Assessments - 3, GPA: 4.3
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Facilidade de uso
Use a thermometer or add 250ml (9fl oz) boiling water to 500ml (18fl oz) cold water 25g (1oz) lard 1 dried yeast (the type that needs reconstituting): pour the warm water into the bowl. Then add the yeast and the sugar and leave to stand for about 10 minutes until frothy. fresh yeast: crumble into the flour. other types of yeast: follow the manufacturer’s instructions. 2 Pour the liquid into the bowl. Then add the flour (with fresh yeast if used), salt and lard. 3 Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1, adding more flour if necessary, until a dough has formed. 4 Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean. 5 Put the dough into a greased polythene bag or a bowl covered with a tea towel. Then leave somewhere warm until doubled in size. 6 Re-knead for 2 minutes at speed 1. 7 Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. 8 Bake at 230°C/450°F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. white bread soft yeast dough 2.6kg (5lb 12oz) ordinary plain flour 1.3 litre (21.4pts) milk 300g (10oz) sugar 450g (1lb) margarine 100g (4oz) fresh yeast or 50g (2oz) dried yeast 6 eggs, beaten 5 pinches salt 1 Melt the margarine in the milk and bring to 43°C (110°F). 2 dried yeast (the type that needs reconstituting): add the yeast and sugar to the milk and leave to stand for about 10 minutes until frothy. fresh yeast: crumble into the flour and add the sugar. other types of yeast: follow the manufacturer’s instructions. 3 Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour. 4 Mix at minimum speed for 1 minute, then at speed 1 for a further minute. Scrape down. 5 Add the remaining flour and mix at minimum speed for 1 minute, then at speed 1 for 2 - 3 minutes until smooth and evenly mixed. 6 Half fill some 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. 7 Bake at 200°C/400°F/Gas Mark 6 for 20 - 25 minutes for loaves or 15 minutes for rolls. 8 When ready, the bread should sound hollow when tapped on the base. . Makes about 10 loaves. 9 recipes continued strawberry and apricot gateau ingredients: sponge 3 eggs 75g (3oz) caster sugar 75g (3oz) plain flour filling and decoration 150ml (1.4pt) double cream Sugar to taste 225g (8oz) strawberries 225g (8oz) apricots method 1 Halve the apricots and remove the stones. Cook gently in very little water, adding sugar to taste, until soft. 2 Wash and halve the strawberries. 3 To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick. 4 Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon do this carefully to keep the sponge light. 5 Put the mixture into two 18cm (7”) greased and lined sandwich tins. 6 Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes until the cake springs back when lightly touched. 7 Turn out onto a wire rack. 8 Whisk the cream at maximum speed until stiff. Add sugar to taste. 9 Roughly chop the apricots and a third of the strawberries. Fold them into half the cream. 10 Spread this over one of the sponges, then put the other sponge on top. 11 Spread the remaining cream on top and decorate with the remaining strawberries. meringues 4 egg whites ingredients 250g (9oz) icing sugar, sieved Line your baking tray with non-stick baking parchment. method 1 Whisk the egg whites and sugar at maximum speed for about 10 minutes until it 2 stands in peaks. 3 Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star nozzle). 4 Bake at 110°C/225°F/Gas Mark 1.4 for about 4 - 5 hours until firm and crisp. If they start to brown, leave the oven door slightly ajar. Store meringues in an airtight tin. shortcrust pastry 450g (1lb) flour, sieved with the salt ingredients 5ml (1tsp) salt 225g (8oz) fat (mix lard and margarine straight from the fridge) About 80ml (4tbsp) water Don’t overmix hint 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour. method 2 Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy. 3 Add the water and mix at minimum speed. Stop as soon as the water is incorporated. 4 Cook at around 200°C/400°F/Gas Mark 6, depending on the filling. carrot and coriander soup ingredients 25g (1oz) butter 1 onion chopped 1 clove garlic crushed 480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet 600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet cold chicken stock 10-15ml (2-3tsp) ground coriander salt and pepper method 1 Melt the butter in a pan, add the onion and garlic and fry until soft. 2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the maximum 1.2...
Este manual também é adequado para os modelos :Processadores de alimentos - KMM750 (6.48 mb)