Gastroback 40969 Design Stand Mixer Advanced Manual de usuario descargar pdf (Pagina 15)

One Crust Standard Pie Crust

1 cup (approx. 120 g) all-pur-

pose flour

½ teaspoon salt

¼ cup (approx. 55g) Palmin Soft

1 tablespoon butter or margarine, well

chilled

3 tablespoons cold water

Operate according to the instructions

›Operating‹. Assemble the dough hook. Add

flour, salt, Palmin Soft, and butter to bowl,

lower the motorhead according to the instruc-

tions ›Operating the appliance‹, attach the

splash guard to the bowl and process shortly

on low speed until particles resemble coarse

crumbs, about 15 seconds. Add water all at

once sideways with motor running. Process

until dough forms a ball, or no more than 20

seconds. If dough does not form a ball, stop

the appliance. Remove splash guard, rise the

motorhead and take out the dough. Gently

shape dough into a ball with hands. Roll out

for pie, or as directed in recipe. If crust is

to be baked before filling, prick generously

with fork.

Bake in preheated oven at 230°C until

golden brown, about 9 - 10 minutes. Makes:

1 (23 cm) pie crust.

Banana Cake with Cream Cheese

Frosting

2¼ cups self raising flour

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

2 eggs

180g butter, room temperature,

chopped

½ cup buttermilk

1½ cups raw sugar

1 teaspoon white vinegar

1 teaspoon vanilla essence

1 ½ cups very ripe mashed banana

Preheat oven to 180 °C. Grease and line a

20cm baba pan. Sift flour, salt, cinnamon

and nutmeg into a large bowl. Operate

according to the instructions ›Operating‹.

Assemble the whisk. Add butter, sugar and

vanilla essence to bowl, lower the motorhead

according to the instructions ›Operating the

appliance‹, attach the splash guard to the

bowl and process until creamy. Slowly rise

speed until reaching medium speed level.

Add the eggs sideways and sir until dough

is fluffy and creamy. Add vinegar, banana

and buttermilk by turns and stir until ingredi-

ents are combined (mixture will separate at

this stage but will come back together when

mixed with dry ingredients).

Turn the appliance off, remove the splash

guard, rise the motorhead, disassemble the

whisk and assemble the dough hook. Lower

the motorhead, attach the splash guard

and add flour, salt, cinnamon and nutmeg

by turns sideways. Mix on slow speed until

combined.

Turn off the appliance, remove splash guard,

rise the motorhead and pour mixture into

prepared tin and bake for about 40 minutes

or until cooked when tested with a skewer.

Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

Cream Cheese Frosting

250 g softened cream cheese

60g butter

1 teaspoon vanilla

3 cups icing sugar mixture

¼ cup passionfruit pulp

Combine cream cheese, butter and vanilla in

the bowl. Operate according to the instruc-

tions ›Operating‹. Assemble the whisk, lower

the motorhead according to the instructions

›Operating the appliance‹, attach the splash

guard to the bowl and beat until smooth.

Add the icing sugar mixture and beat until

smooth. Reduce speed and add passionfruit.

Spread over cooled cake.

Baked Lemon Cheesecake

250 g plain biscuit crumbs

2 teaspoons nutmeg

125 g butter, melted

250 ml thickened cream

3 eggs

½ cup caster sugar

2 teaspoon grated lemon rind

2 tablespoons lemon juice

500 g cream cheese, room tem-

perature, cubed

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