Elta BA123 Manual De Instrucciones página 32

GB
GB
Wholemeal pizza
Dough size NORMAL LARGE
Water 150 ml 225 ml
Salt 1/4 teaspoon 1 teaspoon
Olive oil 2 tablespoons 3 tablespoons
Wheat wholemeal 300 g 450 g
Wheat grains 1 tablespoon 1.5 tablespoons
Dry yeast 1/4 packet 3/4 packet
Program: TEIG (DOUGH)
Spread the dough and form rounds. Let them rest for 10 minutes.
Spread pizza sauce and the condiments on the dough.
Bake for 20 minutes.
Coffee cakes
Dough size NORMAL LARGE
Milk 170 ml 225 ml
Salt 1/4 teaspoon 1/4 teaspoon
Egg yellow 1 1
Butter or Margarine 10 20 g
Bread flour 350 g 450 g
Sugar 35 g 50 g
Dry yeast 1/4 packet 3/4 packet
Program: TEIG (DOUGH)
Take the dough out from the container and knead it.
Make a round or angular shape and add the fillings given below:
Melted butter 2 tablespoons 3 tablespoons
Sugar 75 g 100 g
Ground cinnamon 1 teaspoon 1.5 teaspoons
Grated nuts 60 g 90 g
Overglaze as much as desired
Spread the butter on the dough.
Mix sugar, cinnamon and nuts in a bowl and spread on the butter.
Let the dough rest in a warm place for 30 minutes and then bake.
Pretzel
Dough size NORMAL LARGE
Water 200 ml 300 ml
Salt 1/4 teaspoon 1/4 teaspoon
Bread flour 360 g 540 g
Sugar 1/4 teaspoon 3/4 teaspoon
Dry yeast 1/4 packet 3/4 packet
1 egg beaten lightly
Coarse grained salt for spreading.
Put all condiments except the egg and coarse grained salt in the container.
Program: TEIG (DOUGH)
When you hear the audible signal and the indicator shows 0:00, press the START/STOP button.
Preheat the oven to 230°C.
Divide the dough in parts and form a long thin roll with each part.
Form the pretzels and place on a greased backing paper. Then paint with the beaten egg and then spread salt.
Bake the pretzel at 200°C for 12-15 minutes in preheated oven.
GB
GB
Christmas fruit cakes
Condiments for a Christmas fruit cake
Weight 100 g
Milk 125 ml
Butter cream 125 g
Eggs 1
Rum 3 tablespoons
Bread flour 500 g
Sugar 100 g
Candied citrus peel 50 g
Candied orange peel 25 g
Raisins 100 g
Salt 1 pinch
Cinnamon 2 pinches
Dry yeast 2 packets
Program: TEIG (DOUGH)
Take the dough out of the container and put it in a fruit cake mould. Bake at 180°C (160°C in a circulation oven)
for 1 hour -1 hour 15 minutes.
Brioche
Condiments for 9 units
Eggs 1
Fill with water or
milk, up to 225 ml
Butter or Margarine 55 g
Salt 1/4 teaspoon
Sugar 40 g
Bread flour 400 g
Dry yeast 3/4 packet
Program: TEIG (DOUGH)
Take the dough out from the container, knead and divide it.
Make a small and a large ball out of each part.
Put the large balls in a greased brioche mould. Place the small balls on them. Let it ferment till the volume has
doubled.
Mix an egg with a little sugar and paint the brioches and then bake.
Croissants
Dough size
Eggs
Fill with milk or water up to
Butter
Salt
Sugar
Bread flour
Dry yeast
Program: TEIG (DOUGH)
Take the dough out of the container, knead it, then let it rest and knead once more.
Cover the dough and place it in the refrigerator for 30 minutes.
Form a rectangle with the dough and spread melted butter on it (not on the edges). Fold the dough three times
(like a letter). Repeat this process three times.
Place the dough in a plastic bag and place it in the refrigerator for at least 1 hour or overnight.
Roll the dough into a rectangle and cut it into 9 (18) squares. Cut each square diagonally.
61
12 units
2
300 ml
75 g
3/4 teaspoon
50 g
540 g
1 packet
14 units
1
225 ml
60 g
1 teaspoon
2 tablespoons
400 g
3/4 packet
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