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DEATCH 11
SKM 600 A1
Rezepte
Grundrezept Hefeteig
Zutaten
500 g Weizenmehl Type 550
1 Würfel frische Hefe
60 g Butter
1 Prise Salz
200 250 ml lauwarme Milch
2 Eier
Zubereitung
Alle Zutaten in die Rührschüssel 6 geben.
1 Minute auf Stufe 1 mit dem Knethaken 0
kneten und anschließend 5 Minuten auf Stufe 4.
In der Rührschüssel 6 40 Minuten gehen
lassen. Den Teig zu einer Kugel formen.
Den Teig auf einem Backblech ausrollen und
nach Belieben belegen.
Bei 200°C (Unter-/Oberhitze) für 25 30
Minuten backen.
Grundrezept Mürbeteig
Zutaten
250 g Mehl
125 g kalte Butter
1 Prise Salz
1 Ei
150 g Zucker
Zubereitung
Alle Zutaten für den Teig in die Rührschüssel 6
geben und mit dem Flachrührer w auf Stufe 3
ca. 2 3 Minuten zu einem mürben Teig kneten.
Diesen 30 Minuten im Kühlschrank kaltstellen.
Backofen auf 200°C vorheizen.
Springform einfetten und leicht mit Mehl
bestreuen.
Teig zwischen zwei Frischhaltefolien ausrollen
(auf ca. 30 cm Durchmesser) und in die Spring-
form geben.
Bei 200°C (Unter-/Oberhitze) für 15 Minuten
backen.
IB_331069_2004_SKM600A1_LB8.indb 11IB_331069_2004_SKM600A1_LB8.indb 11 06.02.2020 15:23:2506.02.2020 15:23:25
14


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