Baking guidance - in
the baking-oven
½ packing bread baking mixture and 330ml (or a whole packing and 660ml)
lukewarm water with the kneading hooks first slowly, then on most permissible
stage knead, until the paste separates from the edge of dish. And leave 30
minutes take the paste off with a plastic foil to go. With bemehlten hands out
of it form a loaf bread or roll and set on a greased
or with baking paper occupied sheet metal, and/or the paste into a greased box
form give. At a warm place to go leave, e.g. on the heating
or in the warm baking-oven (max. 50°C), until the volume became larger clearly.
That takes 15-45 minutes depending upon temperature. The surface
of the paste by spraying, coating or by covering with a plastic foil keep
damp, so that no dry skin forms. Preheat the baking-oven on 230°C (210°C with
operation with circulating air). Bread and a fireproof bowl with water into the
furnace push. The temperature after 10 minutes to 200°C
(180°C with operation with circulating air) reduce.
Focaccia (Italian
Fladenbrot)
Prepare water a paste from 500 g Ciabatta Backmischung and 300
ml.
The paste after going rectangular to unroll and on a greased or with baking
running paper occupied baking sheet metal put. The paste
plate with olive oil coat and with Oregano or provencalischen herbs cover.
Again to go let bake and afterwards at 220 °C approx. 15 minutes
Herb
roll 500 g Ciabatta Backmischung, 300 ml water, 4 Esslöffel olive
oil, 1 Teelöffel of herbs (Oregano, Thymian, Basilikum) to a flexible paste
convert. 30 minutes to go leave. Rolls out of it form, on a greased baking
sheet metal put. To go leave, until the volume of the rolls
doubled itself. In the pre-heated baking-oven at 220 °C approx. 15
minutes bake.
Italian Ciabatta with olives
500g Ciabatta Backmischung, 330 ml. Water, 2El. Olive oil, 20g of drying
mixture mushrooms at least 30in. eingeweicht (= 50g eingeweicht), to 50g
quartered olives, 1 go. El. Oregano to a paste knead and taken off 1 hr. to go
leave. Hands with water moisten and balls of approx. 6cm form (the balls run
when baking to Fladen broadly). With
50°C in the baking-oven 20 min. to go leave. Take, the furnace on 210°C
circulating air out preheat. Roll 5Min. bake, on 180°C shift back and further
20 min. bake
Erdbeer
Schmand cake
Added paste
350 g Weizenmehl Type 405 o. 550
225 g sugars
3 eggs
1P. Baking powder
250 ml impactsuspect
Added surface
1100 g strawberries
45 g sugars
150 g sour cream
600 g Schmand
1 P. Dessert Soßenpuler, vanilla taste
2 EL. chopped Pistazien
Preparation:
Agitate eggs, sugars and liquid cream for the paste schaumig. Flour and baking
powder mix and under-agitate. On a baking sheet metal occupied with baking
paper paint. Bake circulating air approx. 20 min. in the pre-heated baking-oven
with 175°C. Schmand, sour cream sauce powder and sugar approx. 1Min. impact
cremig. On the cooled down ground paint. Closely with
the halved strawberries occupy. Cover with Pistazien.
If the cake should in approx. 1-2 days does not consume to become, is recommended,
to give on the strawberries a cake casting.
Banana
chocolate Walnuß Muffins
To make 12 pieces
150 g wheat full grain flour
100 g Weizenmehl Type 405
120 g of brown sugars
2 eggs
375 g peeled bananas
1 Pr. Salt
200 ml milk
80 g rapeseel oil
50 g butter milk
2 tl baking powder
1/2 tl soda
100 g Schokoladenstreusel
50g chopped Walnüsse
Preparation:
Eggs, sugars, salt, oil and butter milk mix. Bananas crush and stir. Wheat full grain flour, Weizenmehl, baking powder, soda,
Schokostreusel and Walnüsse mix and briefly under-lift. In
Muffinsförmchen fill and in the pre-heated baking-oven with 150°C circulating
air 30 min. bake.
Apple
Marzipan cake
de baza
200 g Weizenmehl Type 405 o. 550
50 g sugars
1 yolk
1/2 tl. Baking powder
100 G. gemahlene Haselnüsse
135 g butter
Added surface
200 g of Marzipan base dimensions
125 g butter
2 eggs
1 protein
75g Puderzucker
100 g Weizenmehl
25 g Kokosraspel
1 gestr. Tl baking powder
400 g peeled, entkernte apples
Preparation:
From to paste-add the Mürbteig knead. In 26 cm diameter jumping form (greased)
press (5 cm. Edge form). If the paste is rapidly kneaded, one does not need to
cool it. Marzipan base dimensions, butter, Puderzucker schaumig strike. Add
gradually the eggs and the protein. Flour and baking powder
under-agitate. The apples roughly cubes and
under the paste lift. Everything into the form fill
and smoothly paint. In the pre-heated baking-oven with 180°C upper and
Unterhitze approx. 45 min. bake.
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