Use and Care Manual

EN-14
EN
Food Mixer
STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD
STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS
2015 07/2015
• Set the speed to 2 and gradually add the flour until everything is properly combined into a single
mass. Do not, however, beat for too long.
• Use a teaspoon to form small balls and lay them out evenly on to a lightly greased or parchment
paper covered baking tray. Leave sufficient room around each ball. Using a lightly floured fork,
push down each of the balls.
• Bake in a preheated oven at 190 °C for approximately 12–15 minutes or until the biscuits are lightly
golden in colour.
• Take the biscuits off the baking tray and leave to cool down on a metal rack.
Cream snow puffs (20–24 pcs)
4 egg whites
1 cup of caster sugar
• Use the whisk A2.
• Set the speed level to 6 and whip up a thick snow from the egg whites. Lower the speed to level 1
and carefully add half the sugar and whip it in. Then add the remaining sugar.
• Using a spoon, apply a small amount of the snowy mixture on to a lightly greased baking tray.
Leave about 3 cm around the individual pieces so that they do not bake to one another.
• Bake in the oven at 120 °C about 1 to 1½ hours or until the snow puffs are dry. To avoid burning
them, do not, however, bake then too long. Take them off the baking tray and put them aside to
cool down and store them in an air-tight container.
Note:
You can use a decorating tool to create larger snow puffs. This may necessitate a longer baking
time.
White bread
4 cups (600 g) of bread flour
3 tablespoons of dried milk
1½ teaspoons of salt
1½ tablespoons of sugar
1 teaspoon of bread improver
2 teaspoons of instant yeast
2 tablespoons of oil
1½ cups (375 ml) of water
additional bread flour for hand kneading
• Use the kneading hook A1.
• In the mixing bowl, mix the flour, dried milk, salt, sugar, bread improver and the instant yeast.
• Set the speed to 1–2 and slowly add water and oil into the dry mix. Leave it to knead until a dough
starts to form.
• Move the dough on to a lightly floured rolling board and thoroughly knead by hand until the
dough is sufficiently fine and smooth.
Note:
At this stage, the dough should be very well kneaded so that gluten is formed, which gives the
dough the correct elasticity and helps it to rise.
• Place the dough into a large bowl and cover with plastic wrap. Allow it to rise in a warm place for
about 20 minutes or until the dough doubles in size.