Bedienungsanleitung Panasonic NN-CS89 (Seite 146 von 154) (Englisch)

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Shortcrust Pastry

Choux Pastry

Suetcrust Pastry

Calzone

1. Place our and salt into a mixing bowl. Rub the margarine into the

our until the mixture resembles ne breadcrumbs.

2. Add enough water so that when the mixture is kneaded lightly for

a few seconds a rm, smooth dough is formed. If possible, rest for

15 minutes. before rolling out.

1. Place butter and water in a large jug and heat on base of oven on

High Microwave for 2-3 minutes or until boiling. Immediately add

the our and beat well until mixture is smooth. Cool slightly. Beat

in eggs one at a time, beating vigorously until mixture is smooth

and glossy.

1. Mix together our, salt and suet. Add enough water so that when

the mixture is kneaded lightly for a few seconds a rm, smooth

dough is formed.

1. Put the oil and garlic in a casserole dish with a lid and cook on

High Microwave for 30 seconds. Add the passata and half the

basil leaves and continue to cook on High Microwave for a further

2-3 minutes. Stir in the parma ham, sundried tomatoes and olives,

set aside to cool a little.

2. Preheat oven on Convection 200 °C. Roll out each pizza dough

into a 15-20 cm circle, then split the mixture between them,

piling it onto one half of each circle. Top with the mozzarella and

remaining basil.

3. Close the calzones, pulling the side without the lling over the

other, then crimp around the edge. Transfer onto the enamel shelf

lined with baking paper. Place the enamel shelf in the middle shelf

position and cook on Convection 200 °C for 13 minutes until

golden and puffed.

ingredients

50 g butter

150 ml (¼ pt) water

65 g plain our sifted

2 eggs, lightly beaten

Dish: 1 x large Pyrex® jug

ingredients

225 g self-raising our

½ tsp salt

100 g shredded suet

7 tbsp cold water

Dish: 1 x large Pyrex® bowl

ingredients

Serves 2

10 ml olive oil

1 garlic clove, crushed

175 ml passata

½ bunch basil leaves

2 slices parma ham, shredded

30 g sundried tomatoes, chopped

30 g olives

50 g mozzarella, roughly chopped

2 x 200 g packs pizza dough

Dish: 1 x large Pyrex® casserole

dish with lid

Accessory: Enamel shelf

ingredients

Makes 1 quantity of

Shortcrust Pastry

225 g plain our

pinch salt

100 g margarine

45-60 ml cold water

Dish: 1 x mixing bowl

ingredients

Makes 6 rolls

250 g strong bread our

7 ml (1 tsp) sachet dried yeast

5 ml (1 tsp) salt

25 g sun-dried tomatoes,

roughly chopped

45 ml (3 tbsp) olive oil

75 ml passata

75 ml warm water

5 ml (1 tsp) olive oil

Dish: 1 x large bowl

Accessory: Enamel shelf

Sun Dried Tomato Rolls

1. In a large bowl, combine the our, yeast and salt, stir in the

tomatoes. Gradually add the olive oil, passata and 3-5 tbsp of warm

water until you have soft dough.

2. Turn onto a oured surface and knead for 10 minutes. Divide dough

into 6 and place on lined enamel shelf. Prove in the lower shelf

position until dough has doubled in size on Convection 40 °C

for 30 minutes.

3. Preheat oven on Convection 220 °C. Drizzle with a little extra olive

oil and sprinkle with course sea salt. Cook on the enamel shelf in

lower shelf position Convection 220 °C for 12-15 minutes or until

golden.

Bread & Baking

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