Hamilton Beach Professional M47 Mode D'emploi page 10

Recipes
(cont.)
Mocha Cookies
INGREDIENTS
•
All-purpose flour, 550g
•
Corn starch, 300g
•
Butter, 680g
•
Sugar powder, 180g
•
Cream, 60g
•
Salt, 3g
DIRECTIONS
1. Using the beater attachments, slowly blend butter, powdered sugar
and cream with a mixer at low velocity (no whisking).
2. Add flour and stir until smooth.
3. Furnish a pastry bag with a decorating tip, squeeze out the filling onto
bakeware with a silicone mat, bake at 130ºC for 28 to 30 minutes.
10
Flavoring:
•
Cocoa powder, 20g
•
Ground coffee, 18g
•
Matcha powder, 40g
Rose Cheese Mille Crepe Cake
INGREDIENTS
•
Egg, 300g
•
Cake flour, 80g
•
Milk, 550g
•
Butter, 48g
•
Sugar, 80g
•
Cocoa powder/Matcha
powder/Red rice powder, 10g
•
Concentrated oolong tea, 60g
DIRECTIONS
1. In a large mixing bowl, use the beaters attachments to mix cake flour
and sugar until well blended, add melted butter, eggs and oolong tea,
then continue to blend until smooth, set aside after filtering.
2. Apply butter on the non-stick pan and preheat it to make crepes,
and then put crepes in refrigeration for later use (this recipe is
recommended for making 30 crepes in 6-inch).
3. Make rose cheese mousse; Soften frozen cream cheese in a large
mixing bowl with warm water bath, and then mix with sugar powder
and whisk until cream forms soft peaks, soak gelatine sheets in ice
water, set aside.
4. Stir rose syrup and cream into cheese, whisk in ice water bath, add
the melted gelatine mixture and mix until smooth.
5. Place the cheese mixture on each layer of crepe, spread cream to
create high edges and low center parts until the decoration is done.
Rose Cheesemoss:
•
Cream cheese, 220g
•
Cream, 380g
•
Sugar powder, 60g
•
Gelatine sheets, 15g
•
Molin rose syrup, 10g