Bestron APZ400 Manual Del Usuario página 25

instruction manual
lahmacun – turkish pizza
Ingredients to serve 4:
Dough:
•
230g flour
•
a pinch of salt
• ¼ cube fresh yeast
•
150ml lukewarm water
Filling:
•
1 union
•
1 small pepperoni, red
•
3 cloves of garlic
•
1 tin tomatoes (pizza tomatoes)
• 2 tablespoons tomato purée
•
50g 8-spices mix (deepfreeze)
•
120g raw minced
•
garlic powder, (without flavour enhancer)
•
paprika
•
cumin
•
1 cucumber
•
250g yoghurt, 1,5%
•
1 tablespoon fresh lemon juice
• ½ head of iceberg lettuce
•
4 small tomatoes
• ½ head of white cabbage
•
2 teaspoons oil (thistle oil)
•
100ml vegetables liquid
•
3 tablespoons vinegar (apple vinegar)
•
salt
•
pepper
VAriAtion reciPes
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.
The best is to make the coleslaw first, so it can
soak in for a while. Cut the white cabbage in small
pieces. Mix the oil with the apple vinegar and the
100ml vegetables liquid (with boiling water and 2-3
teaspoons vegetables powder fresh made). Add the
white cabbage pieces and flavour it with salt and
pepper. Mix for the dough 220g flour (Attention: keep
10g to roll out pastry) and a pinch of salt. Make a
hole in the middle of the flour with a spoon, put in
the fine crumbled yeast and mix this with a little bit of
lukewarm water. Leave this dough on a warm place
to rise for ca. 15 min. Add the rest of the water and
knead everything until you have an elastic dough.
Knead the dough thoroughly with your hands, so it
will be a little airy. With that you will help the yeast
to do your "work" now. Put the dough in a closed
bowl on a warm place to rise for ca. 30 min. The
dough should be visibly enlarged after this time.
For the filling, peel and cut the union and press the
garlic 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.
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.
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