Bedienungsanleitung Moulinex QA2011 MASTERCHEF COMPACT (Seite 18 von 104) (Alle Sprachen)

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White bread

Ingredients: 350 g flour (type 55), 210 ml warm water, 5 g dried baker's yeast, 5 g salt.

Put the salt, flour and baker's yeast in the bowl. Fit the kneader and the lid. Run for a few seconds at

speed 1, and add water with the appliance running. Knead for about 8 minutes. Allow the dough to rest

at room temperature for around half an hour. Then work the dough by hand into a ball. Place the ball

of dough on a buttered, floured baking sheet. Allow to rise for about an hour. Preheat the oven to

240°C. Make cuts on the top of the loaf with a sharp blade, and brush with lukewarm water. Put a small

container full of water into the oven as this helps the bread to form a golden crust. Bake for 30 minutes.

Shortcrust pastry

Ingredients: 200 g flour, 100 g softened butter cut into pieces, 50 ml water, 1 pinch of salt.

Put the flour, butter and salt in the bowl. Fit the kneader and the lid. Run for a few seconds at speed

1, and add water with the appliance running. Continue to knead until the pastry forms a ball. Cover it

in cling film and allow the pastry to rest in a cool place for about half an hour before rolling out and

cooking.

Milk bread

Ingredients: 500 g flour, 1 egg, 80 g softened butter cut into pieces, 80 g sugar, 250 ml warm milk, 5 g

dried baker's yeast, 1 pinch of salt.

Put all the ingredients in the bowl. Fit the kneader and the lid. Run the appliance at speed 1 for about

8 minutes. Allow the dough to rest at room temperature for about 1 hour and then work the dough by

hand. Cut the dough into small pieces and form them into buns. Place them on a baking sheet lined with

parchment paper and allow to rise for about 30 to 40 minutes. Preheat the oven to 200°C. Brush the

buns with egg yolk mixed with a little milk and sugar. Bake for about 20 minutes.

Sweet loaf

Ingredients: 2 eggs, 125 g sugar, 125 g softened butter in pieces, 250 g flour, 70 ml milk, 1 sachet (11

g) baking powder, 1 sachet (6.5 g) vanilla sugar.

Put all the ingredients in the bowl except for the flour. Fit the kneader and the lid. Run for a few seconds

at speed 1, and add the flour little by little with the appliance running. Knead for 3 minutes. Preheat

the oven to 180°C. Place the dough in a buttered and floured loaf tin. Bake for about 40 minutes.

Savoury loaf

Ingredients: 200 g flour, 4 eggs, 1 sachet (11 g) baking powder, 100 ml cold milk, 50 ml olive oil, 12 dried

tomatoes, 200 g feta cheese, 15 destoned green olives cut into pieces, salt, pepper.

Preheat the oven to 180°C. Butter and flour a loaf tin. Put the flour, eggs and baking powder in the

bowl. Fit the kneader and the lid. Start at speed 1 and then increase to speed 3. Add the olive oil and

milk with the appliance running for one and a half minutes. Decrease to speed 1 and add the dried

tomatoes, feta cheese and olives. Add salt and pepper. Pour the mixture into the tin and bake for 30 to

40 minutes.

Mayonnaise

Ingredients: 1 egg yolk - 1 tablespoon mustard - 1 teaspoon vinegar - 250 ml oil, salt, pepper

Attention: all the ingredients must be at room temperature.

Put all the ingredients except for the oil in the bowl. Fit the balloon whisk and lid. Start at speed 1 and

begin to pour the oil in a thin trickle. After 10 seconds, increase to speed 4, and continue to add the

oil little by little. Once you have added all the oil, run the appliance for another 30 seconds.

NB: Keep refrigerated and consume within 24 hours.

Chantilly cream

Ingredients: 250 ml very cold liquid crème fraîche, 50g icing sugar.

Put the cream and icing sugar in the bowl. Fit the balloon whisk and lid. Run the appliance at speed 3

for 2 minutes and then at speed 4 for one and a half minutes.

BASIC RECIPES

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Moulinex QA2011 MASTERCHEF COMPACT Seite 18

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