Unold 78525 Instrucciones De Uso página 31

Use a fork to make a spiral pattern
through the two batters, then bake at
175°C for about 45 minutes. Remove
the pan from the oven and turn the
cake onto a cooling rack. As soon as
the cake has cooled, dust with pow-
dered sugar or coat with frosting, as
desired.
For the kneading hook
Pizza Dough
200 g flour, 10 g fresh yeast, 1/2 tsp
sugar, 1/2 cup lukewarm milk, 3 tbsp
oil, 1/2 tsp salt
Stir the yeast with the sugar, milk and
1-2 tbsp flour in a cup and let stand
about 15 minutes in a warm place.
Put the rest of the flour in the mix-
ing bowl and add the yeast mixture, oil
and salt. Knead all ingredients thor-
oughly. In the process, please note:
Run at Level 1 for approx. one minute,
then slowly increase to Level 4 until
the dough releases from the bowl and
has a silky shine.
Let the dough rest again for about 30
minutes.
Then roll out into two round crusts,
place on a baking sheet and top as
desired.
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For the wire whisk
Meringue Kisses
4 egg whites, 200 g powdered sugar
Beat egg whites at level 4 to 5. whites
until stiff, then trickle in sugar gradu-
ally.
Use a spoon or piping bag to make
small mounds on a baking sheet lined
with baking paper. Bake at 100°C un-
til the meringue mixture is firm and
dry. If the kisses brown too quickly,
open the oven door slightly.
You can add finely ground nuts or co-
coa powder to the meringue mixture
before baking.
Swabian Light Waffles
125 g butter or margarine, 30 g sugar,
100 g flour, 4 eggs, 1 envelope vanilla
sugar, 5 tbsp cream.
Beat egg whites with the wire whisk
until stiff (add 1 tbsp of the sugar just
before they become stiff). Beat butter
or margarine until foamy, then mix in
egg yolks, sugar and vanilla sugar. Fold
in sifted flour and cream, alternately.
Then fold in the beaten egg whites.
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