Search Results for 'Bread'

Preheat the oven on CircoTherm® to 160°C. Grease and line 4 x 8 inch round cake tins. Mix in all the ingredients in a large bowl or a stand mixer and whisk it for 2 minutes until smooth and creamy. Divide the mix into the 4 prepared tins and bake for 20-25 minutes until done. Leave it aside to cool completely. In a bowl whisk the butter for 2 minutes until pale and then add the icing sugar. Mix it well then add the milk and whisk for 2-4 minutes until smooth and creamy. Now break up the large gingerbread biscuits with a rolling pin and add the crumbs to the icing (leaving a handful aside) and whisk until combined. Place one cake on the cake board and put 1/5th of the icing and spread it evenly. Now place the second layer on top of this and repeat till you have used all the layers of cake. Cover the cake with the left over icing all over and smoothen it out with a cake knife. Stick the small ginger bread biscuits all around the cake and put the handful of biscuit crumbs on top and finish with a couple of gingerbread biscuits.

Preheat the oven on CircoTherm® 160˚C and place the oven rack on shelf position 2. Grease and line a 25cm x 10 cm loaf pan. Peel the bananas & slice one lengthwise. Reserve 3 to 4 slices to decorate the top of the cake. Mash the extra slices with the remaining bananas. Cream the butter and sugar with an electric mixer until well combined. Add the eggs and beat well. Add buttermilk then mashed bananas and mix well. Sift the flour, cocoa, bi carb soda and baking powder over the mixture and beat on a low speed until the mixture is just combined. Spoon cake mix into prepared cake pan and arrange banana slices down the centre of the mix. Bake for 1 hour to 1 hour 10 minutes or until cake is cooked when tested with a skewer.

In a small saucepan, heat the milk until lukewarm (no higher than 35°C). Crumble the fresh yeast into the milk. Dissolve 1 tablespoon sugar in the milk and let stand for about 10 minutes. In a mixing bowl, combine flour and the remaining sugar. Add the eggs, egg yolks and yeast-milk mixture and knead thoroughly using a mixer with a dough hook. After about 5 minutes, add salt. Gradually work the butter bits into the dough. Knead the dough until it has a soft, elastic texture and is silky and smooth to the touch (10 to 15 minutes). Place the dough in a bowl and let rise for 30 minutes using dough proving stage 1 until it has doubled in volume. Then knead briefly, return it to the bowl, cover with Clingfilm, and let rise in the fridge overnight. On the following day, remove the dough from the fridge, knead briefly and divide into 5 equal-sized pieces. Briefly knead each piece once more and shape into a ball. Place the balls side by side in a buttered bread tin sprinkled with breadcrumbs. Cover and let rise for about 1 hour at room temperature. Preheat the oven to 175°C on CircoTherm®. Brush whipped egg onto the brioche and bake for 10 minutes with a low level of steam. Then bake for about 30 more minutes without added steam until golden.

Make deep incisions into the chicken breast fillets with a sharp knife. Combine the tandoori paste & the yogurt in a medium bowl. Add the chicken and turn to coat well.  Preheat oven on CircoRoast to 200˚C with medium steam. Line the universal pan with baking paper and place a wire rack on top. Insert the MultiPoint MeatProbe horizontally into the largest chicken breast. Place the tray on shelf 4 and set the probe to 71˚C (see note if you do not have a MeatProbe). When the chicken is cooked, remove from the oven and allow to rest for 10 minutes. While chicken is resting, pan fry the roti breads. Arrange the salad greens and cucumber on the roti bread. Top with sliced chicken and remaining ingredients. 

Preheat the oven CircoTherm, 145°C. Spread the cut side of the buns liberally with butter, then spread thickly with marmalade. Place the buns, cross side up and bases marmalade side up decoratively into a 32 x 26cm deep baking dish (approx 3 litres). In a bowl whisk together the cream, milk, eggs, brown sugar and vanilla then pour over the bread. Dot the chocolate chunks among the hot cross buns, allow to stand for 15 minutes. Bake 50-60 minutes or until the custard has just set. Serve warm with extra cream or ice-cream.

Place flour, caster sugar, yeast and salt into a large mixing bowl. Mix together melted butter, milk and eggs. Add to the dry ingredients and mix well to form a soft dough. Turn dough out onto a well floured surface and knead for approximately 5 minutes or until dough is smooth and elastic. This can also be done in an electric mixer using the dough hook attachment. Place dough into a large lightly greased bowl. Select Dough Prove 1 and allow dough to prove for approximately 45 minutes or until doubled in size. While dough is proving make the filling. Place butter, brown sugar and spices in a small bowl and mix until well combined. In a separate bowl combine sultanas, mixed peel and pecans and set aside. After the first prove, knock the air out of the dough and turn out onto a floured surface. Roll dough out to a rectangle approximately 38cm x 30cm. Gently spread butter filling over the dough then sprinkle evenly with fruit and nut mix. Roll the dough up tightly from the short side to form a roll. Place onto a tray lined with baking paper and chill in the refrigerator for 30 minutes. Remove from the fridge and cut in half lengthwise with a sharp knife. Position the two halves together side by side with the cut sides facing up. With cut sides up form into a twist, overlapping one half over the other. Carefully place the twist into a well greased 28cm x 13cm deep loaf tin. Select Dough Prove 1 for approximately 30 minutes or until dough has doubled in size. Bake in preheated oven on Circotherm at 190 deg C on wire rack on shelf 2 for 25-30 minutes or until loaf is golden brown. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely. For the icing, mix ingredients together until smooth then drizzle over loaf.

Preheat oven on CircoTherm 160 °C Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the golden syrup and egg yolks and beat until combined. Stir in the sifted dry ingredients and mix well. Turn onto a lightly floured surface and knead until smooth. Roll the dough into a log shape and cut into 6, press each piece into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. Roll out one disc of dough between 2 pieces of baking paper to make a 22cm round, trim edges to neaten the place onto a baking paper lined tray. Bake for 15-20 minutes, or until cooked through, do not allow to over darken. Cool on the tray on a wire rack. Repeat with the remaining dough to make 6 gingerbread discs. Meanwhile combine in a saucepan the sugar, custard powder, cinnamon, milk and brandy then whisk over a medium heat, setting 6 or 7 until the custard boils and thickens. (Custard will be quite thick). Remove from the heat, transfer to a bowl, cover and chill until the custard is cold and firm. Beat the cold custard with an electric mixer until smooth then gradually add the cream cheese, beating well between each addition until thick and smooth. Chill.  To assemble: Place one gingerbread round onto a serving plate or cake stand. Divide the custard evenly into five. Spread one-fifth thickly over the gingerbread, repeat with remaining gingerbread and custard to make 5 layers then top with the last gingerbread disc. Cover well and chill overnight to allow the gingerbread layers to soften. Combine the chocolate and cream in a bowl and stir over gently simmering water /setting 4 or 5 until just melted and smooth, cool slightly then spread over the top of the cake, decorate with fresh berries and icing sugar. Allow the chocolate to firm before slicing.

Preheat your oven on CircoTherm® to 160˚C. Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the egg yolk and golden syrup and beat until combined. Stir in the sifted dry ingredients and mix well. Turn the dough onto a lightly floured surface and knead until smooth. Press dough into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. Place the dough between 2 pieces of baking paper and roll out until 4mm thick. Use an 8cm star shaped cookie cutter to cut out approx 32 stars. Place onto greased baking trays, leaving room for spreading. Reroll any excess dough to make additional stars. Bake for 12 -15 minutes or until cooked.  Allow to cool on the trays on a wire rack. Meanwhile combine the sugar and water in a saucepan and stir over a medium heat/ setting 6 until sugar has dissolved. Bring to the boil and continue cooking, without stirring until golden. Remove from the heat then slowly and carefully pour in the cream and stir until smooth. Cool. Beat the cream cheese and sugar with an electric mixer until smooth then add the cream and beat again until thick. Fold through the fruit and chill. To assemble: Reserve 4 or 5 gingerbread stars for decoration. Break the remaining stars into rough pieces. Layer one quantity of gingerbread into the base of a 3.5litre trifle bowl. Spread with one-third of the fruit mince cream. Top with another layer of gingerbread. Spoon over one-third of the thick custard then drizzle with caramel sauce. Repeat this process twice more to make 6 layers finishing with the caramel sauce. Cover and refrigerate 4 hours or overnight to allow the gingerbread to soften. Decorate with reserved gingerbread stars prior to serving.

Line two baking sheets with baking paper. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour, baking powder and salt and mix together to form a dough. Roll the mixture into a ‘sausage’ shape, wrap in cling film then chill for 15 mins. Meanwhile, heat the oven to CircoTherm, 170C. Cut the shortbread roll into 1cm slices (you should get around 15), then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Meanwhile, place the chocolate into a small saucepan and heat on the induction cooktop at setting 2 or gas cooktop FlameSelect level 2, stirring regularly until melted. Turn down to setting 1 to keep warm until ready to use. When the cookies have cooled, half dip them into the melted chocolate and place on a piece of baking parchment. Sprinkle the chopped hazelnuts and orange zest on top of the melted chocolate, repeat with the remaining cookies. Allow the chocolate to set before serving.