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Bestron DLD5009 Manual

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Instruction manual
25
English
• (You can also use ordinary our instead of
buckwheat our; however, you will then miss a
little of the characteristic avour of Dutch Poffertjes!)
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the our with the buckwheat our. Prepare
a smooth batter from the our, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Chop the ham very nely. Also chop the
chives very nely.
Baking
Pour the batter into a bowl or dish and stir in the
ham, chives and half of the cheese. Heat the
Dutch Poffertjes Maker, and grease the indenta-
tions with a little butter. Pour the batter into the
indentations using a gravy spoon. Bake the Dutch
Poffertjes until the top surface is almost dry. Turn
the Dutch Poffertjes over using a fork or a shish
kebab skewer once the top surface becomes dry.
The Dutch Poffertjes should be baked golden-
brown on both sides. Put the Dutch Poffertjes on
a plate, and repeat for the other Dutch Poffertjes.
Sprinkle the rest of the cheese over them, and top
with a pat of butter!
Neapolitan Dutch Poffertjes
Ingredients
• 125 g our
• 125 g buckwheat our
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• (You can also use ordinary our instead of
buckwheat our; however, you will then miss a
little of the characteristic avour of Dutch
Poffertjes!)
• 100 g mortadella
• 2 tablespoons nely-chopped basil
• 1 tablespoons olive oil
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the our with the buckwheat our. Prepare
a smooth batter from the our, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Prepare the lling by cutting the mortadella
very nely, and mix it through the basil. Fry the mort-
adella briey in a little olive oil.
Baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Put ½ a tablespoon
of lling in each indentation, and cover with a layer
of batter. This will be easiest when you use a
squeeze-bottle with a reasonably-sized opening, a
gravy spoon, or a jug. Turn the Dutch Poffertjes over
using a fork or a shish kebab skewer once the top
surface becomes dry. The Dutch Poffertjes should
be baked goldenbrown on both sides. Put the Dutch
Poffertjes on a plate, and repeat for the other Dutch
Poffertjes. Eat the Dutch Poffertjes whilst they are
hot; serve with a curl of butter.
Dutch Poffertjes with ice cream and hot cherries
Ingredients
• 125 g our
• 125 g buckwheat our
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• (You can also use ordinary our instead of
buckwheat our; however, you will then miss a
little of the characteristic avour of Dutch
Poffertjes!)
• 1 jar seedless cherries in syrup (350 g)
• 1/2 dl red port
• 1 cinnamon stick
• 2 tablespoons binder
• 4 scoops ice cream
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the our with the buckwheat our. Prepare
a smooth batter from the our, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Whilst the batter is rising allow the cherries
to drain in a sieve, catching the juice. Add the port
and cinnamon stick to the cherry sauce, and heat in
a sauce pan. Allow the sauce to simmer for about
15 minutes. Take the cinnamon stick out of the
sauce, and add the cherries. Sprinkle the binder into
the sauce, and stir whilst the sauce thickens.
Baking
Heat the Dutch Poffertjes Maker, and grease the in-
dentations with a little butter. Quickly pour a little atter
into each indentation. This will be easiest
when you use a squeezebottle with a reasonably-
sized opening, a gravy spoon, or a jug. Turn the
Dutch Poffertjes over using a fork or a shish kebab
… 25 …


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