Beat, Knead, Knock back, Prove,StarterBun Dough                                         DateFrom previous lesson please li...
Beat, Knead, Knock back, Prove  Learning Objectives   To learn the basic principles of making a traditional Bun Dough  T...
Beat, Knead, Knock back, Prove Learning outcomes  You could/should know the basic principles of making basic Bun dough   ...
Beat, Knead, Knock back, ProveIngredientsFor the dough
:250g/9oz strong white bread flour
5ml/1 tsp salt
5ml/1 tsp unrefin...
Beat, Knead, Knock back, Prove For the filling
: 125g/4 ½ oz mixed currants, sultanas and raisins
 50g/2oz unrefined light...
Beat, Knead, Knock back, Prove Method Grease an 18cm/7 inch square shallow cake tin. Sift the flour, salt, sugar and yeas...
Beat , Knead ,Knock back, Prove Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to ...
Beat ,Knead , Knock back. Prove6. Soften the remaining butter and spread over the dough with some of theremaining sugar, t...
Beat ,Knead , Knock back, Prove, Airation You could list the      As well as listing the   List the ingredients ingredient...
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Power point bun dough y9

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Power point bun dough y9

  1. 1. Beat, Knead, Knock back, Prove,StarterBun Dough DateFrom previous lesson please list as many items made fromtraditional bun dough, you have five minuets to do thisYou may discuss with the person next to youRemember ( RED for REVISION ) You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  2. 2. Beat, Knead, Knock back, Prove Learning Objectives  To learn the basic principles of making a traditional Bun Dough To understand the aeration method and technique To understand why Bun Dough has t rest prior to baking To know what products can be prepared and cooked from Bun Dough You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and quantities and dough equipment write out the method
  3. 3. Beat, Knead, Knock back, Prove Learning outcomes  You could/should know the basic principles of making basic Bun dough . You could/ should know the aeration method and technique You could /should know why bun dough has to rest prior to cooking You could / should know what products can be made from a Bun Dough You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  4. 4. Beat, Knead, Knock back, ProveIngredientsFor the dough
:250g/9oz strong white bread flour
5ml/1 tsp salt
5ml/1 tsp unrefined golden caster sugar
5 ml/1 tsp easy bake yeast
25g/1 oz butter, diced
100-120ml/3-4 fl oz warmed milk1 egg, beaten You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  5. 5. Beat, Knead, Knock back, Prove For the filling
: 125g/4 ½ oz mixed currants, sultanas and raisins
 50g/2oz unrefined light muscavado sugar
 15g/½ oz butter Runny honey to glaze
 Golden caster sugar, to sprinkle You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  6. 6. Beat, Knead, Knock back, Prove Method Grease an 18cm/7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g/1oz butter Turn the dough out onto a floured surface and roll out to a 30 x 23cm/12 x 9 inch rectangle. Prepare the filling: mix the dried fruit with the soft light brown sugar. Melt the remaining butter and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough, leaving a 2.5cm/1 inch border around the edge of the dough. Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices. You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  7. 7. Beat , Knead ,Knock back, Prove Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hour or until doubled in size. Pre-heat the oven to 190ºC/ 375ºF/ gas mark 5. Bake for 30 mins or until risen and golden. Remove from the oven and brush with honey and sprinkle with golden caster sugar whilst they are still hot. Then cool on a wire rack You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  8. 8. Beat ,Knead , Knock back. Prove6. Soften the remaining butter and spread over the dough with some of theremaining sugar, then fold and roll out again.7. Sprinkle with the rest of the sugar, the fruit and spice. Now, with the hands,roll up like a Swiss roll.8. Cut this into slices of about 1 1/2 inches. Lay the slices flat close together ona warm, greased tin and prove in the oven for 15 - 20 minutes.9. Sprinkle with sugar. The buns should now touch.10. Bake in a quick oven 204.5°C (400°F) and leave until cool before separatingthe buns. You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method
  9. 9. Beat ,Knead , Knock back, Prove, Airation You could list the As well as listing the List the ingredients ingredients for a bun ingredients, list the and write out the dough equipment method

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