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Soft yeast
dough
Eggs
Whipped
cream
Shakes,
cocktails or
other liquids
Refer to personal experience for even better results.
Beater : For making cakes, biscuits, pastry, icing, fillings, mashed
potato.
Whisk : F or eggs, cream, batters, fatless sponges, meringues,
cheesecakes mousses, souffles.
Don't use the whisk for heavy mixtures you could damage it.
Flour and water at a ratio of 1.1:1
Pre-treatment of dough:
2000g
From speed1 for 90 second;
Operation period:
Speed 2 for 10 second
Switch on speed 8 to speed
24 eggs
10,whip the egg whites without
stopping for 3-4min
300ml fresh
From speed 1 to 4 for about
cream
1 L
From speed 1 for about
4minutes
Caution! These tips are purely indicative.
5minutes
Beating eggs into creamed
mixtures
12
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