Table of Contents
Advertisement
Baking
Chocolate breakfast rolls
Makes 8
Ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
500 g strong white flour
A pinch of salt
60 g sugar
2 tsp vanilla sugar
75 g softened butter
2 eggs
100 g chocolate drops
For glazing
Milk
Method
Dissolve the yeast in the lukewarm milk.
Then add to the flour, salt, sugar,
vanilla sugar, butter and eggs and
knead until you get a smooth dough.
Cover and prove in the oven for about
30 minutes using Conventional heat at
35 °C.
Knead the chocolate drops into the
dough and form into 8 rolls. Place on a
baking tray / perforated baking tray.
Cover, place in the oven and prove for
a further 15-20 minutes using
Conventional heat at 35 °C.
Brush with milk.
32
Recommended settings
H 6x0x
Oven function
Temperature
Heating-up
phase
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
2nd burst of
steam
Duration
H 6x6x
H 6x9x
d
150–160
Rapid
1
2
2/time controlled
See display
Release after 4 minutes
Release after 15 minutes
25–30
1
Advertisement
Table of Contents
