Egg Whites; Whipped Cream - KitchenAid 5K45SS Instructions Manual

5. When dough clings to [look, knead on
Speed 2 fi_r 2 minutes or until dough is
smooth and elastic.
6. Unlockand raise head on 5K45SSor
lowerbowlon 5K5SS/5KSM5and remove
doughfl'omhook.
NOTE: These instructions illustrate br_ad
making _ith the Rapid Mix method. When
using the conventional method, dissolve
yeast in warm water in warmed bowl. Add
}'emaining liquids and dry ingredients -
except last l to 2 cups (250 mL to 500 mE)
flour. Turn to Speed 2 fbr about l minute, or
until ingredients are thoroughly mixed.
Proceed with steps 4 through 6.
Egg Whites
Place morn temperatm_ egg whites in
clean, d_ _bowl. Attach bowl and wh_
whip. Toavoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
Amomlt _eed
l egg white Gradually to 10
2-4 egg whites Graduall{_to 8
6 or mot_ egg whites GraduallY, _to 6
WHIPPING STAGES
Frothy:
Large. uneven air bubbles.
Begin to hold shape:
Air bubbles are fine and compact; product
is white.
Soft peak:
Tips of peaks fall over when wire whip is
renloved.
Ahnost stiff:
Sharp peaks fin'm when _ire whip is
removed, but wlfites are actually soft.
Stiff hut not dry:
Sharp, stiff peaks fin'm when wire wlfip is
removed. Wlfites are unifi_rm in color and
glisten.
Stiff and dry:
Sharp. stiff peaks fi_rmwhen _ire whip is
removed. Whites are speckled and (lull in
appearance.
Whipped Cream
Pour cream into c[filled bowl. Attach bowl
and _ire wlfip. To avoid splashing,
gradually turn to designated speed and
wlfip to desired stage. See clmrt below.
Amomlt __3eed
59 mL (1/4 cup) Gradually to 10
118 mL (1/2 cup) Graduall__to i0
236 mL (l cup) Graduall__to 3
472 mL (2 cups) Graduall__to 8
WHIPPING STAGES
Be_,dns to thicken:
Cream is tlfick and custard-like.
Holds its shape:
Cream fin'ms soft peaks when wire _dfip
is removed. Can be ridded into other
ingredients when making deserts and
sauces.
Stiff:
Cream stands in still shmp peaks when
wire _dfip is removed. Use fin' topping on
cakes or desserts, or filling fiw cream puffs.
NOTE: _-atch cream closely during
wlfipping; there are just a fe_ seconds
between wlfipping stages. DO NOT
OVEI/WHIR
H-11