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Receitas / Ingredientes / Confecção
Ferramenta Velocidade Tempo Receitas / Ingredientes / Confecção
elevada Carne, fígado (para rolo de carne, bife tártaro, etc.)
50 a 500 g
Limpar a carne de ossos, cartilagens, pele e nervos.
Partir a carne em cubos.
Massas com carne, recheios e pastéis:
Deitar a carne (de vaca, porco, vitela, aves, mas
também peixe) na tigela juntamente com outros
ingredientes e trabalhá-los até obter uma massa.
elevada ca.
1,5-2
min
Sorvete de morango
250 g de morangos congelados
100 g de açúcar em pó
180 ml de natas (cerca de 1 copo)
Deitar todos os ingredientes na tigela. Ligar
imediatamente o aparelho, para que não se formem
grumos. Bater até se obter um gelado cremoso.
baixa Claras em castelo
2 a 6 claras
Bater com rotações baixas.
elevada Natas batidas
200 a 400 g
Bater com velocidade de rotação elevada.
baixa /
elevada
Maionese
1 ovo
1 cl. de chá de mostarda
150-200 ml de óleo
1 colher de sopa de sumo de limão ou vinagre
1 pitada de sal
1 pitada de açúcar
Os ingredientes devem estar à mesma temperatura.
Misturar todos os ingredientes (menos o óleo) durante
alguns segundos na fase 1.
Regular o aparelho para a fase 2 e deitar lentamente
o óleo através da abertura de enchimento, continuando
a mexer até obter uma massa emulsionada.
Consumir a maionese rapidamente, não a guardar.
elevada / M Nozes, amêndoas
50 a 200 g
Retirar as peles, caso contrário as lâminas ficam
embotadas.
Trabalhar até obter o grau de fragmentação desejado.
elevada /
M
Fazer purés de frutos e de legumes
mousse de maçã, espinafres, cenouras, tomates; crus
ou cozidos
Deitar os ingredientes no misturador e trabalhá-los até
obter um puré.
125


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