Gastroback Design Bread Maker Advanced Bedienungsanleitung Seite 27

BANANA BREAD
INGREDIENTS
Loaf size 1000 g
Water 250 ml
Egg 2
Salt 7 g
Milk powder 65 g
Sugar 50 g
Bread flour 450 g
Yeast 7 g
Banane 110 g
Butter 30 g
PREPARATION
Except of the butter, fill the ingredients into the bread pan in the stated order. Cut
the banana into pieces, add it after other ingredients, before starting the program.
To produce a better loaf, add the butter 10 minutes after the kneading process
begins.
Select program 4 Sweet Bread.
COCONUT BREAD
INGREDIENTS
Loaf size 1000 g
Water 280 ml
Egg 2
Salt 6 g
Oil 36 ml
Milk powder 60 g
Sugar 50 g
Bread flour 460 g
Yeast 5 g
Desiccated coconut 60 g
PREPARATION
Fill the ingredients into the bread pan in the stated order.
Add the coconut when the beeper sounds during the kneading process. Alternatively,
you may place the coconut into the ingredients box before starting the program.
Select program 4 Sweet Bread.
52
750 g 500 g
230 ml 130 ml
1 1
6 g 4 g
60 g 35 g
40 g 25 g
400 g 230 g
5 g 4 g
80 g 55 g
36 g 20 g
750 g 500 g
220 ml 140 ml
1 1
5 g 4 g
27 ml 18 ml
45 g 30 g
40 g 25 g
360 g 230 g
5 g 4 g
45 g 30 g
NOTE: Avoid keeping the cake warm within the bread maker. Switch off the bread
maker as soon as the baking cycle is complete and the series of 10 beeps sounds.
Leave the cake cool down for approx. ¼ hour with the lid closed and the slider of
the ingredients box open. Thereafter, take the bread pan out of the appliance and
leave the cake cool down within the bread pan for another ¼ hour. This way, you
prevent that the cake will collapse. Turn out the cake onto a cake rack and leave it
cool down completely, before covering it with icing or chocolate or filling it.
GINGERBREAD
INGREDIENTS
1 eggs
100 ml milk
15 g marge
½ pack vanilla sugar
70 - 80 g sugar
40 g rye flour type 1150
120 g wheat flour type 405
20 g cacao
10 g spice mixture for gingerbread
1 pack baking powder, sifted
Glaze: 2 pieces cooking chocolate
CAKES
53