Bedienungsanleitung Tefal QB3105 - Wizzo (Seite 65 von 108) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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Make the dough as the recipe directs but there is no need to rest the dough for half an hour with

UK dried yeast. Shape the dough as directed and leave to prove until doubled in size (for about

45 min to 1 hour). Bake in a preheated oven at 230°c for 15 minutes and then reduce to 190°C

and bake for a further 15 minutes.

Butter shortcrust pastry

Ingredients: 200 g flour (plain), 100 g softened butter cut into pieces, 50 ml cold water, 1 pinch

of salt.

Put the flour, butter and salt in the bowl. Fit the dough hook and the lid. Run for a few seconds

at speed 1, and add water with the appliance running. Continue to knead until the pastry forms

a ball. Remove from the bowl, cover it in cling film and allow the pastry to rest in a cool place

or refrigerator for about half an hour before rolling out and cooking.

Note: Do not substitute butter with margarine or lard.

Milk Bread Rolls

Ingredients: 500 g of flour, 2 eggs, 120 g of soft butter cut into pieces, 70 g of sugar, 200 ml of

warm milk,10 g of dry baker’s yeast, 5 g of salt.

Put all ingredients in the bowl. Fit the dough hook and cover. Run at Speed 1 for approximately

13 min. Let the dough rest overnight in the refrigerator. The next day, cut small pieces of dough

of approximately 60 g and shape them into rolls.

Place them on a sheet covered with greaseproof paper and let rise for approximately 30 to 40

minutes. Preheat the over to 180°C. Brush the rolls with some egg yolk to which some milk and

sugar has been added. Cook them for approximately 15 min.

For UK only: Use 500 strong white bread flour, 80 g softened butter, 80 caster sugar, 250 ml

lukewarm milk, 2 tsp Easybake or Fast Action dried yeast, 1 pinch of salt, 1 egg beaten with 1

tsp water, for glaze.

Make the dough as the recipe directs but there is no need to rest the dough for 1 hour. Shape

the dough as directed and leave to prove until doubled in size (for about 45 min to 1 hour).

Bake as directed above.

Vanilla sponge cake

Ingredients: 3 eggs, 150 g of caster sugar, 150 g of soft butter cut into pieces, 220 g of plain

flour, 1 sachet (11 g) or 4 level tsp baking powder.

Place all ingredients except the flour in the bowl. In the mixer and cover.

Run for a few minutes at Speed 1, then gradually add the flour while continuing to run the

device. Mix for a total of 3 min. Preheat the oven to 180°C.

Place the dough in buttered and floured deep sided cake tin. Cook for approximately 40 min.

Feta, Olive and Sun-dried Tomato Loaf

Ingredients: 200 g flour (plain), 4 eggs, 1 sachet (11 g) baking powder or 4 level tsp baking

powder, 100 ml cold milk, 50 ml olive oil, 12 sun-dried tomatoes, 200 g diced feta cheese, 15

destoned green olives cut into pieces, salt, pepper.

Preheat the oven to 180°C. Butter and flour a loaf tin. Put the flour, eggs and baking powder

in the bowl. Fit the dough hook and the lid. Start at speed 1 and then increase to speed 4. Add

the olive oil and milk with the appliance running for one and a half minutes. Decrease to speed

1 and add the sun-dried tomatoes, feta cheese and olives. Add salt and pepper. Pour the mixture

into the tin and bake for 30 to 40 minutes.

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