Manual Bomann cb 594 (page 29 of 44) (English, German)

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ENGLISH

Cake base recipes

You can also use the bread baking machine to make

excellent mixed cakes. Since the appliance works with

kneading pegs instead of a mixer, the cake is ﬁ rmer, but

the taste is the same.

Please bear in mind the following:

• The cake baking cannot be pre-programmed;

• You can add other ingredients to the base recipe.

Unleash your fantasy. But make sure that the set

quantities are not exceeded otherwise there is the

risk that the cake will bake well. If the crust is too

dark, press the

START/STOPP button after about

60 minutes.

• If the cake is already baked, take the baking tin out

of the appliance. Place the tin on a humid towel and

leave it too cool in the tin for about 15 minutes. You

can ease the cake out of the tin with a plastic dough

scraper and take it delicately out of the tin.

Mixed Cake Base Recipe

Level I Level II

Ingredients for a cake of 1000 g 1200 g

Eggs 4 6

Soft butter 150 g 250 g

Sugar 150 g 250 g

Vanilla sugar 1 packet 2 packet

405 type ﬂ our 450 g 550 g

Baking powder 1 packet

1 packet

+ 1 tsp

Program: KUCHEN

Other ingredients to vary the base recipe:

Level I Level II

Ingredients for a cake of 1000 g 1200 g

Crushed nuts 70 g 100 g

or: chocolate chips 70 g 100 g

or: cocoa ﬂ akes 70 g 100 g

or: pealed and diced apples (1 cm) 70 g 100 g

Dough Preparation

You can easily prepare dough with the TEIG program of

your bread baking machine. The dough can be further

worked and baked in your oven.

During the 2nd kneading phase add the ingredients

when you hear the acoustic signal.

In the TEIG program there are no differences in the

baking levels. We will provide the doses that can be

prepared. Here are a few recipes:

French Baguette

Bread weight approx. 850 g 1280 g

Water 375 ml 550 ml

Dried wheat leaven 25 g 50 g

Salt 1 tsp 1 ½ tsp

Sugar 1 tsp 1 ½ tsp

550 type ﬂ our 525 g 700 g

Durum wheat ﬂ our 75 g 100 g

Dry yeast ¾ packet 1 packet

Program: TEIG

• Divide the dough when ready into 2 – 4 parts, form

long loaf shapes and leave them to rest for 30 – 40

minutes. Make a series of diagonal cuts on the top

surface and put the bread to bake in the oven.

Coffee Cake

Ingredients for a cake pan of 22 cm Ø 26 cm Ø

Milk 170 ml 225 ml

Salt ¼ tsp ½ tsp

Egg yolk 1 1

Butter or Margarine 10 g 20 g

550 type ﬂ our 350 g 450 g

Sugar 35 g 50 g

Dry yeast ½ packet ¾ packet

Program: TEIG

• Take the dough out of the container and work it.

• Make a round or square shape with it and add the

following ﬁ llings.

Melted butter 2 tbsp 3 tbsp

Sugar 75 g 100 g

Grated cinnamon 1 tsp 1 ½ tsp

Crushed nuts 60 g 90 g

Icing, as much as you like

• Spread the butter on the dough.

• Mix the sugar, cinnamon and nuts in a bowl and

spread them on the butter.

• Leave the dough to rest for 30 minutes in a warm

place and then bake.

05-CB 594 D_GB_H Neu.indd 2905-CB 594 D_GB_H Neu.indd 29 10.01.2008 14:29:10 Uhr10.01.2008 14:29:10 Uhr

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Bomann cb 594 Manual

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