ESGE-Zauberstab GASTRO 200 Notice D'utilisation page 44

Yeast dough (basic recipe) | Serves approx. 1 kg of dough
ƒ 375 mls. of lukewarm milk
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ƒ 25 g of fresh yeast
ƒ 100 g of fresh butter
GB
ƒ 80 g of sugar
Pour the milk into a bowl and add the yeast, melted butter, sugar, egg and salt. Stir to foamy
FR
consistency using the mincer. Add the flour bit by bit and mix with the liquid using the chopper
blade. Incline the appliance in the bowl to add as much air as possible. The amount of flour to be
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added has to be enough so that the batter starts to come off the bowl walls (it might be necessary
to fold some flour into the mixture manually). Leave the dough mix covered with a cloth and let it
rise approx. ½ hour in a warm place.
TIP: This dough mix may be, for example, formed to a plaited brioche and baked in the oven at
180 °C for approx. 35 minutes.
Strawberry Jam | Serves approx. 8 jars of 450 g each
ƒ 1 kg of fresh strawberries
ƒ 500 g of preserving sugar, ratio 2:1
Clean and wash the strawberries and allow them to drip-dry completely.
Take half of the strawberries and mince them using the chopper blade and chop the other half.
Mix the minced and chopped strawberries with the sugar and cook at medium heat for 5 minutes.
Fill the jars with the jam while still hot and close them properly.
TIP: When using jars with screw caps, you can put those upside down various times for a couple
of minutes while cooling down. This guarantees a homogeneous distribution of the fruit pieces.
Peppermint Smoothie | Serves 6
ƒ 3 tbs. of peppermint
ƒ 800 mls. of buttermilk
Purée the peppermint, buttermilk and peppermint syrup using the mincer. Add lemon ice-cream
and mix quickly. Fill 6 glasses and serve immediately.
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ƒ 1 egg
ƒ ½ tsp. of salt
ƒ approx. 500 g of flour
ƒ 8 tbs. of peppermint syrup
ƒ 6 tbs. of lemon ice-cream