Bedienungsanleitung Wolf M Series (Seite 22 von 55) (Englisch)

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BEFORE YOU START

This recipe makes use of a 3-inch diameter biscuit cutter. However, cutting the biscuits out with a soup can

(lid and bottom removed, washed and dried) or even a knife is possible if you do not own a cutter.

INGREDIENTS PREPARATION METHOD

4 cups all-purpose ﬂour

8 teaspoons baking powder

½ teaspoon baking soda

4 tablespoons (½ stick) butter, cold

4 tablespoons shortening

2 cups buttermilk

1. Preheat the oven to 375°F on Bake Mode with a rack set on

position 3. 2. Sift together dry ingredients. 3. Cut the butter into eight

pieces and add with the shortening to the dry ingredients. 4. Rub the butter

and shortening into the our between your hands until it looks like coarse

cornmeal. 5. Add in the buttermilk and gently mix together with a spatula or

your hands until it forms a dough. 6. Turn it out onto a lightly our-dusted

counter and fold it a couple of times to smooth out the dough. 7. Press down

into a circle, ¾-inches thick. Cut out biscuits with a 3-inch cutter — gently

press together the extra dough and cut out as many as you can. Try not to

overwork the dough or the biscuits will become tough when baked. 8. Place

on parchment-lined baking pan and brush the tops with buttermilk. 9. Bake

until golden brown, about 24 minutes.

MAKES RACK POSITION COOK TIME

1 DOZEN 3-INCH BISCUITS POSITION 3 24 MINUTES

BUTTERMILK BISCUITS

Making homemade buttermilk biscuits is a rite of passage in the South, but folks all over enjoy their

hearty deliciousness. These biscuits can be baked either close together for a softer crumb on the sides,

or farther apart for more of a crust over the top and sides of the biscuits. The combination of butter and

shortening will help give ﬂavor while keeping the biscuits tender and ﬂaky.

BEFORE YOU START

A water bath is needed for baking these pudding cakes. The water helps regulate the temperature

and cooks the cakes evenly.

INGREDIENTS PREPARATION METHOD

½ cup granulated sugar,

to coat the ramekins

⁄3 cups granulated sugar

4 large eggs, separated

⁄3 cups buttermilk

¼ cup lemon juice

Zest of two lemons

¼ teaspoon kosher salt

½ cup all-purpose ﬂour

1. Preheat the oven to 325°F on Bake Mode with a rack set on position 3.

2. Spray eight 1 cup custard cups with pan spray and dust with 2 teaspoons

of sugar. 3. In a medium bowl, whisk together the 1

⁄3 cups sugar, egg yolks,

buttermilk, lemon juice and zest. 4. Sift together the our and kosher salt

and whisk into the buttermilk and egg mixture. 5. Whip the egg whites to soft

peaks and combine the two mixtures by gently folding the egg whites in.

6. Divide the batter evenly between the custard cups. 7. Place ramekins

into two 9x13 pans and ll with hot water halfway up the side of the ramekins.

8. Place the pans side by side into the oven and bake in a hot water bath for

about 35–40 minutes or until the tops are lightly golden brown and the cake

tops spring back when gently pressed. 9. Allow cakes to cool for 5 minutes

before removing them from the water. 10. Allow the ramekins to cool, then

wrap and store in the refrigerator for at least 3 hours or overnight. 11. To

unmold the cake, run a butter knife gently around the edges of the cakes.

12. Place a plate over the ramekin, turn upside down and gently shake to

release the cake. 13. Top with whipped cream and fresh berries.

MAKES RACK POSITION COOK TIME

8 8–OUNCE CUSTARD CUPS POSITION 3 35–40 MINUTES

LEMON PUDDING CAKES

Are they as moist and delicious as they sound? Yes! They have an almost ﬂourless batter that separates

out into delicate cakes, with a sweet and tart lemon glaze once the cakes are done. Easy to make and

impressive to see.

BAKE MODE

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