Kambrook KSM25 - Manual (Page 7)

12
1 ⁄
4
teaspoon salt
3 ⁄
4
cup milk
1. Sift flour, cornflour, baking powder and
salt into mixing bowl.
2. Using Speed 3, gradually add milk. Beat
until smooth. Do not aerate.
3. Allow the batter to rest for 10 minutes
before using.
4. Stir in a little extra milk if the mixture
becomes too thick.
Use crispy batter to coat fish fillets and
potato scallops for deep frying
BEER BATTER
1 cup plain flour
1 ⁄
2
teaspoon salt
1 ⁄
4
teaspoon freshly ground black pepper
1 ⁄
2
cup flat beer
1 x 60g egg white, lightly beaten
1. Place all ingredients into mixing bowl.
2. Using Speed 3, combine until smooth.
Do not aerate.
3. Allow the batter to rest for 20 minutes
before using.
4. Stir in a little extra flat beer if the
mixture becomes too thick.
Use beer batter to coat fish or vegetables
for deep frying.
RICH SHORTCRUST PASTRY
180g butter, chopped
2 1 ⁄ 4 cup plain flour
1 1 ⁄
2
teaspoon baking powder
1 ⁄
4
teaspoon salt
2 tablespoon lemon juice
1 x 60g egg yolk, lightly beaten
1. Cream butter in mixing bowl using
Speed 4 until soft.
2. Sift flour, baking powder and salt
together.
3. Using Speed 1, gradually add seasoned
flour alternately with combined lemon
juice and egg yolk until a soft dough
forms.
4. Knead dough lightly on a lightly floured
bench, wrap in plastic wrap and
refrigerate until firm.
Use as required.
ROUGH PUFF PASTRY
100g butter, chopped in 4 portions
1 x 60g egg yolk
1 cup plain flour
1 ⁄
2
teaspoon baking powder
1 tablespoon lemon juice
2 tablespoons water
1. Cream 25g of the butter in mixing bowl
using Speed 3 until smooth, gradually
add egg until well combined.
2. Using Speed 1 gradually add flour and
baking powder. Add combined lemon
juice and water until a soft dough forms.
3. Knead dough on a lightly floured board
and roll into a rectangle 1cm thick.
4.With the narrow end of rectangle facing
dot two-thirds of the pastry with 25g of
the butter. Fold the unbuttered one-
third of pastry over one-third of the
buttered pastry and then fold again.
Refrigerate for 5 minutes.
13
5. Roll this buttered pastry again into a
rectangle 1cm thick and repeat Step 4.
6. Repeat the rolling and folding with the
remaining portions of butter and once
without, refrigerating as required.
7. Roll to shape and size, cover with plastic
wrap and store in the refrigerator.
Use as required.
SWEET PASTRY
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
1 ⁄
4
cup custard powder
1 ⁄
4
cup cornflour
3 ⁄
4
cup plain flour
3 ⁄
4
cup self-raising flour
2 tablespoons lemon juice
1 tablespoon iced water
1. Cream butter and sugar in mixing bowl
using Speed 3 until smooth, then
gradually add egg until well combined.
2. Using Speed 1 gradually add custard
powder and flours. Add combined
lemon juice and water until a soft
dough forms.
3. Knead dough lightly on a lightly floured
bench, wrap in plastic wrap and
refrigerate until firm.
Use as required.
PLAIN SCONES
Makes 12
50g butter
2 cups self-raising flour
1 ⁄
4
teaspoon salt
1 cup milk
Extra milk, for glaze
1. Cream butter in mixing bowl using
Speed 4 until soft.
2. Sift flour and salt together.
3. Using Speed 1,gradually add the flour
and milk alternately until a soft dough
forms. (Stop the mixer and raise and
lower the beaters when necessary to
assist with the mixing). Do not overmix.
4.Turn dough onto a lightly floured board,
knead lightly and press or roll dough to
desired thickness.
5. Cut scone shapes in dough by using a
sharp edged scone cutter or knife
dipped in flour. For straight-sided well-
risen scones, cut straight down with the
scone cutter, do not twist.
6. Place scones close together onto a
lightly greased or bake paper lined
lamington pan or oven tray.
7. Lightly brush top of each scone with
milk.
8. Bake in a hot oven 220ºC for 10 – 15
minutes or until cooked and golden.
9.Turn out onto a wire rack to cool.
Serve hot or cold, with butter and jam.