Idiomas disponibles
Idiomas disponibles
and mix at speed 1, gradually adding the liquid, then increase
the speed to 3, and mix for 5 minutes. Put the dough in a bowl,
cover and leave in a warm place till doubled in size (20-30
minutes). Put on a floured surface, knead gently to knock out
the air, then shape, put on a baking sheet, and leave in the
warm till doubled in size. Bake in a preheated oven at 200
C/400 F/gas 6 for 25 minutes or till golden brown and hollow
sounding on the bottom.
Coffee & Brandy Ice Cream, Speed 8-10
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant
coffee powder, 300ml double cream 2 tbsp brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 10 till
smooth in texture. In a saucepan, bring the single cream and
coffee just to the boil and stir in the egg and sugar mixture. Put
in a heatproof bowl over a simmering pan of water and cook
gently, stirring well, till thick enough to coat the back of a
spoon. Strain into a bowl and leave to cool. Whip the double
cream at speed 10 till soft peaks form, then fold into the cold egg
and
sugar mixture, with the brandy. Pour into a container, cover,
and freeze for 2 -3 hours, till partially frozen. Remove, stir well
and then freeze again, till the desired texture is achieved.
Basic Meringues, Speed 8-10
Ingredients:
4 egg whites, 100g caster sugar, 100g icing sugar Combine
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