Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 49

Your BacKMEIsTEr MULTI allows to prepare yeast dough in the programme DOUGH as well as short pastry in the programme KNEAD. These
doughs can then used to prepare different cakes and pastries in the conventional stove. During kneading you can add additional ingredients such
as nuts, seeds, fruit, chocolate chips etc. in the programme DOUGH as soon as the signal sounds.
Please bear in mind:
Each stove functions differently. Please observe also the instructions of the stove manufacturer concerning baking times and temperatures.
yEasT dOUGH
A basic dough for cakes with fruit, cream cheese of poppy seeds
Ingredients for a round form, 26 cm or a baking sheet
Milk, warm
Flour, type 405
Butter, melted
Sugar
Vanilla sugar
salt
Dry yeast
• Fill all ingredients into the recipient. Start the programme
DOUGH.
• Take out the dough and roll it to the desired size. Place the
dough on the respective baking sheet and let it rise another 15-
20 minutes.
• Distribute a topping of your choice on the cake.
Programme:
Poppy seeds topping
1 l milk, 70 g semolina, 250 g ground poppy seeds, 3 tblsp sugar, 1
sachet vanilla sugar, 2 tblsp rhum, to taste 100 g sultanas
Heat milk with semolina in a saucepan on the stove, then add the poppy
seeds under stirring. Let the mixture cool down. Add sugar, vanilla su-
gar, rhum and sultanas. Distribute the topping on the dough.
second topping:
500 g sour cream, 2 tblsp flour, 1 tblsp sugar, 2 eggs
Mix the ingredients and distribute this topping on the poppy seed top-
ping.
Place the baking sheet in the middle of teh stove and bake the cake at
160°C circulating hot air approx. 45-60 minutes.
QUarK-OIL-dOUGH
A basic dough for flat cakes with cream cheese, fruit or or poppy
seeds
Ingredients for a round form, 26 cm or a baking sheet
Low fat white cheese
Egg
Oil
Sugar
Salt
Flour
Baking powder
• Fill all ingredients into the recipient. Start the programme
KNEAD
• Remove the dough from the recipient, roll it and place it on a
baking sheet.
• Distribute a topping of your choice on the dough.
Programme:
dOUGH PrOcEssING
125 ml
400 g
80 g
100 g
1 sachet. = 7 g
1 pinch
1 sachet
8 - DOUGH
250 g
1
125 ml
100 g
1 pinch
400 g
1 ½ sachet
KNEAD
cOcONUT rING
1 basic recipe yeast cake
Filling:
150 g coconut flakes, 200 ml cream, 3 tblsp sugar, 2 tblsp rhum, 1 tblsp
sugar, 3 tblsp sultanas to taste
Mix all ingredients and distribute the mixture on the rolled dough, leav-
ing an esge of 3 cm at the sides. Tthen roll the dough, form a ring and
place the ring on a greased baking sheet. Pierce the upper side with a
fork and brush the top with some milk.
Bake at 160°C circulating hot air for approx. 30 minutes.
TIPP: Replace the coconut flakes by ground almonds or nuts. The fill-
ing becomes very juicy if you add a rasped apples.
„scHMIErEPLONTz" – FraNKONIaN sPEcIaLITy
1 basic recipe yeast cake
cream cheese topping:
1 kg low fat white cheese, 500 g cottage cheese, 2 wgg whites, 1 pinch
of salt, 5 tblsp sugar, 1 sachet vanilla sugar, 250 g sultanas, 4 tblsp
flour
Mix all ingredients and distribute the mixture on the rolled dough.
„schmiere" (special topping):
2 egg yolks, 250 ml sour cream, 260 ml cream, 1 sachet vanil-
la sugar, 3 tblsp flour, 2 pinches salt, 1 tblsp cinnamon, 80 g butter
(or 3 slices of smoked bacon)
Mix egg yolks, cream, sugar, flour, salt and cinnamon.
Melt butter in a pan, let it cool down and add it to the topping.
When using bacon, cut the bacon into small cubes and melt it in a pan.
Add the melted grease to the topping.
Distribute this topping on top.
Bake at 160°C circulating hot air for approx. 25-30 minutes.
WHOLEMEaL QUarK OIL dOUGH
Ingredients for a round form, 26 cm or a baking sheet
Low fat white cheesek
Egg
Oil
Cane sugar or honey
Salt
Spelt wholemeal flour
Tartar baking powder
• Fill all ingredients into the recipient. Start the programme
KNEAD
• Remove the dough from the recipient, roll it and place it on a
baking sheet.
• Distribute a topping of your choice on the dough.
Programme:
Both doughs can be topped with 1,2 – 1,5 kg fruit (e.g. cherries, plums,
rhubarb, blackberries etc.). Spread about 4-5 tblsp bread crumbs and
some cinnamon on top.
Optionally you can add crumbles on top:
250 g flour, 170 g sugar, 170 g warm butter, 1 s. vanilla sugar Fill the in-
gredients into the recipient and knead them in the programme KNEAD
for some minutes, until you get crumbles. Distribute the crumbles on
the topping.
Place the baking sheet in the middle of the stove.
Bake at 160°C circulation hot air for approx. 25-30 minutes.
250 g
1
125 ml
100 g
1 Prise
350 g
1 ½ Sachet
KNEAD
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