Bedienungsanleitung Wolf M Series (Seite 18 von 55) (Englisch)

651772

Zoom out

Zoom in

Vorherige Seite

1/55

Nächste Seite

BEFORE YOU START

Self-rising our is a blend of soft wheat our and baking powder, with a touch of kosher salt that yields light

and tender baked goods, and saves you time in the kitchen.

INGREDIENTS PREPARATION METHOD

3 cups self-rising ﬂour

2 tablespoons sugar

1 bottle (12 ounce) beer

½ cup (1 stick) unsalted

butter, melted

1. Preheat the oven to 350°F on Bake Mode with a rack set on position 3.

2. Spray a 9x5 loaf pan with pan spray. 3. Mix together the our, sugar, and

beer with a rubber spatula, then fold in the melted butter. 4. Fill the loaf pan

with batter and bake for 50–55 minutes, or until a toothpick comes out clean.

5. Cool for 10 minutes in the pan, then remove and cool completely.

MAKES RACK POSITION COOK TIME

1 LOAF — 9X5 PAN POSITION 3 50 MINUTES

BEER BREAD

This simple-to-make bread highlights the great ﬂavor proﬁle of your favorite beer —

and what could be better than that?

BAKE

BEFORE YOU START

A hot water bath is necessary when baking custards to help keep them from cracking on top and getting dry.

The water bath also helps regulate the temperature of the custard during the cooking process.

INGREDIENTS PREPARATION METHOD

¾ cup heavy cream

¾ cup whole milk

6 ounces Ghirardelli

semi-sweet

chocolate bars (1½ four ounce bars)

3 large egg yolks

2 tablespoons granulated sugar

½ teaspoon vanilla extract

⁄8 teaspoon kosher salt

1. Preheat the oven to 300°F on Bake Mode with a rack set on position 3.

2. Break the chocolate up into small pieces. 3. In a small saucepan over

medium heat bring the cream and milk to a simmer. 4. Remove the pan from

the heat, add the chocolate pieces and let stand for 5 minutes. 5. In a large

bowl whisk together yolks, vanilla, sugar, and kosher salt. 6. With a whisk,

gently stir the chocolate mixture until smooth. 7. Gradually add the chocolate

mixture to egg yolk mixture whisking as you do so. 8. Scrape the pan as

needed to get all of the chocolate mixture out. 9. Strain the nal mixture

through a ne sieve. 10. Place four 8 ounce custard cups or ramekins in a

shallow roasting pan or 9x13 baking dish. 11. Divide the chocolate custard

evenly among them. 12. Pour hot water into the pan so it reaches halfway up

the sides of cups and carefully place in the oven. 13. Bake until the custards

are almost set in the center — about 30–35 minutes. 14. Remove the baking

dish from the oven and allow the cups to sit 10–15 minutes in the water

bath. 15. Remove from the water bath and refrigerate until chilled. Serve with

whipped cream and fresh berries.

MAKES RACK POSITION COOK TIME

FOUR 8–OUNCE CUSTARD CUPS POSITION 3 30–35 MINUTES

CHOCOLATE POT DE CRÈME

This simple recipe of rich and creamy chocolate custard is a memorable ending to any meal. The even

heat of Bake Mode helps to ensure a smooth custard baked to scrumptious perfection.

BAKE MODE

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Wolf M Series Seite 18

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Wolf M Series

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info