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Preheat the oven to 200° C. Pour sugar, flour, cocoa, and eggs into the bowl. Melt the butter
and add it to the other ingredients. Stir thoroughly at lowest speed and increase speed after
a little while.
Pour the mixture into a spring form or a tart tray and bake for approximately 12 min. The cake
is more delicious if it is a little soft in the middle. Serve the cake on a plate garnished with
whipped cream, fresh berries, and a strip of lemon balm.
Lucia buns
50 g butter
2 ½ dl milk
¼ tsp saffron
1 tsp ground cardamom
25 g yeast
1 tsp salt
4 tbsp sugar
420 g wheat flour
Eggs for brushing and raisins for garnish.
Melt the butter and add milk. Add saffron and cardamom when the mixture is lukewarm, and
dissolve the yeast in the liquid.
Pour wheat flour, sugar, and salt into the bowl and mix the ingredients at low speed. Then
add the milk mixture – first stir at low speed, then at higher speed. Leave the dough to swell
for an hour in a warm place covered with a moist kitchen towel or similar.
Roll the dough into finger-sized pieces and mould them into the traditional Lucia-shaped
buns. Place the buns on a baking sheet, brush with eggs, and garnish with raisins. Allow the
buns to swell again on the baking sheet for approximately 30 min. Then bake them in the
middle of the oven for about 8 min. at 225° C, or until they have turned golden brown and
are baked through.
Italian mince buns
500 g lean pork mince
2 loaves of white bread without crust
½ dl stock
1 egg
2 tbsp shredded grana cheese
1 tsp dried rosemary
1 crushed garlic clove
2 tbsp freshly chopped parsley
½ tsp salt
½ tsp pepper
2 tbsp olive oil
Crumble the bread into the bowl and cover with stock. Allow it to draw for 15 min. Add mince
and mix thoroughly at low speed. Add egg, cheese, rosemary, parsley, and garlic, and season
with salt and pepper. Mould the mixture into small round buns and fry them on all sides on a
pan – for about 10 min. Shake the pan often to ensure that the buns keep their round shape.
Summary of Contents for Supreme 6671
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