ECG KR 454 Bedienungsanleitung Seite 32

removing it from the oven. Use a wooden skewer to prick the
middle of the dessert. If no dough is sticking to the skewer,
the dessert is done. Remove the dessert from the baking
sheet and let it cool.
Traditional oven: Height of the placement: position 2.
Baking in an electrical oven: Top and bottom heating,
temperature 175–200°C. Gas oven: level 2–3
Baking time: 50–60 minutes
You can adjust the recipe according to taste, for example
adding 100 g of raisins or nuts or 100 g of grated chocolate.
The possibilities are practically endless.
Rolls with linseed, Speed 1–4
Ingredients:
500–550 g wheat fl our, 3/8 l water, 1 yeast cube (40 g),
100 g low-fat, well drained cottage cheese, 1 pinch of salt,
1 tablespoon linseed. To coat: 2 tablespoons of water.
Preparation:
Soak linseed in 1/8 l of lukewarm water. Pour the remaining
lukewarm water (1/4 l) in the work bowl, crumble the yeast
into it, add the cottage cheese and mix using kneading hook
at speed 2. The yeast must dissolve thoroughly. Add fl our
with soaked linseed and salt in the bowl. Mix thoroughly
at speed 1, then switch to speed 3 and continue kneading
3–5 minutes. Cover the dough and let it rise in a warm place
for 40–60 minutes. Knead thoroughly once more, remove
from the bowl and shape 16 rolls. Line the baking sheet with
damp parchment paper. Place the rolls on the parchment
paper and let rise for 15 minutes. Smear with lukewarm water
and bake.
Traditional oven: Height of the placement: position 2.
Baking in an electrical oven: top and bottom heating,
temperature 200–220°C (preheat for 5 minutes). Gas oven:
Level 2–3.
Baking time: 30-40 minutes
Chocolate cream, Speed 5–6
Ingredients:
200 ml sweet cream, 150 g dark chocolate for cooking,
3 eggs, 50–60 g sugar, 1 pinch of salt, 1 package vanilla sugar,
1 tablespoon cognac or rum, chocolate fl akes.
Preparation:
Beat the cream in the bowl using the beaters to stiff
consistency. Remove the whipped cream from the bowl
and set aside in a cool place. Melt the cooking chocolate
according to instructions on the package or heat in the
microwave for 3 minutes at 600 W. In the meantime, using
speed "2", beat in the bowl eggs with sugar, vanilla sugar,
cognac and salt until the mixture is foaming. Add the melted
chocolate and mix evenly, using speed 5–6. Leave a bit of
whipped cream for decoration. Put the rest of the whipped
cream in the cream mixture and stir shortly using the pulse
mode. Decorate the chocolate cream and serve cold.
EN
Pizza dough, Speed 1–4
Ingredients:
400 g fl our, 250 ml warm water, 1/2 teaspoon sugar, 1 package
active dry yeast (about 2,5 teaspoons), 1–1,5 teaspoons olive
oil and 1 teaspoon salt.
Preparation:
Put the fl our in the bowl. Mix the remaining ingredients in a
glass or a jar. Start mixing at 1–2 speed and gradually pour
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in the liquid. As the ingredients start sticking together and
the dough starts to take shape, increase the speed to 3–4.
Continue kneading the dough for several minutes at that
speed, until the dough becomes smooth. Remove the dough
from the bowl and divide it into 2 to 4 pieces. Roll out the
pizzas on a board dusted with fl our (round or square) and
place on a baking sheet. Cover the pizza with tomato sauce,
add ingredients (mushrooms, ham, olives, dried tomatoes,
spinach, artichokes, etc). Garnish with herbs, pieces of
mozzarella and sprinkle with olive oil. Bake in the oven
preheated to 200°C (level 6 in a gas oven) for 15–20 minutes,
until the top becomes golden and bubbles form.
Basic white bread, Speed 3–6
Ingredients:
600 g white bread fl our, 1 package active dry yeast (about
2,5 teaspoons), 345 ml warm water, 1 tablespoon sunfl ower
oil or butter, 1 teaspoon sugar, 2 pinches of salt.
Preparation:
Follow the pizza dough instructions, then put the dough in
a bowl, cover and let rise in a warm place until it doubles in
size (about 30–40 minutes). Take out the dough and work
out the air. Knead lightly on a fl our dusted wooden board,
shape a loaf or put on a baking sheet, cover and let rise in
a warm place for another 30 minutes. Then let it bake for
25–30 minutes in an oven, preheated to 200°C (gas oven to
level 6). Bake until golden. The bread is done, when tapping
on the underside sounds hollow.
Soft poppy seed rolls. Speed 1–3
Ingredients:
570 g white bread fl our, 1 package active dry yeast
(about 2,5 teaspoons), 300 ml milk (slightly warmed up),
2 eggs (room temperature), 1 tablespoon sunfl ower oil,
1,5 teaspoon sugar, 2 teaspoons salt, 75 g poppy seeds.
Preparation:
Mix in a jar or a pitcher milk, eggs, oil, salt and yeast and let
stand for 5 minutes. Put in the bowl fl our and poppy seeds
and mix at speed 1, while gradually adding the prepared
liquid mix. Then increase speed to 2 and mix for 5 minutes.
Take the dough out on a fl our dusted wooden board, divide
into 8–10 pieces, roll out the desired shape and put on
a parchment baking paper. Let it rise in a warm place until
it doubles in volume. Brush lightly with egg or milk and let it
bake for 20–25 minutes in an oven preheated to 220°C (gas
oven level 7). Bake until golden. When you tap the underside
and the sound is hollow, the rolls are done.
Italian herb bread
Ingredients:
575 g white bread fl our, 1 package active dry yeast (about
2,5 teaspoon), 290 ml water, 2 tablespoons olive oil,
2 teaspoons sugar, 2 teaspoons salt, 4 tablespoons dry herb
mixture
Preparation:
In a jar or pitcher mix water, oil, sugar, salt, yeast and set aside
for 5 minutes. Put fl our and dried herbs in the bowl and mix
at speed 1 while gradually adding prepared liquid mixture.
Then increase speed to 2 and mix for 5 minutes. Put the
dough in a bowl, cover and let rise in a warm place until it
doubles in volume (about 20–30 minutes). Place on a fl our
dusted wooden board, knead lightly to release air and then