Read Sharp R-953 Handy Guide online
64
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
2.5ml (
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
2.5ml (
1
/
2
tsp) almond essence
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
topping:
175g (6oz) icing sugar
10ml (2tsp) lemon juice
10ml (2tsp) 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.
Knead lightly. Return to the bowl, cover with cling film.
2 Place on low rack, prove on CONVECTION 40
°
C
for 15-20 minutes.
3 Roll the dough into a rectangle 20.4 x 38cm (8 x
14"), brush with melted butter.
4 Preheat the oven to 220
°
C.
5 Prepare filling, mix almonds, sugar, essence and
egg whites to a paste. Spread over the dough, roll
up tightly from longest side.
up tightly from longest side.
6 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.
7 Place on turntable, prove on CONVECTION 40
°
C
for 12 minutes. Remove cover.
8 Place on low rack, bake in a preheated oven
CONVECTION 220
°
C for 25-30 minutes until
golden. Cool before decorating.
9 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.
ANISH TEA RING
D
S
ERVES
6-8
P
REPARATION
TIME
- 25
MINUTES
RUIT SCONES
S
ERVES
6-8
P
REPARATION
TIME
-15
MINUTES
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 (
50g (2oz) caster sugar
50g (2oz) butter
50g (2oz) sultanas
1 egg (size 3), beaten with milk to make 150ml (
1
/
4
pint)
1 egg (size 3), beaten to glaze
F
1 Preheat oven to CONVECTION 200
°
C and 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.
milk mixture to form a soft dough.
3 Roll out until 2cm (
3
/
4
") thick, cut out scones
6.4cm (2
1
/
2
") in diameter.
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on low rack and the other on the
high rack, bake in the preheated oven
CONVECTION 200
CONVECTION 200
°
C for 25 minutes, after 15
minutes change the 2 trays around, until golden.
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.
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.
B
READ & SCONES
Fresh herb scones: Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
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.
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.
RJC 11-68
15/6/99, 12:20 pm
64
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