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TRUCOS Y PISTAS
AMASADORA
Pastas suaves (brioche, pasta choux, etc.) : el robot Magimix aplica
el principio del amasado dinámico. Las pastas se amasan entre 30
segundos y 1 minuto. El amasado varía en función de las cantidades y los tipos de
pasta. Seguir las instrucciones indicadas para cada receta.
Pastas : dejar levantar o reposar las pastas o masas a temperatura
ambiente e incluso tibia. Así, levantarán más pronto.
Como la harina es muy volátil, con algunas recetas podrá haber proyecciones
de harina. Para evitar este fenómeno, poner todos los ingredientes (sal, harina,
mantequilla, huevos, etc.) en la cuba y echar los líquidos (agua o leche, por ejemplo)
antes de empezar a amasar.
Se puede conservar fácilmente las pastas bien envueltas en papel film alimentario y
ponerlas en el congelador (unos 2 meses). Antes de utilizarlas, pensar en sacarlas la
víspera.
BATIDOR DE HUEVOS
La cuba debe estar limpia y seca.
Verificar que se haya retirado el empujador dosificador o el tapón de
la tapa para dejar que el aire se incorpore a la preparación.
Claras montadas: para obtener un mayor volumen, utilizar huevos a
temperatura ambiente.
Nata montada: no utilizar nata ligera porque no montaría.
Utilizar únicamente nata líquida entera muy fría.
Colocar la cuba del robot 10 minutos al congelador antes de empezar
la receta.
Una bolsita de Chantifix® añadida a la nata permite que la nata
montada espere varias horas en ambiente fresco.
Aconsejamos vigilar la preparación para evitar que se convierta en mantequilla.
EXPRIMIDOR
2 conos : pequeño para los limones
y grande para las naranjas y toronjas.
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