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According to taste, this recipe can be modified, for example with 100g
raisins or nuts or grated chocolate 100g. In fact, the possibilities are endless.
Linseed bread rolls, level 1-4
Ingredients:
wheat flour 500-550g, 50g linseed, 3/8 liter of water, 1 yeast cube (40g), curd
100g lightened, drained well, 1 c. teaspoon salt. For coating: 2 tablespoons
of water.
Preparation:
Soak flax seeds in 1/8 liter of warm water. Transfer the rest of the warm water
(1/4 liter) in the mixer bowl, crumble in yeast, add the curd and mixing with
the dough hook in level 2. The yeast should be completely dissolved. Place
flour soaked with linseed and salt in the bowl. Knead thoroughly at level 1,
then move to level 3 and continue to knead for 3 to 5 minutes. cover mixture
and let rise in warm place for 45-60 minutes. Knead thoroughly again,
remove the bowl and form sixteen rollers. Covering the mold with wet
greaseproof paper. Place the rolls and let rise for 15 minutes. Apply warm
water and bake.
Oven:
Heating: Electric oven: upper and lower heating 200-220 ℃ (preheated for 5
Insertion height: 2
minutes), gas oven level 2-3
Cooking time: 30-40 minutes
Chocolate cream, level 5-6
Ingredients:
200ml sweet cream, chocolate 150g bittersweet, 3 eggs, sugar 50-60g, 1
pinch salt, 1 bag of vanilla sugar, 1 tablespoon brandy or rum, chocolate
flakes.
Preparation:
Beat the cream in the blender bowl with whisk until it is firm. Remove from
bowl and place in a cool place. Melt chocolate as directed on the
package or in the microwave for 3 minutes at 600W. Meanwhile, beat eggs,
sugar, sugar, vanilla sugar, brandy and rum and salt in the mixing bowl with
a whisk at speed 2 to form a foam. Add the melted chocolate and
uniformly incorporated into the speed 5-6. Leave a little cream for
decoration. Add the remaining cream creamy mix and stir briefly using the
pulse function. Decorate the chocolate cream and serve chilled.
EN-15
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