Rational SelfCooking Center User Manual download pdf (Page 44)

Filled yeast pastries from the South Tyrol

Cooking mode: Prove + sweet baking

Quantity: 20 pieces per 1/1 GN container

Accessory: granite enamelled container, 40 mm

300 g flour 150 ml tepid milk

200 g butter 3 egg yolks

50 g sugar 150 g jam or plum purée for filling

20 g yeast

Mix the ingredients to a yeast dough and leave in a warm place. When it has risen roll out to a finger’s

thickness, cut into small, evenly sized squares. Fill with jam or plum purée and fold the four corners together to

enclose the filling. Place pastries closely together in rows in a greased container (join downwards), brush with

plenty of melted butter. Select cooking mode Bake, Prove + sweet baking, Allow to preheat, load. After proving

insert core temperature probe when requested (use positioning aid) and bake. Then cool slightly, turn out of

container and dredge with sugar.

Hint: Each individual piece can be dipped in melted butter before being placed in the container.

The pastries will then come apart better after baking and will be easier to divide into

portions.

Amaretto marble cake

Cooking mode: Baking, Sweet baking

Quantity: 2 pieces on 1/1 GN container

Accessory: Round cake form and CNS grid

150 g plain coating chocolate 6 eggs

125 g amarettini biscuits 450 g flour

250 g soft butter 100 g almonds

175 g sugar 1 packet baking powder

pinch salt, 4 drops bitter almond oil 100 ml Amaretto

Melt chocolate in a water bath. Roughly crumble the amarettini. Mix butter, sugar, vanilla sugar, salt and

flavouring till fluffy. Add the eggs one by one. Mix flour, almonds and baking powder. Then fold carefully into

the creamy mixture, alternating with a little milk. Divide the dough into 3 portions. Leave the first portion as it

is. Stir the cocoa, 3 tbsp melted chocolate and 5 tbsp milk into the second, the amarettini and liqueur into the

third. Spoon the mixtures into a buttered spring form one after the other. Swirl through with a fork and

smooth the top. Select cooking mode Baking, Sweet baking and allow to preheat. Load and insert the core

temperature probe with the positioning aid. Bake.

Hint: Ice with chocolate once cooled. Sprinkle with sugar crystals and almonds.

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Baking

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Rational SelfCooking Center User Manual Page 44