Marcato Pasta Fresca Gebrauchs- Und Wartungsanleitungen Seite 14

M
ix the egg yolks with the sugar, then add the melted butter and the
P
milk. our the yolk mixture and flour into the mixer and add the salt and
any optional flavorings.
ad for 12-15 minutes.
P
reheat oven to 350°
do not recommend using parchment paper to line the baking sheet.
M B
the arcato iscuit
T M
shape ( he arcato
A
of cookies). rrange the cookies onto the pre-greased baking sheet.
B
ake for about 20 minutes or until golden.
allow cookies to cool before removing from tray or decorating (if desired).
BREAD RECIPE:
* 2 ¾ cups (500 g) flour
* 1 ½ tablespoon (15 g) fresh
brewer's yeast
* ¼ cup oil (to taste)
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
D
issolve the brewer's yeast in warm water and then add the sugar.
all ingredients in the mixer, then add 1/4 cup of oil.
ON A
machine .
another 4-5 minutes.
T
ake the dough out, work it into a ball, and sprinkle with flour.
it with a clean dish towel and let it rise for 1 hour in a warm spot,
away from any drafts.
W
hen it's done rising, put it back in the mixer and knead for 4-5 more
R
minutes. emove it, work the bread into the desired shape, and let it
rise for about one and a half hours.
P
reheat the oven to 425°
tes, depending on its shape (the bigger the bread, the longer the baking
time), until the crust is golden brown.
A
fter 20 minutes, check the bread occasionally by testing it with a woo-
den skewer or cake tester: if the skewer comes out dry, the bread is done;
otherwise, bake it a little while longer.
it from the oven and cover it with a cotton dish towel to keep it soft.
C
lose lid, turn machine
T
he resulting dough should be smooth and soft.
F C
(180° ), and prepare a greased baking sheet.
M
aker (cookie press) to create the desired cookie
B M
iscuit aker can create up to 20 different shapes
fter 2 minutes, add the salt and continue to knead for
F
(220°
ON
R
emove tray from oven and
WHOLEMEAL BREAD RECIPE:
* 2 ¾ cups (500 g) flour
wholemeal
* 1 ½ tablespoon (15 g) fresh
brewer's yeast
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
C
), and bake the bread for 20-40 minu-
O
nce the bread is done, remove
14
, and allow it to kne-
P
Cl
ose lid and switch
C
W
e
U
se
lace
over