beautypg.com

Recipes – Kompernass KH 1191 User Manual

Page 10

background image

- 8 -

Recipes

You can process commercially available ready-
made pastry with the Biscuit Shaper.

Biscuits 1

Ingredients:
150 g butter
100 g powdered sugar
1 Pkt vanilla sugar
1 egg white
200 g plain flour (Type 405)
1 pinch salt

• Whip the butter until foamy, blend

in the sugar, vanilla sugar and the unbeaten egg
white, then stir the mixture with a hand mixer for ab-
out 8 minutes.

• Blend in the flour, then fill the pastry into the Bi-

scuit Shaper.

• Cover a baking tray with baking paper. Make

small biscuits on the tray with the Biscuit Shaper.

• Bake in a convection oven for 12-

15 minutes at 175-190 ˚C.

• The edges should be golden brown. Allow the

biscuits to cool on the
baking tray.

Tip: Melt some plain cooking chocolate in a bain-
marie. Spread a teaspoonful of chocolate onto the
cooled biscuits and decorate them with a half of a
walnut.

Depending on the size of the biscuits, the baking
times can vary.

Biscuits 2

Ingredients:
125 g butter
125 g powdered sugar
1 Pkt vanilla sugar
1 egg
1 egg white
250 g plain flour (Type 405)
1 pinch salt

• Whip the butter, sugar, vanilla sugar, salt, egg

and egg white until foamy, blend in the flour.

• Cover a baking tray with baking paper. Make

small biscuits on the tray with the Biscuit Shaper.

• Bake in a convection oven for 12-

15 minutes at 175-190 ˚C.

• Dip the biscuits in molten cooking chocolate.

Tip: For darker biscuits, substitute 30 gr of cocoa
for the vanilla sugar. Dispense with the salt and add
1 dessertspoon of water instead.

Depending on the size of the biscuits, the baking
times can vary.

IB_KH1191_E4905_LB6 07.07.2008 14:48 Uhr Seite 8