Breville BEM800 Troubleshooting Guide download pdf (Page 50)

50

WHOLEMEAL PASTRY

1 cup (150g) wholemeal plain ﬂour

1 cup (150g) plain ﬂour

150g butter, chopped

1 egg yolk

1 tablespoon lemon juice

1 tablespoon water

1. Assemble Mixer using scraper beater.

2. Using Folding/Kneading setting,

mix ﬂours, butter and egg yolk until

combined, about 20 seconds.

3. Gradually add lemon juice and water

and mix until a soft dough is formed,

about 30 seconds.

4. Turn dough onto lightly ﬂoured board

and knead lightly to form a smooth

ball. Wrap dough in plastic wrap and

refrigerate for 20 minutes before using.

WHOLEMEAL DATE SCONES

Makes 12

100g butter, chopped

2 tablespoons honey

1½ cups (225g) wholemeal self raising ﬂour

1½ cups (225g) self raising ﬂour

½ teaspoon mixed spice

1 teaspoon cinnamon

¾/ 175ml–1 cup/250ml milk

1 cup chopped dates

Extra ﬂour, for kneading

Extra milk, for glazing

1. Pre-heat oven to 220ºC. Lightly grease

and ﬂour baking tray or lamington pan.

Assemble Mixer using scraper beater.

2. Using Creaming/Beating setting, beat

butter and honey until light and ﬂuffy,

about 2 minutes.

3. Using Folding/Kneading setting, add

combined ﬂours and mixed spice

ingredients and milk alternately to

creamed mixture until a soft dough

forms, about 30 seconds.

4. Add dates and mix until just combined,

about 15 – 20 seconds. Do not

over mix.

5. Turn dough out onto a lightly ﬂoured

board and lightly press scone dough

out to about 3cm thickness Do not

overwork the dough. Cut dough into

shapes using a scone cutter or knife.

Place scone’s close together on

prepared pans. Cut a small cross on

top of scone shapes and brush with a

little milk.

6. Bake for 12–15 minutes or until cooked

and golden brown.

7. Remove from tray or pan and cool

slightly on a wire rack. Serve warm.

Replace dates with dried sultanas,

chopped raisins, apricots or ﬁgs.

WHOLESOME WHOLEMEAL

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