Kenwood KMC010 series Instructions Manual page 8

KW00800107 Iss 3 KMC010_KMM020 Eng_Arabic:89494 KM010-KM020 English
ingredients
method
ingredients
method
ingredients
method
recipes
See important points for bread making.
stiff ritish-type dough
white bread
1.36kg (3lb) strong plain flour
G
15ml (3tsp) salt
G
25g (1oz) fresh yeast; or 15g/20ml (
G
750ml (1 1 ⁄ pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
G
4
(9floz) boiling water to 500ml (18floz) cold water
25g (1oz) lard
G
dried yeast (the type that needs reconstituting): pour the warm water
1
into the bowl. Then add the yeast and the sugar and leave to stand for
about 10 minutes until frothy.
fresh yeast: crumble into the flour.
other types of yeast: follow the manufacturer's instructions.
Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
2
salt and lard.
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
3
adding more flour if necessary, until a dough has formed.
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
4
and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
5
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1.
6
Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.
7
Then cover with a tea towel and leave somewhere warm until doubled in
size.
Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15
8
minutes for rolls .
When ready, the bread should sound hollow when tapped on the base.
G
shortcrust pastry
450g (1lb) flour, sieved with the salt
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5ml (1tsp) salt
G
225g (8oz) fat (mix lard and margarine straight from the fridge)
G
About 80ml (4tbsp) water
G
hint Don't overmix
G
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
1
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
2
Add the water and mix at minimum speed. Stop as soon as the water is
3
incorporated.
Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
4
pavlova
3 large egg whites
G
175g (6oz) caster sugar
G
275ml (10 fl.oz.) double cream
G
fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
G
Whisk the egg whites on a high speed until they form 'soft peaks'.
1
With the whisk operating on speed 5, gradually add the sugar one
2
tablespoon at a time, whisking after each addition.
Line a baking tray with silicone paper, then spoon the meringue onto the
3
paper forming a nest approximately 20cm/8" in diameter.
Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark 2,
4
then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1 and
bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool
down.
When ready to serve, peel off the silicone paper and place on a serving
5
dish. Whip the cream until soft peaks form then spread over the top of the
pavlova and decorate with the fruit.
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1 ⁄ oz) dried yeast + 5ml (1tsp) sugar
2