AEG KS8100001M Recipe Book download pdf (Page 21)

Drain sour cherries and fold into the mix-

ture with the chocolate chips.

Put the mixture into the paper cases, put

cases onto a baking tray and put in the

oven.

– Time in the oven: 40 minutes

– Oven level: 2

Biscuit

Ingredients:

• 4 eggs

• 2 tablespoons hot water

• 50 g sugar

• 1 packet vanilla sugar (approximately 8

g)

•1 pinch salt

• 100 g sugar

•100 g flour

•100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Separate the eggs. Cream egg yolks with

hot water, 50 g sugar, vanilla sugar and

salt. Beat egg whites with 100 g sugar un-

til forming peaks.

Sieve together flour, cornflour and baking

powder.

Carefully mix egg whites and egg yolks

together. Then carefully fold in flour mix-

ture. Put the mixture into the baking tin,

smooth and put in the oven.

– Time in the oven: 30 minutes

– Oven level: 2

PIZZA/PIE/BREAD

Pizza

Ingredients for the dough:

• 14 g yeast

•200 ml water

•300 g flour

•3 g salt

• 1 tablespoon oil

Ingredients for the topping:

• 1/2 small tin tomatoes, chopped

• 200 g cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

•oregano

Other:

• Baking tray, greased

Method:

Crumble yeast into a bowl and dissolve in

the tepid water. Mix the salt into the flour

and add it with the oil to the bowl.

Knead the ingredients until a workable

dough that does not stick to the bowl is

produced. Then leave the dough to rise in

a warm place until it doubles in volume.

Roll out the dough and place on the

greased baking tray, prick the bottom

with a fork.

Place the ingredients for the topping on

the base in the order given.

– Time in the oven: 25 minutes

– Oven level: 2

Onion Tart

Ingredients for the dough:

• 300 g flour

• 20 g yeast

• 125 ml tepid milk

•1 egg

• 50 g butter

• 3 g salt

Ingredients for the topping:

• 750 g onions

• 250 g bacon

• 3 eggs

• 250 g crème fraîche

• 125 ml milk

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a

well in the centre.

Cut up the yeast, put into the well, mix

with the milk and a little flour from around

the edge. Sprinkle with flour, leave to rise

in a warm place until the flour sprinkled

on the pre-dough is showing cracks.

Place the egg and butter on the edge of

the flour. Knead all ingredients into a

workable yeast dough.

ENGLISH

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