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Recipes
NOTE
These recipes are provided without guarantee.
All information regarding ingredients and prepa-
ration is provided as guide values.
Modify the suggested recipes to your personal
taste.
Chocolate cream
Ingredients
■
300 g plain chocolate
■
4 eggs
■
50 g sugar
■
75 ml Irish cream liqueur
■
50 ml cream
■
Cocoa powder for decorating
1)
Break the chocolate into small pieces.
Place the liqueur, cream and chocolate in a
saucepan and heat while stirring until the
chocolate has melted. Take the saucepan off
the hotplate.
2) Separate the eggs and put the egg yolks and
sugar in a bowl.
3) Stir everything with the whisks
mixture is thoroughly blended. Add the choco-
late mixture and whip everything.
4) Wash the whisks
in a clean, fat-free bowl until stiff.
5) Fold this into the chocolate mixture until every-
thing is completely mixed.
6) Pour the mixture into approx. 6 cups and allow
it to cool down.
To serve, you can dust the surface with some cocoa
powder.
SHM 300 C1
until the
and beat the egg whites
Mayonnaise
Ingredients
■
200 ml neutral vegetable oil, e.g. rapeseed oil
■
1 egg (yolk and egg white)
■
5 g mild vinegar or lemon juice
■
Salt and pepper to taste
1) Put the egg and the vinegar/lemon juice in a
mixing bowl, hold the whisks
the bowl and set the appliance to the highest
setting.
2) Pour in the oil slowly (within approx. 1 minute)
in a uniformly thin stream so that the oil
combines with the other ingredients.
3) Season the mayonnaise to taste with salt
and pepper.
Braided yeast bun
Ingredients
■
300 g flour
■
½ cube yeast, fresh or
■
1 sachet of dried yeast
■
1 tsp. salt
■
50 g sugar
■
200 ml milk, lukewarm
■
65 g soft butter
■
1 egg yolk
■
a little coarse sugar
1) Mix the flour with the salt and sugar in a bowl.
Put the butter on top and knead everything
using the kneading hooks
vertically in
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