 |
| SUPER SPONGE MIX |
500 gms sponge mix
3 eggs
175 mis WARM water.
Place eggs, water and mix in a bowl.
Blend 1 minute on slow speed.
Whip 5-7 mins on high.
Grease and flour tins.
Bake at 190 deg C for approx 25 mins. |
 Print |
| LOW FAT MUFFIN MIX |
500g mix
250 mls water
fruit (tinned or frozen)
Place water and premix in bowl
Blend one minute, scrape down bowl
Mix for a further 1 minute
Mix in fruit
Bake at 210 deg C for approx 20- 25 mins |
| Print |
| BUN MIX |
450 gms mix
250 mls water
2 tsp yeast
|
| Print |
| BISCUIT MIX |
500 gms Biscuit Mix
125 gms Marg or Butter
1 egg
Blend together Mix and Marg, until well mixed
Add egg until mixed but not over mixed.
Shape into balls and place on greased tray.
Bake 190 Deg for approx 12 minutes.
Suggestions: Spice. Choc Chip, Apricot & Almond, Lemon, Sultana, etc. |
| Print |
| SPELT BREAD |
This recipe makes ideal bread for sandwiches. You can use
all white or half wholemeal and half whits.
33O mls water
1 1/2 teaspoon yeast
2 tablespoons powdered soy milk/ skim milk pdr (optional)
2 tablespoons oil
2 tablespns sugar
1 1/2 tsp salt
3 1/2 cups spelt flour 500 gms
Mix all ingredients in the order listed into bread machine. Select white setting and bake. |
| Print |
| SCONE MIX |
1 KG Mix
5OO mls water
Place mix and water in a bowl.
Mix into a dough
Roll out desired thickness and cut out.
Allow 10 mins rest before baking.
Bake at 220 C for approx 15 mins. |
| Print |
| PATISSERIE CUSTARD MIX |
250 gms Custard Mix
625 mls Water -{1 teaspoon Vanilla optional}
Add water to bowl. Add custard mix and vanilla and blend together on low speed or with wire whisk. Whisk on high speed for 2 minutes. Custard sets firmer with time.
Deluxe version, replace water with 200mls cream & 420 mls water. Makes Approx 900 mls custard. |
| Print |
| BUTTERMILK PANCAKE |
200 gms mix
200 mis water
OR
500 gms mix
500 mis water
Combine Pancake mix with water with a hand whisk, mix until smooth.
Stand mixture 15 mins before cooking, preferably in a fridge
Cook as normal
Milk maybe used instead of water. |
| Print |
| MUFFIN MIX |
1 kg Mix
420 mls water
Place water in bowl, add premix and Mix well.
Add fruit or flavourings, mix for 30 sees.
Put in muffin trays
Bate at 200C for about 20 - 25 minutes.
Can pie apples and cinnamon, choc chips, blueberries, fruit medley etc. |
| Print |
| CAKE MIX |
Preheat Oven - 160 fan forced or 180 gas/electric
350 gms cake mix
2/3 cup water
2 eggs
Place all Ingredients together in a bowl and mix for 2 mins on med/speed.
Pour into well greased tin and bake for approx 35 40 mins.
Cake is baked if it springs back when lightly touched in the centre.
Cool in tin for a few mins before turning onto wire rack.
USES: Bar Cake, Block Cake, Cup Cakes etc. Any flavour or essence can make different cakes. |
| Print |
| GLUTEN FREE BREAD MIX - Small |
Loaf Size = 750g
400-445 ml water
350 gm bread mix
3/4 to 1 tsp dry active yeast |
| Print |
| GLUTEN FREE BREAD MIX - Medium |
Loaf Size = 1kg
460-530 ml water
400 gm bread mix
1 to 1 & 1/2 tsp dry active yeast |
| Print |
| GLUTEN FREE BREAD MIX - Large |
Loaf Size = 1.2kg
550-590 ml water
450 gm bread mix
1 to 1 & 1/2 tsp dry active yeast |
| Print |
| GLUTEN FREE BREAD MIX - Very Small |
Loaf Size = 500g
300-350 ml water
260 gm bread mix
1/2 to 3/4 tsp dry active yeast |
| Print |
| PRE-MIX BREAD FLOUR 750 GRAMS |
750G LOAF
500g / 3 & 1/3 cups Bread Mix
1 1/2 Teaspoons Yeast
350 mls WATER (White)
370 mls WATER (W/Meal, Rye)
If bread is heavy, doesn't rise, rough texture top -
INCREASE WATER (10-20 Mls)
If bread over rises and hits roof or collapses in centre-
DECREASE WATER (10-20 Mls)
Store Yeast in airtight container in fridge.
Bread mixes will keep longer/better if kept cool.
Accurate measuring of all ingredients will give you more
consistant results. |
| Print |
| PRE-MIX BREAD FLOUR 1KG |
1KG LOAF
600g / 4 cups Bread Mix
2 Teaspoons Yeast
400 mls WATER (White)
420 mls WATER (W/Meal, Rye)
If bread is heavy, doesn't rise, rough texture top -
INCREASE WATER (10-20 Mls)
If bread over rises and hits roof or collapses in centre-
DECREASE WATER (10-20 Mls)
Store Yeast in airtight container in fridge.
Bread mixes will keep longer/better if kept cool.
Accurate measuring of all ingredients will give you more
consistant results. |
| Print |
| PRE-MIX BREAD FLOUR LOW GI |
500g Bread Mix
2 Teaspoons Yeast
340 mls WATER (White)
If bread is heavy, doesn't rise, rough texture top -
INCREASE WATER (10-20 Mls)
If bread over rises and hits roof or collapses in centre-
DECREASE WATER (10-20 Mls)
Store Yeast in airtight container in fridge.
Bread mixes will keep longer/better if kept cool.
Accurate measuring of all ingredients will give you more
consistant results. |
| Print |
|
