AEG KM55 Series, Инструкция

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RECIPES
WHISKING FUNCTION QUANITITIES AND PROCESSING TIMES
Ingredients Quantity Unit Time Speed
Cream 2.1~6.1 dL 60~80s 8~10
Egg-white 1.2~2.4 dL
At least 100s 8~10
Method
Use the wire whip tool.
BEATING FUNCTION QUANTITIES AND PROCESSING TIMES (MIXING LIGHT DOUGH (E.G: CAKE DOUGH))
Recipe Ingredients Quantity Unit Time Speed
Cake sponge
Flour 6,0 dL
200~230s
Medium setting
(5~6setting)
Margarine 1,5 dL
Sugar 1,7 dL
Baking powder 1,0 tsp
Chocolate cake
Flour 8,0 dL
300~360s
Medium setting
(4~6setting)
Egg 4,0 pcs
Butter 2,0 dL
Sugar 1,7 dL
Vanilla Sugar 2,0 tsp
Sour cream 1,0 dL
Nougat raw mixture 100 g
Baking soda 3,0 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.
Note: Use the SoftEdge Beater™* tool for creamier results.
Butter Cake
Flour 3,0 dL
200~230s
Medium setting
(4~6setting)
Margarine 1,5 dL
Sugar 1,7
dL
Fresh egg 3 pcs
Baking powder 1,0 tsp
Method
Place all ingredients in the bowl, and mix them, till it is ready.
Note: Use the SoftEdge Beater™* tool for creamier results.
Chocolate butter
cream frosting
Semi-sweet chocolate chips 2,3 dL
200~230s
Medium setting
(4~6setting)
Butter, softened 1,15 dL
Sifted confectioners’ sugar 4,6 dL
Milk 5 tsp
Vanilla extract 0,5 tsp
Method
Melt chocolate chips over hot water; stir until smooth. Set aside; cool 15 minutes.
We recommend to use the
SoftEdge Beater™* tool instead of the coated flat beater tool.
In large bowl, beat butter until creamy. Gradually add confectioners’ sugar, alternately with milk. Add melted chocolate
and vanilla; beat until smooth.