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Idiomas disponibles
Idiomas disponibles
Service
Service Great Britain
Tel.: 0800 404 7657
E-Mail: kompernass@lidl.co.uk
Service Ireland
Tel.: 1800 101010
E-Mail: kompernass@lidl.ie
IAN 442593_2210
Importer
Please note that the following address is not the
service address. Please use the service address
provided in the operating instructions.
KOMPERNASS HANDELS GMBH
BURGSTRASSE 21
44867 BOCHUM
GERMANY
www.kompernass.com
Recipes
NOTE
These recipes are provided without guarantee.
All information regarding ingredients and prepa-
ration is provided as guide values.
Modify the suggested recipes to your personal
taste.
Mayonnaise
Ingredients
■
300 - 400 ml neutral vegetable oil, e.g. rape-
seed oil
■
2 egg yolks
■
5 - 10 g mild vinegar or lemon juice
■
Salt and pepper to taste
1) Pour the egg yolk and vinegar or lemon juice
into a tall and narrow mixing bowl. Hold the
whisks 7 vertically in the bowl and set the
appliance to the highest setting.
SHM 300 E1
2) Pour in the oil slowly (within approx. 1 minute)
in a uniformly thin stream so that the oil
combines with the other ingredients.
3) Season the mayonnaise to taste with salt
and pepper.
Braided yeast bun
Ingredients
■
350 g flour
■
½ cube yeast, fresh or
■
1 sachet of dried yeast
■
1 tsp. salt
■
50 g sugar
■
200 ml milk, lukewarm
■
65 g soft butter
■
1 egg yolk
■
a little coarse sugar
1) Mix the flour with the salt and sugar in a bowl.
Put the butter on top and knead everything
using the kneading hooks 8.
2) Crumble the yeast (or sprinkle the dry yeast)
over it and add the lukewarm milk. Knead the
dough vigorously with the kneading hooks 8.
3) Cover the dough and allow it to rise for about
1 hour in a warm place.
4) After rising, knead the dough again vigorously
with your hands and divide it into 3 equal
pieces.
5) Form a braid from the 3 strands. Place the
braid on a baking sheet lined with baking
paper.
6) Brush the braid with the egg yolk and sprinkle
with coarse sugar.
Bake the braided bun on the middle shelf at
160°C for approx. 30 minutes.
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