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HOOKS FUNCTION QUANTITIES AND PROCESSING TIMES
Recipe
Ingredients
Quantity
Unit
Time
Speed
Yeast dough*
(bread)min.
Quantities
Flour
6,0
dL
350~380s
Low setting
(max. 2 setting)
Water
2,0
dL
Sugar
2,4
dL
Margarline
1,0
tbs
Salt
1,0
tsp
Dry Yeast
2,0
tsp
Method
Assemble the coated dough hook to mix the ingredients.
Place all the ingredients into the bowl and knead until satisfactory.
Cover the bowl with the
PerfectRise
Lid™* and let it rise.
Yeast dough*
(Pizza dough) max
quantities
Wheat flour
16,0
dL
At least 480s
Low setting
(max. 2 setting)
Water
4,0
dL
Oil
1,0
dL
Fresh egg
2,0
pcs
Salt
3,0
tsp
Sugar
2,0
tsp
Dry Yeast
1,0
tbs
Method
1.
In a container mix half of the yeast with the salt and the sugar and set aside;
2.
In the bowl add the remaining yeast with the water and the oil;
3.
This dough should be mixed with a whire whip tool, at minimum speed until a smooth mixture is obtained;
4.
Add into the bowl the fresh eggs and the preparation set aside in point 1 (the yeast mixed with salt and sugar).
The speed should be increased to medium.
5.
Add half of the flour gradually. When the dough acquires a bigger volume and consistency change the tool to
the coated dough hook tool.
6.
Add the rest of the flour and continue mixing. At this point you will need to monitor the input power of the
machine, so that it doesn’t exceed setting 2.The dough should be mixed until it releases completely from the
interior surface of the bowl.
7.
Cover the bowl with the
PerfectRise
Lid™* and let it rise.
*Do not exceed Speed 2 when preparing yeast dough. This may damage the machine.
KM4XXX_KM55XX_Assistent_StandMixer_AEG.indd 11
2017-12-15 08:57:35
