AEG KB7100000 - Manual (Page 25)

Preparation of dough:
Mix butter and sugar together well. Add eggs and also mix well. Add sieved flour and
baking powder to the fat/sugar mixture and then knead briefly to produce a workable
pastry. Put the pastry in the fridge for approx. 1 hour. Then roll out with a rolling pin and
place on a greased baking tray.
Ingredients for the topping:
• 500 g quark
• 80 ml sunflower oil
• 100 g crème fraîche
• 125 ml milk
• 2 eggs
• 140 g sugar
• 1/2 packet custard powder
• 1 tin of mandarins (1000 g)
• 1 packet flan glaze
Preparation of topping:
Put the ingredients in a mixing bowl and mix together evenly. Then add to the rolled out
shortcrust pastry base. Spread out the mandarins on the quark topping. After baking,
when the flan has cooled down, spread with the flan glaze.
Setting Shelf position Time
P 2 QUARK MANDARIN SLICE 3 55 min.
WHITE BREAD 600-800 g
Ingredients:
• 500 g flour
• 1/2 cube fresh yeast or 1 packet dried yeast
• 330 ml milk
• 10 g salt
Preparation:
Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough. More milk may be required, depending on
the texture of the flour. Leave the dough to rise until it doubles in volume. Shape two
loaves out of the dough and place them on the greased baking tray or patisserie tray
(special accessory). Leave the loaves to rise again by half their volume. Before baking,
dust them with a little flour and use a sharp knife to cut 3 diagonal lines, at least 1 cm
deep.
Setting Shelf position Time
P 3 WHITE BREAD 2 55 min.
ROLLS, 40 g each
Ingredients:
• 500 g flour, type 405
• 20 g cube of fresh yeast or 1 packet of dried yeast
Helpful hints and tips 25