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Dessert programme
*2
Recipe ideas for guidance – adapt to personal taste and preference.
Sub programme Stage 1 Stage 2 Stage 3 Tool used Recipe
ideas
DESSERT SAUCES
Add dry
ingredients
2½ mins
Add liquid
98°C
5
Heating
then
6
10 mins
N/A
Custard,
crème brûlée
DOUGH
Add water
and yeast
2 mins
Add dry
ingredients
3¼ mins
N/A
Bread
= selected speed
Bread making
O
Do not exceed 400g (flour weight) / 640g (total weight) – you may overload the unit.
O
Use the knife blade at speed 10 to knead the dough.
O
Do not knead for longer than 3 minutes.
O
Use luke warm water.
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