Silvercrest SGB 1380 B2 Bedienungsanleitung PDF herunterladen (Seite 10)

- 8 -

Preparation:

³ Beat the butter until foamy.

³ Add the sugar, vanilla sugar, lemon peel and

the eggs.

³ Mix together the flour, baking powder and

salt, then blend them into the mixture with a

mixing spoon.

³ Allow the pastry to stand for ca. 10 minutes.

³ Bring the pastry into the desired shape, e.g.

with the assistance of a mincer, biscuit shaper

or a shaping bag with nozzle.

³ Place the biscuits onto the baking tray

8

, this

being first covered with baking paper.

³ Bake the biscuits on the middle rail in a pre-

heated oven at 180° C, with top and bottom

heat, for about 10–15 minutes, until they

are golden brown.

The pastry volume is sufficient for several

baking trays

8

.

Rolls

Ingredients:

• 300 g Flour (or wholemeal flour)

• good 2 Teaspoons of baking powder

• 200 g Linseeds

• 1 Egg

• 500 g Curds

• 1 Teaspoon of salt

• Subject to taste, caraway seeds, onions,

cubed bacon ...

Preparation:

³ Knead everything together well and then

shape it into small rolls.

³ Place the biscuits onto the baking tray

8

this

being first covered with baking paper.

³ Bake at about 180° C, with top heat and

convection air, for approximately 30 minutes

on the middle rail.

The pastry volume is sufficient for several

baking trays

8

.

Meringue

Ingredients:

• 1 Egg white

• Salt

• 45 g Sugar

Preparation:

³ Place the cooled egg white into a fat-free mixing

bowl. It may not contain any egg yolk, other-

wise the meringue will not be firm.

³ Beat the egg white at a slow speed, so that the

bubbles formed in the meringue are not too large.

³ Add a pich of salt to taste.

³ Gradually add in a half of the sugar when the

meringue starts to firm up.

³ Then beat it at the highest speed until stiff.

³ Add the remaining sugar. With this the meringue

attains the required solidity.

³ Fill the meringue mixture into a squeezing bag

with large star nozzles and, with a little space

between them, shape rosettes, tongues and

other designs on the backing tray, this being

first covered with baking paper.

³ Pre-heat the Oven with Grill to ca. 100° C

with air circulation.

³ Bake the meringues with air circulation at ca.

100° C for about 2 hours.

Buttered croutons

Ingredients:

• 2 slices of toast bread

• 1 tbsp. Butter

Preparation:

³ Cut the toast bread into small cubes.

³ Melt the butter over low heat in a saucepan

and mix in the cubed toast bread.

³ Cover a baking sheet

8

with baking paper

and spread the toast bread cubes evenly on it.

IB_73486_7_SGB1380B2_LB4.qxp 10.02.2012 12:36 Uhr Seite 8

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 62 63

Kommentare zu diesen Handbüchern

Keine Kommentare