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Фрагмент инструкции
46. Bread Maker Use and Care Guide Bagel Dough Bagel Dough Water 80°F/27°C 1 cup Sugar 11.2 TBL Salt 1 tsp Bread Flour 3 cups RED STAR® Active Dry Yeast 21.4 tsp or RED STAR® QUICK•RISE™ Yeast 11.2 tsp or Bread Machine Yeast 11.2 tsp Program: DOUGH Glaze Egg, beaten 1 Toppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes Banana Wheat Bagel Dough 12 bagels Egg, room temperature plus 1 enough Water 80°F/27°C to equal 1 cup Oil 2 TBL Honey 1 TBL Salt 11.2 tsp Banana, mashed 1.2 cup Whole Wheat Flour 21.2 cups Bread Flour 1 cup RED STAR® Active Dry Yeast 21.4 tsp or RED STAR® QUICK•RISE™ Yeast 112 tsp or Bread Machine Yeast 11.2 tsp Program: DOUGH Glaze Egg White, beaten 1 Water 1 TBL Toppings (optional) Poppy Seeds, Sesame Seeds Bagel Recipes Method 1. Place on a lightly floured surface. Divide into pieces. Roll each in a small ball, making a hole in the center of each with thumbs. Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. 3. In a 3-quart sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or until done; cool on a wire rack. 47. Almond-Cherry Coffee Cake Dough Almond-Cherry Coffee Cake Dough Water 80°F/27°C 1 cup Oil 1 TBL Sugar 11.2 TBL Salt 3.4 tsp Dry Milk 1 TBL Bread Flour 31.4 cups RED STAR® Active Dry Yeast 11.2 tsp or RED STAR® QUICK•RISE™ Yeast 1 tsp or Bread Machine Yeast 1 tsp Program: DOUGH Filling Cream Cheese, room temperature 8 oz Sugar 2 TBL Maraschino Cherries, chopped 1.2 cup Milk, liquid 1 TBL Almond Extract 1.2 tsp Glaze Powdered Sugar 1.2 cup Sour Cream 1 TBL Milk, liquid 1-2 TBL Sliced Almonds, to decorate 2 TBL Maraschino Cherries, quartered, to decorate 2 TBL Method 1. Place on a lightly floured surface. Roll into a 5 x 10 inch rectangle. Combine filling ingredients and spread over dough within 1.2 inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal. With a knife, make cuts 11.2 inches apart from the outside edge to within one inch of the inside edge. Turn each section on its side so filling shows. 3. Cover and let rise in a warm place 1 hour or until almost double in size. 4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done. 5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm. 48. Bread Maker Use and Care Guide Cinnamon Roll Dough Cinnamon Roll Dough 24 Rolls Egg, room temperature plus 1 1 enough Water 80°F/27°C to equal 1 cup 11.2 cups Oil 1.4 cup 1.3 cup Sugar 1.3 cup 1.2 cup Salt 1 tsp 11.2 tsp Bread Flour 31.2 cups 41.2 cups RED STAR® Active Dry Yeast 11.2 tsp 2 tsp or RED STAR® QUICK•RISE™ Yeast 1 tsp 11.4 tsp or Bread Machine Yeast 1 tsp 11.4 tsp Program: DOUGH Add at the beep: Walnuts, chopped (optional) 1.2 cup 2.3 cup Raisins (optional) 1.cup 2.3 cup 2 Filling Butter, softened 1.3 cup 1.2 cup Sugar 1.3 cup 1.2 cup Cinnamon 2 TBL 3 TBL Glaze Powdered Sugar 1.2 cup 2.3 cup Milk, liquid 3 TBL 1.4 cup Vanilla 1.4 tsp 1.2 tsp Method 1. Place on a lightly floured surface, roll dough in a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices. 2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done. 4. Mix glaze ingredients until smooth and drizzle over top. 49. Sticky Breakfast Roll Dough Sticky Breakfast Roll Dough Egg(s), room temperature plus 1 enough Water 80°F/27°C to equal 1 cup + 2 TBL Oil 1.4 cup Sugar 1.3 cup Salt 1 tsp Bread Flour 31.2 cups RED STAR® Active Dry Yeast 11.2 tsp or RED STAR® QUICK•RISE™ Yeast 1 tsp or Bread Machine Yeast 1 tsp Program: DOUGH Add at the beep: Walnuts or Pecans, chopped 1.2 cup Filling Butter, softened 1.2 cup Sugar 1.3 cup Cinnamon 1 TBL Topping Butter, melted 3.4 cup Brown Sugar 3.4 cup Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls and spread with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly- roll style, starting with the longest side and cut into one inch slices. 2. Combine topping mixture and spread into baking pan. place slices on mixture and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-...
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