Recommended Recipes - Proficook PC-KM 1004 Mode D'emploi

Recommended Recipes

Sponge Mixture (Basic Recipe)
Ingredients:
250 g soft butter or margarine, 250 g sugar, 1 sa-
chet vanilla sugar or 1 sachet Citro-Back, 1 pinch
of salt, 4 eggs, 500 g wheat flour, 1 sachet baking
powder, approx. 1/8-litre milk.
Preparation:
Place the wheat flour with the other ingredients in
the mixing bowl; mix with the mixing hook for
30 seconds at a low speed setting, then approx.
3 minutes at a high speed setting. Grease baking
tin or lay out with baking paper, fill in 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 mixture sticks to
it, the cake is cooked. Turn the cake on to a cake
grid and allow to cool.
Conventional Oven:
Slide: 2
Heat: Electric oven: top and bottom heat
175-200°, gas oven: setting 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. Nothing limits your imagination.
Linseed Rolls
Ingredients:
500-550 g wheat flour, 50 g linseed, 3/8-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 1/8 l lukewarm water. Pour the rest
of the lukewarm water (1/4 l) into the mixing bowl,
crumble the yeast into it, add the curd cheese
and mix well with the kneading hook with high
speed setting (or programme MIXING). The yeast
must be completely dissolved. Give the flour with
the soaked linseed and salt into the mixing bowl.
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Knead with the control knob at low speed setting
and increase the speed slowly for another
3-5 minutes. Cover dough and prove in a warm
place for 45-60 minutes. Knead again, take out
of mixing bowl and shape 16 bread rolls from it.
Cover baking tray with wet baking paper. Place
rolls on it, prove for 15 minutes, brush with luke-
warm water and bake.
Conventional Oven:
Slide: 2
Heat: Electric oven: top and bottom heat
200-220° (preheat for 5 minutes),
Gas oven: setting 2-3
Baking time: 30-40 minutes
Chocolate Crème
Ingredients:
200 ml cream, 150 g semi-sweet chocolate
coating, 3 eggs, 50-60 g sugar, 1 pinch of salt,
1 sachet vanilla sugar, 1 tbs brandy or rum,
chocolate chips.
Preparation:
In the mixing bowl whisk the cream stiff with the
eggbeater, remove from the bowl and place in a
cold place.
Melt the chocolate coating according to the instruc-
tions on the packaging. In the meantime beat
eggs, sugar, vanilla sugar, brandy or rum and salt
with the eggbeater on the highest speed setting
(or programme EGG/MILK) in the mixing bowl until
foamy. Add the molten chocolate coating and stir
in at the highest speed setting. Leave some of the
whipped cream for decoration. Give the rest of the
cream to the creamy paste and briefly stir in at a
low speed setting (or programme MIXING). Deco-
rate the chocolate cream and serve well chilled.
Basic Recipe Pasta Dough
Ingredients:
600 g flour, 400 g semolina, 6 eggs, 10 g salt,
2 cl oil (olive oil)