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Efbe-schott ZN 3.1 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
6
SC ZN 3.1 - 090820
Assembly page 6/6
Fax +32 2 359 95 50
• Unser so entstandenes Partygebäck hat die Form einer Nuss. Wir haben deshalb dem
Partygebäck-Maker auch den Namen „Zaubernuss“ gegeben. Verfahren Sie in gleicher
Vorgehensweise zum Herstellen der anderen Hohlkörperfiguren.
ANREGUNGEN UND REZEPTE
Wir empfehlen Ihnen die nachfolgenden Gebäckmischungen. Ihrem Erfindungsreichtum und
Ihrer Kreativität wollen wir damit keine Grenzen setzen.
Allgemeines Rezept für den Teig:
Zutaten: 400g Mehl
100g Zucker
250g Margarine
2 Eier
¼ TL Backpulver
1Päck. Vanillezucker
Zubereitung: 1. Margarine, Zucker und Eier verrühren
2. Backpulver und Vanillezucker mit Mehl vermischen
3. Alles gut durchkneten
Rezept für den süßen Teig:
Zutaten: 500-600g Mehl
220g Zucker
200g weiche Butter oder Margarine
200g Schmant
1 Ei, 2 Eiweiße
1 TL Backpulver
1Päck. Vanillezucker
Zubereitung: 1. Butter, Zucker, 1 Ei, Vanillezucker gut verrühren und 2 Eiweiße dazugeben
2. Schmant unterrühren
3. Das Mehl mit dem Backpulver vermischen und mit der Butter-/Zucker-mischung
zu einem Teig kneten
Rezept für den salzigen Teig:
Zutaten: 200g Mehl
125g Margarine
1 Ei
¼ TL Backpulver
1Prise Zucker
3 Messerspitzen Salz
Zubereitung: 1. Ei, Salz, Zucker mit der weichen Margarine verrühren
2. Mehl und Backpulver vermischen
3. Alles gut durchkneten
Ihre selbst gebackenen Zaubernüsse können Sie mit den verschiedensten Zutaten füllen, z.B.
… 6 …


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