Samsung CE117ADV Owner's Instructions & Cooking Manual page 35

code food Serving Ingredients
size (g)
Pastries & Puffs (8)
5-01 crown 8 to 10 Regular Flour (maida) - 1 ½
Loaf cup, chilled butter - 2 tbsp
(cut in to small pieces), Salt
- ½ tsp, Active Dry yeast - 7
g, Milk - ½ cup, Egg - 1
For the filling : Butter - 4
tbsp, Brown Sugar - ¼ cup,
Chopped Hazelnut - 2 tbsp,
Preserved ginger - 1 tbsp,
Candied orange & lemon
peel - 1/3 cup, Dark rum or
Cognac - 1 tbsp
For the frosting : Icing
Sugar - 1 cup, Lemon Juice
- 2 tbsp
Recommendations code food
5-02
Sift the flour and salt in to
a bowl. Rub in the butter
with your finger tips so
that it resembles the fine
bread crumbs. Add the milk
and egg and mix to form
dough. Place the dough in
a greased bowl, cover and
stand in warm place for
40 minutes until doubled
in size. Punch down the
dough lightly for 1 minute.
Roll out the dough to a
rectangle, measuring 12
X 9 inches/ 30 X 23 cm.
To make the filling cream
together butter and sugar
until light and fluffy. Stir in
the other ingredients of
filling. Mix well and spread
the mix over the dough,
leaving 1 inch/ 2.5 cm
border. Roll up the dough,
starting from one of the
long edges, into a sausage
shape. Cut the slices at 2
inch/5cm intervals. Grease
the crusty plate and place,
cut side down, in a circle
on the crusty plate with the
slices just touching. Cover
and stand in warm place for
30 min and cook. Mix the
lemon juice and icing sugar
to for a thin frosting. Let
the loaf cool slightly before
drizzling with frosting.
35
Serving Ingredients
size (g)
swirls 8 to 10 Regular Flour (maida) - 1 ½
cup, chilled butter - 2 tbsp
(cut in to small pieces), Salt
- ½ tsp, Active Dry yeast - 7
g, Milk - ½ cup, Egg - 1,
Maple syrup for glazing
For the filling : Butter - 4
tbsp, Ground Cinnamon - 2
tsp, Brown Sugar - ¼ cup,
Currants - 1/3 cup
Recommendations
Sift the flour and salt in to
a bowl. Rub in the butter
with your finger tips so
that it resembles the fine
bread crumbs. Add the milk
and egg and mix to form
dough. Place the dough in
a greased bowl, cover and
stand in warm place for
40 minutes until doubled
in size. Punch down the
dough lightly for 1 minute.
Roll out the dough to a
rectangle, measuring 12
X 9 inches/ 30 X 23 cm.
To make the filling cream
together butter and sugar
until light and fluffy. Stir in
the other ingredients of
filling. Mix well and spread
the mix over the dough,
leaving 1 inch/ 2.5 cm
border. Roll up the dough,
starting from one of the
long edges, into a sausage
shape. Cut the slices at 2
inch/5cm intervals. Grease
the crusty plate and place,
cut side down, on the
crusty plate . Cover and
stand in warm place for 30
min. and bake. Glaze with
the maple syrup.