Basic Recipes - Matfer Alphamix 2 Manual De Instruccion

BASIC RECIPES

All the recipes below are for the 8-litre Alphamix 2.
• WHISk
BEATEN EGG WHITES
Ingredients:
• 16 egg whites
• 1 pinch salt
Method:
Place the egg whites in the bowl with the salt.
Beat the egg whites at a low speed '3' to begin with,
increasing the speed to '10' for the last 10 seconds to
stiffen them.
CHANTILLY CREAM
Ingredients:
• 1 litre whipping cream
• 80 g icing sugar
Method:
Pour the chilled whipping cream into the bowl with the
icing sugar.
Whip the cream at speed '5' until it forms soft peaks,
then turn the speed up to '7' or '8'.
As soon as the cream forms stiff peaks and takes on a
smooth consistency, switch the machine off.
• HOOk
DOUGH (country loaf)
Ingredients:
• 1 kg flour
• 750 ml water
• 25 gr dried yeast
• 30 gr salt
• 300 gr rye T 170
Method:
Place the flour, water, yeast and salt in the bowl.
Combine the ingredients at the lowest speed setting '1'.
Once the mixture has reached an even consistency, turn
the speed up to '2' and continue kneading the dough
until it forms a ball.
BRIOCHE
Ingredients:
• 1.2 kg flour
• 50 g dried yeast
• 3 tsp salt
• 135 g sugar
• 10 eggs + 3 egg yolks
• 35 cl milk
• 680 g cold softened butter
Method:
Put the flour, yeast, salt, sugar, eggs and milk in the
bowl.
Knead for approximately 10 minutes at speed '2' to form
a dough.
Check the consistency, adding a little water if necessary.
Work in the softened butter and knead until the dough
no longer sticks to the sides of the bowl or to your
fingers.
Transfer the dough to a bowl, cover and allow to rise.
When it has doubled in volume, knock it down, wrap in
cling film and refrigerate.
• BEATER
CUPCAkE BUTTER ICING
Ingredients:
• 1 kg butter
• 1.7 kg icing sugar
• 270 ml milk
• 11 ml vanilla essence
Method:
Begin by creaming the butter in the bowl at speed '6'.
Add the icing sugar, milk and vanilla essence and mix
together at speed '3'.
Once the mixture has reached a smooth consistency, turn
the speed up and continue beating for 3 minutes. Add
colouring, if wished.
Pipe the butter icing onto the cupcakes.
MASHED POTATO WITH SAFFRON
Ingredients:
• 500 gr potatoes
• 125 gr softened butter
• 0.2 - 0.3 g saffron powder
• Salt & white pepper
Method:
Peel the potatoes and cut into same-sized chunks.
Boil in salted water until soft. Drain thoroughly, then
return to the pan over a lower heat to dry them. Transfer
the cooked potatoes to the bowl with the softened butter
and saffron and beat at speed '2' to obtain a creamy
consistency.
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