Yeasted Tea Cake
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| Yeasted Tea Cake |
Ingredients
- 450g bread flour
- 5g dried yeast
- 60g softened butter
- 1 tsp. caster sugar
- 150ml warm milk
- 150ml warm water
- 1 egg
Equipment
- Electric mixer with dough hook
- Baking tray
Method
1. Sift flour and salt into bowl of mixer.
2. Add the butter and mix on lowest speed until the butter is combined and the texture resembles a fine crumb
3. In a small, warmed bowl mix the sugar, yeast, milk and warm water.
4. Let stand for 10 – 15 min. for yeast to start.
5. Add yeast mix to flour mix and kneed for 4 minutes with mixer on low.
6. Turn out dough on a floured board and divide into two small balls
7. Place balls on greased baking tray.
8. Cover with clean tea-towel and allow to rise for 50 min. or until doubled in size
9. Pre-heat oven to 220 degrees Celsius
10. Glaze each cake with beaten egg.
11. Bake for 15-20 min.
12. Serve warm or cool with butter and jam
2. Add the butter and mix on lowest speed until the butter is combined and the texture resembles a fine crumb
3. In a small, warmed bowl mix the sugar, yeast, milk and warm water.
4. Let stand for 10 – 15 min. for yeast to start.
5. Add yeast mix to flour mix and kneed for 4 minutes with mixer on low.
6. Turn out dough on a floured board and divide into two small balls
7. Place balls on greased baking tray.
8. Cover with clean tea-towel and allow to rise for 50 min. or until doubled in size
9. Pre-heat oven to 220 degrees Celsius
10. Glaze each cake with beaten egg.
11. Bake for 15-20 min.
12. Serve warm or cool with butter and jam
Source
Hammerton, J. A. (1920). Harmsworth's household encyclopedia: A practical guide to all home crafts written by the leading experts of the day and containing upwards of 15,000 illustrations. London: Harmsworth Encyclopedias.
http://www.worldcat.org/oclc/7242752
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