Unold 78710 Notice D'utilisation page 29

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Beat the margarine with the sugar and vanilla sugar until foamy. Add the eggs
a little at a time. Combine the flour with the baking powder and cornstarch and
alternately add the flour mixture and milk to the batter. In this regard please
note: Mix first at level 1 for approx. one minute, then at level 3 for approx. two
to three minutes, then at level 4 until the batter is loosely mixed.
Put approx. 2/3 of the batter in a greased ring (Gugelhupf) baking pan or loaf
pan.
Mix the cocoa powder with the sugar and some milk in a separate bowl and then
add this mixture to the rest of the dough in the mixing bowl. Mix the batter again
and then spoon the dark batter on top of the light batter in the baking pan.
Use a fork to make a spiral pattern through the two batters, then bake at 175°C
for approx. 45 minutes. Remove the baking pan from the oven and turn the cake
out onto a cooling rack. As soon as the cake has cooled, dust with powdered
sugar or coat with glaze, as desired.
Meringue Kisses
4 egg whites, 200 g powdered sugar
Only level 4 to 5 beat egg whites until stiff, then trickle in sugar gradually.
Use a spoon or piping bag to make small mounds on a baking sheet lined with
baking paper. Bake at 100°C until the meringue mixture is firm and dry. If the
kisses brown too quickly, open the oven door slightly.
You can also add ingredients, such as finely ground nuts or cocoa powder to the
meringue mixture before baking.
Swabian Light Waffles
125 g butter or margarine, 30 g sugar, 100 g flour, 4 eggs, 1 envelope vanilla
sugar, 5 tbsp cream.
Beat egg whites with the wire whisk until stiff (add 1 tbsp of the sugar just before
they become stiff). Beat butter or margarine until foamy, then mix in egg yolks,
sugar and vanilla sugar. Fold in sifted flour and cream, alternately. For the final
step fold in the beaten egg whites.
For the dough hooks
Pizza Dough
200 g flour, 10 g fresh yeast, 1/2 tsp sugar, 1/2 cup lukewarm milk, 3 tbsp oil,
1/2 tsp salt
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