Samsung CE117ADV Owner's Instructions & Cooking Manual page 28

code food Serving Ingredients
size (g)
5-06 sweet Serves 12 Milk - 80 ml, Wheat Flour
Plaited - 150g, Fresh Yeast - 15g,
Loaf Butter - 30 g, Brown Sugar
- 20g, Salt - 1 pinch, Egg -
½ , Egg yolk - ½ , Ground
Peanuts - 25g, Ground
Walnuts - 50g, Nut liqueur
- 2tbsp, Truffle Butter - 2
tbsp, Sesame & Poppy
seeds to garnish
5-07 crispy 400-450 Regular Flour - 200g, Milk
layered - ½ cup, Salt to taste, Olive
bread with oil - 5 tbsp, Cottage cheese
cottage - 100g, Oregano - 3 tbsp,
cheese Enough water to make
elastic dough
Recommendations code food
Sift the flour in a bowl, make 5-08
a hollow in the middle,
crumble the yeast into it.
Pour hot milk over it. Knead
everything together and
leave to rise in a warm
place for approx. 20 min.
Knead the butter, sugar,
salt, egg and egg yolk, nut
liqueur into the dough. Roll
the dough into a ball, cover
and leave to stand until has
doubled in size. Roll out the
dough onto a flour working
surface and separate into
three lengths. Plait together
into a loaf. Place the plaited
loaf on a greaseproof
paper covered crusty plate
brush with truffle butter and
sprinkle poppy seeds and
sesame seeds.
Combine flour, salt, milk and
water and make dough.
Roll out paper thin layer
of the dough. Brush with
olive oil and keep aside. Mix
cottage cheese & oregano
salt. Grease a microwave
proof tin dish and line one
layer spread small quantity
of cottage cheese mix and
pours some olive oil. Repeat
the same with other layers
and cover the tin with foil
and bake.
28
Serving Ingredients
size (g)
spelt 12 Milk - 80 ml, Wheat Flour
Lemon serving - 200g, Fresh Yeast - 15g,
Bread Butter - 55 g, Sugar - 60g,
Salt - 1 pinch, Egg - ½
, Egg yolk - 1, Candied
lemon peel - 50 g, Raisins
- 25 g, Cashew nuts - 40g,
Icing sugar for decorating
Recommendations
Sift the flour in a bowl, make
a hollow in the middle,
crumble the yeast into it.
Pour hot milk over it. Knead
everything together and
leave to rise in a warm place
for approx. 20 min. Knead
the 60g of butter, 40g of
sugar, salt, egg and egg
yolk, candied lemon peel,
nuts and raisins into the
dough. Roll the dough into
a ball, cover and leave to
stand until has doubled in
size. Knead the lemon peel
into the dough, and roll out
into a small loaf form on a
working surface. Place on a
greaseproof paper covered
baking tray.