Cylinda S 6264 KVEP, User Manual

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Buns
75 g yeast
150 g margarine
500 ml milk (whole milk)
½ teaspoon salt
135 g sugar
Cardamom
900 g flour
Muffins
approx. 20 pcs.
1 juicy sponge cake or
1 rich sponge cake with
grated lemon rind
60–90 g raisins or cur­
rants
Crumble the yeast and mix it with some of the milk. Melt the mar­
garine and pour in the rest of the milk. Mix all the ingredients until
you have a smooth dough.
Let the dough rise for 15 min in the bowl. Shape it into small balls
and put them in moulds. Let them rise for 30–40 min on the tray.
Glaze with beaten egg and sprinkle with granulated sugar.
Bake at 160­180°C top and bottom heating elements for 30­40
min, or 150­170°C fan for 30­40 min.
Oven temperature:
top and bottom heating elements 180­190°C
or fan 160­170°C
Baking time 10­20 min
Switch on the oven. Make the cake mixture according to one of
the suggestions, adding grated lemon rind in both cases. Mix in
raisins of currants.
Put muffin cases/paper cases on a tray.
Put the mixture in the cases, e.g. using a spoon.
Bake in the centre of the oven for 10­20 min.
Swiss roll
3 eggs
135 g sugar
120 g flour
1 teaspoon baking po­
wder
1 tablespoon water
Filling:
280 g stewed fruit or jam
or 1 portion of chocolate
butter icing
Baking time 10­15 min
Makes 20­24 slices. Oven temperature, top and bottom heating
elements 180­200°C
Easy to mix, quick to cook and roll up. Can be filled with e.g. slightly
sweetened stewed apple, raspberry jam or chocolate butter icing.
Switch on the oven in good time. Cover a tray with greaseproof
paper or baking paper. Beat the egg and the sugar. Mix the flour
and backing powder and stir it in carefully, together with the water.
Spread out the dough on the paper in an even layer. Bake in the
centre of the oven, 10­15 min with the top and bottom heating
elements at 180­200°C.Sprinkle some sugar on the cake and tip
it onto a piece of greaseproof paper. Brush with some cold water
and remove the paper the cake was baked on. Spread on a thin
layer of stewed fruit or jam and roll up. Or let the cake cool under
a damp piece of greaseproof paper, spread with chocolate butter
icing and roll it up.
TIPS: Cut the Swiss roll into approx. 3 cm slices, top with whipped
cream and fruit or berries and serve for dessert.