Unold Backmeister Edel 68456 Bedienungsanleitung Seite 56

PROGRAM 10, DOUGH SUPER-FAST
Tomato-pepper bread
Ingredients
Water, lukewarm
Vegetable oil
Wheat flour, type 550
Dried tomatoes in oil, cut
into fine strips
Roasted onions (ready-
made product)
Garlic gloves, finely diced
PROGRAM 11, DOUGH GLUTEN-FREE
Buns (Brötchen) from the baking sheet
Ingredients
Schär Brot-Mix C
(Bread Mix C)
Dry yeast
Vegetable oil
Water, lukewarm
Salt
PROGRAM 12, PASTA DOUGH
Add the ingredients to the baking pan and start program 12. Any flour residues can be scraped off the edge of the baking
pan with a silicone scraper.
If you like pasta, we recommend that you purchase a pasta machine, with which the dough can be easily rolled out and
cut in strips. For the first trials, naturally a good rolling pin also suffices.
Divide the finished dough into 4 to 5 portions and wrap each portion in plastic wrap so that the dough does not dry out.
Sprinkle a large chopping board with flour and also roll the rolling pin in the flour. When the dough is extremely soft,
knead in a little of the flour used for the dough. With your hands form a flat dough cake and sprinkle it with flour. Now
use the rolling pin to roll out the dough to all sides until it has the thickness you desire. Follow these instructions for
each portion of dough. When rolling out, every so often sprinkle again with flour and turn the dough from time to time so
that nothing firmly adheres to it. Then roll up the individual, flat dough cake. If it still sticks, let it dry briefly, but not too
long, otherwise the dough will break apart. Cut the dough cake into strips; you determine the width of the strips. Fluff
up the cut noodles and ideally boil them in plenty of salted water. Caution: The noodles cook quickly, depending on the
type of noodle this is 2 to 5 minutes. In this regard the following applies: The thinner the noodles, the more quickly they
are cooked.
If you are working with a pasta machine, process the dough as specified by the manufacturer.
You can also roll out the dough in the form of sheets, to use for lasagne, tortellini, ravioli, wontons, etc.
Dough recipes for pasta dough
Note: We have used size L eggs (egg white and egg yoke weigh 58 g per egg). If you are using smaller or larger eggs, weigh
the eggs without shell. For wholegrain flour it may be necessary to use a little more liquid.
56
Oregano
Salt
Sugar
150 ml
35 ml Dr. Oetker Hefeteig Garant
350 g Preserved green pepper
70 g
Tip: Instead of oil, you can also use 50 ml pesto.
1 tbsp.
1
Prepare dough in the dough program, take it out
of the baking pan, with floured hands shape 6 -
8 buns, in this process knead in a little flour, as
needed. Place baking paper on a baking sheet,
place the buns on it and cover with a damp cloth.
300 g
Let rise, until the buns have doubled in size.
Preheat oven to 200 C upper head and lower heat,
bake buns for approx. 25 minutes.
10 g
1 tbsp.
200 ml
1 pinch
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1 tsp.
1 level tsp. (7 g)
1 tsp. (10 g)
1 package
1 tsp.