Stadler Form Mixer Three Mode D'emploi page 26

RECIPES
Choc-Hazelnut Pancakes
4 cups plain flour
¾ cup caster sugar
3 ¾ cups buttermilk
3 eggs
Butter, for frying
Hazelnut spread, to serve
Whipped cream and roasted hazelnuts, to serve
1. Place the flour, sugar, buttermilk and eggs in the Stainless Steel Mixing
Bowl. Using the Whisk, mix on low speed (1-4) until combined. Increase
to medium speed (5-7) and mix until smooth.
2. Heat a large non-stick frying pan on medium heat. Lightly grease with a
little butter. Spoon ¹/³ cup of the mixture into the pan and tilt pan to form a
circle. Cook until bubbles begin to appear on the surface. Flip pancake and
cook for a further minute. Repeat with remaining batter.
3. Serve pancakes with hazelnut spread, whipped cream and roasted ha-
zelnuts.
Basic Cookie Dough
500g butter, room temperature, chopped
1 ½ cups icing sugar
2 teaspoons vanilla essence
4 cups plain flour
1 cup custard powder
¹/³ cup milk
1. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line
baking trays.
2. Place butter, sugar and vanilla in the Stainless Steel Mixing Bowl. Using
the Beater, mix on medium speed (5-7) until smooth and creamy.
3. Add flour, custard powder and milk. Mix on low speed (1-4) until combined.
4. Divide dough in half. Wrap in plastic and refrigerate for 30 minutes.
5. Roll each portion of dough between 2 sheets of baking paper to 5mm
thick. Use a 5cm round cutter to cut rounds from dough. Place cookies on
prepared trays and bake for about 10-12 minutes swapping trays halfway
through cooking. Cool on trays.
Variations:
Orange and poppy seed cookies – Replace the vanilla essence with 2
teaspoons of orange juice, 1 teaspoon of orange rind and 1 tablespoon of
poppy seeds.
Choc chip cookies – Add 1 cup of choc chips in with the flour. Don't roll
dough, but roll 1 tablespoons of the cookie dough mixture into balls and
slightly flatten onto the trays.
Lemon Slice
125g butter, room temperature
1 ¼ cups icing sugar mixture
1 ¼ cups plain flour
3 eggs
1 cup caster sugar
1 teaspoon finely grated lemon rind
½ cup lemon juice
1. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line a
23cm square pan with baking paper, extended 2cm above the edge of
the pan.
2. Place butter and icing sugar in the Stainless Steel Mixing Bowl. Using the
Scrapemaster™ spatula beater, beat on medium speed (5-7) for 1 minute
or until smooth and creamy. Add 1 cup of the flour and mix on low speed
(1) until just combined.
3. Press mixture evenly over the base of prepared pan. Bake for about 15
minutes or until browned lightly.
4. Meanwhile, place eggs, caster sugar, remaining flour, rind and juice in the
Stainless Steel Mixing Bowl. Using the Whisk, mix on medium speed (5-7)
until combined. Pour egg mixture over hot base.
5. Bake for about 20 minutes or until firm. Cool in pan.
Honey, Cranberry and Pistachio Nougat
2 sheets edible rice paper
½ cup honey
2 ½ cups caster sugar
¹/³ cup water
500g liquid glucose
2 egg whites, room temperature
1 ½ cups pistachios, toasted
½ cup craisins (dried cranberries)
1. Lightly grease a 20cm square cake pan. Line the base of the pan with 1
sheet of rice paper, trimming to fit.
2. Combine honey, sugar, water and glucose in a medium saucepan. Stir
over medium heat, without boiling, until sugar dissolves. Bring to boil.
Do not stir after this point. Using a candy thermometer, cook until mixture
reaches 140°C. Immediately remove from heat.
3. Using the Whisk, beat egg whites on very high speed (11-12) until firm
peaks form. Reduce to medium speed (5-7) and slowly add the sugar syrup
in a thin, steady stream. Once all the sugar syrup has been added, conti-
nue beating for a further minute. Add the pistachios and cranberries and
stir to combine.
4. Quickly spoon into prepared pan, using a spatula to scrape the bowl. A
spoon dipped in hot water will help you spread the nougat quickly. Top
with the remaining sheet of rice paper and gently press to flatten.
5. Set aside to cool at room temperature for about 6 hours or until set.
Remove from pan and cut into small squares to serve.