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BASIC RECIPES
Cake Batter
Ingredients: 200 g sugar, 200 g butter + 200 g eggs + 200 g flour + 2 tsp baking powder (3 g)
Pour all ingredients into the bowl and set up the mixer and the lid. Operate the appliance for 30
seconds at speed 1 and then for 2 minutes at maximum speed. Pour the batter into a greased and
floured cake tin, then place in a preheated oven at 180°C for 1 hour.
Pancake Batter
If you have the blender accessory, we recommend that you use this accessory to prepare your pancake
batter.
Using the blender:
Ingredients: 750 ml milk, 375 g flour, 4 eggs, 40 g sugar, 100 ml oil, 1 tbsp orange blossom water
or flavoured alcohol
In the blender bowl, place the eggs, oil, sugar, milk and your chosen flavour. Select speed 3 and
operate for 1 minute. Next, pour the flour from the measuring cap's opening and operate for 1 minute
and 30 seconds. Let the batter rest for at least 1 hour at room temperature before cooking your
pancakes.
Without a blender:
Ingredients: 250 g flour, 500ml milk, 200 g eggs, 6 g salt
In the food processor bowl equipped with a balloon whisk, place the flour, eggs and 100 ml of milk.
Place the lid and mix at speed 1 for 30 seconds and then at maximum speed for 45 seconds. Reduce
the speed to position 6 and then pour the rest of the milk and mix for 45 seconds. Let the batter rest
at least 1 hour at room temperature before cooking your pancakes.
Mayonnaise
Ingredients: 1 egg yolk, 20 g mustard, a pinch of salt, 200 ml oil
Into the bowl, place the egg yolk, mustard and salt. Set up the balloon whisk on your food processor,
place the lid and start the appliance at maximum speed. Gradually add the oil through the lid opening
for 2 minutes.
Bread Dough
Ingredients: 300 ml of cold water (out of the refrigerator), 500 g flour, 1 tbsp sugar, 1.5 tsp salt, 1.5
tbsp sunflower oil, 1.5 tbsp dry yeast
Into the food processor bowl, place the water, salt, sugar and oil. Next, add 350 g of flour and then
the yeast. Set up the dough hook and knead for 5 minutes at speed 1. Add the remaining 150 g of
flour and knead at speed 1 for 3 minutes. Let the dough rise (covered) at 35°C for 1 hour. The dough
must double in volume. Shape your loaf and let it rise again for 1 hour at 35°C. Your loaf must double
in volume. Cook in a preheated oven at 210°C for 10 minutes in a damp environment (place a bowl
of water on the bottom of the oven) and finish cooking at 180°C for 15 minutes.
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