Magimix MINI PLUS - Manual (Page 27)

49
48
48 BASIC PREPARATIONS
Preparation: 5 min
Cooking: 20 min
Equipment: 28 cm pie tin
French Flan Pastry
Place the flour, sugar, butter cut into pieces and the egg yolk in
the bowl fitted with the main blade and switch the machine on.
Add
the water gradually via the feed tube and switch off as
soon as the pastry forms a ball. If the pastry doesn't form a
ball, slowly add more water.
Work
the dough with the palm of your hand.
Wrap it in cling film and leave in a cool place for 1 hour.
Preheat the oven to 180°C / 355°F (gas mark 4).
Bake blind* for 20 minutes.
Ingredients
(for 550g)
• 250 g flour
• 140g butter
• 100 g caster sugar
• 45 ml cold water
• 1 egg yolk
Preparation: 15 min
1h30 four rising
Cooking: 20 min
Bread
Dissolve the yeast in the water (around 35°C / 95°F) thanks
to a fork. Put aside for 1 min.
In the bowl
fitted with the main blade, pour the salt, flour,
water and yeast.
Put
the machine on and switch off as soon as the dough
forms a ball.
Put
the dough in a floured bowl. Cover it with a cloth. Let it
rise for 2 hours.
Put
the dough out of the bowl and spread the dough on a
floured surface.
Put
the 4 corner in the center and flip it.
Cover it with a cloth. Let it rise for 1 hour.
20 minutes before the end of the rising, fill a deep oven
proof dish with water. Preaheat the oven to 220°C / 425°F
(gas mark 5).
Before baking
, make deep cuts in the shape of a cross on top
of the bread with a sharp knife.
Bake
the bread for 30 minwith the dish filled with water in
the bottom of the oven.
To
check the cooking, flip the bread and tap the bottom, it
should sound hollow.
Tip:
do not put the yeast and salt in direct contact.
Ingredients
For the dough
• 250 g flour
• 160 ml water
• 12 g fresh baker's yeast*
• 5 g salt