Manual Sencor STM 47 (page 20 of 22) (English)

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EN-20

Food Processor

STM 40WH / STM 41GR / STM 42BL / STM 43OR

STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS

2014

11/2014

• Set the speed to 2 and gradually add the ﬂ our 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 sufﬁ cient room around each ball. Using a lightly ﬂ oured 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 8 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 ﬂ our

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 ﬂ our for hand kneading

• Use the kneading hook A1.

• In the mixing bowl, mix the ﬂ our, 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 ﬂ oured rolling board and thoroughly knead by hand until the

dough is sufﬁ ciently ﬁ ne 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.

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Sencor STM 47 Manual

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