g
41
Basic recipe for short pastry
3
Accessories required:
dough hooks
0 Place flour, baking powder, salt and
sugar in the mixing bowl. Cut cold but
-
ter into pieces and add.
0 Stir for about 1 minute on setting 3-4,
add the egg and cold water and con
-
tinue stirring until the dough forms a
ball.
0 Take the dough from the bowl and
continue kneading briefly with the
hands.
0 Allow the dough to rest in the refriger-
ator for about 30 minutes before
processing further.
0 Roll out dough, place in a well greased
mould and add fruit, e.g. apples or
plums, as desired
Basic recipe for yeast dough
3
Accessories required:
dough hooks
0 Place all ingredients in the mixing bowl
in the order stated.
0 Start on setting 3-4, if necessary speed
up and stir for 1 to
1½ minutes until
the dough forms a ball.
0 Take dough from bowl and knead
briefly further with the hands.
0 Then knead in ingredients with the
hands which are not to be reduced, e.g.
raisins.
0 Before further processing allow the
dough to expand in a covered bowl in a
warm place until about twice the size.
3
Application possibilities:
plaited leavened bread, yeast fancy bis-
cuits, fruit flans, hollow noodles.
For spicy cakes, e.g. onion cake, prepare
the yeast dough without sugar.
250 g flour
1tsp. baking powder
125 g cold margarine or butter
60 g sugar
1 pinch salt
1 egg
1 tbsp. cold water
500 g flour
40 g yeast (fresh) or
1 pck. dry yeast
80 g sugar
1 pinch salt
80 g margarine, melted
200 ml lukewarm milk
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