Difference between revisions of "Tea cakes"
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Adapted from instruction book from [https://www.lakeland.co.uk/content/documents/14764_Panasonic_Bread_Maker.pdf Panasonic SD255]. | Adapted from instruction book from [https://www.lakeland.co.uk/content/documents/14764_Panasonic_Bread_Maker.pdf Panasonic SD255]. | ||
| − | It should be noted that I'm finishing the rolls in my main, fan oven. | + | It should be noted that I'm finishing the rolls in my main, fan oven. The "Dry goods" section could be simplified by just using 100g of mixed dried fruit. Some of our family don't like certain fruits, so we manually do this and these ratios work for us. |
== Ingredients == | == Ingredients == | ||
| − | * 2.5ml Yeast | + | === Bready bit of the recipe === |
| − | * 250g Strong White Flour | + | * 2.5ml Yeast. |
| − | * 5ml Sugar | + | * 250g Strong White Flour. |
| − | * 25g Butter | + | * 5ml Sugar . |
| − | * 15ml Milk powder (optional, as difficult to get in UK) | + | * 25g Butter. |
| − | * 2.5ml Salt | + | * 15ml Milk powder (optional, as difficult to get in UK). |
| − | * 1 medium egg | + | * 2.5ml Salt. |
| − | * 100ml Water | + | * 1 medium egg. |
| + | * 100ml Water. | ||
| − | Dry goods | + | === Dry goods === |
| − | * 5ml Cinnanon | + | * 5ml ground Cinnanon or nutmeg. |
| − | * 2.5ml Mixed spice | + | * 2.5ml Mixed spice. |
* 30g dried mixed peel | * 30g dried mixed peel | ||
* 60g sultanas | * 60g sultanas | ||
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== Directions == | == Directions == | ||
| − | Place all ingredients into bread machine apart from the "dry goods" which is held out or placed in the "dry goods" basket. Select "Dough Raisin" on the menu. Start the machine, if you have the dry goods basket, come back in 2hrs 20 minutes or wait until the "Raisin" beep sounds or flashes on the screen and add the extra goods. | + | # Place all ingredients into bread machine apart from the "dry goods" which is held out or placed in the "dry goods" basket. Select "Dough Raisin" on the menu. Start the machine, if you have the dry goods basket, come back in 2hrs 20 minutes or wait until the "Raisin" beep sounds or flashes on the screen and add the extra goods. |
| − | + | # Shape rolls in 4 or 6 equal parts. | |
| − | Shape rolls in 6 equal parts. | + | # Place on a sheet of grease proof paper on to a baking tray in a 40°C oven and prove for 20 minutes.<br/>It is advisable to remove tray from oven as such heating can effect the flour. |
| − | + | # Turn up the oven to 200°C, if possible rapidly heat. | |
| − | Cook for a further 15-20 minutes until golden. Rolls will rise during this time too as well as become golden. | + | # Cook for a further 15-20 minutes until golden. Rolls will rise during this time too as well as become golden. |
You could glaze, or just serve as they are. Straight out of the oven, with butter, these are seriously tasty. | You could glaze, or just serve as they are. Straight out of the oven, with butter, these are seriously tasty. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Latest revision as of 13:35, 22 September 2024
Tea cakes
Adapted from instruction book from Panasonic SD255.
It should be noted that I'm finishing the rolls in my main, fan oven. The "Dry goods" section could be simplified by just using 100g of mixed dried fruit. Some of our family don't like certain fruits, so we manually do this and these ratios work for us.
Ingredients
Bready bit of the recipe
- 2.5ml Yeast.
- 250g Strong White Flour.
- 5ml Sugar .
- 25g Butter.
- 15ml Milk powder (optional, as difficult to get in UK).
- 2.5ml Salt.
- 1 medium egg.
- 100ml Water.
Dry goods
- 5ml ground Cinnanon or nutmeg.
- 2.5ml Mixed spice.
- 30g dried mixed peel
- 60g sultanas
- 10g raisins
Directions
- Place all ingredients into bread machine apart from the "dry goods" which is held out or placed in the "dry goods" basket. Select "Dough Raisin" on the menu. Start the machine, if you have the dry goods basket, come back in 2hrs 20 minutes or wait until the "Raisin" beep sounds or flashes on the screen and add the extra goods.
- Shape rolls in 4 or 6 equal parts.
- Place on a sheet of grease proof paper on to a baking tray in a 40°C oven and prove for 20 minutes.
It is advisable to remove tray from oven as such heating can effect the flour. - Turn up the oven to 200°C, if possible rapidly heat.
- Cook for a further 15-20 minutes until golden. Rolls will rise during this time too as well as become golden.
You could glaze, or just serve as they are. Straight out of the oven, with butter, these are seriously tasty.
