Eggwhites; Whipped Cream - KitchenAid 5KSM150PSRWH0 User Manual

5. When dough clingsto hook, k nead on
Speed 2 for 2 minutes or untildough
issmooth andelastic.
6. Unlock andraise Tilt Head or lowerbowl
onBowlLiftandremove dough fromhook.
NOTE: These instructions i llustrate bread
making withtheRapidMixmethod. When
using theconventional method, dissolve yeast
in warmwaterin warmed bowl. A ddremaining
liquids anddryingredients - except l ast
250mLto 500mLflour. T urn to Speed 2
for about1 minute, o r untilingredients a re
thoroughly m ixed. P roceed w ith steps
4 through 6.
EggWhites
Place roomtemperature e ggwhitesin clean,
drybowl. A ttachbowl a ndwirewhip.Toavoid
splashing, graduallytum to designated speed
andwhipto desired stage. S ee chartbelow.
Amount _eed
1 eggwhite Gradually to 10
2-4 eggwhites Gradually to 8
6 or more eggwhites Gradually to 6
WHiPPiNG STAGES
Frothy:
Large, u neven air bubbles.
Beginto hold shape:
Air bubbles arefineandcompact; product
iswhite.
Soft peak:
Tipsofpeaks falloverwhenwirewhipis
removed.
Almost s tiff:
Sharp peaks formwhenwirewhipis
removed, butwhitesareactually soft.
Stiff butnotdry:
Sharp, stiff peaks formwhenwirewhipis
removed. Whites a reuniform incolorand
glisten.
Stiff anddry:
Sharp, stiff peaks formwhenwirewhipis
removed. Whites arespeckled a nddullin
appearance.
Whipped C ream
Pour cream intochilledbowl. A ttachbowland Holdsits shape:
wirewhip.Toavoid splashing, graduallytum Cream formssoftpeaks whenwirewhip
to designated s peed andwhipto desired is removed. Can befoldedintoother
stage. S eechartbelow, ingredients whenmaking desserts a ndsauces.
Amount Speed
59 mL Gradually to 10
118mL Gradually to 10
236mL Gradually to 8
472mL Gradually to 8
WHiPPiNG S TAGES
Begins tothicken:
Cream isthickandcustard-like.
Stiff:
Cream stands in stiff,sharppeaks whenwire
whipis removed. Use fortopping on cakes or
desserts, or fillingforcream puffs.
NOTE: Watch creamclosely during whipping;
therearejusta few seconds between
whipping stages. D ONOT OVERWHIP.
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