KitchenAid 5KPM50BGR4 Mode D'emploi page 24

5. When dough clings to hook, knead on
Speed 2 for 2 minutes or until dough is
smooth and elastic.
Egg Whites
Place room temperature egg whites in
clean, dry bowl. Attach bowl and wire
whip. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
Amount
1 egg white Gradually to 10
2-4 egg whites Gradually to 8
6 or more egg whites Gradually to 6
WHIPPING STAGES
Frothy:
Large, uneven air bubbles.
Begin to hold shape:
Air bubbles are fine and compact; product
is white.
Whipped Cream
Pour cream into chilled bowl. Attach bowl
and wire whip. To avoid splashing,
gradually turn to designated speed and
whip to desired stage. See chart below.
Amount
59 mL (1/4 cup) Gradually to 10
118 mL (1/2 cup) Gradually to 10
236 mL (1 cup) Gradually to 8
472 mL (2 cups) Gradually to 8
WHIPPING STAGES
Begins to thicken:
Cream is thick and custard-like.
6. Unlock and raise head on 5K45SS or
lower bowl on 5K5SS/5KSM5 and remove
dough from hook.
NOTE: These instructions illustrate bread
making with the Rapid Mix method. When
using the conventional method, dissolve
yeast in warm water in warmed bowl. Add
remaining liquids and dry ingredients –
except last 1 to 2 cups (250 mL to 500 mL)
flour. Turn to Speed 2 for about 1 minute, or
until ingredients are thoroughly mixed.
Proceed with steps 4 through 6.
Soft peak:
Tips of peaks fall over when wire whip is
removed.
Almost stiff:
Sharp peaks form when wire whip is
removed, but whites are actually soft.
Speed
Stiff but not dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are uniform in color and
glisten.
Stiff and dry:
Sharp, stiff peaks form when wire whip is
removed. Whites are speckled and dull in
appearance.
Holds its shape:
Cream forms soft peaks when wire whip
is removed. Can be folded into other
ingredients when making deserts and
sauces.
Speed
Stiff:
Cream stands in stiff, sharp peaks when
wire whip is removed. Use for topping on
cakes or desserts, or filling for cream puffs.
NOTE: Watch cream closely during
whipping; there are just a few seconds
between whipping stages. DO NOT
OVERWHIP.
R-11