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Manuals
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KitchenAid Manuals
Mixer
K45SS - Classic - Stand Mixer
Use and care manual
发泡鲜奶油 - KitchenAid K45SS Use And Care Manual
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Use and care manual
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Manual
(60 pages)
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Service & repair manual
(42 pages)
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使用台式搅拌机
蛋白
将室温蛋白放置在洁净、干燥的桶中。附
接桶和打蛋器。为了避免溅出,请逐渐转
变到指定的速度,并搅打至所需的阶段。
请参见下面的图表。
数量
1 个鸡蛋蛋白
2-4 个鸡蛋蛋白
6 个或更多个鸡蛋蛋白 逐渐到 6
搅打阶段
借助 KitchenAid 台式搅拌机,可以
快速搅打蛋白。因此,请仔细观察,
避免过度搅打。该列表为您说明
预期的程度。
起泡:
大型不均匀的气泡。
开始固定形状:
气泡细密而紧实;所得物质呈白色。
发泡鲜奶油
将奶油导入冰冷的桶。附接桶和打蛋器。
为了避免溅出,请逐渐转变到指定的速
度,并搅打至所需的阶段。请参见下面
的图表。
数量
59 mL
118 mL
236 mL
472 mL
搅打阶段
在搅打期间请密切观察奶油。
因为 KitchenAid 台式搅拌机
的搅打速度很快,在各个搅打阶段之间
仅相隔数秒。观察
以下特征:
速度
逐渐到 10
逐渐到 8
速度
逐渐到 10
逐渐到 10
逐渐到 8
逐渐到 8
打发:
在取出打蛋器之后峰的尖端倒塌。
几乎僵硬:
在取出打蛋器后形成尖锐峰形,但蛋白实
际上是柔软的。
僵硬但不干燥:
在取出打蛋器之后形成锋利、坚硬的峰。
蛋白在颜色和光泽上均匀。
坚硬而干燥:
在取出打蛋器之后形成锋利、坚硬的峰。
蛋白有斑点并且外观灰暗。
开始变厚:
奶油较厚并且形似奶油冻。
固定形状:
在取出打蛋器后
奶油形成软峰。在制作甜点和酱料时可加
入其他成分。
坚硬:
当拆下打蛋器时,奶油形成坚硬、锐利的
峰。用于蛋糕或甜点上的浇头,或奶油卷
的馅料。
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Table of Contents
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