SEB Store Inn, Руководство пользователя

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Pancake batter
(in the bowl with the multifunction blade or in the blender jug)
160 g plain flour – 1/3l milk – 2 eggs – ½ teaspoon fine salt – 2 dessertspoons oil –10 g sugar (optional) –
Rum (if desired).
Put all the ingredients into the bowl fitted with the multifunction blade: the flour, milk, eggs, sugar and
Rum. Operate at speed 1 for 20 sec, then change to speed 2 for 25 sec.
Put all the ingredients in the blender jug except the flour. Operate at speed 2, and after a few seconds
gradually add the flour through the central hole of the blender jug, then blend for 45 sec.
Sponge cake
150 g plain flour – ½ sachet or 1 teaspoon baking powder - 150 g softened butter – 150 g caster or fine sugar
– 3 whole eggs – 1 pinch salt.
Put all the ingredients into the bowl fitted with the multifunction blade. Operate at speed 2 for 1 min 30.
sec Preheat the oven to 180°. Pour the mixture into a cake tin and bake for 40 min.
Spice cake
150 g plain flour – 70 g softened butter cut into pieces – 70 g caster or fine sugar – 3 eggs – 50 ml milk –
2 teaspoons baking powder – 1 teaspoon cinnamon – 1 teaspoon ginger – 1 teaspoon nutmeg – zest of 1
orange – 1 pinch pepper.
Put all the ingredients into the bowl fitted with the multifunction blade. Select speed 2 and operate for
50 sec. Pour into a greased, floured cake tin and bake for 50 min at 180°C.
Serve warm or cold with stewed fruit or jam.
Chocolate cake
5 eggs, 200 g caster or fine sugar, 3 dessertspoons plain flour, 200 g melted butter, 200 g good quality plain
chocolate (at least 65% cocoa solids), 1 sachet or 3 teaspoons baking powder, 100 ml milk.
Melt the chocolate in a bain-marie (or in bowl over a pan of boiling water) with 2 dessertspoons of water.
Add the butter and stir until the mixture is completely blended.
Put the sugar and eggs in the bowl fitted with the multifunction blade and operate at speed 2 for 45 sec
until the mixture becomes frothy. Without stopping the appliance, add the melted chocolate, flour, baking
powder and milk through the feeder tube and continue to operate for 15 sec.
Pour into a greased, floured cake tin and bake for around 1 hr at 160°C.
Chantilly cream
200 ml very cold fresh whipping cream, 30 g icing sugar.
Place the bowl in the refrigerator for a few minutes so that it is very cold.
Put the fresh cream and the icing sugar into the bowl fitted with the emulsifying disc. Select speed 2 and
operate for 40 sec.
Mayonnaise
1 egg yolk, 1 dessertspoon mild mustard, 1 dessertspoon vinegar, ¼ litre oil, salt, pepper.
Put all the ingredients except the oil in the bowl fitted with the emulsifying disc. Select speed 2 and
operate for 5 sec. then stop the appliance and pour the oil very slowly through the lid feeder tube. When
the mayonnaise is ready it becomes pale in colour.
Important: to be successful with the mayonnaise, the ingredients should be at room temperature. Note:
keep in the refrigerator and consume within 24 hours.
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