Moulinex DDF 743 Manual Del Usuario página 14

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Recipes
1. MULTIFUNCTION BOWL:
a) Kneading blade (E5)
Shortcrust pastry (For a 30 cm cake
tin):
300g of flour, 150g of soft butter cut into
chunks. Salt. 7.5 cl of water.
In the bowl fitted with the knife (E5), pour
the flour, the soft butter and the salt.
Turn the appliance on at speed 16, wait
10 seconds then pour the water into the
bowl and wait for a ball of dough to
begin to form. Leave to rest for one
hour.
Rich shortcrust pastry (For a 28 cm
cake tin):
250g of flour, 100g of caster sugar,
150g of soft butter cut into chunks
1 whole egg, 1 sachet of vanilla sugar,
1 pinch of salt.
In the bowl fitted with the knife (E5), add
the flour, the sugar, the soft butter, the
vanilla sugar, the egg and the salt.
Turn the appliance on at speed 16 and
wait for a ball of dough to begin to form.
Leave to rest for one hour.
Pizza dough:
250g of flour, 1 sachet of BAKER'S
YEAST, salt, 12 cl of lukewarm water,
25 g of olive oil.
In the bowl fitted with the knife (E5), add
the flour, the baker's yeast and the salt.
Turn the appliance at speed 16 for
10 seconds then pour in the lukewarm
water as well as the olive oil through the
feeder tube until a ball of dough begins
to form.
If the dough stays stuck at the bottom of
the bowl, add a little bit of flour.
Leave to rest for one hour and spread
out on a very floury work surface.
Doughnut dough:
250g of flour, 50g of sugar,
50g of soft butter cut into chunks,
1 tablespoon of orange blossom,
1 pinch of salt, 2 eggs,
½ sachet of baking powder.
In the bowl fitted with the knife (E5), at
speed 8, place the flour, sugar, baking
powder, salt and tablespoon of orange
blossom.
Turn the appliance on for 15 seconds
then add the eggs and wait for a ball of
dough to begin to form.
Leave to rest for one hour and then
spread the mixture out, cut into little
shapes and plunge them into hot oil.
Blinis:
200g of flour, 2 eggs, 25 cl of milk,
65g of butter, 35g of crème fraîche,
1/2 lemon, 10g of beer yeast,
Lukewarm water.
Dissolve the yeast in a little lukewarm
water. Place the flour in a salad bowl,
create a crater in the middle, pour in the
water with the dissolved yeast, a few
pinches of salt, the lukewarm milk and if
need be a little water. Mix together until
the mixture is smooth.
Sprinkle a little flour over the top and
leave to rest. The mixture should
double in volume over the next 2 hours
in a cool place.
Then add the 3 egg yolks, 50 g of
molten butter and the crème fraîche
along with a few drops of lemon juice.
Check the consistency of the mixture
and just before using it, incorporate
the three egg whites which have been
whisked until firm.
Oil a small frying pan and heat. Then
pour in some of the thick mixture.
Leave the blinis to cook for 2 minutes
on each side, brushing them with a little
molten butter.
Serve hot with the following
accompaniment.
ACCOMPANIMENT:
Crème fraîche with lemon, cured ham,
smoked or salted fish, salmon, or, like
in Russia, caviar sprinkled with lemon
juice.
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