Pizza Dough; Sponge Cake - TEFAL DO321800 Manual

300 ml warm water and process as above. After processing, shape the dough into a ball and place on
a greased baking tray. Leave to rise for about 1 hour in a warm place until doubled in size. Shape and
cook for about 20 min in a preheated oven at 220°C, UK gas mark 7 and then reduce to 180°C/UK Gas
mark 4 for a further 15 mins.
EN

Pizza dough

150 g strong white bread flour – 90 g warm water – 2 dessertspoons olive oil – ½ sachet dried yeast – salt
Put the flour, salt and yeast into the bowl fitted with the multifunction blade. Operate at speed 2 and
after a few seconds pour the warm water and oil through the lid feeder tube. As soon as the dough forms
a ball (15 to 20 sec), stop the appliance. Leave the dough to rise in a warm place until it has doubled in
size. Preheat the oven to 240°. Meanwhile, spread out the dough and add toppings as required: tomato
and onion purée, mushrooms, ham, mozzarella, etc. Liven up your pizza with a few anchovies and black
olives, sprinkle a little oregano and grated gruyère and pour a few drops of olive oil over it. Place the pizza
on greased, floured baking tray. Bake for 15 to 20 min to your taste.
For the UK only: Use strong white bread flour. Substitute half sachet of bakers yeast with half teaspoon
of Easy Bake or Fast Action dried yeast and add to the bowl with the flour, ½ teaspoon salt and ½
teaspoon sugar. Then prepare as directed above with 90 ml warm water and 1 tablespoon olive oil. Roll
out to a 28 cm circle and cover with the topping of your choice. Bake in a preheated oven at 220°C, UK
gas mark 7 for about 15 – 20 min or until crisp.
Rich Shortcrust Pastry
280 g plain flour – 140 g softened butter – 70 ml cold water – pinch salt.
Put the flour, salt and butter into the bowl fitted with the multifunction blade.
Operate at speed 2 for a few seconds then pour the water through the lid feeder tube. Continue until
the dough forms a ball (25 to 30 sec). Leave to chill for at least 1 hour before rolling out and baking with
the filling of your choice.
Pancake batter
(in the bowl with the multifunction blade or in the blender jug)
160 g plain flour – 1/3l milk – 2 eggs – ½ teaspoon fine salt – 2 dessertspoons oil –10 g sugar (optional) –
Rum (if desired).
Put all the ingredients into the bowl fitted with the multifunction blade: the flour, milk, eggs, sugar and
Rum. Operate at speed 1 for 20 sec, then change to speed 2 for 25 sec.
Put all the ingredients in the blender jug except the flour. Operate at speed 2, and after a few seconds
gradually add the flour through the central hole of the blender jug, then blend for 45 sec.

Sponge cake

200 g plain flour – 1 sachet or 3 teaspoons baking powder - 200 g softened butter – 200 g caster or fine
sugar – 4 whole eggs – 1 pinch salt.
Put all the ingredients into the bowl fitted with the multifunction blade. Operate at speed 2 for 1 min 30.
sec Preheat the oven to 180°. Pour the mixture into a cake tin and bake for 1 hour.
Spice cake
200 g plain flour – 100 g softened butter cut into pieces – 100 g caster or fine sugar – 4 eggs – 60ml milk –
1 dessertspoon runny honey - 1 sachet or 3 teaspoons baking powder – 1 teaspoon cinnamon – 1 teaspoon
ginger – 1 teaspoon nutmeg – zest of 1 orange – 1 pinch pepper.
Put all the ingredients into the bowl fitted with the multifunction blade. Select speed 2 and operate for 2 min.
Pour into a greased, floured cake tin and bake for 50min at 180°C.
Serve warm or cold with stewed fruit or jam.
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