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Sponge Mixture (Basic Recipe)
Ingredients:
200 g soft butter or margarine,
200 g sugar,
1 packet vanilla sugar,
1 pinch of salt,
4 eggs,
400 g flour,
1 packet baking powder,
Approx. 1/8 litre milk
Preparation:
Mix all ingredients in the mixing bowl. Stir with the beater for 30 seconds on level
1, then for approx. 3 minutes on level 2. Grease a tin or cover with baking paper.
Fill in the mixture and bake. Turn the cake on to a cake grid and allow to cool.
Depending on taste, add 100 g raisins or 100 g nuts or 100 g grated chocolate.
Bread Rolls
Ingredients:
500 – 550 g wheat flour,
3/8 litre water,
1 cube of yeast (40 g),
100 g low-fat curds, well drained,
1 tsp salt
For coating: lukewarm water
Preparation:
Crumble in the yeast, add the curds and mix with the dough hook on level 2.
Put the flour the salt into the mixing bowl. Knead thoroughly on level 1, and then
switch to level 3 and continue kneading for 3 – 5 minutes. Cover the mixture and
allow rising 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 baking
paper. Place the rolls on this and allow rising for 15 minutes. Coat with lukewarm
water and bake.
Recipes
Top and bottom heat 175 – 200° C
Baking Time: 50 – 60 Minutes
Top and bottom heat 200 – 220°C
(pre-heated for 5 minutes)
Baking time: 30 – 40 Minutes
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