Kenwood FP260 Series Manual De Instruções
white bread
300g(10oz) strong white bread flour
5mls (1tsp) salt
6g(
5mls (1tsp) salt
6g(
1
⁄
4
oz) lard
15g (
1
⁄
2
oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp)
caster sugar.
175mls (6 fl oz) warm water
175mls (6 fl oz) warm water
1 Dried yeast (the type that needs reconstituting): Add
the yeast and sugar to the warm water. Leave to stand for 5 - 10
minutes until frothy.
Fresh yeast: crumble into the flour
Other types of yeast:
minutes until frothy.
Fresh yeast: crumble into the flour
Other types of yeast:
follow the manufacturer’s instructions.
2 Fit the dough tool or knife blade and add the flour (with fresh
yeast if used), salt and lard. Process for a few seconds to evenly
distribute the ingredients.
distribute the ingredients.
3 Then with the motor running quickly pour the liquid in a steady
stream down the feed tube until the mixture forms an elastic soft
dough. This will take about 60 - 90 seconds.
dough. This will take about 60 - 90 seconds.
4 Remove the dough, place in a bowl, cover with an oiled piece of
clingfilm or a plastic bag, and leave in a warm place for 45 - 60
minutes or until doubled in size.
minutes or until doubled in size.
5 Re-knead by hand for 2 - 3 minute. Re-kneading in the
bowl is not recommended as it may cause the
processor to become unstable. Shape into a loaf or 15
rolls and place on greased baking trays and leave until double in
size.
rolls and place on greased baking trays and leave until double in
size.
6 Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for
20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls.
When ready they should sound hollow when tapped on the
base.
When ready they should sound hollow when tapped on the
base.
carrot and coriander soup
25g (1oz) butter
1 onion chopped
1 clove garlic crushed
590g carrot cut into 1 cm cubes
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 onion chopped
1 clove garlic crushed
590g carrot cut into 1 cm cubes
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add the onion and garlic and fry until
soft.
2 Place the carrot into the liquidiser, add the onion and garlic. Add
sufficient stock to reach the 1.2L level marked on the goblet. Fit
the lid and filler cap.
the lid and filler cap.
3 Blend on maximum speed for 5 seconds for a coarse soup or
longer for a finer result.
4 Transfer the mixture to a saucepan, add the coriander and
seasoning and simmer the soup for 30 to 35 minutes or until
cooked.
cooked.
5 Adjust the seasoning as necessary and add extra liquid if
required.
8