AEG FINESSE KM 31 - Manual (Page 9)

TTie correct accessories for the job concerned
Important: All food processed in your machine
must be carefully prepared Remove pips and
stones from fruit Meat and bacon must be
bone-free In this way, the working tools will be
spared
Mixing/kneading with the plastic blade
• Use the plastic blade for all doughs requiring
mixing and kneading (fig 9)
For sponge mixes, see under “Beating with
the whisk”
• Piace all ingredients in the large work-bowl
The addition sequence is very important first
add all dry ingredients, such as sugar, flour,
then the soft ones, such as butter, marga­
rine, eggs, foilowed by any possible liquid
Sultanas, currants, or candied fruits can be
placed in the work-howl together with the
other ingredients Best mix them with the
flour
Close lid
Pastr^aking examples
Max approx
quantity Setting Approx
duration
Remarks
Scones and
teabreads 1250 g MAX 60 sec Basic recipe (max quantity):
250 g sugar, 500 g flour,
1 sachet baking powder, 250 g margarine.
3 eggs, 1 pinch salt, 150 ml milk
Yeast dough 1000 g MAX 60 sec Baste recipe (max quantity):
500 g flour, 30 g yeast. 50 g sugar,
60 g margarine, 200 ml milk, 1 egg
Short pastry 1000 g MAX 30 sec Basic recipe:
60 g sugar, 250 g flour,
1 teasp baking powder, 125 g margarine,
1 egg yolk
Allow prepared dough to rest
for at least 1 hour
Strudel pastry 1000 g MAX 30 sec Basic recipe
250 g flour, 1 pinch ?alt, 2 tablesp oil,
1 egg, 100 g warm milk
Allow pastry to rest for at least 1 hour
before further processing
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