Gastroback 40969 Design Stand Mixer Advanced - Manual (Page 15)

One Crust Standard pie Crust
1 cup (approx. 120 g) all-pur-
pose flour
½ teaspoon salt
¼ cup (approx. 55g) Palmin Soft
1 tablespoon butter or margarine, well
chilled
3 tablespoons cold water
Operate according to the instructions
›Operating‹. Assemble the dough hook. Add
flour, salt, Palmin Soft, and butter to bowl,
lower the motorhead according to the instruc-
tions ›Operating the appliance‹, attach the
splash guard to the bowl and process shortly
on low speed until particles resemble coarse
crumbs, about 15 seconds. Add water all at
once sideways with motor running. Process
until dough forms a ball, or no more than 20
seconds. If dough does not form a ball, stop
the appliance. Remove splash guard, rise the
motorhead and take out the dough. Gently
shape dough into a ball with hands. Roll out
for pie, or as directed in recipe. If crust is
to be baked before filling, prick generously
with fork.
Bake in preheated oven at 230°C until
golden brown, about 9 - 10 minutes. Makes:
1 (23 cm) pie crust.
Banana Cake with Cream Cheese
frosting
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
180g butter, room temperature,
chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 ½ cups very ripe mashed banana
Preheat oven to 180 °C. Grease and line a
20cm baba pan. Sift flour, salt, cinnamon
and nutmeg into a large bowl. Operate
according to the instructions ›Operating‹.
Assemble the whisk. Add butter, sugar and
vanilla essence to bowl, lower the motorhead
according to the instructions ›Operating the
appliance‹, attach the splash guard to the
bowl and process until creamy. Slowly rise
speed until reaching medium speed level.
Add the eggs sideways and sir until dough
is fluffy and creamy. Add vinegar, banana
and buttermilk by turns and stir until ingredi-
ents are combined (mixture will separate at
this stage but will come back together when
mixed with dry ingredients).
Turn the appliance off, remove the splash
guard, rise the motorhead, disassemble the
whisk and assemble the dough hook. Lower
the motorhead, attach the splash guard
and add flour, salt, cinnamon and nutmeg
by turns sideways. Mix on slow speed until
combined.
Turn off the appliance, remove splash guard,
rise the motorhead and pour mixture into
prepared tin and bake for about 40 minutes
or until cooked when tested with a skewer.
Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
Cream Cheese frosting
250 g
softened cream cheese
60g butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in
the bowl. Operate according to the instruc-
tions ›Operating‹. Assemble the whisk, lower
the motorhead according to the instructions
›Operating the appliance‹, attach the splash
guard to the bowl and beat until smooth.
Add the icing sugar mixture and beat until
smooth. Reduce speed and add passionfruit.
Spread over cooled cake.
Baked lemon Cheesecake
250 g plain biscuit crumbs
2 teaspoons nutmeg
125 g butter, melted
250 ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500 g cream cheese, room tem-
perature, cubed
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