Klarstein 10031219 Handbuch Seite 25

Example Program 2: French
Ingredient
Water
Salt
Sugar
Plant oil
Strong flour
Defatted milk powder
Dried yeast
Example Program 3: Sweet
Ingredient
Water
Egg
White sugar
Salt
Plant oil
Strong flour
Defatted milk powder
Dried yeast
Example Program 4: Cake
Ingredient
Egg
Milk
Butter(dissolved)
Salt
Brown sugar
Pastry flour
Cream of tartar
Baking soda
Dried yeast
Points: The eggbeater should stir the shelling egg for 4 minutes till foaming and be put into the pan with
other ingredients later.
25
Weight: 450 g
170 ml
2/3 small spoon
1 ½ big spoon
½ big spoon
2 cups
1 ½ big spoon
½ small spoon
Weight: 450 g
70 ml
2
4 small spoon
¼ small spoon
½ big spoon
2 cups
1 ½ big spoon
½ small spoon
Weight: 450 g
2
50 ml
¼ big spoon
¼ small spoon
1½ big spoons
2 cups
½ small spoon
¼ small spoon
2 big spoons
Weight: 680 g
250 ml
1 ¼ small spoon
2 big spoons
1 big spoon
2 ¾ cup
2 big spoons
1 small spoon
Weight: 680 g
150 ml
2
1/3 cup
1/3 small spoon
1 big spoon
2 ½ cup
2 big spoons
1 small spoon
Weight: 680 g
3
70 ml
½ big spoon
¼ small spoon
2 big spoons
2¾ cup
1 small spoon
1/3 small spoon
2 big spoons
Weight: 900 g
340 ml
1 ½ small spoon
2 ½ big spoon
1 ¼ big spoon
3 ¾ cup
2 ½ big spoon
1 ¼ small spoon
Weight: 900 g
240 ml
2
½ cup
½ small spoon
1 ½ big spoon
3 cup
2 ½ big spoon
1 small spoon
Weight: 900 g
4
80 ml
1 big spoon
½ small spoon
2½ big spoons
3¾ cup
1½ small spoon
½ small spoon
2 big spoons