Silvercrest SKM 500 B1 - Manual (Page 32)

29 SKM 500 B1
GB
Preparation:
1) Break the chocolate into large pieces and chop them using the cutting knife t.
2) Place all ingredients except the chocolate and the baking cocoa into the
mixing bowl u and mix using the kneading knife r.
3) Grease a round cake tin (diameter: 20 - 22 cm) or a loaf tin (30 cm long).
4) Pour half of the dough into the tin and then stir the cocoa and grated
chocolate into the remaining pastry.
5) Now place the dark dough onto the light dough and fold in with a fork in
a spiral shape.
Tip: If you wish, you can also cover the cake with 100 g of semisweet chocolate
and then decorate it with blobs of cream and chocolate biscuits.
Yeast dough
Ingredients:
■ 300 g wheat fl our
■ 15 g fresh yeast or 5 g dried yeast
■ Approx. 150 ml lukewarm milk
■ 50 g butter or margarine (room temperature)
■ 50 g sugar
■ 1 egg
Preparation:
1) Place the fl our, dry yeast or crumbled yeast and all other ingredients (not
directly on the yeast) into the mixing bowl u.
2) Mix everything using the kneading knife r.
3) Remove the dough from the mixing bowl u and place it in a large bowl.
4) Cover the dough with a dish cloth, place it in a warm place and let the
dough rise until it has visibly increased in size.
5) Then knead the dough again by hand.
6) After that, the dough is fi nished and can be further processed.
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