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RECEITAS
QUANTIDADES E TEMPOS DE PROCESSAMENTO PARA A FUNÇÃO DE MISTURA
Ingredientes Quantidade Unidade Tempo Velocidade
Natas 2,1~6,1 dL 60~80s 8~10
Claras de ovo 1,2~2,4 dL Pelo menos 100s 8~10
QUANTIDADES E TEMPOS DE PROCESSAMENTO PARA A FUNÇÃO DE BATER (MISTURAR MASSA LEVE (POR EXE., MASSA DE BOLO))
Receita Ingredientes Quantidade Unidade Tempo Velocidade
Pão-de-ló
Farinha 6,0 dL
200~230s Regulação média
(nível 5~6)
Margarina 1,5 dL
Açúcar 1,7 dL
Fermento em pó 1,0 colher de chá
Bolo de
chocolate
Farinha 8,0 dL
300~360s Regulação média
(nível 4~5)
Ovos 4,0 unidade
Manteiga 2,0 dL
Açúcar 1,7 dL
Açúcar baunilhado 2,0 colher de chá
Natas azedas 1,0 dL
Mistura crua para nogado 100 g g
Bicarbonato de soda 3,0 colher de chá
Preparação
A manteiga deve estar mole. Misture a manteiga mole com o açúcar até car cremosa. Adicione
os ovos, um de cada vez. Sempre a mexer, adicione as natas azedas e o açúcar baunilhado. No m,
adicione a farinha e o bicarbonato de soda sem deixar de mexer.
Bolo
amanteigado
Farinha 3,0 dL
200~230s Regulação média
(nível 4~5)
Margarina 1,5 dL
Açúcar 1,7 dL
Ovo fresco 3 unidade
Fermento em pó 1,0 colher de chá
Preparação
Coloque os ingredientes na taça e misture até car pronto.
QUANTIDADES E TEMPOS DE PROCESSAMENTO PARA A FUNÇÃO DE GANCHO
Receita Ingredientes Quantidade Unidade Tempo Velocidade
Quantidades
mínimas para
massa levedada*
(pão)
Farinha 6,0 dL
350~380s Regulação baixa
(nível 1~2)
Água 2,0 dL
Açúcar 2,4 dL
Margarina 1,0 colher de sopa
Sal 1,0 colher de chá
Fermento seco 2.0 colher de chá
Preparação
Coloque todos os ingredientes na taça e amasse até car no ponto.
KM4xxx_StandMixer_AEG NO-FARSI.indd 56 2017-07-06 13:02:10
56


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