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Oven use
Oven use
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v
en use
Curd/dough proof guide
The following table presents how to use the auto programmes for rising yeast dough or
homemade curd.
1.
Curd
Code/Food
Serving Size
Ingredients
1-1
Large Glass
Bowl
500 ml
500 ml Milk, 70 g thick curd starter, 1 large glass bowl
Instructions
Beat 500 ml of lukewarm milk with help of beater to create froth in the milk
then add 70 g starter and mix it well in circular motion. Pour evenly into
large glass bowl. Put in a circle on turntable. After finish, keep for 45 min
outside at room temperature then refrigerate it till it settles.
1-2
Clay Pots
500 ml
500 ml Milk, 70 g thick curd starter, 4 small cups (made up
of clay) i.e. 4 Kullar
Instructions
Beat 500 ml of lukewarm milk with help of beater to create froth in the milk.
Add starter and mix it well in circular motion. Pour the milk into Kullar in
equal quantity and Put in a circle on turntable. After finish, keep for 45 min
outside at room temperature then refrigerate it till it settles.
2.
Dough Proof
Code/Food
Serving Size
Instructions
2-1
Pizza Dough
300-500 g
Put dough in suitable sized bowl and set on the low rack.
Cover with aluminium foil.
2-2
Cake Dough
500-800 g
Put dough in suitable sized bowl and set on the low rack.
Cover with aluminium foil.
2-3
Bread Dough
600-900 g
Put dough in suitable sized bowl and set on the low rack.
Cover with aluminium foil.
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2015-04-30 �� 2:20:52