Shortcrust Pastry; Sponge Batter - Silvercrest SKMP 1300 B3 Operating Instructions Manual

Shortcrust pastry

Ingredients:
■ 250 g wheat fl our
■ 1/2 level tsp of baking powder
■ 100 - 125 g sugar
■ 1 packet of vanilla sugar
■ 1 pinch salt
■ 1 egg
■ 125 g butter
Preparation:
1) Mix the fl our and baking powder in the mixing
bowl 6, then add all of the other ingredients.
2) Knead everything with the kneading hook 0
fi rst for about 1 minute at level 2, then for
about 3 minutes at level 2 - 4.
3) Do not knead the pastry for too long, as it
could otherwise turn out too soft.
4) Put the pastry in the refrigerator for half an
hour, then shape it into a fl an case or small
pastries.
5) For a fl an case, roll out 2/3 of the pastry and
place it in a greased baking tin.
6) Roll the remaining pastry into a roll.
7) Place this roll on the pastry and press it onto
the side of the cake to form an edge with a
height of approx. 3 cm.
8) Pierce the base repeatedly with a fork
9) Pre-heat the oven for approx. 5 minutes and
bake the shortcrust for approx. 15 - 20 minutes
with top and bottom heat at 200 - 225 °C.
│ GB │ CY
■ 14

Sponge batter

Ingredients:
■ 250 g soft butter or margarine
■ 250 g sugar
■ 1 packet of vanilla sugar
■ 1 pinch salt
■ 4 eggs
■ 500 g wheat fl our
■ 1 pack baking powder
■ Approx. 125 ml milk
Preparation:
1) Place all ingredients into the mixing bowl 6
and stir everything with the beater w for half a
minute at level 1, then for 30 seconds at level
2 and then for about 5 minutes at level 4.
2) Grease a baking mould or line it with baking
paper.
3) Pour the batter into the baking mould and bake
it for approx. 50 - 60 minutes with top and
bottom heat at 175 - 200 °C.
4) Before removing the cake from the oven, check
whether it is done properly: Insert a wooden
skewer into the middle of the cake. If no batter
is sticking to it, the cake is baked.
5) Now tip the cake onto a wire rack and allow
it to cool.
SKMP 1300 B3