Page 88 -

88 Baking
>> Tip:
Nuts can be kept for up to four
weeks in an airtight container
in the refrigerator. If the shell or
kernel begins to discolour, the nut
should be discarded.
Settings: Step 5
Function: Conventional heat
Temperature: 170-190°C
Duration: 30 minutes
Shelf level: 2
Hazelnut roulade
1(QT VJG ƂNNKPI OKZ VJG PWVU
sugar, almond essence, egg
CPF CRRTQZ VDUR YCVGT WPVKN
smooth.
2(QT VJG FQWIJ OKZ VQIGVJGT
the quark, milk, oil, vanilla
sugar and salt.
3/KZ VJG ƃQWT YKVJ VJG
baking powder, sieve and stir
half of it into the quark. Knead
the rest in and roll the dough
KPVQ C|TGEVCPING CRRTQZ Z
EO QP C NKIJVN[ ƃQWTGF UWTHCEG
5RTGCF VJG ƂNNKPI QP VQR
leaving a narrow border all
round.
Roll up from the longer side
and place on a universal tray.
Lightly brush with milk and
DCMG UGG DGNQY HQT UGVVKPIU
Serves 12
Ingredients
Filling:
200 g ground hazelnuts
100 g sugar
s FTQRU CNOQPF GUUGPEG
1 medium egg
2 tbsp water
Dough:
I SWCTM HCV
6 tbsp milk
6 tbsp cooking oil
I UWICT
3 tsp vanilla sugar
1 pinch salt
I RNCKP|ƃQWT
3 tsp baking powder
Flour for dusting
1 -2 tbsp milk for brushing