Moisture Plus

Baking – Roasting – Moisture Plus 2 Foreword Dear Gourmet, When families come together, it is often We have condensed our experience, around the dining table and so often passion and pleasure of experimenting when people enjoy each other's with food into this cookbook by company, food is at the centre of the creating recipes that are as imaginative occasion. as they are successful. We hope that you will enjoy the results as much as We are privileged in being able to you do the cooking. contribute to this by helping you enjoy your love of cooking. Every day, If you have any questions or comments, knowledge, curiosity, routine and the please give us a call on the number at unexpected all converge in our Miele the back of this booklet. test kitchen. Happy cooking from Your Miele Test Kitchen 3 Contents Foreword................................................................................................................. 3 Introduction ............................................................................................................ 8 Using your oven ....................................................................................................... 8 Settings for different sized ovens ............................................................................ 8 Oven function symbols in the recipes...................................................................... 8 Temperatures ........................................................................................................... 8 Durations.................................................................................................................. 8 Shelf level................................................................................................................. 8 Pre-heating............................................................................................................... 9 Heating-up phase .................................................................................................... 9 Crisp function......................................................................................................... 10 Food probe/Core temperature ............................................................................... 10 Automatic programmes ................................................................................... 10 Moisture Plus .................................................................................................. 11 Quantities and weights........................................................................................ 12 Optional accessories........................................................................................... 13 Baking ................................................................................................................... 18 Tips on preparation................................................................................................ 20 Types of flour .................................................................................................... 20 Raising agents .................................................................................................. 20 Dough and mixtures.......................................................................................... 20 Baked goods.......................................................................................................... 24 Apple tart ............................................................................................................... 27 Apple sponge......................................................................................................... 28 Apple pie................................................................................................................ 29 Apple hazelnut streusel.......................................................................................... 30 Apricot streusel cake ............................................................................................. 31 Belgian sponge cake ............................................................................................. 32 Gateau.................................................................................................................... 33 I. Quark and cream filling.................................................................................. 34 II. Cappuccino filling ......................................................................................... 35 Yeast butter cake ................................................................................................... 36 Classic rich fruit cake ( 15 cm)............................................................................ 38 Classic rich fruit cake ( 20 cm)....................................................................... 40 Classic rich fruit cake ( 25 cm)....................................................................... 41 Swiss fruit flan........................................................................................................ 42 Fruit flan with short crust pastry ............................................................................ 43 Gugelhupf .............................................................................................................. 44 Plaited walnut brioche ........................................................................................... 45 4 Contents Plaited loaf ............................................................................................................. 46 Almond cake .......................................................................................................... 48 Marble cake ........................................................................................................... 49 Fruit streusel cake.................................................................................................. 50 Swiss apple cake ................................................................................................... 51 Pine nut bee-sting cake ......................................................................................... 52 Sachertorte ............................................................................................................ 53 Sand cake .............................................................................................................. 54 Chocolate hazelnut cake........................................................................................ 55 Streusel cake ......................................................................................................... 56 Viennese apple strudel........................................................................................... 57 Cinnamon and macadamia ring............................................................................. 58 Raisin cake............................................................................................................. 59 Biscuits .................................................................................................................. 60 Linzer biscuits ........................................................................................................ 61 Almond macaroons................................................................................................ 62 Drop cookies.......................................................................................................... 63 Vanilla biscuits ....................................................................................................... 64 Chocolate cherry muffins....................................................................................... 65 Walnut muffins ....................................................................................................... 66 Choux buns............................................................................................................ 67 Apricot loaf............................................................................................................. 68 Buttermilk bread..................................................................................................... 69 Flat bread............................................................................................................... 70 Italian mozzarella bread ......................................................................................... 72 Herb bread ............................................................................................................. 73 Mixed grain bread .................................................................................................. 74 Olive bread............................................................................................................. 75 Rye bread............................................................................................................... 76 Raisin loaf .............................................................................................................. 78 Swiss farmer's bread ............................................................................................. 79 Bacon or herb baguettes ....................................................................................... 80 Tiger bread............................................................................................................. 82 White bread............................................................................................................ 83 Plaited Swiss loaf..................................................................................................

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