Ariete Gourmet Rainbow 1594/01 Инструкция по эксплуатации онлайн [16/76] 375642

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BASIC RECIPE FOR FRESH EGG PASTA – 800 GR

500 g “00” flour

4 eggs (65/70 g each)

50 ml cold water

5 g oil

- Add the ingredients to the bowl.

- Use the hook to mix at speed “2” for 5 minutes.

- Transfer the mix to a floured bowl and cover with cling film. Leave to rest in a warm place for 30

minutes.

- Roll out the sheets of pasta by hand or machine, and cut as required by the recipe.

- Cook in boiling salted water for 5-8 minutes according to shape and size.

BASIC RECIPE FOR SHORTCRUST PASTRY – 1.0 KG

500 g “00” flour

250 g cold butter, cut into pieces

150 g sugar

3 egg yolks

65 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 (F), 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) – 1.0 KG

250 g butter at room temperature

250 g sugar

3 eggs (65/70 g each)

8 yolks (approx. 150 g)

175 g 0 flour

100 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 “3” for 5 minutes.

- Pass to speed “4” 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 “2” for 2 minutes.