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EN-16
EN
Food Mixer
STM 3620WH
2020
04/2020
BAKING
• Allow the oven to preheat to the correct temperature before starting baking.
• The baking temperature may differ depending on the type of baking oven. Reduce the temperature
indicated in the recipe by 15–20 ˚C if using a hot-air oven.
• Instead of floured baking pans and trays, you can use parchment paper if appropriate. You can coat
the baking pan with a small amount of fat to prevent the parchment paper from sliding on the
smooth surface of the baking pan.
• Test that the baked good is finished before taking it out of the oven. Gently touch the top of the
baked good, if it returns to its initial shape, it should be properly baked. Carefully insert a skewer
into the middle of the baked good and pull it out. If the dough does not stick to the skewer, the
baked good is finished.
• To make biscuits crispier, take the baking tray out of the oven and place it onto a metal rack. Move
the individual items on the baking tray from their baking location and allow them to cool down.
Once they cool down move them from the baking tray to a platter.
RECIPES
Sponge cake
4 eggs, separated egg whites from yolks
¼ of a cup of caster sugar
1 cup (150 g) of medium-fine flour with baking powder, sieved
3 tablespoons of water
• Use the whisk A2.
• Set the speed level to 6 and whisk up the egg whites into a thick foam. Reduce the speed level to
1 and slowly add sugar until the foam thickens and stops to be smooth.
• Add the egg yolks and mix carefully.
• Set the speed level to 1 and intermittently add flour and water. Whisk until the ingredients
combine.
• Pour the dough into a pre-prepared greased and floured baking pan.
• Bake in a preheated oven at 180 °C for approx. 20–25 minutes.
• Allow the baked sponge cake to cool down on a metal rack.
Vanilla batter dough cake
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
2 eggs
2 cups (300 g) of medium-fine flour with baking powder, sieved
¾ of a cup of milk
• Use the beater A3.
• Set the speed to 6 and beat the butter together with sugar until the mixture is fluffy and smooth.
• Add the vanilla essence, eggs one after the other and beat them thoroughly.
• Reduce the speed to 2 and slowly intermittently add flour and milk and beat until a smooth dough
forms.
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