60
5. Rolls (40 g each)
Ingredients:
– 500 g flour, type 405,
– 20 g of fresh yeast or 1 packet of dried yeast,
– 300 ml water,
– 10 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve the yeast in the
water and add to the flour. Knead all ingredients into a workable
dough.
Leave the dough to rise until it doubles in volume.
Cut dough into pieces, form into rolls and lay them on the greased bak-
ing tray or the patisserie tray (special accessory). Leave rolls to rise
again for about 25 minutes.
Before baking, cut a cross into the rolls. As an option, sprinkle with
poppy, caraway or sesame seeds.
6. Baked fish fillet
Ingredients:
– 700 g filet of pike-perch or sea trout, cut into cubes,
– 100 g Emmental cheese, grated,
– 200 ml cream,
– 50 g bread crumbs,
– salt, pepper, lemon juice,
– parsley, chopped,
– 40 g butter to grease the dish.
Method:
Sprinkle the fish filet with lemon juice and leave it to marinade for a
while. Then dab off surplus juice using kitchen paper.
Salt and pepper the fish filets on both sides. Lay them in a greased
oven-proof dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley
and distribute over the fish.
Setting Shelf positions Water via water drawer
Rolls 2 and 4 200 ml
Setting Shelf position Water via water drawer
Fish fillets 3 200 ml
