Team kalorik TKG BBA 1 Manual Del Usuario página 43

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Ingredients:
550g
160 ml of hot water (48°C-
50°C)
1 tablespoon of margarine or
butter
1 egg
2 tablespoons of sugar
1 teaspoon of salt
2 ¼ cups of all-purpose flour or
bread flour
2 teaspoons of quick-rise yeast
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
BAKE
Programme: 10 (BAKE)
Since this programme allows the bread maker to bake for an hour, special attention has to be
paid during this process. This programme helps you when a supply interruption occurs during
the rising process. Read the "MEMORY" section for more information about supply interruptions.
DESSERT
Programme: 11 (DESSERT)
Use the "DESSERT" setting to make desserts.
Ingredients:
Apple Slices
6 tablespoons of margarine or butter
1 teaspoon of lemon juice
6 apples of medium density
1/3 cup of oatmeal
½ cup of brown sugar
½ cup of all-purpose flour or bread
flour
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Press the START/STOP key.
5. Using oven mitts, remove the dessert after the baking time has elapsed.
6. Let it cool down on a wire rack at least one hour before slicing it.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
1200g
370 ml of hot water (48°C-
50°C)
3 tablespoons of margarine or
butter
1 egg
4 tablespoons of sugar
1 ½ teaspoon of salt
4 2/3 cups of all-purpose flour
or bread flour
3 ½ teaspoons of quick-rise
yeast
Rice Pudding
1 ¾ cups of milk
3 slightly beaten eggs
1 ½ cup of cooked rice
½ cup of sugar
(½ cup of raisins)
1 teaspoon of vanilla
1 teaspoon of cinnamon
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Assembly page 43/132
1400g
440 ml of hot water (48°C-
50°C)
3 tablespoons of margarine
or butter
1 egg
5 tablespoons of sugar
1 ½ teaspoon of salt
5 ½ cups of all-purpose flour
or bread flour
3 ½ teaspoons of quick-rise
yeast
TKG BBA 1 – 071212