Muffins; Cake; Focaccia - Wolf Convection Steam Oven Use & Care Manual

Convection Steam Oven Cooking Modes
Recipes Mode
RECIPES
R12 Muffins (approx. cook time—35 minutes)
For muffins:
2 cups flour
2
/ cup sugar
3
2 teaspoons baking powder
1
/ teaspoon baking soda
2
1
/ teaspoon salt
2
1
/ teaspoon cinnamon
4
2 eggs
4 ounces butter, melted
1 cup buttermilk
1 tablespoon lemon zest
1
/ teaspoon vanilla extract
2
1
1 / cups blueberries
2
1
/ cup plain yogurt
4
For streusel:
1
/ cup flour
2
2 ounces butter, softened
1
/ cup sugar
4
1
/ cup walnuts, chopped
4
1 tablespoon lemon zest
Combine dry ingredients on low speed in an electric mixer.
In a separate mixing bowl, whisk together the wet ingredi-
ents. Add to the dry along with the blueberries and very
carefully mix them until just combined. Scoop the mixture
into 12 jumbo, double lined muffin cups, filling about
the way. You can also place the muffin batter in a
container with a tight fitting lid and refrigerate overnight.
For the streusel, mix all ingredients together in a bowl and
combine with hands until crumbly. Sprinkle streusel over
the top of each muffin.
Place the muffins on the stainless steel pan and place into
cold cooking space on rack 1. Start the recipe.
R13 Cake (approx. cook time—1 hour)
1 cup softened butter
1 cup sugar
1
/ teaspoon salt
4
4 eggs
1 teaspoon vanilla extract
2
1 / cup flour
3
Grease a 9" x 5" loaf pan and set it aside.
Beat the butter, sugar and salt until light and fluffy. While
mixing, add the eggs one at a time. Add the vanilla. Mix
the flour slowly into the other ingredients. Pour the mixture
into the prepared loaf pan.
Start the recipe. The appliance preheats. When preheat is
finished. Place the loaf pan on rack. Press OK to continue.
R14 Focaccia (approx. cook time—40 minutes)
1
1 / cup warm water
3
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 packet of instant yeast
1
4 / cup bread flour
4
2 teaspoons dry Italian herb mix
Extra olive oil to drizzle on top after proofing
2
/ of
3
Mix the first seven ingredients together in the bowl of an
electric mixer. Knead to a smooth dough. Leave the dough
in the bowl and cover with a damp cloth. Allow to rise at
room temperature until it has doubled in volume (about 2
hours).
Remove dough from the bowl and on a floured work
surface, roll dough into a flattened ball. Place the dough
into a sprayed 8-inch glass pie dish. Gently spread the
dough out to fill the dish. Drizzle with olive oil and poke
holes with your fingertips into the dough. Allow to rise until
doubled (about 1 hour). Sprinkle with coarse sea salt.
Put the dish into the cold cooking space on rack 1. Start
the recipe.
30