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TRUCCHI E ASTUZIE
COLTELLO PER PANE
Impasti morbidi (brioche, pasta per bignè...): il robot Magimix
utilizza il principio dell’impasto dinamico. Gli impasti sono fatti in
30 secondi a 1 minuto. L’impasto varia a seconda delle quantità e
del tipo d’impasto che si vuole ottenere. Seguire le istruzioni indicate per ogni ricetta.
Impasti: lasciar lievitare o riposare l’impasto a temperatura ambiente o tiepida.
Lieviteranno più rapidamente.
Per evitare gli spruzzi di farina, mettere tutti gli ingredienti (sale, farina, burro, uova …)
all’interno della bacinella e poi versare i liquidi (acqua, latte...) prima di cominciare
l’impasto.
Potete facilmente conservare gli impasti ben avvolti in una pellicola e riporli in
congelatore (circa 2 mesi). Ricordatevi di tirarli fuori il giorno prima per utilizzarli.
SBATTITORE
• La bacinella deve essere ben pulita e asciutta.
Verificare di aver tolto il pressino dosatore o il cappuccio del coperchio
per permettere che l’aria si possa incorporare alla preparazione!
Albumi a neve: per ottenere albumi voluminosi, utilizzare uova a
temperatura ambiente.
Panna montata: non utilizzare panna scremata, altrimenti non
monta!
Utilizzare unicamente panna liquida intera molto fredda.
Mettere la bacinella del robot 10 minuti in congelatore prima di
cominciare la ricetta.
Sorvegliare la preparazione per evitare che si trasformi in burro.
SPREMIAGRUMI
2 coni: il più piccolo per i limoni, il più grande per le arance e i pompelmi.
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