Sharp R-772M Operation Manual With Cookbook page 57

B
READ & SCONES
D
ANISH TEA RING
S 6-8
ERVES
250g (9oz) strong plain flour
5ml (1tsp) dried yeast
5ml (1tsp) caster sugar
5ml (1tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
filling:
100g (4oz) ground almonds
100g (4oz) caster sugar
1
2.5ml ( / tsp) almond essence
2
2 egg whites (size 3)
topping:
175g (6oz) icing sugar
10ml (2tsp) lemon juice
10ml (2tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
NOTE: For information on using the DUAL GRILL-1 see page 11 of the operation manual
F
RUIT SCONES
S 6-8
ERVES
225g (8oz) self raising flour
50g (2oz) caster sugar
50g (2oz) butter
50g (2oz) sultanas
1 egg (size 3), beaten with milk to make 150ml (
1 egg (size 3), beaten to glaze
Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
R-772M RECIPES
P
REPARATION TIME
1 Place flour, yeast, sugar and salt in a bowl, mix well.
Rub in butter. Add egg and milk, mix to a soft dough.
Knead lightly. Return to the bowl, cover with cling film.
2 Place on turntable, prove on LOW for 6-7 minutes.
3 Roll the dough into a rectangle 20.4 x 38cm (8 x
14"), brush with melted butter.
4 Prepare filling, mix almonds, sugar, essence and
egg whites to a paste. Spread over the dough, roll
up tightly from longest side.
5 Place roll in a large, greased flan dish, join ends
to form a ring. Using scissors snip 1cm (
the dough all the way around at 2cm (
intervals. Cover loosely with cling film.
6 Place on the turntable, prove on LOW for 4-5
minutes. Remove cover.
7 Place on the turntable, cook on DUAL GRILL-1,
MEDIUM HIGH for 6-7 minutes until golden. Cool
before decorating.
8 To prepare topping, mix icing sugar, lemon juice
and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.
P
REPARATION TIME
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.
3 Roll out until 2cm (
1 / pint)
4
6.4cm (2
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on the rack, cook for 20 minutes
at 130˚C. Repeat for other scones.
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.
55
55
- 25
MINUTES
-15
MINUTES
3 / ") thick, cut out scones
4
1 / ") in diameter.
2
28/6/99, 10:43 am
1
/ ") into
2
3 / ")
4