Ariete Vintage 1588/03 Руководство по эксплуатации онлайн [16/89] 797489

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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 “7” for 5 minutes.

- Pass to speed “8” 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 “6” 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.