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Food Processor
STM 40WH / STM 41GR / STM 42BL / STM 43OR
STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS
EN
EN-17
2014
11/2014
How to prepare a yeast starter
Pour the amount of warm water indicated in the recipe into a clean glass bowl. Then add the
necessary amount of fresh or pressed yeast together with 1 teaspoon of sugar and one teaspoon
of fl our. Carefully mix everything together and cover with a plastic bag. Leave it in a warm place
(30 °C) for approximately 30 minutes or until the mixture foams up. This mixture should be used
immediately.
Rising in a warm location
Yeast, whether it be during fermentation or in the dough, requires heat to grow in volume. Create
a warm place for rising your dough by placing a metal baking tray onto a bowl with suffi ciently
hot water. Place the prepared dough on to the baking tray and cover with a lightly greased thicker
plastic bag or a kitchen wiping cloth. A warm location without a draft is required for dough to rise.
Allow the dough to rise until it doubles in volume.
CAKE AND PASTRY DOUGH – INGREDIENTS
FLOUR
Flour used for cakes and fi ne pastries should have a lower protein (gluten) content, than fl our used for
baking bread.
Medium-fi ne and fi ne fl our
This fl our has a lower protein (gluten) content and gives the baked goods, such as cakes, tarts, fi ne
pastry, pancakes a fi ner texture.
Flour with baking powder
It is a mixture of fl our and leavening agents such as baking powder. To make 1 cup of the fl our and
baking powder mixture, mix 1 cup of fl our with 2 teaspoons of baking powder.
Whole grain fl our
Contains bran and wheat germ and may be used in doughs for tarts and pies. The texture of a product
made from whole wheat fl our will be denser.
Corn fl our
It is made from corn and is used for certain baked goods to which it loans a fi ner texture. It may be used
to thicken sauces and desserts.
Rice fl our
It is made from rice and is used to make the texture of baked goods fi ner, for example for shortcrust
pastry.
BAKING POWDER
It is used as a leavening agent in baking.
BAKING SODA
It is known as sodium bicarbonate. It can be used as an additional leavening agent or for darkening
certain baked goods.
BUTTER
It provides a specifi c taste and a fi ne texture to baked goods. In certain recipes it is possible to substitute
oil for butter, however the resulting taste and texture of the baked good will be different. In this case,
use ¼ less butter than the amount of oil indicated in the recipe. Before you start whipping butter
together with sugar, allow it to soften at room temperature.
17


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