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remove from the bowl and form sixteen rolls. Cover the baking tin with wet baking paper.
Place the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water and
bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes),gas
oven level 2-3
Baking time: 30-40 minutes
Chocolate Cream, Level 9
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of
salt, 1 packet of vanilla sugar, 1 tablespoon cognac or rum, chocolate akes.
Preparation:
Beat the cream in the mixing bowl with the whisk until sti . Remove from the bowl and
place somewhere to cool. Melt the chocolate coating in accordance with the instructions
on the packet or in the microwave at 600W for 3 minutes. In the meantime, beat the
eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the whisk on
speed 2 to form a foam. Add the melted chocolate and stir in evenly on speed 5-6. Leave a
little of the cream for decoration. Add the remaining cream to the creamy mixture and
stir in brie y using the pulse function. Decorate the chocolate cream and serve well
cooled.
Pizza dough, Level 1-2
Ingredients
400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher active dried yeast (about 2-1/2
tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the our in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer at
speed 1-2, and gradually add the liquid. As the ingre- dients incorporate, and the dough
ball becomes more formed, increase the speed to 3-4. Knead for a couple of minutes on
this speed, till the dough ball is smooth. Remove from the bowl and split into 2-4 pieces.
Roll into pizza bases (circles or rectangles) on a oured surface, then lay them on a baking
sheet or pizza tray. Spread the pizza bases with tomato purée and add toppings –
mushrooms, ham, olives, sun dried tomatoes, spinach, artichoke, etc. Top with dried
herbs, pieces of mozzarella, and a drizzle of olive oil. Bake in a preheated oven at
200°C/400°F/gas 6 for 15-20 minutes, till the toppings are bubbling and golden brown.
Basic White Bread, Level 1-2
Ingredients:
600g strong white bread our 1 sachet active dried yeast (about 21⁄2 tsp) 345ml warm water 1
tbsp sun ower oil or butter 1 tsp sugar 2 tsp salt Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave
in a warm place till it's doubled in size (30-40 minutes). Remove the dough and punch down
to remove air. Knead lightly on a oured board, shape it into a loaf, or put it in a tin, cover, and
leave in a warm place to rise for another 30 minutes. Bake in a preheated oven at
200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-2
Ingredients:
570g strong white bread our 1 sachet active dried yeast (about 21⁄2 tsp) 300ml milk (warmed
slightly) 2 eggs (room temperature) 1 tbsp sun ower oil 11⁄2 tsp sugar 2 tsp salt 75g poppy
seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the
our and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then
increase the speed to 2, and mix for ve minutes.
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