Manual Tefal QB514G - Masterchef (page 10 of 84) (English, Dutch, Polish, Turkish, Spanish)

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Cake Batter

Ingredients: 200 g sugar, 200 g butter + 200 g eggs + 200 g flour + 2 tsp baking powder (3 g)

Pour all ingredients into the bowl and set up the mixer and the lid. Operate the appliance for 30

seconds at speed 1 and then for 2 minutes at maximum speed. Pour the batter into a greased and

floured cake tin, then place in a preheated oven at 180°C for 1 hour.

Pancake Batter

If you have the blender accessory, we recommend that you use this accessory to prepare your pancake

batter.

Using the blender:

Ingredients: 750 ml milk, 375 g flour, 4 eggs, 40 g sugar, 100 ml oil, 1 tbsp orange blossom water

or flavoured alcohol

In the blender bowl, place the eggs, oil, sugar, milk and your chosen flavour. Select speed 3 and

operate for 1 minute. Next, pour the flour from the measuring cap’s opening and operate for 1 minute

and 30 seconds. Let the batter rest for at least 1 hour at room temperature before cooking your

pancakes.

Without a blender:

Ingredients: 250 g flour, 500ml milk, 200 g eggs, 6 g salt

In the food processor bowl equipped with a balloon whisk, place the flour, eggs and 100 ml of milk.

Place the lid and mix at speed 1 for 30 seconds and then at maximum speed for 45 seconds. Reduce

the speed to position 6 and then pour the rest of the milk and mix for 45 seconds. Let the batter rest

at least 1 hour at room temperature before cooking your pancakes.

Mayonnaise

Ingredients: 1 egg yolk, 20 g mustard, a pinch of salt, 200 ml oil

Into the bowl, place the egg yolk, mustard and salt. Set up the balloon whisk on your food processor,

place the lid and start the appliance at maximum speed. Gradually add the oil through the lid opening

for 2 minutes.

Bread Dough

Ingredients: 300 ml of cold water (out of the refrigerator), 500 g flour, 1 tbsp sugar, 1.5 tsp salt, 1.5

tbsp sunflower oil, 1.5 tbsp dry yeast

Into the food processor bowl, place the water, salt, sugar and oil. Next, add 350 g of flour and then

the yeast. Set up the dough hook and knead for 5 minutes at speed 1. Add the remaining 150 g of

flour and knead at speed 1 for 3 minutes. Let the dough rise (covered) at 35°C for 1 hour. The dough

must double in volume. Shape your loaf and let it rise again for 1 hour at 35°C. Your loaf must double

in volume. Cook in a preheated oven at 210°C for 10 minutes in a damp environment (place a bowl

of water on the bottom of the oven) and finish cooking at 180°C for 15 minutes.

BASIC RECIPES

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Tefal QB514G - Masterchef Manual

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