Emulsifying; Whipping - Bosch Cookit Information For Use

en Here's how
Recipe
26.6 Emulsifying
During emulsifying, liquid and fat are blended together, e.g. to make mayon-
naise. Only use egg yolk. Take note of the recommended settings for emulsify-
ing.
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Mayonnaise
1
1
You will get the best results if you use 2 egg yolks to 500 ml oil.
26.7 Whipping
During whipping, food is beaten with the twin whisk, e.g. cream, egg white or
sponge mixture. The food acquires greater volume and a firmer consistency.
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Whipping

cream
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Egg white
Preparation information for
whipping cream
Take note of these factors for fast
and good results when whipping
cream.
138
Ingredients
Minimum
quantity of
egg yolk
7 2
Minimum
quantity in
ml
4 200
Minimum
quantity of
egg white
5 3
Temperature:
¡ Process cream at 5-7 °C.
¡ Before whipping, chill cream for at
¡ Make sure the pot is as cold as
Processing
¡ Close the lid.
¡ Process for
75-90 seconds at
speed 12.
¡ Add the mixed dried
fruit and soaked rais-
ins.
¡ Process for
20-30 seconds at
speed 7.
Maximum
quantity of
egg yolk
6
Maximum
quantity in
ml
800
Maximum
quantity of
egg white
12
least 12 hours.
possible.
min. -
max. in
mins
6-15
min. -
max. in
mins
1-7
min. -
max. in
mins
5-12