Recipe Book

After baking, mix lemon juice and icing sugar.
Turn the cake out onto a piece of aluminium
foil.
Fold up the aluminium foil against the sides of
the cake so that the glaze cannot run out. Pierce
the cake with a wooden chopstick and brush on
the glaze. Then leave the cake for a while to
soak up the glaze.
• Time in the appliance: 75 minutes
• Shelf position: 1
Muffins
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8 g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approximately 7 cm diameter
Method:
Cream together butter, sugar, vanilla sugar, salt
and the zest of one unwaxed lemon. Add eggs
and cream together again.
Mix the cornflour, flour and baking powder and
fold into the mixture with the milk.
Drain sour cherries and fold into the mixture
with the chocolate chips.
Put the mixture into the paper cases, put cases
onto a baking tray and put in the appliance. Use
muffin tray if available.
• Time in the appliance: 40 minutes
• Shelf position: 3
Plum Dumpling (6 pieces)
For the dough (the ingredients should be
at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (8 g dry yeast or 42 g
fresh yeast)
• 300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
• 1 whole egg
• 1 packet vanilla sugar (approximately 8 g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
Put milk and sugar in a saucepan and warm
slightly on a cooking ring. Add dried yeast and
stir. Then leave to stand for approximately 30
minutes. Put flour, sugar, butter, egg yolk, egg,
vanilla sugar and a little lemon zest into a mixing
bowl. Add the milk and the yeast and knead to a
workable dough. Cover dough with a cloth and
leave to rise for another 45 minutes. Then cut
the dough into dumplings (about 80 g) using a
spoon, press flat with your hand and fill with 1
teaspoon of plum jam. Pull up the edges of the
dough and cover the jam with dough and then
shape into a ball. Put the balls into a greased
dish, cover and leave to rise for another 45
minutes and then put into the appliance.
• Time in the appliance: 35 minutes
• Shelf position: 3
Ring Cake
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (8 g dry yeast or 42 g
fresh yeast)
• 80 g icing sugar
• 150 g butter
• 3 eggs
• 2 level teaspoons salt
• 150 ml milk
Steam oven Recipe Book
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