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10www.aeg.com
RECIPES
WHISKING FUNCTION QUANITITIES AND PROCESSING TIMES
Ingredients Quantity Unit Time Speed
Cream 2.1~6.1 dL 60~80s 8~10
Egg-white 1.2~2.4 dL
At least 100s 8~10
Method
Use the wire whip tool.
BEATING FUNCTION QUANTITIES AND PROCESSING TIMES (MIXING LIGHT DOUGH (E.G: CAKE DOUGH))
Recipe Ingredients Quantity Unit Time Speed
Cake sponge
Flour 6,0 dL
200~230s
Medium setting
(5~6setting)
Margarine 1,5 dL
Sugar 1,7 dL
Baking powder 1,0 tsp
Chocolate cake
Flour 8,0 dL
300~360s
Medium setting
(4~6setting)
Egg 4,0 pcs
Butter 2,0 dL
Sugar 1,7 dL
Vanilla Sugar 2,0 tsp
Sour cream 1,0 dL
Nougat raw mixture 100 g
Baking soda 3,0 tsp
Method
The butter should be soft not hard. Stir the soft butter with sugar until creamy. Add the eggs one after another. While

Note: Use the SoftEdgeBeater™* tool for creamier results.
Butter Cake
Flour 3,0 dL
200~230s
Medium setting
(4~6setting)
Margarine 1,5 dL
Sugar 1,7
dL
Fresh egg 3
pcs
Baking powder 1,0
tsp
Method
Place all ingredients in the bowl, and mix them, till it is ready.
Note: Use the SoftEdgeBeater™* tool for creamier results.
Chocolate butter
cream frosting
Semi-sweet chocolate chips 2,3 dL
200~230s
Medium setting
(4~6setting)
Butter, softened 1,15 dL
Sifted confectioners’ sugar 4,6 dL
Milk 5 tsp
Vanilla extract 0,5 tsp
Method
Melt chocolate chips over hot water; stir until smooth. Set aside; cool 15 minutes.
We recommend to use the SoftEdge
In large bowl, beat butter until creamy. Gradually add confectioners’ sugar, alternately with milk. Add melted chocolate
and vanilla; beat until smooth.
10


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