KitchenAid KMW276 Use & Care Manual page 31

FOOD CATEGORY FOOD RECIPES AMOUNT ACCESSORY
P4
Fresh bread
rolls
2
Baked goods
P5
Macaroons
BAKING MENU
Crisp plate on
600g
low rack
Crisp plate on
300g
low rack
HINTS
Combine 200ml lukewarm water, 30g melted butter
and 1 teaspoon activated dried yeast into a bowl
and mix well. Stand for 10 minutes to allow yeast to
activate.
Place 350g Baker's flour, 3 teaspoons caster sugar
and 1 teaspoon salt into the bowl of a stand mixer
fitted with a dough hook. Add activated yeast and mix
on LOW speed for 2 minutes to bring dough together.
Increase speed to MEDIUM and knead for 5 minutes.
Remove the dough from mixer and place inside a
greased Pyrex or ceramic bowl. Roll dough inside bowl
to cover evenly in oil. Cover the surface of the dough
with a cling film and place in a warm place to double in
size (or use proofing function in Baking menu).
Once doubled in size, punch dough down and tip onto
a lightly floured surface. Knead gently and cut into 10
even pieces. Shape each piece into a small ball by
rolling it on the bench.
Place rolls evenly around crisp plate, leaving a small
gap between each roll.
Cover again with tea towel and repeat proofing stage.
Just before cooking, mix together 1 egg yolk and 1
tablespoon of milk, Brush over rolls and sprinkle over
black sesame seeds (optional). Follow oven prompts.
At the end of cooking time, rolls will be golden with a
crisp thin crust and soft white crumb. Serve warm or
cold.
Grease crisp plate with cooking spray or brush with
vegetable oil.
Use an electric mixer fitted with a whisk attachment.
Add 2 egg whites and a pinch of salt and whisk on
medium high speed until soft peaks form.
Sift 100g pure icing sugar and gradually, add a
spoonful at a time into the egg white mixture. Making
sure to whisk well between each addition. The mixture
should become thick and glossy and double in size.
Using a spatula or metal spoon, gently fold in 1
teaspoon vanilla essence.
Mix 50g hazelnutmeal and 120g desiccated coconut
together and add to egg white mixture. Fold gently until
just combined, forming a sticky dough.
Spoon walnut-sized pieces of the mixture onto the
crisp plate, making sure to leave an approx 1cm gap
between each macaroon. Select cooking program, and
oven will begin to preheat.
The macaroons will be crisp and golden on the outside.
Stand on crisp plate for 5 minutes before transferring
to a wire rack to cool completely.
Store in a dry airtight container for 1-2 weeks.
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