Loading ...
Loading ...
Loading ...
18 ENGLISH
Applications
Dumplings,
wrappers,
steamed buns
Pork and
vegetable buns
Luxury bread
Puddings,
souffl&#-23;s,
meringues
Fish balls
Procedure
Put flour, salt and water in the
bowl and knead them to a
smooth dough. Leave it for 15
minutes, then knead it into a
ball again and roll it into thin
sheet.
First mix yeast, warm water
and some sugar in a separate
bowl. Put all ingredients in the
food processor bowl and
knead the dough until it is
smooth and does not stick to
the bowl (takes approx. 1
minute). Leave it to rise for 3
hours.
First mix yeast, warm milk and
some sugar in a separate bowl.
Put all the ingredients in the
bowl and knead the dough
until it no longer sticks to the
bowl (this takes approx. 1
minute). Leave it to rise for 30
minutes.
Use egg whites at room
temperature. Note: use at least
2 egg whites.
First remove the fish bones.
Cut the fish into cubes of 3cm.
Use the pulse button to get a
coarser chopping result.
Speed
settin
g /
access
ory
2 / {
2 / {
2 / {
2 / S
2 /P /
P
Max.
quanti
ty
300g
flour
300g
flour
300g
flour
4 egg
whites
300g
Ingredients &
results
Dough (for
wrappers) -
kneading
Dough (yeast)
- kneading
Dough (yeast)
- kneading
Egg whites -
emulsifying
Fish - mincing
Applications
Glutinous rice
ball
Pizza
Apple pies,
sweet biscuits,
open fruit flans
Fruit tarts, pies,
quiches
Procedure
Put flour and warm water into
the bowl and knead it all to a
soft dough. This takes approx.
30 seconds.
Follow the same procedure as
for bread dough. Knead the
dough for approx. 1 minute.
First put in the flour and then
the other ingredients.
Use cold margarine, cut into
pieces of 2cm. Put all the
ingredients in the bowl and
knead until the dough has
turned into a ball. Allow the
dough to cool before further
processing.
Use cold margarine and cold
water. Put flour in the bowl
and add the margarine cut into
pieces of 2cm. Mix at the
highest speed until the dough
has become crumbly, then add
cold water while mixing. Stop
as soon the dough starts to
turn into a ball. Allow the
dough to cool before further
processing.
Speed
settin
g /
access
ory
2 / {
2 / {
2 / P
2 / P
Max.
quanti
ty
300g
glutino
us rice
flour
400g
flour
200g
flour
200g
flour
Ingredients &
results
Dough
(glutinous) -
kneading
Dough (for
pizzas) -
kneading
Dough
(shortcrust
pastry) -
kneading
Dough (for
tarts, pies) -
kneading
Loading ...
Loading ...
Loading ...