Silvercrest 108152 Bedienungsanleitung Seite 16

♦ 1 egg
♦ 1 egg white
♦ 250 g fl our (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 fl our, 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 0 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 suffi cient for several
baking trays 0.
Bread rolls
Ingredients:
♦ 300 g fl our (or wholemeal fl our)
♦ 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 ...
SGB 1200 A1
All manuals and user guides at all-guides.com
Preparation:
1) Knead all ingredients together well and then
2) Line the baking tray 0 with baking paper and
3) Bake on the top rail at about 200°C for
NOTE
This quantity of dough is suffi cient for several
baking trays 0.
Meringues
Ingredients:
♦
♦
♦
Preparation:
1) Place the chilled egg white into a fat-free mixing
2) Beat the egg white at a slow speed, so that the
3) Add a pinch of salt to taste.
4) Gradually add in half of the sugar when the
5) Then beat it at the highest speed until stiff .
6) Add the remaining sugar. This allows the
7) Fill a piping bag fi tted with a large star nozzle
8) Pre-heat the oven and grill to about 120°C
9) Bake the meringues at around 120°C using
shape into small rolls.
place the rolls on this.
around 30 minutes.
1 egg white
Salt
45 g sugar
bowl. Ensure that no egg yolk is mixed in with
it or the meringue will not solidify.
bubbles formed in the meringue are not too
large.
meringue starts to solidify.
meringue to attain the required solidity.
with the meringue mixture and squeeze out
rosettes, slithers or other shapes onto a baking
tray 0 lined with baking paper. Leave a little
space between each shape.
using top and bottom heat.
top and bottom heat for about 2 hours.
GB
13