14
SKMP 1300 B3
GB
IE
Shortcrust pastry
Ingredients:
■ 250 g wheat flour
■ 1/2 le
vel tsp of baking powder
■ 100 - 125 g sugar
■ 1 packet of vanilla sugar
■ 1 pinch salt
■ 1 egg
■ 125 g butter
Preparation:
1)
Mix t
he flour and baking powder in the mixing
bowl , then add all of the other ingredients.
2)
Knead e
verything with the kneading hook
first for about 1 minute at level 2, then for
about 3 minutes at level 2 - 4.
3)
Do no
t knead the pastry for too long, as it
could otherwise turn out too soft.
4)
Put t
he pastry in the refrigerator for half an
hour, then shape it into a flan case or small
pastries.
5) For a flan case, roll out 2/3 of the pastry and
place it in a greased baking tin.
6) Roll the remaining pastry into a roll.
7) Place this roll on the pastry and press it onto
the side of the cake to form an edge with a
height of approx
. 3 cm.
8) Pierce the base repeatedly with a fork
9)
Pre-heat the oven for approx. 5 minutes and
bake the shortcrust for approx. 15 - 20 minutes
with top and bottom heat at 200 - 225 °C
.
Sponge batter
Ingredients:
■ 250 g sof
t butter or margarine
■ 250 g sugar
■ 1 pac
ket of vanilla sugar
■ 1 pinch salt
■ 4 eggs
■ 500 g wheat flour
■ 1 pack baking powder
■ Approx. 125 ml milk
Preparation:
1)
Place all ing
redients into the mixing bowl
and stir everything with the beater 3 for half a
minute at level 1, then for 30 seconds at level
2 and then for about 5 minutes at level 4.
2)
Gr
ease a baking mould or line it with baking
paper.
3)
P
our the batter into the baking mould and bake
it for approx. 50 - 60 minutes with top and
bottom heat at 175 - 200 °C
.
4) Before removing the cake from the oven, check
whether it is done properly: Insert a wooden
skewer into the middle of the cake. If no batter
is sticking to it, the cake is baked.
5) Now tip the cake onto a wire rack and allow
it to cool.
IB_113373_74_SKMP1300B3_SE_DK_BE_NL.indb 14 29.06.15 15:03
DIN A5 148 mm x 210 mm
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