Bedienungsanleitung Sharp r 871 (Seite 60 von 68) (Englisch)

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READ & SCONES

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 (

/2tsp) 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

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.

2 Place on low rack, prove on CONVECTION 40°C

for 20 minutes.

3 Roll the dough into a rectangle 20.4 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.

5 Place roll in a large, greased flan dish, join ends

to form a ring. Using scissors snip 1cm (

/2") into

the dough along the length of the ring at 2cm

(

/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.

8 To prepare topping, mix icing sugar, lemon juice

and water until smooth. Spread evenly over tea

ring, sprinkle with flaked almonds and cherries.

ANISH TEA RING

SERVES 6-8 PREPARATION TIME - 25 MINUTES

RUIT SCONES

SERVES 6-8 PREPARATION TIME -15 MINUTES (2 LAYER)

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 (

pint)

1 egg (size 3), beaten to glaze

1 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.

3 Roll out until 2cm (

/4") thick, cut out scones

6.4cm (2

/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 25 minutes at 200°C until

golden, changing the two dishes around after 15

minutes.

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.

Fresh herb scones: Omit sugar and sultanas. Add

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.

Untitled-13 16/7/99, 1:57 pm58

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