Loading ...
Loading ...
Loading ...
5. Whendoughclingstohook,kneadon
Speed2for2minutesoruntildough
issmoothandelastic.
6. UnlockandraiseTiltHeadorlowerbowl
onBowlLiftandremovedoughfromhook.
NOTE:Theseinstructionsillustratebread
makingwiththeRapidMixmethod.When
usingtheconventionalmethod,dissolveyeast
inwarmwaterinwarmedbowl.Addremaining
liquidsanddryingredients- exceptlast
250mLto500mLflour.TurntoSpeed2
forabout1minute,oruntilingredientsare
thoroughlymixed.Proceedwithsteps
4 through6.
EggWhites
Placeroomtemperatureeggwhitesinclean,
drybowl.Attachbowlandwirewhip.Toavoid
splashing,graduallytumtodesignatedspeed
andwhiptodesiredstage.Seechartbelow.
Amount _eed
1 eggwhite Graduallyto10
2-4eggwhites Graduallyto 8
6ormoreeggwhites Graduallyto 6
WHiPPiNGSTAGES
Frothy:
Large,unevenairbubbles.
Beginto holdshape:
Airbubblesarefineandcompact;product
iswhite.
Softpeak:
Tipsofpeaksfalloverwhenwirewhipis
removed.
Almoststiff:
Sharppeaksformwhenwirewhipis
removed,butwhitesareactuallysoft.
Stiffbutnotdry:
Sharp,stiffpeaksformwhenwirewhipis
removed.Whitesareuniformincolorand
glisten.
Stiffanddry:
Sharp,stiffpeaksformwhenwirewhipis
removed.Whitesarespeckledanddullin
appearance.
WhippedCream
Pourcreamintochilledbowl.Attachbowland Holdsits shape:
wirewhip.Toavoidsplashing,graduallytum Creamformssoftpeakswhenwirewhip
todesignatedspeedandwhiptodesired isremoved.Canbefoldedintoother
stage.Seechartbelow, ingredientswhenmakingdessertsandsauces.
Amount Speed
59mL Graduallyto10
118mL Graduallyto10
236mL Graduallyto 8
472mL Graduallyto 8
WHiPPiNGSTAGES
Beginstothicken:
Creamisthickandcustard-like.
Stiff:
Creamstandsinstiff,sharppeakswhenwire
whipisremoved.Usefortoppingoncakesor
desserts,orfillingforcreampuffs.
NOTE:Watchcreamcloselyduringwhipping;
therearejustafewsecondsbetween
whippingstages.DONOTOVERWHIP.
12
Loading ...
Loading ...
Loading ...