8
9
RECIPE
RECIPE
EASY HEALTHY BREAD
INGREDIENTS
(For 1-2 Serving)
130 gm Bread Flour
(also known as
High Protein Flour)
15 gm Wheat Bran
2 gm
Instant Dry Yeast
2 gm
Salt
100 gm Ice Cold Water
METHOD
1. Using Morgan VersaMix set speed to no.1 and mix all
ingredients using the dough hook for 1 min.
2. Change up to speed no. 6 and continue to run for 7
minutes.
3. Take the dough and round into a ball and let it rest for one
hour in the fridge. Be sure to keep it covered to prevent
formation of skin.
4. Roll out using a rolling pin and make into a fat baton
shape. Let it rest on a greased baking tray in a warm
area until its size double up. Be sure to keep it covered
to prevent drying.
5. Using a serrated knife cut 3 slashes on the top and put
into the pre-heated Morgan Oven set to 210°C (top and
bottom heat ON, without fan), on the lowest tray setting
for approx. 15 minutes.
6. Remove and let it cool on a cooling tray.
FRUITY CORN FLAKES
COOKIES
INGREDIENTS
A
200g plain flour
1 tsp baking powder
100g CORNFLAKES
100g mixed fruits
200g butter / margarine
100g custard powder
1 tsp vanilla essence
1
egg yolk
METHOD
1. Sift together ingredients A. Then stir in
CORNFLAKES and mixed fruits. Mix well and set
aside.
2. Cream butter, custard powder and vanilla essence
until fluffy. Add egg yolk and beat well.
3. Fold in flour mixture and mix well until it forms a
soft dough.
4. Drop 1 teaspoonful of dough on lightly greased
baking trays (allow room for spreading).
5. Bake in preheated oven at 180°C for 15-20
minutes or until golden brown.
6. Remove from oven and let stand for 20 minutes.
CHEQUERED COOKIES
INGREDIENTS
(Makes 100 pieces)
A
250g Butter
140g Icing Sugar
B
2
Eggs
1 tsp Vanilla Essence
C
60g
Almond Powder
50g
Cornflour
400g Plain flour
1 tsp Baking Powder
D
1
Orange Peel
(finely shredded)
½ tbsp Orange Essence
E
15g
Cocoa Powder
1 tsp Chocolate Essence
For glazing
1
Egg White
METHOD
1. Combine ingredient A in a mixer. Beat well, add in
ingredient B and beat till mixture is smooth. Fold in
ingredient C and mix to form a dough.
2. Divide no.(1) into three portions. The first portion at 250g
should remain natural-coloured and wrapped for a resting
period. The remaining two portions should tip the scale
at 370g each. Combine one portion with ingredient D and
mix well. Combine the last portion with ingredient E and
mix well.
3. Place both of these two (370g each) mixed portions
separately between plastic sheets. Roll out each to a
thickness of 3mm. Cut into six strips per portion. Arrange
three strips each into chequered design, four layers up.
Wrap and keep chilled.
4. Roll the natural-coloured portion of no.(1) between
sheets of plastic to 4mm in thickness. Glaze surface with
egg white. Remove no.(3) and place on dough layer. Roll
up, cut away excess ends. Wrap with plastic or baking
paper. Keep chilled till firm.
5. Cut no.(4) into thin pieces, about 5mm in thickness.
Arrange on lined baking tray. Bake in a preheated oven
at 170°C for 15-20 minutes. Cool well.
TIPS:
Do not cut the dough immediately after removing from
the refrigerator in step no.(5) if it is hard. The end result can
be drastic looking, give it a little time to loosen up.
BLUEBERRY CORN FLAKES
COOKIES
INGREDIENTS
A
200g plain flour
2 tsp corn flour
1 tsp baking powder
100g CORNFLAKES, finely blend
200g butter
100g custard sugar
1 tsp vanilla essence
1
egg
150g fresh blueberry
METHOD
1. Sift together ingredients A and stir in
CORNFLAKES; set aside.
2. Cream butter, sugar, vanilla essence and egg until
mixture is fluffy. Fold in ingredients A and mix
well to a form soft dough.
3. Roll out dough into 1cm thickness. Cut with tart
cookie cutter or any desired shape.
4. Place unbaked cookies on lightly greased baking
trays. Spoon fresh blueberry in the centre of each
cookie.
5. Bake in preheated oven at 180ºC for 12-15
minutes or until lightly brown.
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