Aeg KS8100001M User Manual Page 17

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2 eggs
100 g sugar
90 g softened butter
Other:
Quiche tin with 28 cm diameter,
greased
Method:
Sieve flour into a mixing bowl, mix salt
and butter cut into small pieces into the
flour. Then add egg, sugar and cold water
and knead into a pastry.
Cool the pastry for 2 hours in the fridge.
Roll out the refrigerated pastry and place
in the greased quiche tin and prick with a
fork. Clean fruit, remove cores, stones or
pips and place in small pieces or slices on
the pastry. Place ground almonds, eggs,
sugar and softened butter in a bowl and
cream together. Then put on top of the
fruit and smooth out.
Time in the appliance: 50 minutes
Shelf position: 1
DESSERTS
Flan Caramel
Ingredients for the mixture:
100 g sugar
•100 ml water
500 ml milk
1 vanilla pod
100 g sugar
2 eggs
4 egg yolks
Other:
6 small soufflé dishes
Method:
Place 100 g sugar in a saucepan and melt
to a light brown caramel. Then add the
water carefully (caution — there is the risk
of burns) and heat until it boils. Cook to a
syrup and immediately pour it into 6 small
soufflé dishes, so that the bottom is cov-
ered with caramel. Put the milk in a sauce-
pan, halve the vanilla pod and use a knife
to scrape out the seeds and add these to
the milk. Warm the milk to about 90 °C.
(Do not let it boil.) Mix eggs and egg
yolks with 100 g sugar. (Do not cream.)
Add the warm milk slowly to the egg-sug-
ar mixture. Then put into the dishes.
Time in the appliance: 35 minutes
Shelf position: 1
Add 500 ml of water into the water
drawer
Coconut Pudding
Ingredients:
250 ml milk
370 g coconut milk
6 eggs
120 g sugar
1 tin mangos, drained and pureed
Other:
6 mini pudding basins
Method:
Mix milk coconut milk. Lightly beat eggs
and sugar and add to the coconut milk.
Fill the mini pudding basins with the mix-
ture. After cooking, turn out and decorate
with the mangos.
Time in the appliance: 35 minutes
Shelf position: 1
Add 500 ml of water into the water
drawer
Cappuccino Cake
For the mixture:
•100 g softened butter
90 g sugar
2 egg yolks
the seeds of one vanilla pod
2 tablespoons instant coffee (dissolved
in 50 ml hot water)
2 egg whites
50 g flour
50 g cornflour
1 / 2 teaspoon baking powder
For the sauce:
250 ml orange juice
50 g sugar
1 pinch of cinnamon
20 ml orange liqueur
To finish:
200 ml whipped cream to decorate
Other:
6 small dishes or cups greased with
butter
Method:
ENGLISH
17
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