Silvercrest SGB 1380 B2 - Manual (Page 10)

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Preparation:
³ Beat the butter until foamy.
³ Add the sugar, vanilla sugar, lemon peel and
the eggs.
³ Mix together the flour, baking powder and
salt, then blend them into the mixture with a
mixing spoon.
³ Allow the pastry to stand for ca. 10 minutes.
³ Bring the pastry into the desired shape, e.g.
with the assistance of a mincer, biscuit shaper
or a shaping bag with nozzle.
³ Place the biscuits onto the baking tray
8 , this
being first covered with baking paper.
³ Bake the biscuits on the middle rail in a pre-
heated oven at 180° C, with top and bottom
heat, for about 10–15 minutes, until they
are golden brown.
The pastry volume is sufficient for several
baking trays
8 .
Rolls
Ingredients:
•
300 g Flour (or wholemeal flour)
• good 2 Teaspoons of baking powder
• 200 g Linseeds
• 1 Egg
• 500 g Curds
• 1 Teaspoon of salt
• Subject to taste, caraway seeds, onions,
cubed bacon ...
Preparation:
³ Knead everything together well and then
shape it into small rolls.
³ Place the biscuits onto the baking tray
8 this
being first covered with baking paper.
³ Bake at about 180° C, with top heat and
convection air, for approximately 30 minutes
on the middle rail.
The pastry volume is sufficient for several
baking trays
8 .
Meringue
Ingredients:
•
1 Egg white
• Salt
• 45 g Sugar
Preparation:
³ Place the cooled egg white into a fat-free mixing
bowl. It may not contain any egg yolk, other-
wise the meringue will not be firm.
³ Beat the egg white at a slow speed, so that the
bubbles formed in the meringue are not too large.
³ Add a pich of salt to taste.
³ Gradually add in a half of the sugar when the
meringue starts to firm up.
³ Then beat it at the highest speed until stiff.
³ Add the remaining sugar. With this the meringue
attains the required solidity.
³ Fill the meringue mixture into a squeezing bag
with large star nozzles and, with a little space
between them, shape rosettes, tongues and
other designs on the backing tray, this being
first covered with baking paper.
³ Pre-heat the Oven with Grill to ca. 100° C
with air circulation.
³ Bake the meringues with air circulation at ca.
100° C for about 2 hours.
Buttered croutons
Ingredients:
•
2 slices of toast bread
• 1 tbsp. Butter
Preparation:
³ Cut the toast bread into small cubes.
³ Melt the butter over low heat in a saucepan
and mix in the cubed toast bread.
³ Cover a baking sheet 8 with baking paper
and spread the toast bread cubes evenly on it.
IB_73486_7_SGB1380B2_LB4.qxp 10.02.2012 12:36 Uhr Seite 8