Difference between revisions of "Tea cakes"
(→Ingredients) |
(→Ingredients) |
||
| Line 21: | Line 21: | ||
* 30g dried mixed peel | * 30g dried mixed peel | ||
* 60g sultanas | * 60g sultanas | ||
| − | * | + | * 10g raisins |
== Directions == | == Directions == | ||
Revision as of 09:44, 9 April 2022
Tea cakes
Adapted from instruction book from Panasonic SD255.
It should be noted that I'm finishing the rolls in my steam oven. Spritzing the rolls with a mist of water can also be done.
Ingredients
- 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 Cinnanon
- 2.5ml Mixed spice
- 30g dried mixed peel
- 60g sultanas
- 10g raisins
Directions
Place all ingredients into bread machine apart from the extra 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 8 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. Turn up the oven to 200°C, if possible rapidly heat. It is advisable to remove tray from oven as such heating can effect the flour.
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.
