Silvercrest SGBR 1500 D4 Bedienungsanleitung Seite 80

Spritzgebäck cookies
Ingredients:
♦ 125 g butter
♦ 125 g sugar
♦ 1 packet of vanilla sugar
♦ 1 pinch salt
♦ 1 egg
♦ 1 egg white
♦ 250 g flour (type 405)
♦ 1 teaspoon of baking powder
♦ Zest of half a lemon
Preparation:
1) Beat the butter until foamy .
2) Add the sugar, vanilla sugar, lemon zest and
eggs .
3) Mix the flour, baking powder and salt and stir
into the mixture using a mixing spoon .
4) Allow the dough to stand for about 10 minutes .
5) Shape the dough as desired, e .g . with the as-
sistance of a mincer, cookie cutters or a piping
bag .
6) Line the baking tray q with baking paper and
place the cookies on this .
7) Bake the cookies on the top rail of a preheated
oven at 180°C, using top and bottom heat,
for about 10–15 minutes, until they are golden
brown .
NOTE
This quantity of dough is sufficient for several
baking trays q .
SGBR 1500 D4
Bread rolls
Ingredients:
♦ 300 g flour (or wholemeal flour)
♦ 2 heaped teaspoons of baking powder
♦ 200 g linseeds
♦ 1 egg
♦ 500 g quark or curd cheese
♦ 1 teaspoon of salt
♦ Subject to taste: caraway seeds, onions,
bacon . . .
Preparation:
1) Knead all ingredients together well and then
shape into small rolls .
2) Line the baking tray q with baking paper and
place the rolls on this .
3) Bake on the top rail at about 200°C for
around 30 minutes .
NOTE
This quantity of dough is sufficient for several
baking trays q .
GB │ MT │ 77 ■