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Recettes

Meringues

4 blancs d’oeufs

250 g. (9 oz.) de sucre glace, tamisé

1.Doublez un plateau de cuisson de parchemin de cuisine ne collant pas.

2.Fouettez les blancs d’oeufs et le sucre à la vitesse maximum pendant environ 10 minutes, jusqu’à ce qu’ils forment des pics.

3.Mettez le mélange à la cuiller sur le plateau de cuisson (ou utilisez un sac à dresser avec une douille étoilée de 2,5 cm. [1 po])

4.Cuisez à 110 °C (225 °F) pendant environ 4-5 heures, jusqu’à ce que les meringues soient fermes et croustillantes. Si elles commencent à foncer, ouvrez légèrement la porte du four.

5.Conservez les meringues dans une boîte hermétique.

Gâteaux à la pâte brisée

450 g. (1 lb.) de farine

5 ml. (1 tsp) de sel

225 g. (8 oz.) de gras (mélange

80 ml. (4 tbsp) d’eau

de lard et de margarine), directement

 

sorti du réfrigérateur

 

Conseil pratique : ne mélangez pas trop!

 

1.Tamisez la farine avec le sel.

2.Placez la farine dans le bol. Hachez grossièrement le mélange de gras et ajoutez-le à la farine.

3.Mélangez à la vitesse minimum à 1, en augmentant graduellement jusqu’à la vitesse 4–5, jusqu’à ce que le mélange ressemble à des miettes de pain. Ne mélangez pas trop!

4.Ajoutez l’eau et mélangez à la vitesse minimum. Arrêtez aussitôt que l’eau est absorbée dans le mélange.

5.Faites cuire à une température d’environ 200 °C (400 °F), selon le remplissage.

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Hamilton Beach CPM500, CPM700 manuel dutilisation Meringues, Gâteaux à la pâte brisée

CPM700, CPM500 specifications

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