Sencor STM 3624RD-EUE3 User Manual

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Food Mixer

STM 3620WH / STM 3621GR / STM 3624RD

EN-11

2021 05/2021

is too dry, add 1 to 2 tablespoons of water. Several minutes are needed for these ingredients to be absorbed. It

should be possible to shape adough with the right amount of our and water into asmooth loaf that is moist

to touch but not sticky.

How to prepare ayeast starter

• Pour the amount of warm water indicated in the recipe into aclean glass bowl. Then add the necessary amount

of fresh or pressed yeast together with 1 teaspoon of sugar and one teaspoon of our. Carefully mix everything

together and cover with aplastic bag. Leave it in awarm place (30 °C) for approximately 30 minutes or until the

mixture foams up. This mixture should be used immediately.

Rising in awarm location

• Yeast, whether it be during fermentation or in the dough, requires heat to gain in volume. Create awarm place

for rising your dough by placing ametal baking tray onto abowl with suciently hot water. Place the prepared

dough on to the baking tray and cover with alightly greased thicker plastic bag or akitchen wiping cloth.

Awarm location without adraft is required for dough to rise. Allow the dough to rise until it doubles in volume.

CAKE AND PASTRY DOUGH – INGREDIENTS

FLOUR

Flour used for cakes and ne pastries should have alower protein (gluten) content, than our used for baking bread.

Medium-ne and ne our

This our has alower protein (gluten) content and gives the baked goods, such as cakes, tarts, ne pastry, pancakes

aner texture.

Flour with baking powder

It is amixture of our and leavening agents such as baking powder. To make 1 cup of the our and baking powder

mixture, mix 1 cup of our with 2 teaspoons of baking powder.

Whole wheat our

Contains bran and wheat germ and may be used in doughs for tarts and pies. The texture of aproduct made from

whole wheat our will be denser.

Corn our

It is made from corn and is used for certain baked goods to which it loans aner texture. It may be used to thicken

sauces and desserts.

Rice our

It is made from rice and is used to make the texture of baked goods ner, for example for shortcrust pastry.

BAKING POWDER

It is used as aleavening agent in baking.

BAKING SODA

It is known as sodium bicarbonate. It can be used as an additional leavening agent or for darkening certain baked

goods.

BUTTER

It provides aspecic taste and ane texture to baked goods. In certain recipes it is possible to substitute oil for

butter, however the resulting taste and texture of the baked good will be dierent. In this case, use ¼ less butter than

the amount of oil indicated in the recipe. Before you start whipping butter together with sugar, allow it to soften at

room temperature.

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Sencor STM 3624RD-EUE3 Food mixer