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74
Utensilio Receta/ proceso Capacidades
máximas
* (Minutos)
Consejos y sugerencias
Chef Chef XL
Batidor
de varillas
Masa para
crepes
Harina 250 g
Velocidad
“min” durante
10 segundos.
Luego aumente a
velocidad máxima
durante 45 – 60
segundos
1 • Primero añada harina al bol, seguida de los
ingredientes húmedos.
• Mezcle a velocidad mínima para incorporar
ingredientes.
Leche 500 g
Huevos 200 g
Gancho
de amasar
(para
masas con
levadura)
Masa de pan
(con levadura
dura)
Peso de la
harina
350 g –
1,36 kg
350 g –
1,6 kg
Min 60 segundos
Importante
• Nunca sobrepase las capacidades máximas
establecidas, de lo contrario, sobrecargará el
aparato.
• Si oye que el aparato se ahoga, apáguelo,
retire la mitad de la masa y trabaje cada mitad
por separado.
• Los ingredientes se mezclan mejor si se pone
primero el líquido.
Levadura
Levadura seca (de la clase que necesita
reconstitución): vierta el agua caliente en
el bol. A continuación, añada la levadura y
el azúcar y déjelo reposar durante unos 10
minutos hasta que adquiera una consistencia
espumosa.
Levadura fresca: desmenúcela en la harina.
Otros tipos de levadura: siga las
instrucciones del fabricante.
• Ponga la masa en una bolsa de polietileno
untada con mantequilla o en un bol tapado
con un paño de cocina. Déjela en un sitio
templado hasta que haya doblado su tamaño.
1 3 – 4
Peso total
564 g –
2,18 kg
564 g –
2,58 kg
Reamasar
Velocidad 1
60 segundos
Masa con
levadura blanda
(enriquecida con
mantequilla y
huevos)
Peso de la
harina
250 g –
1,3 kg
250 g –
2,6 kg
Min 60 segundos
Peso total 478 g –
2,5 kg
478 g –
5 kg
1 3 – 4
Reamasar
Velocidad 1
60 segundos
Eggs sizes used = medium sized (Weight 53 – 63g)
* This is for guidance only and will vary depending on the exact recipe and ingredients being processed
78


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