the Scraper Mixer - Breville
the Scraper Mixer - Breville
the Scraper Mixer - Breville
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RECIPES<br />
Calzonne<br />
Serves 2-4<br />
Ingredients<br />
2 cups (300g) bread flour<br />
1 cup (150g) wholemeal plain flour<br />
1 teaspoon salt<br />
2 teaspoons Tandaco yeast<br />
2 tablespoons olive oil<br />
1 cup (250ml) water<br />
Suggested fillings:<br />
Sun-dried tomato pesto, toasted red, yellow and<br />
green capsicum, marinated eggplant or sliced<br />
mushrooms.<br />
Anchovy fillets, prawns, sliced salami, ham,<br />
bacon, turkey or chicken.<br />
Grated cheddar, mozzarella, Parmesan or sliced<br />
camembert, brie or fetta cheeses.<br />
10. Place onto lightly greased baking trays.<br />
Use a sharp knife to make a slit in <strong>the</strong><br />
top of each calzone.<br />
11. Bake in a preheated oven at 200ºC<br />
for 15-20 minutes or until cooked and<br />
golden brown.<br />
12. Remove from trays and cool on wire rack.<br />
Make pizzas from above recipe by spreading<br />
fillings over each dough circle and bake<br />
at 200ºC for 12-15 minutes or until base is<br />
cooked and topping heated through.<br />
Method<br />
1. Assemble mixer using dough hook.<br />
2. Place flours, salt and yeast into <strong>the</strong><br />
mixing bowl.<br />
3. Using speed 1-2, slowly add <strong>the</strong> oil <strong>the</strong>n<br />
<strong>the</strong> water to <strong>the</strong> dry ingredients. Mix for 1<br />
minute until a dough ball starts to form.<br />
4. Turn <strong>the</strong> dough out onto a lightly<br />
floured surface and knead by hand until<br />
<strong>the</strong> dough is soft and pliable. Do not<br />
over knead.<br />
5. Place <strong>the</strong> dough ball into a large bowl,<br />
loosely cover with plastic wrap and<br />
leave to stand in a warm area for 20<br />
minutes or until doubled in size.<br />
6. Remove <strong>the</strong> risen dough from <strong>the</strong><br />
bowl and knead again on a lightly<br />
floured surface.<br />
7. Divide <strong>the</strong> dough into 8 equal pieces.<br />
Roll each piece into a 15cm circle.<br />
8. Spread half of each dough circle with<br />
selected fillings, leaving a 15cm rim<br />
around <strong>the</strong> edge.<br />
9. Brush edges with water, <strong>the</strong>n fold <strong>the</strong><br />
uncovered half over <strong>the</strong> filling and seal<br />
<strong>the</strong> edges.<br />
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