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EGGLESS BAKING
EGGLESS SCONES
1. 2. 3. 4. 5. 6. 7. 8. 9. 2 cups self-raising flour tsp salt 4 Tbs margarine cup sugar cup maas/plain yoghurt Preheat oven to 220C Sift flour and salt into a mixing bowl Rub in the margarine Stir in sugar Add maas and quickly mix into a soft dough Turn out onto a floured surface Roll out thickly Cut with a fluted scone cutter Place on a baking tray and bake for 12 minutes HINT: Do not overwork the dough, as kneading toughens it
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Grease a muffins tray, or use paper cups. Scoop 2/3 of the mixture in tin/cups and bake 20 to 25 minutes.
APPLE CRUMBLE
For the crumble: 35g rolled oats 35g wholemeal flour 20g caster sugar 35g margarine or butter For the filling: 400g cooking apples, peeled, cored and quartered 50g sugar, to sweeten 1 tablespoon water 1. Preheat the oven to 190C/375F/gas 5. Peel and core the apples, quarter and cut in to chunks. 2. Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish. 3. Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through. 4. Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
MUFFINS
BLUEBERRY MUFFINS
1. 2. 1 cup stone ground wholewheat flour 1 cup white cake flour 2 teaspoons baking powder 1 teaspoon salt cup sugar cup melted butter 2 eggs cup milk 1 cup frozen blueberries In a large bowl mix together the flour, baking powder, salt and sugar. Mix the milk, eggs and butter together in the measuring cup and add all at once to the flour mix and stir. Add the blueberries and stir just enough to distribute them evenly. Bake at 350 F in a lightly greased muffin tins for about 15 minutes.
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CAKES
FROSTED MARMALADE CAKE
175g butter 175g golden, unrefined caster sugar a large orange 3 large eggs 75g orange marmalade 175g self-raising flour For the frosting: 100g icing sugar 2 tbsps orange juice 1. Set the oven at 180C/gas mark 4. Line a loaf tin about 25 x 11 x 7cm deep. 2. Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy. Finely grate the orange. 3. Break the eggs into a small bowl and beat them lightly with a fork. 4. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition. 5. Beat in the marmalade and the grated orange zest. 6. Remove the bowl and fold in the flour with a large metal spoon. Do this slowly, firmly but carefully, till there is no sign of any flour. Gently stir in the juice of half the orange. 7. Spoon into the lined cake tin, lightly smoothing the top. Bake for 40 minutes, checking it after 35 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack. For the Icing: Sieve the icing sugar and mix it to a smooth, slightly runny consistency with as much of the remaining orange juice as it takes. Drizzle the icing over the cake letting it run down the sides, and leave to set.
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1 cup cake flour 1 cup castor sugar 1 tsp vanilla essence 3 tsp baking powder cup oil cup warm water Set oven to 180 degrees. Grease a cake tin Beat egg whites and set aside. Beat flour, castor sugar, egg yolks, vanilla essence, baking powder, oil and warm water. Stir in the grated chocolate and gently fold in the egg white. Pour into tin and bake for 45mins. Serve alone, or top with a slab of melted chocolate mixed with nestle or fresh cream.
DESSERTS
QUICK BAR ONE CHOLOCATE MOUSSE
1. 4 Bar One chocolates, chopped 100ml milk 15ml cocoa 150g marshmallows Microwave three and a half Bar One chocolates and the milk together on full power (1 000W) for 1 minute. Stir until smooth and melted through. Add the cocoa and stir well. Add the marshmallows and microwave again for another minute until the marshmallows have puffed up. Mix all the ingredients together until smooth and transfer to 4 individual serving dishes. Refrigerate to set.
BERRY PAVLOVA
1. 2. 3. 4. 5. 8 egg whites 500g castor sugar 4 teaspoons cornflour 2 teaspoons white wine vinegar teaspoon vanilla extract Preheat oven to 180 degrees celsius Line a baking tray with parchment paper Beat egg whites until soft peaks form Keep mixer running and slowly add castor sugar (1 tablespoon at a time) Once all the sugar is well blended in, sprinkle over the cornflour, vinegar and vanilla extract and gently fold in with a metal spoon.
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Slice the remaining Bar One half into eight slices. Top each mousse pot with two slices of Bar One to garnish.
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Spread onto parchment paper and smooth the sides and top with a spatula Place into oven and immediately turn temperature down to 120 degrees celsius Bake for one hour, then turn oven off and allow to cool completely (usually overnight) Invert onto a serving plate, cover with whipped cream and your selection of fruit. You can make a sauce by blending raspberries or strawberries with a few tablespoons of icing sugar which I then drizzle on top of the pavlova.
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