Duronic SM104 Manual De Instrucciones página 15

2. Put the flour and dried herbs in the mixing bowl and using the dough
hook mix at speed 1. Whist mixing, gradually add the liquid mixture, then
increase the speed to 2 and mix for a further 5 minutes.
3. Put the dough in a bowl, cover and leave in a warm place until doubled in
size (20-30 minutes).
4. Take the dough out of the bowl and put onto a floured surface. Knead
gently to knock out the air, then shape, put on a baking sheet, and leave
again to prove until it has doubled in size.
5. Bake for 25 minutes or until golden brown and hollow sounding on the
bottom.
COFFEE & BRANDY ICE CREAM (using speed levels 1-3)
Ingredients:
• 3 eggs
• 75g caster sugar
• 300ml single cream
Method:
1. Put the sugar and eggs into the mixing bowl and using the whisk
attachment mix at speed 6 until smooth in texture.
2. In a saucepan, bring the single cream and coffee just to the boil and stir in
the egg and sugar mixture.
3. Put the mixture a heatproof bowl over a simmering pan of water and cook
gently, stirring well, until thick enough to coat the back of a spoon.
4. Strain the mixture into a bowl and set aside to cool.
5. Put the double cream into the mixing bowl and using the whisk attachment
mix on speed 6 until soft peaks form.
6. Remove the bowl from the mixer stand and then fold into the cold egg and
sugar mixture, with the brandy.
7. Pour into a container, cover, and freeze for 2½-3 hours, until partially
frozen. Remove, stir well and then freeze again, until the desired texture is
achieved.
• 2 tbsp instant coffee powder
• 300ml double cream
• 2½ tbsp brandy
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