16
en
Recipes
Egg whites
–
2-12 egg whites
■ Beat the egg whites with
the professional stirring whisk for 4 to 6
minutes at setting
7
.
Note:
For models with SensorControl Plus,
use the automatic programme.
X
“Using
SensorControl Plus” see page 12
Sponge mixture
Basic recipe
–
3 eggs
–
3-4 tbsp hot water
–
150 g sugar
–
1 sachet vanilla sugar
–
150 g flour
–
50 g cornflour
–
Baking powder if required
■ Beat the ingredients (except the flour
and cornflour) with the professional
stirring whisk for approx. 4-6 minutes
at setting
7
until frothy.
■ Turn the rotary switch to setting
1
and
spoon in the sifted flour and cornflour
within approx. ½ to 1 minute and mix.
Maximum quantity:
2 x basic recipe
Cake mixture
Basic recipe
–
3-4 eggs
–
200-250 g sugar
–
1 pinch salt
–
1 sachet vanilla sugar or peel from
½ lemon
–
200-250 g butter or margarine
(room temperature)
–
500 g flour
–
1 sachet baking powder
–
150 ml milk
■ Mix all ingredients with the professional
flexible beating whisk for approx.
½ minute at setting
2
, and then for
approx. 2-3 minutes at setting
7
.
Maximum quantity:
2½ x basic recipe
Shortcrust pastry
Basic recipe
–
125 g butter (room temperature)
–
100-125 g sugar
–
1 egg
–
1 pinch salt
–
A little lemon peel or vanilla sugar
–
250 g flour
–
Baking powder if required
■ Mix all ingredients with the professional
flexible beating whisk for about
½ minute at setting
2
, then for about
2-3 minutes at setting
6
.
From 500 g flour:
■ Knead ingredients with
the kneading hook for
about ½ minute at setting
1
, then
for about 3-4 minutes at setting
3
.
Maximum quantity:
4 x basic recipe
Yeast dough
Basic recipe
–
500 g flour
–
1 egg
–
80 g fat (room temperature)
–
80 g sugar
–
200-250 ml lukewarm milk
–
25 g fresh yeast or 1 sachet dried yeast
–
Peel from ½ lemon
–
1 pinch salt
■ Mix all ingredients with the kneading
hook for approx. ½ minute at setting
1
,
then for approx. 3-6 minutes at setting
3
.
Maximum quantity:
3 x basic recipe
Note:
For models with SensorControl Plus,
use the automatic programme.
X
“Using
SensorControl Plus” see page 12
Pasta dough
Basic recipe
–
500 g flour
–
250 g eggs (approx. 5)
–
2-3 tbsp (20–30 g) cold water
as required
■ Mix all ingredients for about 3 to
5 minutes at setting
3
until a dough
forms.
Maximum quantity:
1.5 x basic recipe
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