Electrolux EOB8851AAX Recipe Book download pdf (Page 18)

•1 whole egg

• 1 packet vanilla sugar (approximately 8

g)

• a little lemon zest

• plum jam

After cooking:

• 50 g butter

• 50 g ground poppy seeds

•icing sugar

Other:

•greased dish

Method:

Put milk and sugar in a saucepan and

warm slightly on a cooking ring. Add dried

yeast and stir. Then leave to stand for ap-

proximately 30 minutes. Put flour, sugar,

butter, egg yolk, egg, vanilla sugar and a

little lemon zest into a mixing bowl. Add the

milk and the yeast and knead to a worka-

ble dough. Cover dough with a cloth and

leave to rise for another 45 minutes. Then

cut the dough into dumplings (about 80 g)

using a spoon, press flat with your hand

and fill with 1 teaspoon of plum jam. Pull up

the edges of the dough and cover the jam

with dough and then shape into a ball. Put

the balls into a greased dish, cover and

leave to rise for another 45 minutes and

then put into the appliance.

– Time in the appliance: 35 minutes

–Shelf position: 2

– Add 500 ml of water into the water

drawer

PIZZA/PIE/BREAD

Pizza

Ingredients for the dough:

• 14 g yeast

•200 ml water

• 300 g flour

• 3 g salt

• 1 tablespoon oil

Ingredients for the topping:

• 1 / 2 small tin tomatoes, chopped (200

g)

• 200 g cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

•oregano

Other:

• Baking tray, greased

Method:

Crumble yeast into a bowl and dissolve in

the water. Mix the salt into the flour and

add it with the oil to the bowl.

Knead the ingredients until a workable

dough that does not stick to the bowl is

produced. Then leave the dough to rise in a

warm place until it doubles in volume.

Roll out the dough and place on the

greased baking tray, prick the bottom with

a fork.

Place the ingredients for the topping on the

base in the order given.

– Time in the oven: 25 minutes

– Shelf position: 1

Onion Tart

Ingredients for the dough:

• 300 g flour

• 20 g yeast

• 125 ml milk

•1 egg

• 50 g butter

• 3 g salt

Ingredients for the topping:

• 750 g onions

•250 g bacon

•3 eggs

• 250 g crème fraîche

• 125 ml milk

•1 teaspoon salt

• 1 / 2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a

well in the centre.

Cut up the yeast, put into the well, mix with

the milk and a little flour from around the

edge. Sprinkle with flour, leave to rise in a

warm place until the flour sprinkled on the

pre-dough is showing cracks.

Place the egg and butter on the edge of

the flour. Knead all ingredients into a work-

able yeast dough.

Leave the dough to rise in a warm place

until it is about double the size.

In the meantime, peel and quarter the on-

ions and then slice thinly.

18

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