Nougat Dessert - Miele DGC 6000 XL Cookbook

Steam combination oven
Table of Contents

Advertisement

Ingredients
Pastry:
120 g nougat
150-180 ml milk
500 g strong white fl our 
1 packet dried yeast
80 g caster sugar
2 medium eggs
100 g softened butter
1 pinch salt
Pulp of 1 vanilla pod
Butter for greasing
Sauce:
500 g raspberries
50-70 g caster sugar
 
>> Tip:
You can also fi ll the dumplings
with fruit or preserves and serve
them with vanilla sauce.
396
Desserts

Nougat dessert

Serves 12
1
Put the nougat in a cool
place and heat the milk
until lukewarm. Knead together
the fl our, yeast, caster sugar,
eggs, butter, salt and vanilla
pulp, adding suffi cient milk to
create a smooth dough. Place
uncovered to prove in the oven
using the special "Prove dough"
programme, or with Combina-
tion mode/Fan plus, 30°C with
100% moisture for 60 minutes.
2
Cut the nougat into 12
pieces and divide the dough
into 12 portions. Put 1 piece of
nougat onto each portion and
shape into a dumpling. Place the
dumplings close together in a
fl at, greased oven dish and bake
(see below for settings).
3
In the meantime purée the
rapsberries, keeping a few
back, and sweeten to taste
with caster sugar. Divide the
sauce between the plates, place
a dumpling on each and garnish
with the remaining raspberries. 
Settings: Step 2
Function: Combination mode/
Fan plus
Step 1
Temperature: 100°C
Moisture: 100%
Duration: 10 minutes
Step 2
Temperature: 165 °C
Moisture: 0 %
Duration: 35-40 minutes
Shelf level: 2

Hide quick links:

Advertisement

Table of Contents
loading

Table of Contents