Cuisinart HM-90S Manuale Utente
8
Mixer. Mix on speeds 1 to 2 until com-
bined. Reserve.
bined. Reserve.
3.
In a separate small bowl, combine the
milk, ¼ cup butter, egg and vanilla. It is
important that all of the liquid ingredients
be at room temperature. Mix on speeds 2
to 3 until just combined; reserve.
milk, ¼ cup butter, egg and vanilla. It is
important that all of the liquid ingredients
be at room temperature. Mix on speeds 2
to 3 until just combined; reserve.
4.
Add the flour, sugar, baking powder,
and salt to a mixing bowl. Mix on speed
2 until combined, about 10 seconds. With
mixer running, slowly add the liquid ingre-
dients. Gradually increase to speed 4 and
mix until well combined, about
30 seconds. Mix for an additional
15 seconds.
and salt to a mixing bowl. Mix on speed
2 until combined, about 10 seconds. With
mixer running, slowly add the liquid ingre-
dients. Gradually increase to speed 4 and
mix until well combined, about
30 seconds. Mix for an additional
15 seconds.
5.
Transfer dough to a heavily floured sur-
face and knead a few times. Roll dough
into a 12x9-inch rectangle. Sprinkle the
reserved pecan filling on dough, leaving
a ½-inch border. Carefully roll dough,
starting from the bottom and working
away from you, into a tight log (brush off
excess flour). Cut into 8 equal pieces and
put in the prepared baking pan; brush
tops with the reserved melted butter.
face and knead a few times. Roll dough
into a 12x9-inch rectangle. Sprinkle the
reserved pecan filling on dough, leaving
a ½-inch border. Carefully roll dough,
starting from the bottom and working
away from you, into a tight log (brush off
excess flour). Cut into 8 equal pieces and
put in the prepared baking pan; brush
tops with the reserved melted butter.
6.
Bake in the preheated oven for about
25 to 30 minutes, or until firm and golden
in color.
25 to 30 minutes, or until firm and golden
in color.
7.
While cinnamon rolls are baking, prepare
the glaze. Put confectioners’ sugar, milk
and vanilla in a small bowl. Using the
hand mixer fitted with the chef’s whisk,
whisk on speed 3 until well mixed with
no lumps. Reserve until ready to use.
You may have to whisk again right before
using to smooth out the icing.
the glaze. Put confectioners’ sugar, milk
and vanilla in a small bowl. Using the
hand mixer fitted with the chef’s whisk,
whisk on speed 3 until well mixed with
no lumps. Reserve until ready to use.
You may have to whisk again right before
using to smooth out the icing.
8.
Let the cinnamon pecan rolls cool in the
pan for about 5 minutes, and then trans-
pan for about 5 minutes, and then trans-
fer to a cooling rack. Spoon the reserved
icing over warm rolls.
icing over warm rolls.
Nutritional information per serving:
Calories 415 (27% from fat) • carb. 71g • pro. 6g
• fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg
• calc. 72mg • fiber 2g
MAPLE BUTTER
Makes about ½ cup
½
cup unsalted butter,
room temperature
room temperature
2½
tablespoons pure maple syrup
pinch sea salt
1.
Put the butter in a medium mixing
bowl. Insert the mixing beaters into the
Cuisinart
bowl. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Mix on speed 4
until creamy, about 30 to 40 seconds.
Add remaining ingredients and mix until
completely combined, another 40 to 50
seconds.
Add remaining ingredients and mix until
completely combined, another 40 to 50
seconds.
Nutritional information per teaspoon:
Calories 39 (86% from fat) • carb. 1g • pro. 0g
• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg
• calc. 2mg • fiber 0g
CITRUS BUTTER
Makes about ½ cup
½
cup unsalted butter,
room temperature
room temperature
1
tablespoon fresh orange juice
½
teaspoon orange zest
¼
teaspoon lemon zest
pinch sea salt
1.
Put the butter in a medium mixing
bowl. Insert the mixing beaters into the
Cuisinart
bowl. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Mix on speed 4
until creamy, about 30 to 40 seconds.
Add remaining ingredients and mix until
completely combined, another 40 to 50
seconds.
Add remaining ingredients and mix until
completely combined, another 40 to 50
seconds.
Nutritional information per teaspoon:
Calories 34 (99% from fat) • carb. 0g • pro. 0g
• fat 4g • sat. fat 2g • chol. 10mg • sod. 6mg
• calc. 0mg • fiber 0g
ROASTED RED PEPPER, LEEK
AND MANCHEGO QUICHE
Makes 12 servings
Pâte brisée:
2
2
cups unbleached, all-purpose flour
1
teaspoon sea salt
½
pound unsalted butter, cubed, at
room temperature for 30 minutes
room temperature for 30 minutes
4
tablespoons ice water
Quiche filling:
1
1
teaspoon olive oil
1
garlic clove, chopped
½
medium leek, cleaned
and chopped
and chopped
½
cup whole milk
½
cup heavy cream
2 large
eggs
1
large egg yolk
¼ teaspoon
salt
¼
teaspoon freshly ground black
pepper
pepper
2
roasted red peppers,
roughly chopped
roughly chopped
½
tablespoon thinly sliced fresh basil
2
ounces manchego, shredded
1.
Put flour and salt in a medium mixing
bowl. Insert the mixing beaters into the
bowl. Insert the mixing beaters into the