Electrolux # Livro de receitas - Página 7

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Method:

Put flour, dried yeast, icing sugar, butter,

eggs, salt and milk into a mixing bowl and

knead to a smooth yeast dough. Cover the

dough in the bowl and leave to rise for 1

hour.

Knead the soaked raisins into the dough by

hand.

Place the almonds individually into each

hollow in a greased and floured gugelhupf

tin.

Then shape the dough into a sausage

shape, place in the gugelhupf tin. Cover

and leave to rise again for 45 minutes.

– Time in the appliance: 60 minutes

– Shelf position: 1

Brownies

Ingredients:

• 250 g plain chocolate

• 250 g butter

• 375 g sugar

• 2 packet vanilla sugar (approximately 16

• 1 pinch salt

• 5 tablespoons water

• 5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break chocolate up into large pieces and

melt in a bain marie.

Cream together butter, sugar, vanilla sugar,

salt and water, add the eggs and the mel-

ted chocolate.

Roughly chop the walnuts, mix with the

flour and baking powder and fold into the

chocolate mixture.

Line a deep baking tray with baking parch-

ment, put the mixture on top and smooth.

– Time in the appliance: 50 minutes

– Shelf position: 2

After baking:

Leave to cool, remove baking parchment

and cut into squares.

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately 8

• 1 pinch salt

• zest of one unwaxed lemon

• 2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approximately 7 cm diame-

ter

Method:

Cream together butter, sugar, vanilla sugar,

salt and the zest of one unwaxed lemon.

Add eggs and cream together again.

Mix the cornflour, flour and baking powder

and fold into the mixture with the milk.

Drain sour cherries and fold into the mix-

ture with the chocolate chips.

Put the mixture into the paper cases, put

cases onto a baking tray and put in the ap-

pliance.

– Time in the appliance: 40 minutes

– Shelf position: 2

Biscuit

Ingredients:

• 4 eggs

• 2 tablespoons hot water

• 50 g sugar

• 1 packet vanilla sugar (approximately 8

• 1 pinch salt

• 100 g sugar

• 100 g flour

• 100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Separate the eggs. Cream egg yolks with

hot water, 50 g sugar, vanilla sugar and

salt. Beat egg whites with 100 g sugar until

forming peaks.

ENGLISH