User manual

52
ROLL PER 40 G (Party rolls 40g)
Ingredients:
– 500 g flour, type 405
– 20 g fresh yeast or 1 packet of dried yeast
– 300 ml water
– 10 g salt
Method:
Place flour and 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 the dough equal size pieces, shape into rolls and place them on the
greased baking tray or patisserie tray (special accessory). Leave rolls to
rise again for about 25 minutes.
Before baking, cut a cross in the rolls. Sprinkle with poppy, caraway or
sesame seeds, if desired.
Setting Oven level Cook
time
Amount of water via
water drawer
P5 ROLL PER 40 G 3 15 mins. 200 ml
Interval Cooking
220°C