Zutaten der 2. Gruppe
Weizenmehl
1
⁵⁄₈
Tassen
Backpulver
2 TL
Zucker
1 Tasse
Zimtpulver
¼
TL
Geriebene Muskatnuss
¼
TL
Programm
18 Kuchen
Zubereitung: siehe vorangegangenes Rezept.
Halbfabrikatkuchen
Dieses Programm kann auch zum Backen von Kuchen aus fertigen Kondi-
toreimischungen verwendet werden. Bei der Zubereitung von Kuchen aus
Halbfabrikaten befolgen Sie die Anleitungen der Backmischungshersteller.
REZEpTE FÜR DAS pROGRAmm FÜR DESSERTBACKWAREN (19)
Betty (Haferkuchen mit Äpfeln)
Mittekgroße Äpfel, geschält und fein geschnitten
6 Stück
Zitronensaft
1 TL
Brauner Zucker
½
Tasse
Weizenmehl
½
Tasse
Instant-Haferflocken
¹⁄₃
Tasse
Weiche Butter oder Margarine
6 EL
Programm
19 Dessertbackwaren
Klassischer Reispudding*
Leicht geschlagene Eier
3
Sahne
1
¾
Tassen
Gekochter Reis
1
½
Tassen
Zucker
½
Tasse
Rosinen (nach Wunsch)
½
Tasse
Vanilleessenz
1 TL
Zimt oder Muskatnuss
1 TL
Programm
19 Dessertbackwaren
Das ist der beste Weg einen klassischen Reispudding zu kochen! Dickflüssig
und üppig, mit einer dicken Bratkruste und mit Zimtaroma – ein echter Pud-
ding für Feinschmecker!
GETTING SUCCESSFUL RESULTS
1. Place all recipe ingredients into the baking pan so that yeast is not tou-
ching any liquid.
2. If you are using the machine on the Dough setting (programme 6), after
the cycle is complete, remove the dough from the breadmaker, cover in a
thin coating of sunflower oil and cover with greaseproof paper and a dry
tea towel. The dough should then be left in a warm area free from drau-
ghts, for approximately 30 minutes or until it has roughly doubled in size.
3. Humidity can cause problems, therefore humidity and high altitudes re-
quire adjustments. For high humidity, add an extra tablespoon of flour if
consistency is not right. For high altitudes, decrease yeast amount by
approximately
¼
teaspoon, and decrease sugar and/or water or milk
slightly.
4. The DOUGH setting is great for the mixing, kneading and proofing (allow-
ing dough to rise) of richer doughs like croissant dough. Use the bread-
maker to prepare this dough so all you need to do is shape and bake it
according to your recipe.
5. When recipes call for a ‘lightly floured surface,’ use about 1 to 2 table-
spoons of flour on the surface. You may want to lightly flour your fingers
or rolling pin for easy dough manipulation.
6. When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a
warm, draught-free area. If the dough does not double in size, it may not
produce a tender product.
7. If the dough you are rolling shrinks back, let it rest covered for a few
minutes before rolling again.
8. Dough may be wrapped in plastic and stored in a freezer for later use.
Bring the dough to room temperature before using.
9. After 5 minutes of kneading, open the lid and check the dough consisten-
cy. The dough should form a soft, smooth ball. If too dry, add liquid. If too
wet, add flour (
½
to 1 tablespoon at a time).
mEASURING INGREDIENTS
The key and most important step when using your breadmaker is measu-
ring your ingredients precisely and accurately. It is extremely important to
measure each liquid and dry ingredient properly or it could result in a poor or
unacceptable baking result. Do not use normal kitchen teaspoons or table-
spoons. The ingredients must also be added into the baking pan in the order
in which they are given in each recipe. Liquid and dry ingredients should be
measured as follows.
mEASURING CUp
The cup is marked in various ‘volume measurement’ scales. The recipes in
this book use the ‘cup’ volume which is based on the ‘American’ cup of 8 floz
and is conveniently marked in
¹⁄₁₆
divisions.
If you prefer to use weight (gms) as a measurement, fill and weigh the
required number of cups and record this conversion.
ie: 2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of accurate scales, we prefer to use the
‘cup’ measure for consistency and accuracy.
English
