Silvercrest SGB 1200 A1 User Manual download pdf (Page 16)

SGB 1200 A1

Spritzgebäck cookies

Ingredients:

♦ 125 g butter

♦ 125 g sugar

♦ 1 packet of vanilla sugar

♦ 1 pinch salt

♦ 1 egg

♦ 1 egg white

♦ 250 g ﬂ our (type 405)

♦ 1 teaspoon of baking powder

♦ Zest of half a lemon

Preparation:

1) Beat the butter until foamy.

2) Add the sugar, vanilla sugar, lemon zest and

eggs.

3) Mix the ﬂ our, baking powder and salt and stir

into the mixture using a mixing spoon.

4) Allow the dough to stand for about 10 minutes.

5) Shape the dough as desired, e.g. with the as-

sistance of a mincer, cookie cutters or a piping

bag.

6) Line the baking tray 0 with baking paper and

place the cookies on this.

7) Bake the cookies on the top rail of a preheated

oven at 180°C, using top and bottom heat,

for about 10–15 minutes, until they are golden

brown.

NOTE

This quantity of dough is suﬃ cient for several

baking trays 0.

Bread rolls

Ingredients:

♦ 300 g ﬂ our (or wholemeal ﬂ our)

♦ 2 heaped teaspoons of baking powder

♦ 200 g linseeds

♦ 1 egg

♦ 500 g quark or curd cheese

♦ 1 teaspoon of salt

♦ Subject to taste: caraway seeds, onions,

bacon ...

Preparation:

1) Knead all ingredients together well and then

shape into small rolls.

2) Line the baking tray 0 with baking paper and

place the rolls on this.

3) Bake on the top rail at about 200°C for

around 30 minutes.

NOTE

This quantity of dough is suﬃ cient for several

baking trays 0.

Meringues

Ingredients:

♦ 1 egg white

♦ Salt

♦ 45 g sugar

Preparation:

1) Place the chilled egg white into a fat-free mixing

bowl. Ensure that no egg yolk is mixed in with

it or the meringue will not solidify.

2) Beat the egg white at a slow speed, so that the

bubbles formed in the meringue are not too

large.

3) Add a pinch of salt to taste.

4) Gradually add in half of the sugar when the

meringue starts to solidify.

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Silvercrest SGB 1200 A1 User Manual Page 16

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