Team kalorik Kitchen Originals TKG PIE 1000 Manual De Instrucciones página 20

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4. Fill with the apple mixture and top each pie with the puff pastry lid. Brush with beaten
egg if using.
5. Close the pie maker and cook for 10-15 minutes until the pastry is golden brown and
cooked.
6. Carefully remove the pies, cool slightly and then dust with icing sugar and serve.
Makes: 5-6
Ingredients
110g self raising flour
75g soft brown sugar
1 tablespoon poppy seeds
1 lemon, zest only
3 tablespoons natural yogurt
75g butter, melted
1 egg, beaten
1 tablespoon lemon curd
Method
1. Preheat the pie maker until the green light comes on.
2. Mix the flour, sugar, poppy seeds and lemon zest together in a mixing bowl.
3. Beat the yogurt, butter and egg together and stir into the dry ingredients. Mix
together with a wooden spoon until a lump free mixture is formed. Do not over mix.
4. Place a muffin case into each pie well and fill 2/3 way with the mix.
5. Close the pie maker and cook for 10-12 minutes until the muffins are risen and just firm
to touch.
6. Repeat with the remaining mixture.
7. Brush the warm muffins with lemon curd to give a sticky topping.
Makes: 5-6
Ingredients
50g self raising flour
½ teaspoon baking powder
50g caster sugar
50g butter
1 egg, beaten
25g boiled beetroot, grated (optional)
1 tablespoon cocoa powder
2 teaspoons red food colouring
Water to mix
Topping
75g cream cheese
1 tablespoon icing sugar
1 teaspoon lemon juice
Method
1. Preheat the pie maker until the green light comes on.
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.
Lemon & Poppy Seed Muffins
Red Velvet Cupcakes
20
Assembly page 20/88
TKG PIE 1000 - 141224