Becken BKM4570 Manual De Instrucciones página 19

Put on a floured surface, knead gently to knock out the air, then shape,
put on a baking sheet, and leave it in the warm place until it's doubled
in size.
Bake in a preheated oven at 200 °C/400 °F/gas 6 for 25 minutes or
until golden brown and hollow sounding on the base.
Coffee & Brandy Ice Cream, Level 5-6
Ingredients:
3 eggs, 75 g of caster sugar, 300 mL of single cream, 2 tbsp of instant
coffee powder, 300mL of double cream, 2½ tbsp of brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 6 until
smooth in texture. In a saucepan, bring the single cream and coffee
just to the boil and stir in the egg and sugar mixture. Put in a heatproof
bowl over a simmering pan of water and cook gently, stirring well until
thick enough to coat the back of a spoon. Strain into a bowl and leave
to cool. Whip the double cream at speed 6 until soft peaks form, then
fold into the cold egg and sugar mixture, with the brandy. Pour into
a container, cover it and freeze it for 2½-3 hours until partially frozen.
Remove, stir well and then freeze again until the desired texture is
achieved.
Basic Meringues, Level 5-6
Ingredients:
4 egg whites, 100 g of caster sugar, 100 g of icing sugar.
Preparation:
Put the egg whites in the bowl and process at speed 6 until fairly
stiff. Add half the sugar and whisk again until the mixture is smooth,
and stiff peaks have formed. Remove the bowl, and lightly fold in the
remaining sugar with a metal spoon. Line a baking sheet and spoon
or pipe the meringue mixture into ovals. Sprinkle with the remaining
sugar and put on the lowest shelf of a cool oven (120 ºC/250 °F/ gas ½)
for 1½ hours. Let it cool on a wire rack, top with soft fruits, chocolate,
and sweetened cream.
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Stand Mixer | Batidora amasadora | Robot de cozinha
EN
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