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Idiomas disponibles
Idiomas disponibles
Linseed Bread Rolls
Ingredients:
500-550g wheat fl our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g),
100g low-fat curds, 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 kneading hook on level 2. The yeast must be completely dissolved. Put
the fl our with the soaked linseed and the salt into the mixing bowl. Knead tho-
roughly 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
Ingredients:
200 ml 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
fl akes
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 accordance with the instructions on the packet or in
the microwave at 600W for 3 minutes. In the meantime, beat the eggs, sugar, va-
nilla sugar, cognac or rum and salt in the mixing bowl with the whisk on level 7 to
form a foam. Add the melted chocolate and stir in evenly on level 10-12. Leave a
little of the cream for decoration. Apply any residual cream to the creamy mixture
and mix in briefl y on level 2. Decorate the chocolate cream and serve well cooled.
Level 1-5
GB
Level 10-12
43
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