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• We recommend cleaning the ancillaries directly
after use. Food remnants are then immediately
removed, greatly reducing the risks of bacterial
contamination.
• Clean the mixing bowl 7, the lid 9 and the
dough scraper z in warm water with washing-
up liquid.
Tips:
You can also clean the mixing bowl 7 in the dish-
washer. If possible, place the mixing bowl 7 in the
top basket of the dishwasher.
Recipes
Chocolate Amaretto Cream
500 ml Cream
500 ml Mascarpone
100 g Nut-Nougat Cream
5 tbsp Amaretto
1-2 tbsp Honey
1. Place the cream and the mascarpone into the
mixing bowl 7 and blend it with whisks r.
2. Gradually add the amaretto, the honey and
nut-nougat cream and mix everything together
thoroughly.
Fill the cream into dessert glasses and refrigerate
them until consumption.
Braided Bread
500 g Flour
60 g Butter
60 g Sugar
7 g Salt
42 g Yeast (1 Pkt fresh yeast)
200 ml Milk
1 Egg
1 Egg yolk
perhaps a little coarse sugar
All manuals and user guides at all-guides.com
1. Put the yeast in some lukewarm milk with sugar.
2. Put all the ingredients, when the yeast has raised
3. Knead the ingredients well using the dough
4. Let the dough rise for approx. 20 minutes.
5. Shape the braided bread and then let the pastry
6. Brush the braided bread with a little egg yolk.
7. Preheat the oven to 200°C fan heat and bake
Chocolate Cream
300 g Cream
200 g Bittersweet chocolate
1. Boil the cream.
2. Crumble the chocolate and let it melt into the
3. Leave the chocolate mixture to cool in the re-
4. When the mixture has become cold and firm,
Before serving, sprinkle a few slivered almonds
over it.
You can also use this chocolate cream as a filling
for other pastries.
- 37 -
a little, in a bowl.
hooks t.
rise for 30 minutes.
If you wish, you can sprinkle a little coarse sugar
on the braided bread.
the braided bread for about 25 minutes until it
is golden brown.
cream.
frigerator until it is firm.
beat it with the whisks r until creamy.
Take note:
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