DIHL KA-SM-126 Manual do utilizador - Página 8

Procurar online ou descarregar pdf Manual do utilizador para Misturador DIHL KA-SM-126. DIHL KA-SM-126 10 páginas. Mini stand mixer

Chocolate Cream, Level 5–6

Ingredients:

200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50–60g sugar, 1 pinch of salt, 1 packet of

vanilla sugar, 1 tablespoon cognac or rum, chocolate flakes.

Preparation:

Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place somewhere to

cool. Melt the chocolate coating in accordance with the instructions on the packet. In the meantime, beat

the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the whisk on speed 2 to form a

foam. Add the melted chocolate and stir in evenly on speed 5–6. Leave a little of the cream for decoration.

Add the remaining cream to the creamy mixture and stir in briefly using the pulse function. Decorate the

chocolate cream and serve well cooled.

Pizza dough, Level 1–3

Ingredients:

400g plain flour, 250ml warm water, ½ tsp sugar, 1 sachet active dried yeast (about 2½ tsp), 1½ tsp olive oil

and 1 tsp salt.

Preparation:

Put the flour in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer at speed 1–2, and

gradually add the liquid. As the ingredients incorporate, and the dough ball becomes more formed, increase

the speed to 2–3. Knead for a couple of minutes on this speed, until the dough ball is smooth. Remove from

the bowl and split into 2–4 pieces. Roll into pizza bases (circles or rectangles) on a floured surface, then lay

them on a baking sheet or pizza tray. Spread the pizza bases with tomato purée and add toppings —

mushrooms, ham, olives, sun dried tomatoes, spinach, artichoke, etc. Top with dried herbs, pieces of

mozzarella, and a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15–20 minutes,

until the toppings are bubbling and golden brown

Basic White Bread, Level 3–6

Ingredients:

600g strong white bread flour, 1 sachet active dried yeast (about 2½ tsp), 345ml warm water, 1 tbsp sunflower

oil or butter, 1 tsp sugar, 2 tsp salt.

Preparation:

Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave in a warm place

until it's doubled in size (30–40 minutes). Remove the dough and punch down to remove air. Knead lightly on

a floured board, shape it into a loaf, or put it in a tin, cover, and leave in a warm place to rise for another 30

minutes. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 25–30 minutes, until golden brown and

hollow sounding on the bottom.