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GBIE 23
SKM 600 A1
Recipes
Basic recipe for yeast dough
Ingredients
500 g wheat flour (type 550)
1 cube fresh yeast
60 g butter
Pinch of salt
200–250 ml lukewarm milk
2 eggs
Preparation
Place all ingredients in the mixing bowl 6.
Knead for 1 minute at level 1 using the kneading
hook 0 and then for 5 minutes at level 4.
Leave to rise in the mixing bowl 6 for
40 minutes. Form the dough into a ball.
Roll out the dough on a baking tray and add
toppings as required.
Bake at 200°C (bottom/top heat) for 25–
30 minutes.
Basic recipe for shortcrust pastry
Ingredients
250g plain flour
125 g cold butter
Pinch of salt
1 egg
150 g sugar
Preparation
Place all ingredients in the mixing bowl 6 and
knead with the beater w at level 3 for approx.
2–3 minutes until a crumbly dough is formed.
Refrigerate this for 30 minutes.
Preheat oven to 200°C.
Grease a springform tin and sprinkle lightly with
flour.
Roll out the dough between two pieces of cling
film (approx. 30 cm in diameter), remove cling
film and place dough into the springform tin.
Bake at 200°C (bottom/top heat) for
15 minutes.
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