Rolls; Meringue; Buttered Croutons - Silvercrest SGB 1380 B2 Bedienungsanleitung

Preparation:
³
Beat the butter until foamy.
³
Add the sugar, vanilla sugar, lemon peel and
the eggs.
³
Mix together the flour, baking powder and
salt, then blend them into the mixture with a
mixing spoon.
³
Allow the pastry to stand for ca. 10 minutes.
³
Bring the pastry into the desired shape, e.g.
with the assistance of a mincer, biscuit shaper
or a shaping bag with nozzle.
³
Place the biscuits onto the baking tray
being first covered with baking paper.
³
Bake the biscuits on the middle rail in a pre-
heated oven at 180° C, with top and bottom
heat, for about 10–15 minutes, until they
are golden brown.
The pastry volume is sufficient for several
baking trays 8 .

Rolls

Ingredients:
• 300 g Flour (or wholemeal flour)
• good 2 Teaspoons of baking powder
• 200 g Linseeds
• 1 Egg
• 500 g Curds
• 1 Teaspoon of salt
• Subject to taste, caraway seeds, onions,
cubed bacon ...
Preparation:
³
Knead everything together well and then
shape it into small rolls.
³
Place the biscuits onto the baking tray
being first covered with baking paper.
³
Bake at about 180° C, with top heat and
convection air, for approximately 30 minutes
on the middle rail.
The pastry volume is sufficient for several
baking trays 8 .

Meringue

Ingredients:
• 1 Egg white
• Salt
• 45 g Sugar
Preparation:
³
Place the cooled egg white into a fat-free mixing
bowl. It may not contain any egg yolk, other-
wise the meringue will not be firm.
³
Beat the egg white at a slow speed, so that the
8 , this bubbles formed in the meringue are not too large.
³
Add a pich of salt to taste.
³
Gradually add in a half of the sugar when the
meringue starts to firm up.
³
Then beat it at the highest speed until stiff.
³
Add the remaining sugar. With this the meringue
attains the required solidity.
³
Fill the meringue mixture into a squeezing bag
with large star nozzles and, with a little space
between them, shape rosettes, tongues and
other designs on the backing tray, this being
first covered with baking paper.
³
Pre-heat the Oven with Grill to ca. 100° C
with air circulation.
³
Bake the meringues with air circulation at ca.
100° C for about 2 hours.

Buttered croutons

Ingredients:
• 2 slices of toast bread
• 1 tbsp. Butter
Preparation:
³
Cut the toast bread into small cubes.
³
8 this Melt the butter over low heat in a saucepan
and mix in the cubed toast bread.
³
Cover a baking sheet 8 with baking paper
and spread the toast bread cubes evenly on it.
- 8 -