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Silvercrest IAN 332452 SHM 300 C1 Manual

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■ 24 │ GB│IE SHM 300 C1
1) Stir the yeast with some sugar into the luke-
warm milk and let it rise in a warm place for
about 15 minutes.
2) Melt the butter and mix it with the flour, the
eggs, the sugar, the salt and the yeast mixture
to a smooth dough using the kneading
hooks.
3) Shape the dough into a roll and cut it into
8 thick slices.
4) Put a spoonful of plum puree on each slice
and make dumplings out of them. Make sure
that the seam is tightly closed and that no plum
puree escapes.
5) Place the dumplings with the seam down on
a floured surface and let them rise for another
30 minutes.
6) Heat the salted water in a large pot and add
the dumplings. Cook the dumplings for about
5 minutes with the lid closed.
NOTE
Do not put all the dumplings in the saucepan
at once, as they get bigger when cooking and
need space in the pot. Cook the dumplings in
stages.
7) Turn the dumplings once and cook them for
another 5 minutes with the lid open.
To serve, place the dumplings on the plates and
add some poppy seeds and icing sugar.
Brandy soufflé
Ingredients
■ 200 ml milk
■ 70 g sugar
■ 40 g flour
■ 20 g butter
■ 5 cl brandy
■ 4 egg yolks
■ 6 egg whites
■ Icing sugar
In addition:
■ 4 soufflé moulds
■ Butter and sugar for the moulds
Preparation
1) Preheat the oven to 200°C.
2) Mix the milk, sugar and flour in a saucepan
using the whisks and bring to the boil while
stirring until it binds.
3) Pour the mixture into a bowl and stir in the
brandy and egg yolks.
4) Beat the egg whites until stiff and carefully
fold them into the mixture.
5) Butter the soufflé moulds and sprinkle with
sugar.
6) Fill the moulds three quarters full with the
mixture and place the soufflés in the oven
(middle shelf). Bake for 20 minutes.
7) Dust the soufflés with icing sugar 2 minutes
before the end of the baking time.
… 27 …


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