AEG KE8404021M - Manual (Page 17)

• 500 g flour
• 1 packet baking powder (approximately
15 g)
• 1 sachet gingerbread spices (approxi-
mately 20 g)
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
Method:
Put butter, sugar, vanilla sugar and salt in-
to a mixing bowl and beat until fluffy. Add
marzipan cut into small pieces and beat
until smooth. Add eggs one by one and
beat until fluffy. Add flour, baking pow-
der, gingerbread spices and cocoa pow-
der to the mixture. Stir in red wine. Put
the dough into a deep baking tray lined
with baking parchment and smooth the
surface. Peel and core apples and cut into
0.5 cm thick slices. Plum puree: Arrange
the slices on top of the dough and fill the
holes left by the cores with plum puree.
Then put into the appliance.
– Time in the appliance: 50 minutes
– Shelf position: 1
– After baking leave the cake to cool and
remove the baking parchment.
Glaze:
– 250 ml apple juice
– 1 sachet clear cake glaze
– After baking leave the cake to cool and
remove the baking parchment.
Mix up the glaze using the apple juice
and sachet of cake glaze and brush over
the cake.
PIZZA/PIE/BREAD
Pizza
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped (200
g)
• 200 g cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Other:
• Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve in
the water. Mix the salt into the flour and
add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise in
a warm place until it doubles in volume.
Roll out the dough and place on the
greased baking tray, prick the bottom
with a fork.
Place the ingredients for the topping on
the base in the order given.
– Time in the appliance: 25 minutes
– Shelf position: 1
Onion Tart
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1 / 2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a
well in the centre.
Cut up the yeast, put into the well, mix
with the milk and a little flour from around
the edge. Sprinkle with flour, leave to rise
in a warm place until the flour sprinkled
on the pre-dough is showing cracks.
Place the egg and butter on the edge of
the flour. Knead all ingredients into a
workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size.
ENGLISH
17