Egg Whites; Whipped Cream - KitchenAid 5KPM5C Manual De Instrucciones

5. When dough clings to hook, knead on
Speed 2 for 2 minutes or until dough
is smooth and elastic.

Egg Whites

Place room temperature egg whites in clean,
dry bowl. Attach bowl and wire whip. To avoid
splashing, gradually turn to designated speed
and whip to desired stage. See chart below.
Amount
1 egg white
2-4 egg whites
6 or more egg whites
WHIPPING STAGES
Frothy:
Large, uneven air bubbles.
Begin to hold shape:
Air bubbles are fine and compact; product
is white.

Whipped Cream

Pour cream into chilled bowl. Attach bowl and
wire whip. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
Amount
59 mL
118 mL
236 mL
472 mL
WHIPPING STAGES
Begins to thicken:
Cream is thick and custard-like.
Speed
Gradually to 10
Gradually to 8
Gradually to 6
Speed
Gradually to 10
Gradually to 10
Gradually to 8
Gradually to 8
12
6. Unlock and raise Tilt Head or lower bowl
on Bowl Lift and remove dough from hook.
NOTE: These instructions illustrate bread
making with the Rapid Mix method. When
using the conventional method, dissolve yeast
in warm water in warmed bowl. Add remaining
liquids and dry ingredients – except last
250 mL to 500 mL flour. Turn to Speed 2
for about 1 minute, or until ingredients are
thoroughly mixed. Proceed with steps
4 through 6.
Soft peak:
Tips of peaks fall over when wire whip is
removed.
Almost stiff:
Sharp peaks form when wire whip is
removed, but whites are actually soft.
Stiff but not dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are uniform in color and
glisten.
Stiff and dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are speckled and dull in
appearance.
Holds its shape:
Cream forms soft peaks when wire whip
is removed. Can be folded into other
ingredients when making desserts and sauces.
Stiff:
Cream stands in stiff, sharp peaks when wire
whip is removed. Use for topping on cakes or
desserts, or filling for cream puffs.
NOTE: Watch cream closely during whipping;
there are just a few seconds between
whipping stages. DO NOT OVERWHIP.