Bedienungsanleitung Russell Hobbs 22900-56 (Seite 5 von 80) (Alle Sprachen)

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RECIPES

WRAPS WHISKS

• 400 g plain ﬂour 1 egg

• 300 ml milk 2.5 g salt

• vegetable oil

Mix the egg and milk in a jug. Sift the ﬂour into a bowl. Add the salt. Mix at medium speed. Gradually add

the liquid. Gradually increase speed till everything has combined. Drop small amounts of mixture into a

hot, lightly oiled pan. Cook till golden brown on both sides (1 minute). Set aside and keep warm.

HOT CHOCOLATE SOUFFLÉ WHISKS

• 75 g butter 50 g plain ﬂour

• 20 g cocoa powder 450 g milk

• 4 eggs, separated 50 g caster sugar

Melt the butter in a pan over a low heat. Stir in the ﬂour and cocoa. Add the milk. Stir till it thickens.

Remove from the heat. Cool for 30 minutes. Beat in the egg yolks. Beat the egg whites at high speed for a

few seconds. Add the sugar, and beat till stiﬀ. Fold the mixtures together in a buttered 1.2 litre ovenproof

dish. Put the dish into a roasting tin half ﬁlled with boiling water. Bake in a pre-heated oven at 190°C for

40-45 minutes.

CLASSIC VICTORIA SPONGE CAKE WHISKS

• 100 g butter/margarine 100 g caster sugar

• 2 eggs 100 g self raising ﬂour

• 1 drop vanilla essence

Grease two 180mm straight sided baking tins. Line the bottoms with buttered greaseproof paper Put the

butter and sugar in a bowl. Beat at medium speed till ﬂuﬀy (1-2 minutes). Reduce speed. Gradually add the

eggs, then the vanilla, then the ﬂour. Increase to medium speed once the ingredients start to incorporate.

Put the mixture into the baking tins. Bake in a pre-heated oven at 180°C for 25 minutes. The surface should

be golden brown. Cool on a wire rack. Turn one sponge upside down. Put a layer of raspberry jam on top.

Put the other sponge on top of the jam. You can replace the raspberry jam with other ﬁllings, like

buttercream.

BASIC BISCUITS WHISKS

• 100 g butter 150 g caster sugar

• 5 ml vanilla essence 1 egg

• 100 g plain ﬂour 100 g self raising ﬂour

Put the butter, sugar and vanilla essence in a bowl. Beat at medium speed till ﬂuﬀy (1-2 minutes). Reduce

speed. Add the egg. Gradually increase speed till everything has combined. Sift the ﬂours together then

work them into the mixture. Form the mixture into balls. Put them on a greased baking tray. Flatten them

slightly. Bake in a pre-heated oven at 180°C for 12-15 minutes. Cool on the tray for a few minutes, then

move to a wire rack.

BUTTERCREAM

• 50 g butter/margarine

• 100 g icing sugar

any one of:

• 2 drops liquid ﬂavouring

• 5 g cocoa powder

• lemon/orange zest, grated

Add ﬂavourings a little at a time, and taste before adding any more. Put the butter and sugar in a bowl.

Beat at medium speed till ﬂuﬀy (1-2 minutes).

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