Dough Preparation - Clatronic BBA 2865 Bedlenungsanleitung

Cake base recipes
You can also use the bread baking machine to make
excellent mixed cakes. Since the appliance works with
kneading pegs instead of a mixer, the cake is fi rmer, but
the taste is the same.
Please bear in mind the following:
• The cake baking cannot be pre-programmed;
• You can add other ingredients to the base recipe.
Unleash your fantasy. But make sure that the set
quantities are not exceeded otherwise there is the
risk that the cake will bake well. If the crust is too
dark, press the START/STOPP button after about
60 minutes.
• If the cake is already baked, take the baking tin out
of the appliance. Place the tin on a humid towel and
leave it too cool in the tin for about 15 minutes. You
can ease the cake out of the tin with a plastic dough
scraper and take it delicately out of the tin.
Mixed Cake Base Recipe
Ingredients for a cake of
Eggs
Soft butter
Sugar
Vanilla sugar
405 type fl our
Baking powder
Program: KUCHEN
Other ingredients to vary the base recipe:
Ingredients for a cake of
Crushed nuts
or: chocolate chips
or: cocoa fl akes
or: pealed and diced apples (1 cm)
6....-05-BBA 2865 29
You can easily prepare dough with the TEIG program of
your bread baking machine. The dough can be further
worked and baked in your oven.
During the 2nd kneading phase add the ingredients
when you hear the acoustic signal.
In the TEIG program there are no differences in the
baking levels. We will provide the doses that can be
prepared. Here are a few recipes:
French Baguette
Bread weight approx.
Water
Dried wheat leaven
Salt
Sugar
550 type fl our
Durum wheat fl our
Dry yeast
Program: TEIG
Level I Level II
• Divide the dough when ready into 2 – 4 parts, form
1000 g 1200 g long loaf shapes and leave them to rest for 30 – 40
4 6 minutes. Make a series of diagonal cuts on the top
surface and put the bread to bake in the oven.
150 g 250 g
150 g 250 g
Coffee Cake
1 packet 2 packet
450 g 550 g
Ingredients for a cake pan of
1 packet
Milk
1 packet
+ 1 tsp
Salt
Egg yolk
Butter or Margarine
550 type fl our
Sugar
Dry yeast
Level I Level II
Program: TEIG
1000 g 1200 g
70 g 100 g
• Take the dough out of the container and work it.
70 g 100 g
• Make a round or square shape with it and add the
70 g 100 g
following fi llings.
70 g 100 g
Melted butter
Sugar
Grated cinnamon
Crushed nuts
Icing, as much as you like
• Spread the butter on the dough.
• Mix the sugar, cinnamon and nuts in a bowl and
spread them on the butter.
• Leave the dough to rest for 30 minutes in a warm
place and then bake.

Dough Preparation

850 g
375 ml
25 g
1 tsp
1 tsp
525 g
75 g
¾ packet 1 packet
22 cm Ø 26 cm Ø
170 ml
¼ tsp
1
10 g
350 g
35 g
½ packet ¾ packet
2 tbsp
75 g
1 tsp
60 g
1280 g
550 ml
50 g
1 ½ tsp
1 ½ tsp
700 g
100 g
225 ml
½ tsp
1
20 g
450 g
50 g
3 tbsp
100 g
1 ½ tsp
90 g
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08.10.2004, 12:09:19 Uhr