Rational SelfCooking Center User Manual download pdf (Page 46)

Yeast dumplings

Cooking mode: Prove + sweet baking

Quantity: 15 pieces per 1/1 GN container

Accessory: granite enamelled container, 65 mm

500 g flour 20 g yeast

pinch salt 60 ml oil

250 ml milk 80 g sugar

1 egg

grated zest of 1 lemon

Make first rise. Sift flour into a bowl and make a depression in the middle. Crumble yeast into the depression,

add sugar and pour in tepid milk. Knead into a small first rise and leave to rise for 15 minutes with the other

ingredients. Knead some flour into the first rise, add oil and egg. Do not add oil directly to the first rise. Knead

everything to an elastic, shiny dough. The dough should come away easily from the bottom of the bowl. Do

not let it rise further, but immediately cut out small balls and shape with the hands. Place in greased

containers and select cooking mode Bake, Prove + sweet baking. After proving insert core temperature probe

when requested (use positioning aid) and bake.

Hint: After baking separate dumplings and sprinkle with sugar. Serve with vanilla sauce.

Flan case

Cooking mode: Baking, Sweet baking

Quantity: 2 spring forms (26 cm) per 1/1 GN container

Accessory: Baking and roasting tray or baking tray, perforated, Teflon-coated

150 g sugar

5 eggs

150 g flour

100 g cocoa powder

5 g baking powder

50 g melted butter

Whisk eggs and sugar until fluffy. Mix and sift flour, cocoa powder and baking powder. Blend into the egg

mixture spoonful by spoonful. Carefully fold in the melted butter. Spoon mixture into the prepared spring

forms. Select cooking mode Baking, Sweet baking and insert the core temperature probe with the positioning

aid. Bake.

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Baking

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Rational SelfCooking Center User Manual Page 46