Strawberry Jam - Unold ESGE-Zauberstab M 100 D Notice D'utilisation

PePPerminT smooThie
Serves 6
3 tbs. of peppermint
800 mls. of buttermilk
Purée the peppermint, buttermilk and peppermint syrup using the mincer. Add
lemon ice-cream and mix quickly.
Fill 6 glasses and serve immediately.
yeasT Dough (basic reciPe)
Serves approx. 1 kg of dough:
375 mls. of lukewarm milk
25 g of fresh yeast
100 g of fresh butter
Pour the milk into a bowl and add the yeast, melted butter, sugar, egg and salt.
Stir to foamy consistency using the mincer.
Add the flour bit by bit and mix with the liquid using the chopper blade. Incline
the appliance in the bowl to add as much air as possible. The amount of flour to
be added has to be enough so that the batter starts to come off the bowl walls (it
might be necessary to fold some flour into the mixture manually).
Leave the dough mix covered with a cloth and let it rise approx. ½ hour in a
warm place.
TIP: This dough mix may be, for example, formed to a plaited brioche and baked
in the oven at 180 °C for approx. 35 minutes.

sTrawberry jam

Serves approx. 8 jars of 450 g
each:
1 kg of fresh strawberries
Clean and wash the strawberries and allow them to drip-dry completely.
Take half of the strawberries and mince them using the chopper blade and chop
the other half. Mix the minced and chopped strawberries with the sugar and cook
at medium heat for 5 minutes.
Fill the jars with the jam while still hot and close them properly.
TIP: When using jars with screw caps, you can put those upside down various
times for a couple of minutes while cooling down. This guarantees a homogeneous
distribution of the fruit pieces.
8 tbs. of peppermint syrup
6 tbs. of lemon ice-cream
80 g of sugar
1 egg
½ tsp. of salt
approx. 500 g of flour
500 g of preserving sugar, ratio 2:1
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