AEG KM4400 - Manual (Page 27)

Recipes
27
D
GR
NL
F
GB
Beating function quantities and Processing Times (mixing light dough (e.g: cake dough))
Recipe Ingredients Quantity Unit Time Speed
Cake sponge
Flour 6,0 dL
200~230s
Medium setting
(5~6setting)
Margarine 1,5 dL
Sugar 1,7 dL
Baking powder 1,0 tsp
Chocolate cake
Flour 8,0 dL
300~360s
Medium setting
(4~6setting)
Egg 4,0 pcs
Butter 2,0 dL
Sugar 1,7 dL
Vanilla Sugar 2,0 tsp
Sour cream 1,0 dL
Nougat raw mixture 100 g
Baking soda 3,0 tsp
Method
The butter should be soft not hard. Stir the soft butter with sugar until creamy. Add the eggs one after another.
While stirring, add the sour cream and vanilla sugar. Finally stir in the flour together with baking soda.
Butter Cake
Flour 3,0 dL
200~230s
Medium setting
(4~6setting)
Margarine 1,5 dL
Sugar 1,7 dL
Fresh egg 3 pcs
Baking powder 1,0 tsp
Method
Place all ingredients in the bowl, and mix them, till it is ready.
Hooks function quantities and Processing Times
Recipe Ingredients Quantity Unit Time Speed
Yeast dough*
(bread)min.
Quantities
flour 6,0 dL
350~380s
Low setting (1~2
setting)
water 2,0 dL
Sugar 2,4 dL
Margarline 1,0 tbs
Salt 1,0 tsp
Method
Place all the ingredients into the bowl and knead until satisfactory.
Yeast dough*
(Pizza dough)
max quantities
Wheat flour 16,0 dL
At least 480s
Low setting (1~2
setting)
Water 4,0 dL
Oil 1,0 dL
Fresh egg 2,0 pcs
Salt 3,0 tsp
Sugar 2,0 tsp
Dry Yeast 1,0 tbs
Method
1. In a container mix the half of yeast with the salt and the sugar and set aside;
2. In the bowl of stand mixer put the remaining yeast, the water and the oil;
3.This dough should be mixed with common beaters, at minimum speed until obtain a smooth mixture;
4. After, add the egg and the yeast mixed with salt and sugar;
5. The speed should be increased to medium and the flour should be added gradually;
6. After realizing that the mass tends to rise by the beaters, they must be changed by the beaters for heavy mass;
7. Put all the flour and mix until obtain a homogenous mixture;
8. At this point you will need to monitor the input power of stand mixer, so that it not exceed the maximum value
determined by the manufacturer;
9. The mass reaches the point when no more paste in the hand.
*Do not exceed Speed 2 when preparing yeast dough. This may damage the mixer.
GB
Whisking function quanitities and Processing Times
Ingredients Quantity Unit Time Speed
Cream 2.1~6.1 dL 60~80s 8~10
Egg-white 1.2~2.4 dL At least 100s 8~10