SilverCrest 331069 2001 Mode D'emploi page 26

Recipes
Basic recipe for yeast dough
Ingredients
500 g wheat flour (type 550)
1 cube fresh yeast
60 g butter
Pinch of salt
200–250 ml lukewarm milk
2 eggs
Preparation
Place all ingredients in the mixing bowl 6.
♦
Knead for 1 minute at level 1 using the kneading
hook 0 and then for 5 minutes at level 4.
Leave to rise in the mixing bowl 6 for
40 minutes. Form the dough into a ball.
♦ Roll out the dough on a baking tray and add
toppings as required.
♦ Bake at 200°C (bottom/top heat) for 25–
30 minutes.
Basic recipe for shortcrust pastry
Ingredients
250 g plain flour
125 g cold butter
Pinch of salt
1 egg
150 g sugar
Preparation
Place all ingredients in the mixing bowl 6 and
♦
knead with the beater w at level 3 for approx.
2–3 minutes until a crumbly dough is formed.
♦ Refrigerate this for 30 minutes.
♦ Preheat oven to 200°C.
♦ Grease a springform tin and sprinkle lightly with
flour.
♦ Roll out the dough between two pieces of cling
film (approx. 30 cm in diameter), remove cling
film and place dough into the springform tin.
♦ Bake at 200°C (bottom/top heat) for
15 minutes.
SKM 600 A1
Basic recipe for sponge cake
Ingredients
250 g butter
250 g sugar
1 sachet of vanilla sugar
250 g plain flour
4 eggs
½ sachet baking powder
Preparation
♦ Put butter, sugar and vanilla sugar in the mixing
bowl 6 and stir with the beater w at level
3–5 until fluffy.
♦ Add the eggs one after the other and continue
stirring until everything is well mixed.
♦ Add the flour and baking powder and mix
everything into a smooth dough.
♦ Grease a rectangular cake tin (approx. 30 cm)
and add the dough.
♦ Bake at 180°C (bottom/top heat) for approx.
50–60 min.
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