Loading ...
Loading ...
Loading ...
English
Egg Whites
Whipped Cream
11
Place room temperature egg whites in clean,
dry bowl. Attach bowl and wire whip. To avoid
splashing, gradually turn to designated speed
and whip to desired stage. See chart below.
Amount
Speed
1 egg white Gradually to 10
2-4 egg whites Gradually to 8
6 or more egg whites Gradually to 6
WHIPPING STAGES
Frothy:
Large, uneven air bubbles.
Begin to hold shape:
Air bubbles are fine and compact; product
is white.
Soft peak:
Pour cream into chilled bowl. Attach bowl and
wire whip. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
Amount
Speed
59 mL Gradually to 10
118 mL Gradually to 10
236 mL Gradually to 8
472 mL Gradually to 8
WHIPPING STAGES
Begins to thicken:
Cream is thick and custard-like.
5. When dough clings to hook, knead on
Speed 2 for 2 minutes or until dough
is smooth and elastic.
6. Unlock and raise Tilt Head or lower bowl
on Bowl Lift and remove dough from hook.
NOTE: These instructions illustrate bread
making with the Rapid Mix method. When
using the conventional method, dissolve yeast
in warm water in warmed bowl. Add remaining
liquids and dry ingredients – except last
250 mL to 500 mL flour. Turn to Speed 2
for about 1 minute, or until ingredients are
thoroughly mixed. Proceed with steps
4 through 6.
Holds its shape:
Cream forms soft peaks when wire whip
is removed. Can be folded into other
ingredients when making desserts and sauces.
Stiff:
Cream stands in stiff, sharp peaks when wire
whip is removed. Use for topping on cakes or
desserts, or filling for cream puffs.
NOTE: Watch cream closely during whipping;
there are just a few seconds between
whipping stages. DO NOT OVERWHIP.
Tips of peaks fall over when wire whip is
removed.
Almost stiff:
Sharp peaks form when wire whip is
removed, but whites are actually soft.
Stiff but not dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are uniform in color and
glisten.
Stiff and dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are speckled and dull in
appearance.
Loading ...