Krups Variomix 3000 Premium GRB2 Bedienungsanleitung Seite 20

Variations:
Rissoles with paprika: Mix 600g minced
meat with one chopped and lightly-fried
onion together with 1 tablespoon paprika, 1
tablespoon chopped parsley, 1 egg, marjoram,
salt and pepper.
Rissoles "marocco": Mix together 600g
minced beef or lamb, 1 small onion, 1 clove of
garlic, 20 fresh coriander leaves, 8 mint
leaves, 1 tablespoon ras-al-hanout, 1
tablespoon crushed cumin seed, salt, pepper
and 1 egg. Form the mass into meat balls on
spits and grill or barbecue them.
Hamburger: Fry a rissole. Warm a small
bread roll for 5 minutes in the oven, cut it
across and spread mayonnaise on both halves.
On the bottom half put shredded lettuce
leaves, cheese, cucumber or gherkin, chopped
onion, ketchup, the prepared rissole, cheese,
cucumber and sliced tomato. Now put on the
top half and return to the oven for a further 2
minutes.
W B
HITE READ
for 2 loaves or 12 little rolls
500 g wheat flour
1 teaspoon salt
20g yeast
290-300 ml lukewarm water (32°C)
Dissolve the yeast in 3 tablespoons of
•
lukewarm water. Install the kneader and put
the flour, yeast and salt (Do not under any
circumstances allow the salt to come into
contact with the yeast) into the mixer bowl.
Knead in 6 goes using the pulse function at
speed 3 and then pour in the remaining
water through the filling shaft whilst the
appliance is still working, after which
continue to knead for a further 20 seconds.
Now increase the speed to level maxi and
knead for about a further minute, until the
dough is smooth and easily workable. The
dough quickly forms a ball and during the
kneading process the appliance should be
switched off twice and the ball pressed flat
with the hand before switching on again.
Allow the dough to rest for 15 minutes on a
•
work surface sprinkled with flour and then
quickly press it flat with the hand and shape
it as required into 2 loaves or 12 little rolls.
Put these on a flour-besprinkled baking plate
20
and cover with a clean cloth. Let them rise in
a warm place (22°-25°C) for 40 to 50
minutes until they have doubled in size.
Preheat the oven to 240°C. Make incisions
in the dough with a knife blade and then
bake the rolls for 20 minutes or loaves for
25 to 30 minutes. If you also put a glass of
water in the oven, the moisture will produce
a nice crust.
• When making little rolls, cut the dough into
lumps as large as an egg and press each one
flat. Turn in the four edges of the dough,
rather like the back of an envelope.
Then turn them over and roll them with the
•
flat of the hand dipped in flour, to give them
a good shape.
F C
RUIT AKE
for 6 to 8 persons
90g raisins
50g currants
50g candied peel
125g soft butter
100g sugar
3 eggs
vanilla sugar
250g sieved flour
baking powder
5 tablespoons milk
• Preheat the oven to 180°C. Grease a baking
tin (24 x 10 x 7 cm) with butter and sprinkle
it with flour. Mix the raisins, currants,
candied peel and 1 tablespoonful of flour
together in a bowl and put to one side.
Using the kneader, mix the butter, sugar and
•
vanilla sugar in the mixer bowl at speed 3
for 20 seconds. While the processor
continues to mix, break the eggs one after
another into the filler shaft, followed by the
milk. Then switch off the machine and add
the flour and baking powder. Now continue
mixing at speed 2 until an even dough has
been produced.
Add the various fruits in small quantities at
•
speed 2 and then raise the speed to level 5
and mix in short bursts for 10 seconds using
the pulse function. Put the dough into the
baking tin and bake for 1 1/4 hours. Then
turn out the cake onto a wire rack and allow
it to cool down completely before cutting it.