Loading ...
Loading ...
Loading ...
EN-14
EN
Food Mixer
STM 3620WH / STM 3621GR / STM 3624RD
2021 05/2021
• Use ateaspoon to form small balls and lay them out evenly on to alightly greased or parchment paper covered
baking tray. Leave sucient room around each ball. Using alightly oured fork, push down each of the balls.
• Bake in apreheated oven at 190 °C for approximately 12–15 minutes or until the biscuits are lightly golden in
colour.
• Take the biscuits o the baking tray and leave to cool down on ametal rack.
Cream snow pus (20–24 pcs)
4 egg whites
1 cup of caster sugar
• Use the whisk A2.
• Set the speed level to 6 and whip up athick snow from the egg whites. Lower the speed to level 1 and carefully
add half the sugar and whip it in. Then add the remaining sugar.
• Using aspoon, apply asmall amount of the snowy mixture on to alightly greased baking tray. Leave about 3 cm
around the individual pieces so that they do not bake to one another.
• Bake in the oven at 120 °C about 1 to 1½ hours or until the snow pus are dry. To avoid burning them, do not,
however, bake then too long. Take them o the baking tray and put them aside to cool down and store them in
an air-tight container.
Note:
You can use adecorating tool to create larger snow pus. This may necessitate alonger baking time.
White bread
4 cups (600 g) of bread our
3 tablespoons of dried milk
1½ teaspoons of salt
1½ tablespoons of sugar
1 teaspoon of bread improver
2 teaspoons of instant yeast
2 tablespoons of oil
1½ cups (375 ml) of water
additional bread our for hand kneading
• Use the kneading hook A1.
• In the mixing bowl, mix the our, dried milk, salt, sugar, bread improver and the instant yeast.
• Set the speed to 1–2 and slowly add water and oil into the dry mix. Leave it to knead until adough starts to form.
• Move the dough on to a lightly oured rolling board and thoroughly knead by hand until the dough is
suciently ne and smooth.
Note:
At this stage, the dough should be very well kneaded so that gluten is formed, which gives the dough the
correct elasticity and helps it to rise.
Loading ...
Loading ...