Silvercrest 349710 2007, Руководство по эксплуатации

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47
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Pear tarte tatin
Ingredients for the dough:
200 g
wheat flour
1 pinch salt
100 g cold butter (in flakes)
3 tsp fine sugar
4 tbs cold water
For blind baking:
Dried peas or rice
Ingredients for the almond paste:
100 g
soft butter
100 g sugar
2 eggs (room temperature)
100 g crushed almonds
For garnish:
approx. 3 ripe pears
Preparation:
1. Pour all the ingredients for the dough
into the mixing bowl 16 and work with
a beater 20 at speed 3 until larger
lumps have formed.
(If necessary, stop the machine in be-
tween and use a dough scraper to push
the ingredients down from the edge.)
2. Quickly knead the dough by hand into
a ball and roll it out with a little flour be-
tween two sheets of baking paper.
3. Line a greased tart mould with the
dough, cut off the protruding edge and
place in the refrigerator for at least
30
minutes.
4. Prick the base of the dough several
times with a fork, place a piece of bak-
ing paper on the dough and fill the
mould with dried peas or rice to weigh
down the dough.
5. Bake at 180 °C (convection oven) for
15 minutes, then remove baking paper
and peas/rice and bake again for an-
other 10 to 15 minutes.
6. For the almond paste, whip butter, sug-
ar and eggs with a whisk 21 . Increase
the speed to level 9 .
7. Remove the whisk 21 and insert the
beater 20 . Briefly stir in the almonds at
speed 4 .
8. Pour the almond mixture onto the cooled
tart base.
9. Peel the pears, remove the core, cut
them into slices and cover them with the
almond paste.
10.Bake at 170 °C (convection oven) for
approx. 35 minutes.
Pizza dough
Ingredients:
250 g
wheat flour
¾ tsp salt
½ fresh yeast cube
120 ml warm water
½ tsp brown sugar
some flour for kneading and rolling
Preparation:
1. Mix flour and salt in the mixing
bowl 16 and make a depression in the
middle.
2. Mash the yeast and sugar in the water
with a fork and stir until everything is
dissolved. Pour this mixture into the de-
pression.
3. Work with the dough hook 22 at
speed 2 until large lumps of dough
have formed.
4. Continue kneading by hand until the
dough becomes smooth.
5. Form a ball of dough and leave to rise
under a cover in a warm place until it
has doubled in size.
6. Knead once more, roll out and cover as
desired.
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