E – 42
AUTOMATIC COOKING CHART
RECIPES FOR BREAD
White Loaf
[ Ingredients ]
1 tsp Butter to grease the tin
1 tsp FreshYeast
(or 7g Dreid Yeast)
500 g Wheat Flour
1 tsp Castor Sugar
15 g Butter
250 ml Lukewarm Water
1 tsp Salt
1
Egg Yolk
1 tbsp Cold Water
[ Method ]
1. Dissolve the yeast in the lukewarm water.
2. Mix together the flour and salt in a large bowl and rub in the butter.
3. Make a hole in the centre and pour in the yeast mixture.
4. Knead all ingredients well.
5. Place the bowl on the rack and allow the dough to rise. (Prove Bread 30minutes)
6. Knead the dough again, then transfer to the greased tin.
7. Allow the dough to rise a second time in the tin. (Prove Bread 30minutes)
8. Mix the egg yolk with the water and brush the surface of the bread.
9. Place the tin on rack in baking tray.
10. Preheat is pre-programmed. To preheat, select the menu and desired doneness,
then press
START
.
11. When preheat is over, place the baking tray on lower position. Press
START
.
12. After baking, allow to cool in the tin for 10 minutes.
[ Ingredients ]
1 tsp
Margarine to grease the tin
250g
Margarine
175g
Caster Sugar
10g
Vanilla Sugar
4
Eggs (Medium)
200g
Ground Hazelnuts
1 tbsp
Almond Liqueur
250g
Plain Flour
1 level tsp Baking Powder
[ For the topping ]
100g
Chocolate Topping,
1 tbsp Chopped Hazelnuts
MAKES 1.1 kg
[ Method ]
1. Grease and line the springform.
2. Cream the margarine and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Fold in the nuts and liqueur.
5. Fold in the flour and baking powder.
6. Spoon in the mixture into the springform and smooth the surface.
7. Place the springform on rack in baking tray.
8. Preheat is pre-programmed. Select the menu and desired doneness, then
press
START
to preheat.
9. When preheat is over, place the baking tray on lower position. Press
START
.
10. After baking, allow to cool in the springform for 10 minutes.
11. Melt the topping over hot water, then spread it over the cake. Decorate the top
with hazelnuts.
Hazelnut Cake
[ Ingredients ]
100g Cooking Chocolate, grated
5
Eggs (Medium)
100g Margarine
100g Caster Sugar
15g
Vanilla Sugar
200g Ground Hazelnuts
10g
Baking Powder
1 tbsp Rum
[ For the topping ]
400g Pouring Cream
30g
Sugar
7-9g Gelatin
5 tbsp Advocaat
30g
Chocolate Sprinkles
MAKES 0.8 kg
[ Method ]
1. Grease and line the springform.
2. Separate the eggs, and beat the whites until stiff.
3. Beat the margarine with the sugar and vanilla sugar until creamy.
4. Gradually mix in the egg yolks.
5. Stir in the chocolate, hazelnuts, baking powder and rum.
6. Carefully fold in the egg whites.
7. Spoon in the mixture into the springform and smooth the surface.
8. Place the springform on rack in baking tray.
9. Preheat is pre-programmed. Select the menu and desired doneness, then
press
START
to preheat.
10. When preheat is over, place the baking tray on lower position. Press
START
.
11. After baking, allow to cool in the springform for 10 minutes.
12. Beat the cream with the sugar and gelatine until stiff.
13. Spread the topping out evenly on the cake.
14. Scatter the chocolate sprinkles on top.
Advocaat Gateau
SRS AX1500 En,P30-
09.2.3, 3:55 PM
42
