Silvercrest SKMP 1200 A2 Bedienungsanleitung Seite 66

RP100104-105590 Küchenmaschine LB2 Seite 64 Donnerstag, 12. Juni 2014 12:25 12
17. Briefly knead the dough and form into a
18.Put the dough ball into a lidded
19. Take the dough out of the fridge and
20.Dust the dough well with flour and
21. The dough is now ready and can be
Notes.
• The yeast does not need to be first dis-
• Much less yeast is required as is
• If your pizza dough tastes of yeast,
• For more aromatic dough, add sea salt.
• When tasting just after adding the salt,
• Do not place the dough near an addi-
• The resting time of 24 hours is extremely
• Pizza dough prepared in this way can
64
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ball.
container and place in the fridge for
24 hours.
place it on a baking sheet dusted with
flour.
briefly knead to form a nice ball of
dough.
made into pizza bases and the toppings
added.
solved in water.
recommended on the yeast packaging.
Only use as much yeast as required for
about 200 - 250 g flour according to
the packaging instructions.
reduce the amount of yeast further. The
long rising time compensates for the
reduced amount of yeast.
the dough should initially taste slightly
salty. If you can clearly taste the flour or
yeast, add another pinch of salt. The
salty taste becomes milder when the rest
of the flour is added.
tional heat source to rise. You may save
time, but the flavour will suffer as a
result.
important if your pizza dough is to be
nice and tasty.
be stored in the fridge for several days.
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7.3 Pound cake with fruit
Ingredients
• 1 tub of yoghurt (150 ml)
• 1 tub of cooking oil or soft butter
(150 g)
• 2 tubs of sugar (300 g)
• 3 tubs of flour (320 g)
• 1 sachet of baking powder
• 4 egg yolks
• 4 egg whites
• 1 tin of fruit of your choice or fresh fruit
(around 500 g)
Preparation:
1. Put the egg whites in the mixing
bowl 16.
2. Fit the splash guard 8 and the balloon
whisk 14.
3. Beat the egg whites at level 9 for 1 -
2 minutes until stiff.
4. Take the stiffly-beaten egg whites out of
the bowl and put to one side.
5. Add the yoghurt to the mixing bowl.
6. Rinse out the empty yoghurt tub and
measure out the other ingredients with it
or use a measuring beaker to determine
quantities.
7. Add 1 tub of oil (150 ml) or soft butter
(150 g).
8. Add 2 tubs of sugar (300 ml).
9. Add 4 egg yolks.
10.Beat the ingredients at level 6 or 7 for
around 2 minutes until smooth.
11. Add 3 tubs of flour (450 ml or 320 g)
and the baking powder.
12. Remove the balloon whisk 14 and fit the
beater 15.
13.Mix the ingredients at level 4 for around
5 minutes.