Cuisinart HM-70BCS, Инструкция пользователя

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3. Mix in the melted chocolate. Scrape the
bowl to fully incorporate.
4. Allow fr osting to cool slightly before
using.
*If you do not have a double boiler , put
chocolate into a heat-proof bowl placed
over a pot of simmering water.
Nutritional information per ser ving (2 tablespoons):
Calories 75 (66% from fat) • carb. 6g • pro. 0g
• fat 6g • sat. fat 4g • chol. 11mg • sod. 64mg
• calc. 13mg • fiber 0g
CLASSIC WHIPPED CREAM
Makes about 2¼ cups
1 cup heavy cream, well chilled
¼ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1. Put heavy cr eam into a large mixing bowl.
2. Insert the chef ’s whisk into the Cuisinart
®
Hand Mixer. Start whipping cr eam on
speed 3, gradually increasing to speed 7
for about one minute so that the cream
has some body. Add the sifted sugar and
vanilla and continue to whip on speed 7
until cream holds stif f peaks, about 1½
minutes.
Variations:
Cocoa Whipped Cream: Add 1 tablespoon
of unsweetened cocoa to recipe above with
the sugar.
Grand Marnier: Add 3 tablespoons of Grand
Marnier to r ecipe above with the cream.
Nutritional information per ¼ cup:
Calories 103 (83% from fat) • carb. 4g • pro. 1g
• fat 10g • sat. fat 6g • chol. 36mg • sod. 10mg
• calc. 17mg • fiber 0g
CLASSIC CUISINART
WHITE BREAD
Spoil your family with homemade bread.
Makes one loaf (about 1½ pounds,
10 servings)
2¼ teaspoons active dry yeast
1 cup warm water (105° to 110°F)
1½ teaspoons granulated sugar
3 cups unbleached, all-purpose flour
2¼ tablespoons unsalted butter ,
cut into 1-inch pieces
1 teaspoon sea or kosher salt
nonstick cooking spray or
unsalted butter, softened
1. Put the yeast, warm water and sugar
into a large mixing bowl. Stir to dissolve
the yeast and let stand for 5 to 10 min-
utes. Mixture will foam and bubble – this
means the yeast is active and alive.
2. Put the flour , butter and salt in a separate
mixing bowl; reserve.
3. Insert the dough hooks into the Cuisinart
®
Hand Mixer. Using speeds 1 to 2 add the
flour mixture ½ cup at a time to the yeast
mixture. Mix in each addition of flour well
before adding the next so that no flour
is visible in between. The dough at first
will be a batter, and slowly as the flour is
added, the batter will form a dough ball
and clean the sides of the mixing bowl.
After all of the flour has been incorpo-
rated, knead on speed 3 for about 2
minutes.
4. Dust the dough ball lightly with flour
and place in a resealable food storage
bag, pressing out any air befor e sealing.
Let rise in a warm, draft-free place until
doubled in size, about 1 hour.
5. Lightly coat one 8 x 4 x 3-inch loaf pan
with unsalted butter or cooking spray.
Punch dough to deflate. Shape into loaf
and place in prepar ed pan. Cover and let
rise until nearly doubled.
6. About 15 minutes befor e baking, preheat
oven to 400°F . Place loaf in pr eheated
oven and bake for 30 to 35 minutes, until
bread is br owned and sounds hollow
when tapped. Remove from loaf pan and
cool on a wire rack.
7. Bread slices best when allowed to cool
completely before cutting. If top of br ead
is too crispy for your taste, brush with
butter for a softer crust.
Nutritional information per ser ving
(based on 10 servings):
Calories 139 (19% from fat) • carb. 25g • pro. 3g
• fat 3g • sat. fat 2g • chol. 8mg • sod. 243mg
• calc. 6mg • fiber 1g
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