Moulinex QA5101 Masterchef Gourmet - Инструкция по эксплуатации - Страница 15

EN

10

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, 500 ml 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.

BASIC RECIPES