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Suggested Recipes
Sponge Mixture (Basic Recipe), Level 1-4
Ingredients:
200g soft butter or margarine, 200g sugar, 1 packet vanilla sugar, 1 pinch of salt, 4
eggs, 400g wheat flour, 1 teaspoon baking powder, approx. 1/8 litre milk.
Preparation:
Beat the eggs into the mixing bowl with the sugar, flour, baking powder salt and milk.
Stir with the beater for 30 seconds on level 1, then for approximately 3 minutes on
level 2. Grease a tin or cover with baking paper. Fill in the mixture and bake. Before
the cake is removed from the oven, test to see if it is done. Pierce the centre of the
cake with a knife and If no mixture sticks to it, the cake is cooked. Turn the cake on to
a cooling tray to cool.
Traditional Oven
Insertion height: 2
Heating: electric oven, top and bottom heat 175-200° Celsius; gas oven: level 2-3
Baking time: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g raisins or 100g
nuts or 100g grated chocolate.
Linseed Bread Rolls, Level 1-4
Ingredients:
500-550g wheat flour, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat
curd, well drained, 1 tsp salt. For coating: 2 tbsp of water.
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water
(1/4 litre) into the mixing bowl, crumble in the yeast, add the curds and mix with the
dough hook on level 2. The yeast must be completely dissolved. Put the flour with the
soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1, then
switch to level 3 and continue kneading for 3-5 minutes. Cover the mixture and allow
to rise in a warm place for 45-60 minutes. Knead thoroughly once more, remove from
the bowl and form sixteen rolls. Cover the baking tin with wet baking paper. Place
the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water and bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes),gas
oven level 2-3
Baking time: 30-40 minutes
Chocolate Cream, Level 5-6
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch
of salt, 1 packet of vanilla sugar, 1 tablespoon cognac or rum, chocolate flakes.
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Preparation:
Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and
place somewhere to cool. Melt the chocolate coating in the microwave at 600W for 3
minutes. In the meantime, beat the eggs, sugar, vanilla sugar, cognac or rum and salt
in the mixing bowl with the whisk on speed 2 to form a foam. Add the melted chocolate
and stir in evenly on speed 5-6. Leave a little of the cream for decoration. Add the
remaining cream to the creamy mixture and stir in briefly using the pulse function.
Decorate the chocolate cream and serve well cooled.
Pizza dough, Level 1-4
Ingredients
400g plain flour, 250ml warm water, 1/2 tsp sugar, 1 sachet active dried yeast (about
2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the flour in the bowl. Mix the remaining ingredients in a bowl or jug. Stir the mixer
at speed 1-2, and gradually add the liquid. As the ingredients mix together and the
dough ball becomes more formed, increase the speed to 3-4. Knead for a couple of
minutes on this speed untill the dough ball is smooth. Remove from the bowl and split
into 2-4 pieces. Roll into pizza bases (circles or rectangles) on a floured surface, then
lay them on a baking sheet or pizza tray. Spread the pizza bases with tomato purée
and add your chosen toppings. Top with dried herbs, pieces of mozzarella, and a
drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20 minutes,
until the toppings are bubbling and golden brown.
Basic White Bread, Level 3-6
Ingredients:
600g strong white bread flour, 1 sachet active dried yeast (about 2½ tsp), 345ml warm
water, 1 tbsp sunflower oil or butter, 1 tsp sugar, 2 tsp salt
Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and
leave in a warm place until it's doubled in size (30-40 minutes). Remove the dough and
punch down to remove air. Knead lightly on a floured board, shape it into a loaf, or put
it in a tin, cover, and leave in a warm place to rise for another 30 minutes. Bake in a
preheated oven at 200°C/400°F/gas 6 for 25-30 minutes until golden brown and hollow
sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients:
570g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 300ml milk
(warmed slightly) 2 eggs (room temperature) 1 tbsp sunflower oil 1½ tsp sugar 2 tsp
salt 75g poppy seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.
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