Egg Whites; Whipped Cream - KitchenAid *521.004 Instructions Manual

5. When dough clings to hook, knead on
Speed 2 for 2 minutes or until dough is
smooth and elastic.

Egg Whites

Place room temperature egg whites in
clean, dry bowl. Attach bowl and wire
whip. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
Amount
1 egg white
2-4 egg whites
6 or more egg whites
WHIPPING STAGES
Frothy:
Large, uneven air bubbles.
Begin to hold shape:
Air bubbles are fine and compact; product
is white.

Whipped Cream

Pour cream into chilled bowl. Attach bowl
and wire whip. To avoid splashing,
gradually turn to designated speed and
whip to desired stage. See chart below.
Amount
59 mL (1/4 cup)
118 mL (1/2 cup)
236 mL (1 cup)
472 mL (2 cups)
WHIPPING STAGES
Begins to thicken:
Cream is thick and custard-like.
6. Unlock and raise head on 5K45SS or
NOTE: These instructions illustrate bread
making with the Rapid Mix method. When
using the conventional method, dissolve
yeast in warm water in warmed bowl. Add
remaining liquids and dry ingredients –
except last 1 to 2 cups (250 mL to 500 mL)
flour. Turn to Speed 2 for about 1 minute, or
until ingredients are thoroughly mixed.
Proceed with steps 4 through 6.
Soft peak:
Tips of peaks fall over when wire whip is
removed.
Almost stiff:
Sharp peaks form when wire whip is
removed, but whites are actually soft.
Speed
Gradually to 10
Stiff but not dry:
Gradually to 8
Sharp, stiff peaks form when wire whip is
Gradually to 6
removed. Whites are uniform in color and
glisten.
Stiff and dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are speckled and dull in
appearance.
Holds its shape:
Cream forms soft peaks when wire whip
is removed. Can be folded into other
ingredients when making deserts and
sauces.
Speed
Stiff:
Gradually to 10
Cream stands in stiff, sharp peaks when
Gradually to 10
wire whip is removed. Use for topping on
Gradually to 8
cakes or desserts, or filling for cream puffs.
Gradually to 8
NOTE: Watch cream closely during
whipping; there are just a few seconds
between whipping stages. DO NOT
OVERWHIP.
R-11
lower bowl on 5K5SS/5KSM5 and remove
dough from hook.