Bosch MUM6N21 - Recipes; Dairy and Egg Recipes; Dough Recipes

12 Robert Bosch Hausgeräte GmbH
Recipes
Whipped cream
200 g–1500 g
 Using the double whisk, whip
cream for 1½ to 4 minutes at
setting 3–4 (depending on
amount and properties of cream).
Beaten egg white
2 to 20 egg whites
 Using the double whisk, beat
egg whites for 2 to 6 minutes
at setting 4.
Sponge mixture
Basic recipe:
3–4 eggs
3–4 tbs. hot water
150 g sugar
1 packet of vanilla sugar
150 g flour
50 g cornflour
1 tsp. baking powder
 Using the double whisk, mix ingredients
(except flour and cornflour) for approx.
4–6 minutes at setting 4 until fluffy.
 Rotate switch to setting 1–2 and spoon in
the sifted flour and cornflour within approx.
½ to 1 minute.
Maximum quantity: 3 x basic recipe
Cake mixture
Basic recipe:
4 eggs
250 g sugar
1 packet of vanilla sugar
250 g butter or margarine (room temperature)
500 g flour
1 packet of baking powder
125 ml milk
 Mix all ingredients for approx. ½ minute at
setting 1–2.
 Then, using the double whisk, mix for
approx. 3–4 minutes (if processing
maximum quantity for approx.
5–6 minutes) at setting 4.
Maximum quantity: 3 x basic recipe
Short pastry
Basic recipe:
125 g butter (room temperature)
100–125 g sugar
1 egg
1 pinch of salt
1 packet of vanilla sugar
250 g flour
Note:
If processing the maximum quantity, use
the kneading hook with dough blade!
 Mix/knead all ingredients for approx.
½ minute at setting 2.
 Then mix/knead for approx. 1 minute
(if processing maximum quantity for
approx. 3–4 minutes) at setting 3–4.
Maximum quantity: 3 x basic recipe
Yeast dough
Basic recipe:
500 g flour
1 egg
60–80 g fat (room temperature)
60–80 g sugar
200–250 ml lukewarm milk
25 g yeast or 1 packet dried yeast
Peel of ½ lemon
1 pinch of salt
 Knead all ingredients for approx. ½ minute
at setting 1–2.
 Then process with the kneading hook
for approx. 4–6 minutes at setting 3.
Maximum quantity: 4 x basic recipe
Wholemeal mixed wheat
bread
Basic recipe:
325 g freshly ground wholemeal
flour
325 g white flour Type 405
100 g rye flour Type 630
75 g liquid fermented dough
½ tbs. caraway
½ tbs. bread seasoning
½ tbs salt
1½ packets of dry yeast
450–500 ml warm water
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