To select the correct equipment and processes to batch produce Chelsea Buns

Year 8: Chelsea Buns

Knead

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

Glaze

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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