DIHL KA-SM-126 Руководство пользователя - Страница 7

Просмотреть онлайн или скачать pdf Руководство пользователя для Смеситель DIHL KA-SM-126. DIHL KA-SM-126 10 страниц. Mini stand mixer

Suggested Recipes

Sponge Mixture (Basic Recipe), Level 1–4

Ingredients:

200g soft butter or margarine, 200g sugar, 1 packet vanilla sugar or 1 bag Citro Back, 1 pinch of salt, 4 eggs,

400g wheat flour, 1 packet baking powder, approx. 125ml milk.

Preparation:

Transfer the wheat flour and the remaining ingredients to the mixing bowl, stir with the beater for 30 seconds

on level 1, then for approximately 3 minutes on level 2. Grease a tin or cover with baking paper. Fill with the

mixture and bake. Before the cake is removed from the oven, test to see if it is done: with a sharp wooden

stick pierce the centre of the cake. If no mixture sticks to it, the cake is cooked. Flip the cake onto a cake grid

and allow to cool.

Baking Directions:

Shelf height: middle

Heating: 175–200° Celsius / gas mark 5–6

Baking time: 50–60 minutes

This recipe can be adjusted to taste, for example with 100g raisins, nuts or grated chocolate. The possibilities

are endless!

Linseed Bread Rolls, Level 1–4

Ingredients:

500–550g wheat flour, 50g linseed, 375ml water, 1 cube of yeast (40g), 100g low-fat curds—well drained, 1 tsp

salt. For coating: 2 tbsp of water.

Preparation:

Soak the linseed in 125ml of lukewarm water. Transfer the remaining lukewarm water (250ml) into the mixing

bowl, crumble in the yeast, add the curds and mix with the dough hook on level 2. The yeast must be

completely dissolved. Put the flour with the soaked linseed and salt into the mixing bowl. Knead thoroughly on

level 1, then switch to level 3 and continue kneading for 3–5 minutes. Cover the mixture and allow to rise in a

warm place for 45–60 minutes. Knead thoroughly once more, remove from the bowl and form sixteen rolls.

Cover the baking tin with wet baking paper. Place the rolls on this and allow to rise for 15 minutes. Coat with

lukewarm water and bake.

Baking Directions:

Shelf height: middle

Heating: preheat to 200–220°C / gas mark 6–7

Baking time: 30–40 minutes