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DANISH TEA RING
Serves 6 - 8
250g (9oz) strong plain flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
5ml (1 tsp) 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
2.5ml (
250g (9oz) strong plain flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
5ml (1 tsp) 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
2.5ml (
1
/
2
tsp) almond essence
2 egg whites (size 3)
TOPPING:
175g (6oz) icing sugar
10ml (2 tsp) lemon juice
10ml (2 tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
TOPPING:
175g (6oz) icing sugar
10ml (2 tsp) lemon juice
10ml (2 tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
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.
soft dough. Knead lightly. Return to the bowl,
cover with cling film.
2 Place on low rack, prove on CONVECTION
40°C for 20 minutes.
3 Roll the dough into a rectangle 20 x 38cm (8 x
14"), brush with melted butter.
4 To prepare filling, mix ground almonds, sugar,
essence and egg whites to a paste. Spread over
the dough, roll up tightly from longest side.
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 (
1
/
2
") into
the dough along the length of the ring at 2cm
(
(
3
/
4
") intervals. Cover loosely with cling film.
6 Place on turntable, prove on CONVECTION
40°C for 20 minutes. Remove cover.
7 Place on low rack, bake in a preheated oven
CONVECTION 220°C for 15 - 20 minutes until
golden. Cool before decorating.
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.
ring, sprinkle with flaked almonds and cherries.
FRUIT SCONES
Serves 6 - 8
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (
1
/
2
pint)
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 100g
(4oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and
sultanas. Add 175g (6oz) grated Cheddar cheese,
15ml (1 tbsp) dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
10ml (2 tsp) fresh thyme at Stage 2.
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 100g
(4oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and
sultanas. Add 175g (6oz) grated Cheddar cheese,
15ml (1 tbsp) dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
10ml (2 tsp) fresh thyme at Stage 2.
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in
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.
and milk mixture to form a soft dough.
3 Roll out until 2cm (
3
/
4
") thick, cut out scones
6.5cm (2
1
/
2
") in diameter.
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on the low rack and the other on
the high rack. Cook for 45 minutes using
CONVECTION 200°C until golden, changing
the two dishes around after 25 minutes.
CONVECTION 200°C until golden, changing
the two dishes around after 25 minutes.
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over a
large plate. Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
large plate. Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
RECIPES
60
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 60
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