Duronic SM104 Manual De Instrucciones página 11

LINSEED BREAD ROLLS (using speed levels 1-4)
Ingredients:
• 500-550g wheat flour
• 50g linseed
• 375ml water
• 1 sachet of dried yeast (40g)
Method:
Preheat oven on 200 ° Celsius or gas mark 6
1. Soak the linseed in 125ml of lukewarm water. Transfer the remaining
250ml lukewarm water into the mixing bowl. Add the yeast and the
curds and then knead with the dough hook on level 2. The yeast must
completely dissolve in the mixture.
2. Add the flour into the bowl of soaked linseed and add the salt. Knead
thoroughly on level 1, thenswitch to level 3 and continue kneading for 3-5
minutes.
3. Cover the mixture and leave to rise in a warm place for 45-60 minutes.
Knead thoroughly once more, remove the mixture from the bowl and make
it into sixteen rolls.
4. Cover the baking tin with wet baking paper. Place the rolls on this and
allow to rise for a further 15 minutes.
5. Using a pastry brush, coat the rolls with lukewarm water and then put into
the oven to bake.
6. Bake for 30-40 minutes.
CHOCOLATE CREAM DESSERT (using speed levels 5-6)
Ingredients:
• 200ml double cream
• 150g cooking chocolate
• 3 eggs
• 50-60g caster sugar
• pinch of salt
• 100g low-fat curd (well drained)
• 1 tsp salt
• For coating: 2 tbsp of water
• 1 packet of vanilla sugar
• 1 tbsp cognac or rum
• To serve: chocolate flakes /
chocolate drops
11