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Tefal QB413H Masterchef Gourmet Manual

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BRIOCHE
Ingredients (for 6 people): 250 g white bread flour - 5 g salt - 25 g sugar - 100 g butter (left to soften
at room temperature 1 hour before using) - 2 whole eggs and 1 egg yolk - 3 tablespoons lukewarm milk
- 2 tablespoons of lukewarm water - 5 g dried yeast (type which does not need dissolving in liquid first).
Put the flour into the stainless steel bowl, and create two hollows: put the salt and the sugar in one, and the yeast,
lukewarm milk and water in the other. The salt and yeast should not be added together because the yeast reacts
badly to contact with salt. Add the eggs and egg yolk, and fit the kneader and lid. Select speed 1 and knead for 15
seconds, then on speed 2 for 2 minutes 45 seconds. Without stopping the appliance, incorporate the butter within 1
minute, which should not be too soft (leave it at room temperature for half an hour before using). Continue kneading
for 5 minutes on speed 2, then 5 minutes on speed 3. Cover the dough and leave it to rise for 2 hours at room
temperature, then work the dough vigorously by hand by slapping it against the sides of the bowl. Cover the dough
and leave to rise for a further 2 hours in the refrigerator. Work the dough by hand again by slapping it against the
sides of the bowl. Then cover with cling film and leave the dough to rise overnight in the refrigerator. The next day,
butter and flour a brioche tin. Shape the dough into a ball. Place it into the tin and leave to rise in a warm place until
the dough has filled the tin (takes 2-3 hours). Put it into the oven at 180 °C and leave to cook for 25 minutes.
Tip: Add chocolate chips or glacé fruit.
SAVOURY SAVOURY SUN-DRIED TOMATO, FETA AND OLIVE LOAF
Ingredients (for 6 people): 200 g plain flour - 4 eggs – 11g baking powder - 100 ml milk – 50 ml olive oil
- 12 sun-dried tomatoes - 200 g feta cheese - 15 pitted green olives - a touch of curry powder (optional)
- salt and pepper.
Preheat the oven to 180 °C. Butter and flour a loaf tin. In the stainless steel bowl fitted with the mixer and the lid,
mix together the flour, eggs and baking powder, starting on speed 1 then increasing to speed 3. Add the olive oil
and the milk and mix for one and a half minutes. Reduce to speed 1 and add the dried tomatoes (cut into pieces),
cubed feta, green olives (cut into pieces) and curry powder. Season. Pour the mixture into the tin and put into the
oven for 30 to 40 minutes, depending on the oven. Pierce with a knife to check that the loaf is cooked.
Tip: Replace the feta with mozzarella and add a few chopped basil leaves.
MOIST RICH CHOCOLATE CAKE
Ingredients (for 8 people): 200 g good quality plain chocolate - 150 g caster sugar - 125 g plain flour
- 125 g softened butter - 4 eggs – 200 ml liquid cream (whipping cream) - 100 g ground almonds
- 1 sachet vanilla sugar or 1 teaspoon vanilla extract (optional) - 11g baking powder - 1 pinch of salt
- 24 cm loose bottom non-stick cake tin.
Preheat the oven to 180 °C. In a bain marie or in the microwave oven, melt the chocolate cut into pieces with 3
tablespoons of water. While stirring, add a tablespoon of the butter to give a smooth chocolate mixture. Allow to
cool. Separate the egg yolks from the whites. Set the egg whites aside. Put the egg yolks, melted chocolate, cream,
sugar, vanilla sugar, ground almonds and the rest of the butter in the stainless steel bowl fitted with the mixer and
the lid. Run on speed 1 for 20 seconds to mix. Increase to speed 2 and incorporate the flour mixed with baking powder
through the opening in the lid. Allow the appliance to run for around 2 minutes until a smooth dough is obtained.
Set aside in a large bowl. Put the egg whites and the pinch of salt in the cleaned stainless steel bowl fitted with the
balloon whisk. Whisk the whites on speed 5 for 1 minute and 45 seconds, then on maximum speed for 30 seconds.
Using a spatula, carefully incorporate the beaten egg whites into the chocolate mixture. Pour into a buttered, floured
cake tin. Cook in the oven at 180 °C for 25 minutes.
Tip: This cake is delicious served with crème anglaise or scoops of vanilla ice cream.
For more recipe ideas, please visit www.moulinex.com
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