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To select the correct equipment and processes to
batch produce Chelsea Buns |
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Year 7: Chelsea Buns |
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Ingredients: Dough: ·
225g White
Bread Flour ·
25g butter or
margarine ·
25g sugar ·
1 dessertspoon
milk powder ·
1 x 7g sachet
or 1 teaspoon dried yeast ·
100ml warm
water |
Filling: ·
50g dried fruit ·
1 tablespoon
butter or margarine ·
1 tablespoon
sugar ·
1 teaspoon
mixed spice or cinnamon |
Prove |
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Glaze |
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·
Method: ·
1.Turn on oven
to 180c. Lightly grease Victoria Sandwich type baking tin ·
2. In a mixing
bowl put the sugar, flour, yeast and milk powder. ·
3. Add butter or
margarine to bowl and rub in using fingertips. ·
4. Slowly stir
in warm water until you have a soft, but not sticky dough. ·
5. Knead for 5
minutes until smooth. ·
6. Roll dough
out into oblong shape. ·
7. Using
filling ingredients - spread butter over your dough, then lightly sprinkle
mixed spice or cinnamon, sugar and dried fruit. ·
8. Roll up like
a swiss roll and cut into even slices. Place the
slices cut side up in your baking tin, leaving space for them to “grow”.
Cover loosely with cling film and leave somewhere warm until doubled in size. ·
9. Bake for
15-20 minutes until golden brown. Allow to cool before taking out of tin –
your teacher will demonstrate this. |
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