Shortcrust Pastry; Sponge Batter - Silvercrest SKMP 1300 B3 Bedienungsanleitung

Shortcrust pastry

Ingredients:
■ 250 g wheat fl our
■ 1/2 level tsp of baking powder
■ 100 - 125 g sugar
■ 1 packet of vanilla sugar
■ 1 pinch salt
■ 1 egg
■ 125 g butter
Preparation:
1) Mix the fl our and baking powder in the mixing
bowl 6, then add all of the other ingredients.
2) Knead everything with the kneading hook 0
fi rst for about 1 minute at level 2, then for
about 3 minutes at level 2 - 4.
3) Do not knead the pastry for too long, as it
could otherwise turn out too soft.
4) Put the pastry in the refrigerator for half an
hour, then shape it into a fl an case or small
pastries.
5) For a fl an case, roll out 2/3 of the pastry and
place it in a greased baking tin.
6) Roll the remaining pastry into a roll.
7) Place this roll on the pastry and press it onto
the side of the cake to form an edge with a
height of approx. 3 cm.
8) Pierce the base repeatedly with a fork
9) Pre-heat the oven for approx. 5 minutes and
bake the shortcrust for approx. 15 - 20 minutes
with top and bottom heat at 200 - 225 °C.
■ 14 │ GB │ CY
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Sponge batter

Ingredients:
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Preparation:
1) Place all ingredients into the mixing bowl 6
2) Grease a baking mould or line it with baking
3) Pour the batter into the baking mould and bake
4) Before removing the cake from the oven, check
5) Now tip the cake onto a wire rack and allow
250 g soft butter or margarine
250 g sugar
1 packet of vanilla sugar
1 pinch salt
4 eggs
500 g wheat fl our
1 pack baking powder
Approx. 125 ml milk
and stir everything with the beater w for half a
minute at level 1, then for 30 seconds at level
2 and then for about 5 minutes at level 4.
paper.
it for approx. 50 - 60 minutes with top and
bottom heat at 175 - 200 °C.
whether it is done properly: Insert a wooden
skewer into the middle of the cake. If no batter
is sticking to it, the cake is baked.
it to cool.
SKMP 1300 B3