Gastroback 40969 Design Stand Mixer Advanced User Manual

Page 20

Measure water into the bowl.
NOtE: Do not use water that is too hot

because the yeast wont rise. Add 1 teaspoon

granulated sugar and yeast; stir to dissolve.

Let stand 10 minutes.
In a separate bowl, combine the flour, short-

bread biscuit crumbs, ¼ cup sugar, salt,

ginger, and lemon zest; stir to combine.
Operate according to the instructions

›Operating‹. Assemble the whisk. Add milk,

egg yolks, melted cooled butter, and vanilla

to yeast mixture, lower motorhead, attach

splash guard and mix on slow speed until

smooth. Turn off the appliance, remove

splash guard, rise the motorhead disassem-

ble whisk and assemble beater. Lower motor-

head, attach splash guard and turn the appli-

ance on using slow speed. Slowly add dry

ingredients sideways and mix until smooth.

Turn off the appliance, remove splash guard,

rise the motorhead and cover the bowl with

waxed paper and let stand to rise in a warm,

draft-free place for 30 minutes.
In separate bowl beat the egg whites until

stiff, but not dry. Add egg whites to mixture.

Lower the motorhead, attach the splash

guard and slowly fold the egg whites into

the batter.
Turn off the appliance, remove splash guard,

rise the motorhead and prepare your waf-

fles according to the instructions of your

wafflemaker. Serve with lemon curd, fruit,

jam, powdered sugar, a warm fruit syrup, or

whipped cream.

Good night waffles

Most of the mixing for these waffles is done

the night before. In the morning, just mix in

the eggs, vanilla and a pinch of baking soda

while the waffle maker is heating. Leftover

batter may be covered and kept in the refrig-

erator for up to three days. Heat your waf-

flemaker in the morning, stir the batter and

have a freshly baked waffle for breakfast.
Makes 6 waffles:

118 ml

lukewarm water

1 tablespoon

granulated sugar

2¼ teaspoons active dry yeast (1 yeast

packet)

472 ml

whole milk, warmed

½ cup

(approx. 115 g) unsalted

butter, melted and cooled

1 teaspoon

salt

2 cups

(approx. 240g) all-pur-

pose flour

large eggs, lightly beaten

2 teaspoons

vanilla extract

¼ teaspoon

baking soda

The night before, or at least 8 hours before

baking, combine the warm water, granu-

lated sugar and yeast. Let stand 10 minutes,

until foamy.
Operate according to the instructions

›Operating‹. Assemble the whisk. Add warm

milk, melted butter and salt to yeast mixture,

lower motorhead, attach splash guard and

mix on slow speed until just combined. Turn

off the appliance, remove splash guard,

rise the motorhead disassemble whisk and

assemble beater. Lower motorhead, attach

splash guard and turn the appliance on with

slow speed. Add flour sideways until smooth.
Turn off the appliance, remove splash guard,

rise the motorhead, wrap bowl tightly with

plastic wrap and let stand overnight (or for

8 hours) on the countertop – do not refrig-

erate. When ready to bake, preheat your

wafflemaker according to the instructions of

your wafflemaker. While the waffle maker

is heating, stir the eggs, vanilla and baking

soda into the batter. Bake upon the instruc-

tions. Serve with sliced fresh fruit, jam, pow-

dered sugar, a warm fruit syrup, or whipped

cream.