Bestron DLD9036 Manual Del Usuario página 27

instruction manual
with the garlic press in the meantime. Wash the
pepperoni and cut it in half. Remove the kernel and
the partition carefully. Cut the pepperoni in small
cubes after that. Mix the raw minced, pizza
tomatoes, tomato purée, unions, garlic, pepperoni,
8-spices mix and herbs in a bowl. Divide the dough
in 2 parts with a knife and powder it with some flour
(the left-over 10g), roll out the pastry in an oval. Be
sure that it is very thin. Please note that they will fit
on the pizza stone! Use the aluminium spatulas to
put the dough on the pizza stone. Cover each part
with half of the filling and bake them on full power
with both upper en lower heating. in ca. 6 min.
flAMe cAke froM tHe elsAs
(German savoury tart with bacon and union)
Ingredients to serve 4:
• 300g flour
• 2 tablespoons oil
• 125ml water
•
salt
• 200g crèmefraîche
•
200g union
• 100g bacon
• sweet whipped cream
Knead the flour, oil, water and salt until you have an
elastic dough; it may not feel sticky. Cut the unions
into thin rings; cut the bacon in thin small strokes.
Roll out the pastry very thin, cover the dough with
crème-fraîche (mixed with some sweet whipped
cream). Divide the unions and bacon over this.
Bake it in the preheated pizza stone oven with both
upper and lower heating in ca. 5-6 min. Set the
temperature
to approx. 225 degrees Celsius (somewhere in the
middle) otherwise the unions and bacon are not
done well and not crispy.
turkisH breAd
Ingredients to serve 4:
• 600g wheat flour (Type 405)
• 1 cube fresh yeast
• 1 teaspoon sugar
• 300g lukewarm water
• 50g butter
• 1 teaspoon salt
• 3 teaspoons olive oil
•
6 tablespoons sesame seed (4-8 tablespoons)
Sift the flour, stir the sugar, yeast and 150g water
through it. Leave it covered for 20 min. Melt the
butter in the meantime and leave it to cool, knead
this together with the remaining 150g water, salt,
and oil through the mixture until you have a elastic
dough.
Leave this dough covered to rise for ca. 45 min.
After that knead it thoroughly and make 2 flat,
round breads of it. Stick a fork in the dough for a
few times and powder it with some flour. Bake it in
the preheated pizza stone oven with both upper and
lower heating in ca. 15 min. Set the temperature to
approx. 225 degrees Celsius (somewhere in the
middle) otherwise otherwise the bread is slackbaked
without burning.
indiAn breAd
Ingredients to serve 4:
•
500g flour
• 150ml lukewarm milk
• 2,5 tablespoons sugar
• 2 teaspoons yeast (dried yeast)
• 1 teaspoon baking powder
• 2 tablespoons oil (vegetable oil)
• 150ml yoghurt (full yoghurt), light beated
• 1 big egg, light beated
• salt
• flour, to roll out
Pour milk in a bowl and stir a 0,5 tablespoon of
sugar
and the yeast through it. Leave this dough on a
warm
place to rise for ca. 20 min., until the yeast is
dissolved and the mixture is frothy. Put the flour in a
big bowl and mix 1/2 teaspoon salt and the baking
powder through it. Add 2 tablespoons of sugar, the
milk with dissolved yeast, 2 tablespoons oil, the
slightly beaten yoghurt and the light beaten egg.
Knead it thoroughly for 10 min., until you have a
elastic and smooth dough. Pour 1/4 teaspoon oil in
a bowl and roll the dough ball through it. Cover the
bowl with a plastic sheet and leave it to rise for 1
hour (The size will be doubled). Knead the dough
again, divide it in 6 equal balls and cover them with
a cloth.
Roll out the first ball (with some flour, teardrop
form or round). Preheat the pizza stone oven on
full power with the select knob to upper and lower
heating. If
the pizza stone oven is heated place the dough
on the pizza stone and bake it on one side until air
bubbles appear. After that shortly turn round and
let it brown on the other side (pay attention that the
bread will not burn!).
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