User Manual

BREAD AND SCONES
66
SAUCES
Makes 300ml (
1
/2 pint)
25g margarine
25g plain flour
300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the margarine in a bowl, heat on 100% for 40
seconds until melted.
2 Stir in the flour, mix well for approx. 30 seconds and
gradually whisk in the milk.
3 Cook on 100% for 4 minutes, stir twice during cooking.
Season with salt and pepper.
WHITE SAUCE
CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables or fish.
PARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.
Serve with fish.
ONION SAUCE: Stir 225g cooked onion, finely chopped, into finished sauce.
Heat on 100% for 1 minute. Serve with meat or vegetables.
MUSHROOM SAUCE: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.
Serve with meat.
SWEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100% for 6 minutes.
Serves 6
225g strong white bread flour
10ml (2 tsp) dried yeast
5ml (1 tsp) caster sugar
15g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
FILLING:
50g margarine
50g soft brown sugar
175g mixed dried fruit
juice and grated rind of 1 medium orange
5ml (1 tsp) cinnamon
GLAZE:
30ml (2 tbsp) golden syrup
1 In a bowl mix flour, yeast and sugar. Rub in margarine.
Add egg and milk, mix to a soft dough, knead for about
10 minutes until smooth. Return dough to bowl, cover
with cling film.
2 Place on the lower shelf, prove on CONVECTION
40ºC for 25 minutes.
3 Knead dough for 2 - 3 minutes.
Roll into a rectangle 30cm x 23cm (12” x 9").
4 Mix filling ingredients. Heat on 100% for 2 minutes.
After cooking, drain excess liquid.
5 Spread fruit over dough, roll up widthways.
Cut into nine slices, place flat side down in a 20cm (8")
square dish, cover with cling film.
6 Place on the lower shelf, prove on CONVECTION
40ºC for 15 minutes. Remove cling film.
7 Place on lower shelf, bake on CONVECTION 220ºC
for 23 minutes. Rotate the dish 180º after half the
cooking time.
8Turn out and brush with syrup whilst hot.
CHELSEA BUNS
VJC New CkBk 23/01/2003 15:45 Page 66