ARIETE 1588 Manual De Instrucciones página 16

EN
BASIC RECIPE FOR SHORTCRUST PASTRY – 1.6 KG
800 g "00" flour
400 g cold butter, cut into pieces
240 g sugar
4 egg yolks
100 ml cold water
Pinch of salt
Flavourings (vanilla, lemon or orange zest, etc...)
- Add all of the ingredients to the bowl.
- Use the dough hook (G), and mix at speed "2" for 5 minutes.
- Transfer the mix to a work surface and roll it quickly into a ball.
- Wrap the pastry in cling film and place in the refrigerator for at least 20 minutes or until it has
slightly hardened.
- Roll out the pastry to the required size and thickness on a floured board.
- Cook in a preheated oven at 170/180° C for 15 to 25 minutes according to the recipe
BASIC CAKE RECIPE (SPONGE) – 1.6 KG
350 g butter at room temperature
350 g sugar
4 eggs (65/70 g each)
10 yolks (approx. 200 g)
250 g 0 flour
150 g potato starch
1 sachet powdered raising agent for cakes
1 pinch salt
Flavourings (vanilla or almond essence or lemon or orange zest, etc...)
- Add the butter, sugar, salt and flavourings to the bowl.
- Use the wire whisk to beat at speed "3" for 5 minutes.
- Pass to speed "4" and beat for 5 minutes more.
- Continue to beat the mix, adding one whole egg or 2 yolks at a time, at intervals of one minute or
until each egg is thoroughly incorporated into the mix.
- Add the flour, potato starch and raising agent, and mix at speed "2" for 2 minutes.
- Pour the mix into greased and lightly floured baking tins.
- Bake in an oven preheated to 170° C for 35/45 minutes.
- Remove from the oven and leave in the tin for 5 minutes.
- Turn out onto a wire rack and leave to cool thoroughly before use.
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