Care and recipe eng

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Care of the rolling pins, cookie molds & wooden presses 1. All our products (rolling pins, wooden presses, cookie molds) has oiled and ready for using. 2. Wash dry with a brush first, then if needed with water, soap and dry well before using again. 3. Do not wash in a dishwasher and try to avoid prolonged contact with water. 4. Before each using: 4.1 For wooden presses or cookie molds. Generously grease the wooden press or cookie mold with oil (vegetable, olive), then put the dough. 4.2 For rolling pins. Generously brush rolling pin with the powdered sugar or flour. 5. For wooden presses. Put the dough into wooden press, firmly and evenly press the dough to emboss the design. You can also rolled the dough with a usual rolling pin to be sure that the pattern was imprinted onto the dough. For cookie molds. Roll out the dough using usual rolling pin. Then take the mold and firmly and evenly press the shape with the cookie mold to emboss the design. In most cases, the flattened shape should be about the thickness of the wooden mold, or approximately 1,3 cm thick. Use the mini pizza cutter to trim abound the mold. Lift the mold and bake according the repice instructions. 6. After using (baking) wipe the board with a dry cloth. 7. Keep the product on the open air to avoid the smell of bitterness because all our production has oiled with vegetable oil.

Happy baking! Feel free to contact us if you have any other questions^ Cell: + 7 903 760 2652 Mail: m_usanova@mail.ru


Basic spice-cake’s recipe

140 g sugar 40 ml boiled water 120 g honey 100 g butter 3 egg yolks 400 g flour 1-1,5 tbs. spices (1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cardamom, 1/2 tsp nutmeg) Instruction: 1. Place the sugar in a deep heavy saucepan and bring to the boil over low heat. Then carefully (!!!) add 40 ml of boiling water. 2. Remove the pan from the heat and, using wooden spoon, carefully stir in the butter and honey. Leave for 5 minutes 3. Once cooled, add egg yolks, spices and sieve the flour over the top and combine on low speed, using the paddle attachment, until it forms a dough. 4. Wrap the dough in cling film and chill for a couple of hours or overnight. 5. Bake the spice-cakes in the preheated oven: - small/ thin spice-cake (cookies) for about 10-12 minutes (200C) - pressed spice-cake for about 20 minutes (160C) NOTE: Do not bake the spice-cakes in the wooden presses. You should always remove the dough from the wooden presses and place on a baking sheet with greaseproof paper.


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