Bedienungsanleitung Breville BBM300 (Seite 28 von 38) (Englisch)

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Abbrevations: tsp = teaspoon tbl = tablespoon

R25

Abbrevations: tsp = teaspoon tbl = tablespoon

R26

Dough continued

SHAPING IDEAS FOR MASTER DOUGHS:

BREAD ROLLS

Take a quantity of one of the Master Dough

recipes.

Divide 1kg dough into quantity into 16 equal

pieces (or the 750g dough quantity into 12

equal pieces). Knead each piece and shape

into a round.

Place rolls together on a lightly greased baking

tray.

Cover rolls with lightly greased plastic food

wrap and stand in a warm area for 30 minutes

or until doubled in size.

Remove wrap, brush tops of rolls with milk.

Bake in a preheated oven at 200ºC for 12-15

minutes or until cooked and golden brown.

STICKY CINNAMON ROLLS

Take a 1kg quantity of Sweet Dough.

Roll dough out to a 40cm x 38cm square.

Melt 3 tablespoons of butter. Brush half over

dough. Combine 4 tablespoons brown sugar,

70g / ½ cup finely chopped pecan nuts with

1½ tablespoons ground cinnamon and sprinkle

over rolled out dough.

Drizzle remaining melted butter over sugar

mixture. Roll up widthwise and cut into 2cm

thick slices.

Place on a lightly greased baking tray, 5cm

apart. Cover with lightly greased plastic food

wrap and stand in a warm area for 20 minutes

or until doubled in size. Remove wrap.

Bake in a preheated oven at 180ºC for 25-30

minutes or until golden brown. Brush with

Gelatine Glaze (recipe on page R43) whilst still

hot, then drizzle with Vanilla Glaze (recipe on

page R43).

WHOLEWHEAT HONEY ROLLS

Replace the sugar in the Wholemeal Dough

with honey.

Divide completed 1kg dough into 16 equal

pieces (or the 750g into 12 equal pieces).

Knead each piece and shape into rounds.

Place rolls close together on a lightly greased

baking tray.

Cover rolls with lightly greased plastic food

wrap and stand in a warm area for 50-60

minutes or until doubled in size.

Remove wrap, brush tops of rolls with milk.

Bake in a preheated oven at 200ºC for 12-15

minutes or until cooked and golden brown.

Brush with Gelatine Glaze (recipe on page R43)

while still hot, if desired.

DOUGHNUTS

Take a quantity of Sweet Dough (either 1kg or

750g).

Turn out onto a lightly floured surface and roll

out to 1 cm thickness. Cut into 5.5cm rounds,

using a pastry cutter.

Place a teaspoon of strawberry jam on half

the rounds, top with remaining rounds. Press

edges together with fingers and place onto

greased trays. Cover loosely with lightly

greased plastic food wrap and stand in a warm

area until doubled in size. Remove wrap.

Cook doughnuts in hot oil, a few at a time until

golden brown and cooked through. Drain on

absorbent paper. Combine ½ cup sugar with

1 tablespoon of ground cinnamon. Toss hot

Doughnuts in sugar mixture. Serve warm.

APPLE TWIST

Take a 1kg quantity of Sweet Dough.

Roll dough out into a 30cm x 50cm rectangle.

Cut into 4 strips lengthwise.

Combine 300g can of pie apples,

⁄3 cup mixed

dried fruit and

⁄3 cup desiccated coconut,

then spoon mixture equally down the centre of

each strip. Fold each strip in half lengthwise,

over the mixture, and seal edges by pressing

together. Roll into a sausage shape.

Twist 2 shapes together, secure the ends and

place on a greased baking tray. Repeat with

remaining shapes.

Cover loosely with lightly greased plastic food

wrap and stand in a warm area for 20 minutes

or until doubled in size. Remove plastic food

wrap.

Bake in a preheated oven at 180ºC for 20-25

minutes or until golden brown.

Slide apple twists onto a wire rack. Brush

with Gelatine Glaze (recipe on page R43)

whilst still hot. Stand for 5-10 minutes before

serving.

HOT CROSS BUNS

Include 1 tablespoon of ground cinnamon and

1 tablespoon ground mixed spice with dry

ingredients when making 1kg Sweet Dough

recipe.

Remove dough at completion of cycle, knead

in 150g / 1cup sultanas and 45g / ¼ cup

mixed peel.

Divide dough into 18 pieces and shape into

rounds. Place close together on a lightly

greased baking tray.

Cover loosely with lightly greased plastic food

wrap and leave to stand in a warm area for 20

minutes or until doubled in size.

Blend together 2 tablespoons of water and

40g / ¼ cup plain flour until a smooth batter

is formed. Spoon into a piping bag fitted with

a small piping nozzle. Remove wrap from rolls

and pipe a cross onto each bun.

Bake in a preheated oven 190ºC for 15-20

minutes or until golden brown.

Slide buns from baking tray onto a wire rack.

If desired, brush Hot Cross Bun Glaze (recipe

on page R43) over hot buns. Stand for 5-10

minutes before serving.

HAM & PICKLE ROLLS

Roll out a 750g quantity of Multigrain Dough

into a rectangle shape approximately 25cm x

40cm. Measure half way across the width of

the rectangle then use a knife to lightly score

down the entire length of the dough.

Spread 3 tablespoons of mustard pickles over

one half of the dough, then top with 3 slices

finely sliced ham.

Roll up the filled side of the dough lengthwise,

like a Swiss Roll, to encase the filling. Turn

dough over and repeat with the same quantity

of mustard pickles and ham on the opposite

half of the dough. Then roll in the same

manner to reach the first roll and form a

double scroll.

Trim the ends then cut into 2.5cm slices.

Place slices, cut side upwards, onto a lightly

greased baking tray.

Cover loosely with lightly greased plastic food

wrap and allow to stand in a warm area until

doubled in size. Remove wrap. Brush with

milk.

Bake at 190ºC for 20-25 minutes or until

cooked and golden brown.

Dough continued

Breville BBM300 Seite 28

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