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RECETTES
QUANTITÉS À FOUETTER ET DURÉES DE FOUETTAGE
Ingrédients Quantité Unité Durée Vitesse
Crème 2.1~6.1 dl 60~80 s 8~10
Blanc d'œuf 1.2~2.4 dl Au moins 100 s 8~10
QUANTITÉS À BATTRE ET TEMPS DE MÉLANGE (MIXAGE DE PÂTE LÉGÈRE (PAR EX. : PÂTE À GÂTEAU))
Recette Ingrédients Quantité Unité Durée Vitesse
Génoise
Farine 6,0 dl
200~230 s
Réglage moyen
(position 5~6)
Margarine 1,5 dl
Sucre 1,7 dl
Levure chimique 1,0 c. à café
Gâteau au
chocolat
Farine 8,0 dl
300~360 s
Réglage moyen
(position 4~6)
Œuf 4,0 œufs
Beurre 2,0 dl
Sucre 1,7 dl
Sucre vanillé 2,0 c. à café
Crème aigre 1,0 dl
Mélange au nougat 100 g g
Bicarbonate 3,0 c. à café
Préparation
Le beurre doit être mou. Mélangez le beurre doux avec le sucre jusqu'à ce que le mélange devienne
crémeux. Ajoutez les œufs un par un. Tout en mélangeant, ajoutez la crème et le sucre vanillé. Ajoutez
enn la farine et le bicarbonate.
Gâteau au
beurre
Farine 3,0 dl
200~230 s
Réglage moyen
(position 4~6)
Margarine 1,5 dl
Sucre 1,7 dl
Œuf frais 3 œufs
Levure chimique 1,0 c. à café
Préparation
Versez tous les ingrédients dans le bol et mélangez-les jusqu'à ce la pâte soit prête.
QUANTITÉS À PÉTRIR ET DURÉES DE PÉTRISSAGE
Recette Ingrédients Quantité Unité Durée Vitesse
Pâte levée*
(pain) quantités
minimales
Farine 6,0 dl
350~380 s
Réglage bas
(position 1~2)
Eau 2,0 dl
Sucre 2,4 dl
Margarine 1,0 c. à soupe
Sel 1,0 c. à café
Levure sèche 2.0 c. à café
Préparation
Placez tous les ingrédients dans le bol et pétrissez jusqu'à obtenir un résultat satisfaisant.
KM4xxx_StandMixer_AEG NO-FARSI.indd 32 2017-07-06 13:02:08
32


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