valutazioni - 3, GPA: 3.3
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Facilità d'uso
Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 11.2 minutes, or until foamy. Continuing on Speed 8, add vanilla and vinegar. Whip about 5 seconds. Add powdered sugar. Turn to Speed 4 and beat about 5 seconds. Stop and scrape bowl. Turn to Speed 8 and whip about 21.2 minutes, or until stiff but not dry. Stop and scrape bowl. Add nuts. Turn to STIR and mix about 10 seconds, or until well blended. Divide egg white mixture equally between two 9-inch (23-cm) round baking pans lined with waxed paper cut to fit the pan bottoms, greased, and floured. Bake at 350°F (177°C) for 25 to 35 minutes, or until golden brown. Cool in pans about 15 minutes. Remove from pans and cool completely on wire racks. To make Filling, place raspberries, granulated sugar, cornstarch, and water in medium saucepan. Cook and stir over medium heat until bubbly. Cook about 1 minute longer, or until thick and translucent, stirring constantly. Remove from heat. Strain seeds if desired. Cool completely. Place whipping cream and powdered sugar in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 11.2 minutes, or until cream holds soft peaks. Stop mixer. Add cooled raspberry mixture. Turn to Speed 8 and whip about 15 seconds, or until thick and blended. Place 1 meringue layer on serving plate. Top with half the filling. Top with remaining meringue layer and remaining filling. Freeze or refrigerate until serving. Garnish with fresh raspberries or almonds, if desired. Yield: 8 servings. Tip: To toast almonds, place in baking pan and bake at 375°F (191°C) for 6 to 8 minutes. Per serving: About 528 cal, 11 g pro, 58 g carb, 28 g fat, 41 mg chol, 71 mg sod. 49 50 YEAST BREADS AND QUICK BREADS “Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water. 1. Place all dry ingredients including yeast into bowl, except last 1 to 2 cups (235 ml to 475 ml) flour. 2. Attach bowl and dough hook. Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined. 3. Continuing on Speed 2, gradually add liquid ingredients to flour mixture and mix 1 to 2 minutes longer. See Illustration A. NOTE: If liquid ingredients are added too quickly, they will form a pool around the dough hook and slow down mixing process. 4. Continuing on Speed 2, gently add remaining flour, 1.2 cup (120 ml) at a time. See Illustration B. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes. 5. When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic. See Illustration C. 6. Tilt mixer head back and remove dough from hook. Follow directions in recipe for rising, shaping and baking. When using the traditional method to prepare a favorite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 1 to 2 cups (235 ml to 475 ml) flour. Turn to Speed 2 and mix about 1 minute, or until ingredients are thoroughly mixed. Proceed with Steps 4 through 6. Both methods work equally well for bread preparation. However, the “Rapid Mix” method may be a bit faster and easier for new bread bakers. It is slightly more temperature tolerant because the yeast is mixed with dry ingredients rather than with warm liquid. General Instructions For Making And Kneading Yeast Dough with the Rapid Mix Method ILLUSTRATION A ILLUSTRATION B ILLUSTRATION C 10 4 6 8 10 6 8 10 4 6 8 Bread Making Tips Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid® brand way. • Start out with an easy recipe, like Basic White Bread, page 53, until you are familiar with using the dough hook. • ALWAYS use the dough hook to mix and knead yeast doughs. • Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for unit failure. • NEVER use recipes calling for more than 10 cups (2.4 l) all-purpose flour or 6 cups (1.5 l) whole wheat flour when making dough with a 5 quart (4.73 l) mixer. • Use a candy or other kitchen thermometer to assure that liquids are at temperature specified in the recipe. Liquids at higher temperature can kill yeast, while liquids at lower temperatures will retard yeast growth. • Warm all ingredients to room temperature to insure proper rising of dough. If yeast is to be dissolved in bowl, always warm bowl first by rinsing with warm water to prevent cooling of liquids. • Allow bread to rise in a warm place, 80°F to 85°F (27°C to 30°C), free from draft, unless otherwise specified in recipe. • Here are some alternative rising methods to use: (1) The bowl containing the dough can be placed on a wire rack over a pan of hot water. (2) The bowl can be placed on the to...