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HOOKS FUNCTION QUANTITIES AND PROCESSING TIMES
Recipe
Ingredients
Flour
Water
Yeast dough* (bread)
Sugar
min. Quantities
Margarline
Salt
Wheat flour
Water
Oil
Yeast dough* (Pizza
Fresh egg
dough) max quantities
Salt
Sugar
Dry Yeast
Method
1. In a container mix the half of yeast with the salt and the sugar and set aside;
2. In the bowl of stand mixer put the remaining yeast, the water and the oil;
3. This dough should be mixed with common beaters, at minimum speed until obtain a smooth mixture;
4. After, add the egg and the yeast mixed with salt and sugar;
5. The speed should be increased to medium and the flour should be added gradually;
6. After realizing that the mass tends to rise by the beaters, they must be changed by the beaters for heavy mass;
7. Put all the flour and mix until obtain a homogenous mixture;
8. At this point you will need to monitor the input power of stand mixer, so that it not exceed the maximum value
determined by the manufacturer;
9. The mass reaches the point when no more paste in the hand.
www.electrolux.com
Quantity
Unit
Time/Speed
6,0
dL
2,0
dL
350~380s
2,4
dL
Low setting
(1~2 setting)
1,0
tbs
1,0
tsp
8,0
dL
2,0
dL
0,5
dL
At least 480s
1
pcs
Low setting
(1~2 setting)
1,5
tsp
1,0
tsp
0,5
tbs
Method
Place all the ingredients into the
bowl and knead until satisfactory.
The butter should be soft not hard.
Stir the soft butter with sugar until
creamy. Add the eggs one after
another. While stirring, add the sour
cream and vanilla sugar. Finally stir in
the flour together with baking soda.
EN
CNT
9
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