Gugelhupf
Serves 16
Ingredients
60 g butter
50 g caster sugar
1 egg
1/2 cube of fresh yeast (21 g)
375 ml milk, lukewarm
Zest of half a lemon
A pinch of salt
500 g strong white flour
50 g raisins
For dusting
Icing sugar
Method
Cream the butter and add the sugar
and egg yolk. Mix well. Dissolve the
yeast in lukewarm milk. Then add to the
lemon zest, salt and flour and knead all
the ingredients together until you get a
smooth dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a ring tin (
C
24 cm)
and pour the mixture into it.
With the Automatic programme:
Place the tin in the oven and start the
Automatic programme.
With all other functions:
Cover the cake tin containing the
mixture and leave to prove at room
temperature for approx. 30 minutes or
in the oven using Conventional heat at
35 °C for approx. 15 minutes until the
dough has doubled in size. Then bake
until golden.
After baking turn the cake out of the tin
and dust with icing sugar.
Recommended settings
Function: Automatic programmes
Programme: Cakes \ Gugelhupf
Programme duration: approx.
60 minutes
Alternative settings
Function: Fan plus
Rapid heat-up: off
Temperature: 150–170 °C
Shelf level: 2
Duration: 50–60 minutes
Function: Conventional heat
Rapid heat-up: off
Temperature: 160–180 °C
Shelf level: 2
Duration: 50–60 minutes
Baking
35
Содержание H6000BM
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