Page 9 - Manual - Food processor G21 Vitality - Promesso
P. 9

Suggested Recipes
        Sponge Mixture (Basic Recipe), Level 3-4
        Ingredients:
        250grams soft butter or margarine, 250grams sugar, 1 packet vanilla sugar, 1 pinch of salt, 4 eggs, 500grams
        wheat flour, 1 packet baking powder, approx. 1/8 liter milk.
        Preparation:
        Transfer the wheat flour and the remaining ingredients to the mixing bowl, stir with the stirrer for 30 seconds on
        level 1, then for approximately 3 minutes on level 3. Grease a tin or cover with baking paper. Fill in the mixture
        and bake. Before the cake is removed from the oven, test to see if it is done. With a sharp wooden stick pierce
        the centre of the cake. If no mixture sticks to it, the cake is cooked. Turn the cake on to a cake grid and allow
        to cool.
        Heating: electric oven, top and bottom heat 175-200° Celsius
        Gas oven: level 2-3
        Baking time: 50-60 minutes
        Depending on taste, this recipe can be changed, for example with 100g raisins or 100g nuts or 100g grated
        chocolate. In fact, the possibilities are endless.
        Linseed Bread Rolls, Level 1-2
        Ingredients:
        500-550g wheat flour, 50g linseed, 3/8 liter water, 1 cube of yeast (40g), 100g low-fat curds, well drained, 1 tsp
        salt. For coating: 2 tbsp of water.
        Preparation:
        Soak the linseed in 1/8 liter of lukewarm water. Transfer the remaining lukewarm water (1/4 liter) into the mixing
        bowl, crumble in the yeast, add the curds and mix with the kneading hook on level 2. The yeast must be comple-
        tely dissolved. Put the flour with the soaked linseed, curds and the salt into the mixing bowl. Knead thoroughly
        on level 1, then switch to level 2 and continue kneading for 3-5 minutes. Cover the mixture and allow to rise in
        a warm place for 45-60 minutes. Knead thoroughly once more, remove from the bowl and form sixteen rolls.
        Cover the baking tin with wet baking paper. Place the rolls on this and allow to rise for 15 minutes. Coat with
        lukewarm water and bake.
        Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes)
        Gas oven level 2-3
        Baking time: 30-40 minutes
        Chocolate Cream, Level 5-6
        Ingredients:
        200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of salt, 1 packet of vanilla
        sugar, 1 tablespoon cognac or rum, chocolate flakes.
        Preparation:
        Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place somewhere to
        cool. Melt the chocolate coating in accordance with the instructions on the packet or in the microwave at 600W
        for 3 minutes. In the meantime, beat the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl
        with the whisk on level 3 to form a foam. Add the melted chocolate and stir in evenly on level 5-6. Leave a little
        of the cream for decoration. Add the remaining cream to the creamy mixture and stir in briefly using the pulse
        function. Serve well cooled.
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