Moulinex Masterchef Essential Manual page 12

of icing sugar. Beat for a further 2 minutes at speed 6. Fill a piping bag fitted with a fluted nozzle
and pipe shapes onto baking paper laid on top of a tray. Cook for 2 hours at 95°C.
Cake batter
Ingredients: 200 g sugar, 200 g room-temperature butter, 4 eggs (200 g), 200 g flour, 2 level
teaspoons baking powder (4 g).
Put all the ingredients into the bowl and fit the lid and the mixer. Run the appliance at speed 1 for
30 seconds and then speed 6 for 2 minutes. After these 2 minutes and 30 seconds, lift the mixer
head and scrape down the sides of the bowl with a spatula; beat the batter for a further 1 minute
at speed 6. Pour the batter into a buttered and floured cake mould and bake for 1 hour in an oven
preheated to 180°C.
EN
Pancake batter
Ingredients: 250 g flour, 500 g milk, 4 eggs, 2 sachets vanilla sugar, 6 g salt.
Put the eggs, vanilla sugar and milk into the mixer bowl. Fit the lid and the balloon whisk and
mix at speed 6. Gradually add the flour through the lid opening using a spoon. Once all the flour
is incorporated, leave it to mix for 1 minute and then strain the mixture through a fine-mesh
sieve. Let the batter rest for at least 1 hour at room temperature before making your pancakes.
Mayonnaise
Ingredients: 2 egg yolks, 20 g mustard, a pinch of salt, 250 ml oil.
Put the egg yolks, mustard and salt into the mixer bowl. Fit the lid and the balloon whisk and start
the appliance at speed 6. Gradually add the oil through the lid opening over 3 minutes. When all
the oil is incorporated into the emulsion, remove the bowl and the whisk. With your hand, scrape
down the sides of the bowl, mixing your mayonnaise to firm it up. Three or four stirs will be enough.
Consume within 24 hours.
Bread dough
Ingredients: 300 g warm water at 30°C, 500 g flour, 10 g salt, 1 sachet dried yeast (5 g).
Put the flour, the salt and the dried yeast into the mixer bowl. Fit the lid and the kneader, then
start the mixer at speed 1. Pour in the water gradually over 1 minute as for the mayonnaise, then
leave to knead for 10 minutes. Cover the dough and leave to stand at 35°C for 1 hour. It should
double in size. Shape your bread and leave it to stand once again for 1 hour at 35°C. Your bread
should double in size. Cook for 30 minutes in an oven preheated to 220°C, placing a bowl of water
at the bottom of the oven to create humidity.
Pizza dough
Ingredients for five 22-cm pizzas: 500 g flour, 280 g warm water at 30°C, 30 g olive oil, 1 sachet
dried baker's yeast (5 g), 8 g salt, 10 g sugar.
Put the flour, oil, yeast, salt and sugar into the mixer bowl. Fit the lid and the kneader, then
start the mixer at speed 1. Pour in the water gradually over 1 minute as for the mayonnaise, then
leave to knead for 10 minutes. Cover the dough and leave to stand at 35°C for 1 hour 30 minutes.
It should double in size. Divide the dough into five 165-g pieces. Flour your work surface then
roll out your five pieces into 22-cm discs. Place the discs of dough on baking paper, then garnish
with the toppings of your choice. Let the pizzas rest for 15 minutes, then cook one at a time for
12 minutes each in an oven preheated to 230°C.
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