Recipes; Chocolate Cream - BOMANN KM 6030 CB Mode D'emploi

WARNING: Danger of injury!
• If you activate the lever during operation to raise the
arm, a safety switch deactivates the motor.
• The motor switches on again as soon as you lower the
swivel arm again!
End Operation and Remove the Bowl
1. At the end of work, set the control knob to MIN. Pull the
power plug.
2. Swivel the lever in direction
tion. Move the swivel arm by hand to the top position
and release the lever.
3. Remove the attachment.
4. If you have used the splash guard, twist it counterclock-
wise to remove it.
5. Turn the mixing bowl briefly anticlockwise to remove it.
6. You can loosen the finished dough with a scraper and
remove it from the mixing bowl.
7. Clean all used components as described in the chapter
"Cleaning".

Recipes

Sponge Mixture (Basic Recipe)
Preparation:
250 g soft butter or margarine, 250 g sugar, 1 package
of vanilla sugar or 1 package Citro-Back, 1 pinch of salt,
4 eggs, 500 g wheat flour, 1 package of baking powder,
approx. ⅛ litre milk.
Preparation:
Place wheat flour with the other ingredients in the mixing
bowl, use the mixing hook to mix for 30 seconds at posi-
tion 2, then approx. 3 minutes at position 3. Grease the
form or line it with baking paper, fill in the dough, and bake.
Before the cake is removed from the oven, test to see if it
is done: With a sharp wooden stick, pierce the centre of the
cake. If no dough sticks to it, it's done. Place the cake on a
baking grid to let it cool.
38
KM6030CB_IM (11 lang.)
and hold it in that posi-
Position 2 - 3
Conventional Oven:
Tray slot: 2
Heating: Electric oven upper and lower heat
175 - 200 °C, gas oven: Speed 2 - 3
Baking time: 50 - 60 minutes
You can modify this recipe according to your taste, e. g. with
100 g raisins or 100 g nuts or 100 g grated chocolate. Let
your imagination run wild.
Linseed Rolls
Ingredients:
500 - 550 g wheat flour, 50 g linseed, ⅜ litre water, 1 cube
yeast (40 g), 100 g low-fat curd (well drained), 1 teaspoon
salt. For brushing: 2 tablespoons water.
Preparation:
Soak linseed in ⅛ litre of lukewarm water. Place the remain-
ing lukewarm water (¼ litre) in the mixing bowl, crumble the
yeast into it, add curd and mix well with the kneading hook
on position 1. The yeast must be completely dissolved. Add
the flour with the soaked linseeds and salt into the mixing
bowl. Knead on position 1, then switch to position 2 and
knead another 3 to 5 minutes. Cover the dough and let it
rise in a warm place for 45 - 60 minutes. Knead again, take it
out of mixing bowl, and form 16 rolls from it. Cover a baking
tray with wet baking paper. Place the rolls on it, let them rise
for 15 minutes, brush with lukewarm water, and bake.
Conventional Oven:
Tray slot: 2
Heating: Electric oven: Upper and lower heat
200 - 220 °C (preheat for 5 minutes),
gas oven: Speed 2 - 3
Baking time: 30 - 40 minutes

Chocolate Cream

Ingredients:
200 ml sweet cream, 150 g dark chocolate, 3 eggs, 50 - 60 g
sugar, 1 pinch of salt, 1 package of vanilla sugar, 1 table-
spoon cognac or rum, leaf chocolate.
Preparation:
Whip the cream stiff in the mixing bowl with the whisk,
remove it from the mixing bowl, and keep it cool. Melt the
chocolate according to the instructions on the package
or heat it for 3 minutes in the microwave at 600 W. In the
meantime, beat eggs, sugar, vanilla sugar, brandy or rum
and salt with the whisk in the mixing bowl on position 4
until foamy. Add and evenly stir in the molten chocolate
coating on position 4. Keep some of the whipped cream for
garnishing. Add the remaining cream to the creamy matter
and fold in for a short time with the pulse function. Garnish
the chocolate cream and serve it well cooled.
Position 1 - 2
Position 4
15.07.20