Recipes; Chocolate Cream; Mayonnaise; Braided Yeast Bun - Silvercrest 345594 2004 Operating Instructions Manual

Recipes

NOTE
These recipes are provided without guarantee.
All information regarding ingredients and prepa-
ration is provided as guide values.
Modify the suggested recipes to your personal
taste.

Chocolate cream

Ingredients
■ 300 g plain chocolate
■ 4 eggs
■ 50 g sugar
■ 75 ml Irish cream liqueur
■ 50 ml cream
■ Cocoa powder for decorating
1) Break the chocolate into small pieces.
Place the liqueur, cream and chocolate in a
saucepan and heat while stirring until the
chocolate has melted. Take the saucepan off
the hotplate.
2) Separate the eggs and put the egg yolks and
sugar in a bowl.
3) Stir everything with the whisks 7 until the
mixture is thoroughly blended. Add the choco-
late mixture and whip everything.
4) Wash the whisks 7 and beat the egg whites
in a clean, fat-free bowl until stiff.
5) Fold this into the chocolate mixture until every-
thing is completely mixed.
6) Pour the mixture into approx. 6 cups and allow
it to cool down.
To serve, you can dust the surface with some cocoa
powder.
SHM 300 C1

Mayonnaise

Ingredients
■ 200 ml neutral vegetable oil, e.g. rapeseed oil
■ 1 egg yolk
■ 5 g mild vinegar or lemon juice
■ Salt and pepper to taste
1) Pour the egg yolk and vinegar or lemon juice
into a tall and narrow mixing bowl. Hold the
whisks 7 vertically in the bowl and set the
appliance to the highest setting.
2) Pour in the oil slowly (within approx. 1 minute)
in a uniformly thin stream so that the oil
combines with the other ingredients.
3) Season the mayonnaise to taste with salt
and pepper.

Braided yeast bun

Ingredients
■ 300 g flour
■ ½ cube yeast, fresh or
■ 1 sachet of dried yeast
■ 1 tsp. salt
■ 50 g sugar
■ 200 ml milk, lukewarm
■ 65 g soft butter
■ 1 egg yolk
■ a little coarse sugar
1) Mix the flour with the salt and sugar in a bowl.
Put the butter on top and knead everything
using the kneading hooks 8.
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