in small mixing bowl. Combine with hands or pastry blender
until crumbly. Spoon mixture evenly on tops of muffins.
Place pan or muffin liners on perforated pan. Slide into cold
oven on rack position 1. Close oven door. Set oven to Recipes
R12. Press . When oven chimes, remove pan from oven.
Allow to cool five minutes before removing from pan. Serve
warm or cool and store in airtight container.
Makes 10 to 12 servings.
R13 CAKE
Cook time—approximately 1 hour
6 eggs, separated
230 g sugar
60 ml water
5 ml lemon extract
5 g lemon zest
230 g cake flour
2 g cream of tarter
2 g salt
Frosting or fresh fruit, optional
In large mixing bowl with flat beater on low speed, place egg
yolks and sugar. Beat at medium speed for two minutes or until
thick. Add water, lemon extract and zest. Beat until combined
for one minute. Add flour and beat on low speed until combined.
Set aside.
In another large clean mixing bowl with wire whisk, pour egg
whites. Whip at high speed for about 30 seconds until frothy, but
not stiff. Add cream of tartar and salt. Continue to whip whites to
stiff peaks, but not dry.
Gently fold egg whites into egg yolk batter. Pour into ungreased
9-inch tube pan.
Place oven rack on rack position 1. Close oven door. Set oven to
Recipes R13. Press . When oven chimes to indicate preheat
is complete, place pan in middle of rack. Press . When oven
chimes to indicate baking time is over, remove oven. Allow to
cool 10 minutes before removing from pan. With long metal
spatula loosen the cake from the sides and middle of cake. Push
cake out of removable bottom and carefully loosen the cake
from the bottom. Frost cake or serve with fresh fruit.
Makes 10 to 12 servings.
R14 FOCACCIA
Cook time—approximately 40 minutes
970 g bread flour
1 – 7 g package active dry yeast
10 g Italian seasoning
5 g sugar
5 g salt
310 ml warm water, 40–45°C
15 ml olive oil
Extra olive oil
Coarse sea salt
In mixer bowl with dough hook, place flour, dry yeast, seasoning,
sugar and salt. Mix ingredients together on low speed for two
minutes. Pour in water and oil. Continue to mix for five minutes
or until dough begins to form and pull away from the bowl.*
Increase speed to medium and knead the dough for 2–4 more
minutes to form dough. Remove dough hook and cover with
damp cloth. Allow to rise at room temperature two hours or until
doubled in bulk.**
On lightly floured surface, roll dough into a flattened ball. Place
in greased 8-inch glass pie plate. Spread dough to fill the plate.
Coat top with olive oil. Using fingers, poke holes about 25 mm
into dough evenly across dough. Cover with dry cloth and allow
to rise one hour. Coat top with olive oil again and poke holes
evenly across dough. Sprinkle top with coarse sea salt.
Position oven rack to rack position 1. Place dish on rack. Close
oven door. Set oven to Recipes R14. Press . When oven
chimes, remove pan from oven. Remove from dish immediately.
Makes 1 loaf bread.
*If dough is too dry, add additional water, 15 ml at a time, until
dough becomes moist. If dough is too moist, add additional
flour, 8 g at a time, until dough becomes more dry.
**To check if the dough has doubled in bulk, stick two fingers
into the dough about 25 mm down and quickly remove them. If
the finger indents remain, then the dough has doubled in bulk.
If the finger indents disappear, then the dough still needs to rise
longer.
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