Idiomas disponibles
Idiomas disponibles
the flour with the soaked linseed and the salt into the mixing
bowl. Knead thoroughly on speed 1, then switch to speed 3 and
continue kneading for 3-5 minutes. Cover the mixture and allow
to rise in a warm place for 45-60 minutes. Knead thoroughly
once more, remove from the bowl and form sixteen rolls. Cover
the baking tin with wet baking paper. Place the rolls on this and
allow to rise for 15 minutes. Coat with lukewarm water and
bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220
(preheated for 5 minutes),gas oven speed 3-5
Baking time: 30-40 minutes
Chocolate Cream, Speed 8-10
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs,
50-60g sugar, 1 pinch of salt, 1 packet of vanilla sugar, 1
tablespoon cognac or rum, chocolate flakes.
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff.
Remove from the bowl and place somewhere to cool. Melt the
chocolate coating in accordance with the instructions on the
packet or in the microwave at 600W for 3 minutes. In the
meantime, beat the eggs, sugar, vanilla sugar, cognac or rum
and salt in the mixing bowl with the whisk on speed 2 to form a
foam. Add the melted chocolate and stir in evenly on speed 8-10.
Leave a little of the cream for decoration. Add the remaining
cream to the creamy mixture and stir in briefly using the pulse
function. Decorate the chocolate cream and serve well cooled.
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