Crux 14790 Manual de instruções - Página 14

Procurar online ou descarregar pdf Manual de instruções para Liquidificador Crux 14790. Crux 14790 20 páginas. Cordless immersion blender

Recipes

Meringue

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4 egg whites, at room temperature

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Pinch salt (or cream tartar)

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1 cup of caster sugar

1. Preheat oven to 120°C (248F). Measure and prepare all your ingredients in advance.

Line 2 large baking trays with non-stick baking paper.

2. Separate the egg white from the yolks. Place the egg whites and the salt in a large and

dry mixing bowl. Use the whisk attachment on the immersion blender to whisk the egg

whites until soft peaks form. Add the sugar gradually, a spoonful at a time,

and just combine.

3. After all the sugar has been added, continue to whisk until the mixture is very thick

and glossy. The sugar has to be dissolved and a long trailing peak should form when the

whisk is lifted. Do not overbeat. Spoon the mixture onto the lined trays to form

the meringues. Place the tray in the oven and reduce the temperature to 90°C (194F).

Leave the oven on for 1 1/2 hours or until the meringues are crisp and sound hollow

when tapped on the base. Turn the oven off and allow the meringues to cool in the oven

for 4 hours. Remove from the oven if they start turning brown.

Strawberry Vanilla Cake in a Mug

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1 tablespoon butter, softened

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1 large egg

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1/2 teaspoon vanilla extract

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2 tablespoons granulated sugar

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1/4 cup all-purpose flour

1. In a medium bowl, combine all ingredients (except strawberries). Whisk in high until

batter is just smooth, but do not overmix. Gently fold in the strawberries.

2. Spray a 12oz; microwave-safe mug with cooking spray and pour the mixture into the mug.

Fill half of the cup so there is enough space for the cake to rise.

3. Microwave on high for 75 to 90 seconds, or until done. Sprinkle confectioner's sugar

on top and enjoy.

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1 teaspoon baking powder

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1/2 teaspoon cinnamon

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3 tablespoons strawberries, diced

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Sprinkle of confectioner's sugar