Electrolux EKM7 Series, Instruction Book, Page: 36 / 136

EN
Recipes
Whisking function quanitities and Processing Times
Ingredients Quantity Unit Time Speed
Cream 100-900 g 60-120 8-10
Egg-white 50-730 (1-14) g/pcs 60-120 8-10
Beating function quantities and Processing Times (mixing light dough (e.g: cake dough))
Recipe Ingredients Quantity Unit Time Speed
Cake sponge
Flour 360 g
200-230 s
Medium setting
(4-6 setting)
Margarine 135 g
Sugar 150 g
Baking powder 1 tsp
Chocolate cake
Flour 480 g
300-360 s
Medium setting
(4-6 setting)
Egg 200/4 g/pcs
Butter 180 g
Sugar 150 g
Vanilla Sugar 2 tsp
Sour cream 100 g
Nougat raw mixture 100 g
Baking soda 3 tsp
Method
The butter should be soft not hard. Stir the soft butter with sugar until creamy. Add the eggs one after another.
While stirring, add the sour cream and vanilla sugar. Finally stir in the flour together with baking soda.
Butter Cake
Flour 120 g
60-90 s
Medium setting
(4-6setting)
Butter 36 g
Sugar 36
g
Fresh egg 200
g
Baking powder 1
tsp
Method
Place all ingredients in the bowl, and mix them, till it is ready.
Hooks function quantities and Processing Times
Recipe Ingredients Quantity Unit Time Speed
Yeast dough*
(bread)min.
Quantities
flour 252 g
At least 120 s
Low setting
(1-3 setting)
water 240 g
Sugar 2 tsp
Margarine 1 tbs
Salt 1 tsp
Dry Yeast 2 tsp
Method
Place all the ingredients into the bowl and knead until satisfactory.
Yeast dough*
(Pizza dough)
max quantities
Wheat flour 960 g
At least 120 s
Low setting
(1-3 setting)
Water 400 g
Oil 93 g
Salt 3 tsp
Sugar 2 tsp
Dry Yeast 1 tbs
Method
1. In a container mix the half of yeast with the salt and the sugar and set aside;
2. In the bowl of stand mixer put the remaining yeast, the water and the oil;
3.This dough should be mixed with common beaters, at minimum speed until obtain a smooth mixture;
4. After, add the yeast mixed with salt and sugar;
5. The speed should be increased to medium and the flour should be added gradually;
6. After realizing that the mass tends to rise by the beaters, they must be changed by the beaters for heavy mass;
7. Put all the flour and mix until obtain a homogenous mixture;
8. At this point you will need to monitor the input power of stand mixer, so that it not exceed the maximum value
determined by the manufacturer;
9. The mass reaches the point when no more paste in the hand.
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