Moulinex Masterchef Compact Manual De Instrucciones página 27

ACCESSORIES
You can customise your appliance and obtain the following accessories from your usual retailer or an
authorised service centre:
Bowl
Bowl lid
Kneader
Mixer blade
Balloon whisk
Note: you can purchase an accessory only when you present your instruction leaflet or your
EN
appliance.
BASIC RECIPES
White bread
Ingredients: 350 g flour (type 55), 210 ml warm water, 5 g dried baker's yeast, 5 g salt.
Put the salt, flour and baker's yeast in the bowl. Fit the kneader and the lid. Run for a few seconds
at speed 1, and add water with the appliance running. Knead for about 8 minutes on speed 1. Allow
the dough to rest at room temperature for around half an hour. Then work the dough by hand into a
ball. Place the ball of dough on a buttered, floured baking sheet. Allow to rise for about an hour.
Preheat the oven to 240°C. Make cuts on the top of the loaf with a sharp blade, and brush with
lukewarm water. Put a small container full of water into the oven as this helps the bread to form a
golden crust. Bake for 30 minutes.
For the UK only: Use 350 g strong white bread flour - 1½ tsp Easy Bake or Fast Action dried yeast –
¾ tsp salt – ½ tsp sugar – 2 tsp vegetable oil – 210 ml lukewarm water.
Make the dough as the recipe directs but there is no need to rest the dough for half an hour with UK
dried yeast. Shape the dough as directed and leave to prove until doubled in size (for about 45 min
to 1 hour). Bake in a preheated oven at 230°c for 15 minutes and then reduce to 190°C and bake for
a further 15 minutes.
Butter shortcrust pastry
Ingredients: 200 g flour (plain), 100 g softened butter cut into pieces, 50 ml cold water, 1 pinch of
salt.
Put the flour, butter and salt in the bowl. Fit the kneader and the lid. Run for a few seconds at speed
1, and add water with the appliance running. Continue to knead until the pastry forms a ball. Remove
from the bowl, cover it in cling film and allow the pastry to rest in a cool place or refrigerator for
about half an hour before rolling out and cooking.
Note: Do not substitute butter with margarine or lard.
Milk bread buns
These sweet buns have a light, airy texture similar to brioche.
Ingredients: 500 g flour, 1 egg, 80 g softened butter cut into pieces, 80 g sugar, 250 ml warm milk, 5
g dried baker's yeast, 1 pinch of salt.
Put all the ingredients in the bowl. Fit the kneader and the lid. Run the appliance at speed 1 for
about 8 minutes. Allow the dough to rest at room temperature for about 1 hour and then work the
dough by hand. Cut the dough into small pieces and form them into buns. Place them on a baking
Blender jug
Mini-mincer
Mincer head
Vegetable slicer attachment
Vegetable slicer:
- A: slicing
- C: coarse grating
- D: fine grating
- E: parmesan
- R: Potato shredder
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