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21
en
Application examples
Application examples
Whipped cream
– 200-1500 g
■ Using the double whisk,
whip cream for 1½ to 4 minutes at
setting 3-4 (depending on amount and
properties of cream).
Beaten egg white
– 2 to 20 egg whites
■ Using the double whisk,
beat egg whites for 2 to 6 minutes at
setting 4.
Sponge mixture
Basic recipe
– 3-4 eggs
– 3-4 tbs. hot water
– 150 g sugar
– 1 packet of vanilla sugar
– 150 g flour
– 50 g cornflour
– 1 tsp. baking powder
■ Using the double whisk, mix ingredients
(except flour and cornflour) for approx.
4-6 minutes at setting 4 until fluffy.
■ Rotate switch to setting 1-2 and spoon
in the sifted flour and cornflour within
approx. ½ to 1 minute.
Maximum quantity: 3 x basic recipe
Cake mixture
Basic recipe
– 4 eggs
– 250 g sugar
– 1 packet of vanilla sugar
– 250 g butter or margarine
(room temperature)
– 500 g flour
– 1 packet of baking powder
– 125 ml of milk
■ Mix all ingredients for approx. ½ minute
at setting 1-2.
■ Then, using the double whisk, mix
for approx. 3-4 minutes (if processing
maximum quantity for approx.
5-6 minutes) at setting 4.
Maximum quantity: 3 x basic recipe
Short pastry
Basic recipe
– 125 g butter
(room temperature)
– 100-125 g sugar
– 1 egg
– 1 pinch of salt
– 1 packet of vanilla sugar
– 250 g flour
Note: If processing the maximum quantity,
use the kneading hook with dough blade!
■ Mix / knead all ingredients for approx.
½ minute at setting 2.
■ Then mix / knead for approx. 1 minute
(if processing maximum quantity for
approx. 3-4 minutes) at setting 3-4.
Maximum quantity: 3 x basic recipe
Yeast dough
Basic recipe
– 500 g flour
– 1 egg
– 60-80 g fat (room temperature)
– 60-80 g sugar
– 200-250 ml lukewarm milk
– 25 g yeast or 1 packet of dried yeast
– Peel of ½ lemon
– 1 pinch of salt
■ Knead all ingredients for approx.
½ minute at setting 1-2.
■ Then process with the kneading hook
for approx. 4-6 minutes at setting 3.
Maximum quantity: 4 x basic recipe
Wholemeal mixed
wheat bread
Basic recipe
– 325 g freshly ground wholemeal flour
– 325 g white flour Type 405
– 100 g rye flour Type 630
– 75 g liquid fermented dough
– ½ tbs. caraway
– ½ tbs. bread seasoning
– ½ tbs salt
– 1½ packets of dry yeast
– 450-500 ml warm water
■ Knead all ingredients for approx.
½ minute at setting 1-2.
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