Moulinex QA216110 Manual page 28

sheet lined with parchment paper and allow to rise for about 30 to 40 minutes. Preheat the oven to
200°C. Brush the buns with egg yolk mixed with a little milk and sugar. Bake for about 15 to 20
minutes. Note: Do not substitute butter with margarine or lard.
For UK only: Use 500 strong white bread flour, 80 g softened butter, 80 caster sugar, 250 ml lukewarm
milk, 2 tsp Easybake or Fast Action dried yeast, 1 pinch of salt, 1 egg beaten with 1 tsp water, for
glaze.
Make the dough as the recipe directs but there is no need to rest the dough for 1 hour. Shape the
dough as directed and leave to prove until doubled in size (for about 45 min to 1 hour). Bake as
directed above.
Vanilla Sponge Slab Cake
Ingredients: 2 eggs, 125 g caster sugar, 125 g softened butter in pieces, 250 g flour (plain), 70 ml
EN
milk, 1 sachet (11 g) baking powder or 4 level tsp baking powder, 1 sachet (6.5 g) vanilla sugar or 1
tsp vanilla extract.
Put all the ingredients in the bowl except for the flour. Fit the kneader and the lid. Run for a few
seconds at speed 1, and add the flour little by little with the appliance running. Mix for 3 minutes.
Preheat the oven to 180°C. Place the mixture in a buttered and floured non-stick loaf tin (900g /2
lb size). Bake for about 40 minutes or until a fine skewer inserted in the centre come out clean with
no mixture attached. Best eaten within 2 days of making .
Feta, Olive and Sun-dried Tomato Loaf
Ingredients: 200 g flour (plain), 4 eggs, 1 sachet (11 g) baking powder or 4 level tsp baking powder,
100 ml cold milk, 50 ml olive oil, 12 dried tomatoes, 200 g feta cheese, 15 destoned green olives cut
into pieces, salt, pepper.
Preheat the oven to 180°C. Butter and flour a loaf tin. Put the flour, eggs and baking powder in the
bowl. Fit the kneader and the lid. Start at speed 1 and then increase to speed 3. Add the olive oil and
milk with the appliance running for one and a half minutes. Decrease to speed 1 and add the dried
tomatoes, feta cheese and olives. Add salt and pepper. Pour the mixture into the tin and bake for 30
to 40 minutes.
Mayonnaise
Ingredients: 1 egg yolk, 1 tablespoon mustard, 1 teaspoon white wine vinegar, 250 ml oil (sunflower,
olive or half and half of each), salt, pepper.
Attention: all the ingredients must be at room temperature.
Put all the ingredients except for the oil in the bowl. Fit the balloon whisk and lid. Start at speed 1
and begin to pour the oil in a thin trickle. After 10 seconds, increase to speed 4, and continue to add
the oil little by little. Once you have added all the oil, run the appliance for another 30 seconds.
NB: Keep refrigerated and consume within 24 hours.
Chantilly cream
Ingredients: 250 ml very cold liquid crème fraiche*, 50g icing sugar.
Put the cream and icing sugar in the bowl. Fit the balloon whisk and lid. Run the appliance at speed
3 for 2 minutes and then at speed 4 for one and a half minutes.
* liquid creme fraiche is not available in all countries.
For the UK only: Use 300 ml well chilled double cream and 35 g icing sugar. Place the cream and
icing sugar in the bowl. Fit the balloon whisk and lid. Whip on speed 3 until it forms firm peaks
(takes about 2 to 3 minutes).
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