PRIXTON Kitchen+ KR100W Instrucciones De Uso página 13

Linseed Bread Rolls, Level 1-4
Ingredients:
500-550g wheat our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat
curds, well drained, 1 tsp salt. For coating: 2 tbsp of water.
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water
(1/4 litre) into the mixing bowl, crumble in the yeast, add the curds and mix with the
dough hook on level 2. The yeast must be completely dissolved. Put the our with the
soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1, then
switch to level 3 and continue kneading for 3-5 minutes. Cover the mixture and allow
to rise in a warm place for 45-60 minutes. Knead thoroughly once more,
remove from the bowl and form sixteen rolls. Cover the baking tin with wet baking
paper. Place the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water
and bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes),gas
oven level 2-3
Baking time: 30-40 minutes
Chocolate Cream, Level 5-6
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch
of salt, 1 packet of vanilla sugar, 1 tablespoon cognac or rum, chocolate akes.
Preparation:
Beat the cream in the mixing bowl with the whisk until sti . Remove from the bowl and
place somewhere to cool. Melt the chocolate coating in accordance with the instruc-
tions on the packet or in the microwave at 600W for 3 minutes. In the meantime, beat
the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the
whisk on speed 2 to form a foam. Add the melted chocolate and stir in evenly on speed
5-6. Leave a little of the cream for decoration. Add the remaining cream to the creamy
mixture and stir in brie y using the pulse function. Decorate the chocolate cream and
serve well cooled.
Pizza dough, Level 1-4
Ingredients
400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher active dried yeast (about 2-1/2
tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the our in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer
at speed 1-2, and gradually add the liquid. As the ingre- dients incorporate, and the
dough ball becomes more formed, increase the speed to 3-4. Knead for a couple of
minutes on this speed, till the dough ball is smooth. Remove from the bowl and split
into 2-4 pieces.
Roll into pizza bases (circles or rectangles) on a oured surface, then lay them on a
baking sheet or pizza tray. Spread the pizza bases with tomato purée and add
toppings – mushrooms, ham, olives, sun dried tomatoes, spinach, artichoke, etc. Top
with dried herbs, pieces of mozzarella, and a drizzle of olive oil. Bake in a preheated
oven at 200°C/400°F/gas 6 for 15-20 minutes, till the toppings are bubbling and golden
brown.