Kernau KSFP 611 MB Instruction Manual page 21

French bread
Ingredients: 250g high-gluten flour, 50g low-gluten flour, 150g water, 10g sugar, 3g yeast powder, 1gedible
salt.
Process:
1. Put all the ingredients into the mixing bowl, use the dough hook to mix at levels 1-3, and knead
the dough into a dough shape.
2. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
3. Knead thoroughly once more, remove from the bowl and divided it into 4 portions. Take a
portion of the dough and roll it into an oval shape, then roll it up from top to bottom.
4. Then cover with preservative film and allow fermenting to double its size.
5. Brush the surface with sesame oil, preheat the oven to 180℃, put the bread dough at the middle
layer and bake for 20 minutes.
Original cake
Ingredients: 100g cake flour, 5 eggs, 50g edible oil, 80g sugar, a small amount of lemon juice, 55g milk.
Process:
1. Separate the egg white and egg yolk, add 20g sugar into the egg yolk, mix with egg beater at
level 6 until the sugar is completely melted. Add milk and continue to stir evenly at level 6
2. Pour edible oil and continue beating until fully emulsified.
3. Pour the cake flour through a sieve, and stir evenly into a fine egg yolk paste.
4. Put a few drops of lemon juice into the egg white, add sugar in three times and beat with an
egg beater until it is cotton-like.
5. Take 1/3 of the egg white, put them in the egg yolk paste and stir evenly, pour the paste back
to the remaining egg white and stir evenly to a fine cake paste
6. Brush edible oil on the surface of cake mold, then pour the cake paste into the mold
7. Preheat the oven to 150℃, set upper and lower pipe heating mode and baking time 50 minutes,
then bake it till golden color.
Chocolate cake
Ingredients: 150g egg liquid, 50g pure milk, 40g cocoa powder, 80g white sugar.
Process:
1. Add 150g egg liquid, beat with egg beater at level 6 until it is cotton-like, then take it out and
set aside
2. Put 80g white sugar, 50g milk, and 40g cocoa powder into a bowl and stir into a fine powder
with a stirring paddle at level 6.
3. Pour the prepared fine powder into the beaten egg liquid and mix well.
4. Pour the mixed raw materials into the oil-brushed baking tray mold and put it in the oven for
baking at 180°C.
5. After being baked and shaped, take them out from the mold and wait for cooling down before
eating
Chocolate ice cream cake
Ingredients: 140g cream cheese, 140g dark chocolate, 220g milk, 100g powdered sugar, 240g whipped
cream, 2g edible salt.
Process:
1. The outside of the square mold is wrapped with tin foil, and put a circle of baking paper inside
2. Add powdered sugar and a pinch of salt into cream cheese and mix it with a stirring paddle.
3. Chop the dark chocolate and heat it to melt, pour the melted chocolate into the cheese, then use
a stirring paddle to stir evenly. Take it out and place it on a tray for later use.
4. Put whipped cream in the pot and then stir until it is almost cotton-like.
5. Add the whipped cream in 2 times into the chocolate cheese and stir evenly, then pour the milk
into it in 2 times and mix it well again.
6. Finally, pour it into the mold and put it in the refrigerator for several hours. Take it out and
de-mould it.
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