Manual Silvercrest SKMP 1200 A2 - IAN 100104 (page 66 of 74) (English, German, Dutch, French)

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17. Briefly knead the dough and form into a

ball.

18.Put the dough ball into a lidded

container and place in the fridge for

24 hours.

19.Take the dough out of the fridge and

place it on a baking sheet dusted with

flour.

20.Dust the dough well with flour and

briefly knead to form a nice ball of

dough.

21.The dough is now ready and can be

made into pizza bases and the toppings

added.

Notes.

• The yeast does not need to be first dis-

solved in water.

• Much less yeast is required as is

recommended on the yeast packaging.

Only use as much yeast as required for

about 200 - 250 g flour according to

the packaging instructions.

• If your pizza dough tastes of yeast,

reduce the amount of yeast further. The

long rising time compensates for the

reduced amount of yeast.

• For more aromatic dough, add sea salt.

• When tasting just after adding the salt,

the dough should initially taste slightly

salty. If you can clearly taste the flour or

yeast, add another pinch of salt. The

salty taste becomes milder when the rest

of the flour is added.

•Do not place the dough near an addi-

tional heat source to rise. You may save

time, but the flavour will suffer as a

result.

• The resting time of 24 hours is extremely

important if your pizza dough is to be

nice and tasty.

• Pizza dough prepared in this way can

be stored in the fridge for several days.

7.3 Pound cake with fruit

Ingredients

• 1 tub of yoghurt (150 ml)

• 1 tub of cooking oil or soft butter

(150 g)

• 2 tubs of sugar (300 g)

• 3 tubs of flour (320 g)

• 1 sachet of baking powder

• 4 egg yolks

• 4 egg whites

• 1 tin of fruit of your choice or fresh fruit

(around 500 g)

Preparation:

1. Put the egg whites in the mixing

bowl 16.

2. Fit the splash guard 8 and the balloon

whisk 14.

3. Beat the egg whites at level 9 for 1 -

2 minutes until stiff.

4. Take the stiffly-beaten egg whites out of

the bowl and put to one side.

5. Add the yoghurt to the mixing bowl.

6. Rinse out the empty yoghurt tub and

measure out the other ingredients with it

or use a measuring beaker to determine

quantities.

7. Add 1 tub of oil (150 ml) or soft butter

(150 g).

8. Add 2 tubs of sugar (300 ml).

9. Add 4 egg yolks.

10.Beat the ingredients at level 6 or 7 for

around 2 minutes until smooth.

11.Add 3 tubs of flour (450 ml or 320 g)

and the baking powder.

12.Remove the balloon whisk 14 and fit the

beater 15.

13.Mix the ingredients at level 4 for around

5 minutes.

RP100104-105590 Küchenmaschine LB2 Seite 64 Donnerstag, 12. Juni 2014 12:25 12

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Silvercrest SKMP 1200 A2 - IAN 100104 Manual

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