Rozi SM-1 51 9Z, Руководство пользователя

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chocolate cream and serve well cooled. Pizza dough, Level 1-4 Ingredients 400g plain flour, 250ml
warm water, 1/2 tsp sugar, 1sacher active dried yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation: Put the flour in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer at
speed 1-2, and gradually add the liquid. As the ingredients incorporate, and the dough ball becomes
more formed, increase the speed to 3-4.
Knead for a couple of minutes on this speed, till the dough ball is smooth. Remove from the bowl and
split into 2-4 pieces. Roll into pizza bases (circles or rectangles) on a floured surface, then lay them on a
baking sheet or pizza tray. Spread the pizza bases with tomato purée and add toppings – mushrooms,
ham, olives, sun dried tomatoes, spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella,
and a drizzle of olive oil. Bake in a preheated oven at
200°C/400°F /gas 6 for 15-20 minutes, till the
toppings are bubbling and golden brown.
Basic White Bread, Level 3-6
Ingredients: 600g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 345ml warm
water 1 tbsp sunflower oil or butter 1 tsp sugar 2 tsp salt.
Preparation: Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and
leave in a warm place till it’s doubled in size (30-40 minutes). Remove the dough and punch down to
remove air. Knead lightly on a floured board, shape it into a loaf, or put it in a tin, cover, and leave in a
warm place to rise for another 30 minutes. Bake in a preheated oven at 200°C/400°F/gas 6 for 25-30
minutes, till golden brown and hollow sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients: 570g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 300ml milk
(warmed slightly) 2 eggs (room temperature) 1 tbsp sunflower oil 1½ tsp sugar 2 tsp salt 75g poppy
seeds.
Preparation: Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put
the flour and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then increase
the speed to 2, and mix for five minutes. Remove the dough to a floured surface, cut into 8-10 pieces,
roll into shape, then put on a greaseproof baking sheet. Leave in a warm place till doubled in size.
Brush with a little egg or milk, and bake in a preheated oven at
220°C/425°F /gas 7 for 20-25 minutes,
till golden brown and hollow sounding on the base.
Italian Herb Bread
Ingredients: 2 tsp salt, 4 tbsp mixed dried herbs 575g strong white bread flour ,1 sachet active dried
yeast (about 2½ tsp) ,290ml water 2 tbsp olive oil, 2 tsp sugar.
Preparation: Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the
flour and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then increase the
speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm place till
doubled in size (20-30 minutes). Put on a floured surface, knead gently to knock out the air, then
shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in a preheated oven at
200°C/400°F/gas 6 for 25 minutes or till golden brown and hollow sounding on the bottom.
Coffee & Brandy Ice Cream, Level 5-6
Ingredients: 3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant coffee powder, 300ml double
cream 2½ tbsp brandy.