Miele H6461 Recipe Book page 13

Baking
Freshly baked items made with yeast
dough freeze well and can be stored
for up to one month in the freezer.
Frozen yeast baked items should be
baked using the Moisture plus
programme with an automatic burst of
steam.
Quark dough
Quark dough is a very elastic, soft
dough and is a good alternative to
yeast dough. Because it is made using
baking powder there is no need to
prove the dough before using it.
Shortcrust pastry
Shortcrust pastry is a firm dough, made
mainly from flour and fat in a ratio of 2:1
together with a little water.
The dough should be rapidly kneaded.
It you take too long it will get too warm,
making it difficult to work with.
Creamed mixture
Creamed mixtures are generally very
rich and are made with flour, fat, sugar
and eggs. Creamed mixtures can be
very light by separating the eggs and
folding in the beaten egg whites
separately to the yolks.
The baking powder used in creamed
mixtures together with the air that is
beaten into them give a very light result.
Creamed mixtures will flop if beaten for
too long.
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