Special | dishes |
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| Your | appliance | can be | set to | temperatures between | |
| 50 and 270 ºC. | 50 ºC is equally | useful for producing | |||
| creamy yoghurt as it is for light yeast dough. | |||||
Yoghurt | Bring | the | milk | (3.5 % | fat) to the boil, then allow t | |
| to 50 ºC. | Stir | in 150 g | of yoghurt. Pour into cups | ||
| small | screw+lid | jars, then cover and place them on | |||
| wire | rack. | Preheat for | 5 minutes to 50 ºC, then | ||
prepare as indicated.
Proving yeast dough Prepare the yeast dough as per usual. Place it in heat+resistant ceramic dish and cover. Preheat the cooking compartment for 5 minutes. Switch off the appliance and leave the dough to prove in the coo compartment.
Preparation
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Yoghurt |
| Place | the | cups or | 1 |
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Proving |
| Heat%resistant | dish |
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| Place on the | < |
| Preheat | to 50 ºC, | switch5 mins | ||||||
dough |
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| cooking |
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| off the | appliance, |
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| place | the yeast dough 20%30 mins | |||||
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