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GBIE 23
SKM 650 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.
Basic recipe for sponge cake
Ingredients
250 g butter
250 g sugar
1 sachet of vanilla sugar
250g plain flour
4 eggs
½ sachet baking powder
Preparation
Put butter, sugar and vanilla sugar in the mixing
bowl 6 and stir with the beater w at level
3–5 until fluffy.
Add the eggs one after the other and continue
stirring until everything is well mixed.
Add the flour and baking powder and mix
everything into a smooth dough.
Grease a rectangular cake tin (approx. 30 cm)
and add the dough.
Bake at 180°C (bottom/top heat) for approx.
50–60 min.
26


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