Electrolux # Książka kucharska - Strona 8

Przeglądaj online lub pobierz pdf Książka kucharska dla Piekarnik Electrolux #. Electrolux # 17 stron. Gas cooktop
Również dla Electrolux #: Instrukcja instalacji (8 strony), Instrukcja obsługi i konserwacji (20 strony), Instrukcja obsługi (12 strony), Instrukcja obsługi i konserwacji (20 strony), Instrukcja obsługi (16 strony), Instrukcja obsługi (12 strony), Instrukcja instalacji (16 strony), Podręcznik użytkownika (11 strony), Instrukcja obsługi (9 strony), Instrukcja obsługi i konserwacji (16 strony), Instrukcja obsługi i konserwacji (16 strony), Instrukcja obsługi (16 strony), Instrukcja obsługi i konserwacji (16 strony)

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Electrolux # Książka kucharska
www.electrolux.com
8
Sieve together flour, cornflour and baking
powder.
Carefully mix egg whites and egg yolks to-
gether. Then carefully fold in flour mixture.
Put the mixture into the baking tin, smooth
and put in the appliance.
– Time in the appliance: 30 minutes
– Shelf position: 2
PIZZA/PIE/BREAD
Pizza
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped
• 200 g cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Other:
• Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve in
the tepid water. Mix the salt into the flour
and add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise in a
warm place until it doubles in volume.
Roll out the dough and place on the
greased baking tray, prick the bottom with
a fork.
Place the ingredients for the topping on the
base in the order given.
– Time in the appliance: 25 minutes
– Shelf position: 2

Onion Tart

Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml tepid milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1 / 2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a
well in the centre.
Cut up the yeast, put into the well, mix with
the milk and a little flour from around the
edge. Sprinkle with flour, leave to rise in a
warm place until the flour sprinkled on the
pre-dough is showing cracks.
Place the egg and butter on the edge of
the flour. Knead all ingredients into a work-
able yeast dough.
Leave the dough to rise in a warm place
until it is about double the size.
In the meantime, peel and quarter the on-
ions and then slice thinly.
Dice the bacon and cook gently with the
onions and then leave to cool.
Roll out the dough and place on a greased
baking tray, prick the bottom with a fork
and press the edges up. Leave to rise
again.
Stir eggs, crème fraîche, milk, salt and pep-
per together. Spread the cooled onions
and bacon on the dough base. Add the
mixture. Mix everything together, put onto
the dough base and smooth out.
– Time in the appliance: 45 minutes
– Shelf position: 2

Quiche Lorraine

Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1 / 2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon