Recipes; Braided Yeast Bun; Chocolate-Amaretto Crème; Chocolate Crème - Silvercrest SHMS 300 C2 Operating Instructions Manual

Recipes

Braided yeast bun

♦ 500 g flour
♦ 60 g butter
♦ 60 g sugar
♦ 7 g salt
♦ 42 g yeast (1 pack of fresh yeast)
♦ 200 ml milk
♦ 1 egg
♦ 1 egg yolk
♦ Perhaps a little sugar
1) Place the yeast in a little lukewarm milk with
sugar.
2) Once the yeast has raised a little, add all the
ingredients to the mixing bowl 8.
3) Knead the ingredients thoroughly with the
kneading hooks t.
4) Allow the dough to stand for about 20 minutes.
5) Now form the braided bun and allow the
dough to rise for another 30 minutes.
6) Paint the bun with a little egg yolk.
NOTE
► If you like, you can sprinkle a little sugar on
the braided bun.
7) Pre-heat the oven to around 200°C (convection)
and bake the bread for approx. 25 minutes
until it is golden brown.
SHMS 300 C2
Chocolate-amaretto crème
♦ 500 ml cream
♦ 500 ml mascarpone
♦ 100 g nut-nougat cream
♦ 5 tbsp. Amaretto
♦ 1–2 tbsp. honey
1) Add the cream and the mascarpone to the
mixing bowl 8 and mix it using the whisks r.
2) Add the Amaretto, the honey and the nut-nou-
gat cream a little at a time and mix everything
thoroughly.
3) Fill the crème into dessert bowls and chill
before eating.
Chocolate crème
♦ 300 g cream
♦ 200 g plain chocolate
1) Heat up the cream.
2) Crumble the chocolate and melt it in the
cream.
3) Put the chocolate mix into the refrigerator and
allow it to cool until set.
4) Once the mix has cooled down and set, beat it
with the whisks r until creamy.
To serve, sprinkle the crème with almond flakes.
NOTE
► You can also use this chocolate crème as a
filling for other pastries.
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