Morphy Richards Total Control User Manual

19
Method:
1
Preheat the oven to 210
o
C / Gas Mark 7. Lightly grease
a
baking tray.
2 Place the flour, baking powder and salt into the bowl.
Attach the Bowl Cover and Beater to the Head Unit.
3 M
ix together for 20 seconds on speed 2.
4 Add the butter or margarine to the bowl. Mix on speed 4 for 1
m
inute. Shake the Mixing Bowl to loosen and mix for another
minute on speed 4 until the mixture resembles crumbs.
5 Add the sugar and sultanas. Mix on speed 2 for 20 seconds to
combine.
6 Replace the Beater with the Dough Hook. Beat the eggs with
8 tbsp of milk. Reserving 1tbsp for decoration add to the dry ingre-
dients. Mix on speed 4 until the dough binds together.
(Approximately 45 seconds).
7 Knead lightly on a work surface to remove any cracks. Pat or roll
out to a thickness of 2cm. Using a fluted 6cm cutter dipped in flour
cut out the scones and place on the baking tray.
8 Brush the tops of the scones with the remaining egg/milk mixture.
9 Bake for 10 - 15 minutes until risen and golden.
Ingredients:
• 4
50g Self raising flour
• 2 level tsp Baking powder
• P
inch Salt
• 50g Block margarine or
butter, softened cut
into cubes
• 4
level tbsp Caster sugar
• 100g Sultanas
• 2
Large eggs
• 8
tbsp Milk
Fruit Scones
Method:
1
Preheat the oven to 210
o
C / Gas Mark 7.
Lightly grease a baking tray.
2 Place the flour, baking powder, mustard powder and salt into the
bowl. Attach the Bowl Cover and Beater to the Head Unit.
3 Mix together for 20 seconds on speed 2.
4 Add the butter or margarine to the bowl. Mix on speed 4 for 1
minute. Shake the Mixing Bowl to loosen and mix for another
minute on speed 4 until the mixture resembles crumbs.
5 Add most of the cheese (reserving a small amount for decoration).
Mix on speed 2 for 20 seconds to combine.
6 Replace the Beater with the Dough Hook. Reserving 2 tbsp milk for
decoration add the rest of the milk and mix on speed 4 until the
dough binds together. (Approximately 45-60 seconds).
7 Knead lightly on a work surface to remove any cracks. Pat or roll
out to a thickness of 2cm. Using a plain 6cm cutter dipped in flour
cut out the scones and place on the baking tray.
8 Lightly brush the tops of the scones with the remaining milk and
sprinkle with cheese.
9 Bake for 10 - 15 minutes until risen and golden.
Ingredients:
• 450g Self raising flour
• 2 level tsp Baking powder
• 2 level tsp Mustard powder
• Pinch Salt
• 60g Block margarine or
butter, softened cut
into cubes
• 150g Cheddar cheese,
finely grated
• 300ml Semi skimmed milk
Cheese Scones
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Morphy Richards Total Control Specifications

General

Type	Immersion blender
Product color	White
Removable bowl	Yes
Country of origin	China
Bowl capacity	0.75 L
Number of speeds	8
Power source	AC
Package depth	260 mm
Package width	250 mm
Package height	246 mm
Package weight	2280 g
Pallet height	1726 mm
Pallet weight	153920 g
Quantity per pallet	48 pc(s)
Quantity per pallet layer	16 pc(s)
Number of layers per pallet	3 pc(s)
Number of cartons per pallet	12 pc(s)
Number of cartons per pallet layer	4 pc(s)

Weight and Dimensions

Depth	65 mm
Height	390 mm
Weight	1719 g