Page 1
CONTENTS
Maximum processing capacities 26
Tips 26
Using your Magimix dough bowl 27
Recipes
Bread 28
Farmhouse loaf 28
Olive and chorizo bread 30
Sandwich loaf 30
Rye bread 31
Sun-dried tomato and onion bread 32
Gingerbread 32
Brioche 34
Pound cake 36
Yoghurt cake 36
PLEASE READ THROUGH THE SAFETY INSTRUCTIONS IN THE RECIPE
BOOK “MA CUISINE” CAREFULLY BEFORE USING YOUR APPLIANCE
!
26
MAXIMUM PROCESSING CAPACITIES
TIPS
Bread dough 450 g 620 g 850 g
Brioche dough 500 g 650 g 930 g
Cake mix 600 g 780 g 1 kg
C 3200 CS 4200 CS 5200
• When using a recipe which calls for a raising agent, make sure you add the yeast at the
same time as the solid ingredients, but add the baking powder right at the end.
• If you are using fresh yeast, leave the dough to prove for an extra hour.
• When your are baking bread, place a container filled with water in the oven so that the
bread remains soft.
• Halfway through baking, place a sheet of aluminium foil on top of your bread or cake
so that it does not brown too much.
• To check whether your bread or cake is cooked through, insert a sharp knife blade: if it
comes out clean, it is cooked.
• For a crustier loaf, bake for an extra 10 minutes.
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 26
Page 2
Con
27
USING YOUR MAGIMIX DOUGH BOWL
Place the dough bowl inside the main
bowl.
The handle must be folded down so that it
slots into the groove.
User advice: always put the solid
ingredients in the bowl first. Switch your
appliance on, then gradually add the
liquid ingredients via the feed tube.
Lift the dough bowl out using the handle.
Place it on a sheet of aluminium foil.
Remove the dough blade from the bowl,
together with the handle and put the bowl
in the oven.
1 2
Never exceed the recommended quantities given on p. 26.
Use the spatula to push the flour back down into the dough if necessary.
Do not use a knife or other metal utensil to remove your cake or bread
from the dough bowl, as you may damage the non-stick coating.
!
Place the dough blade in the dough bowl. Put the lid on and turn anti-clockwise to
lock it into place.
3
6 7 8 9
4 5
ENGLISH
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 27
Page 3
Bread
Preparation time 5 min 5 min 5 min
Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs
Food processor 3200 4200 5200
1 tsp
1 tsp
2 tsp
sugar
Baking time 30 min 30 min 40 min
plain flour
250 g 350 g 500 g
sachets dried yeast
11
1
/2 2
salt
140 ml
200 ml
300 ml
water
1
/3 tsp
1
/2 tsp 1 tsp
•
28
Put the flour, salt and sugar in your food processor, fitted with the dough bowl and blade.
Switch on in continuous mode.
Dissolve the yeast in hand-hot water and slowly pour into the feed tube. If necessary, use the
spatula to push the ingredients back down into the mixture.
Switch off as soon as the dough starts to wrap itself around the dough blade. Allow to rise for
30 min. in the bowl, leaving the lid and pusher in place.
Knock down the dough by pressing the pulse button 3 or 4 times.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove
the dough blade from the bowl, together with the handle. Leave the dough to prove for an
hour at room temperature.
Preheat your oven to 200 °C (gas mark 6), then put the bread in the oven. Bake for the
indicated time.
Remove the bread from the bowl while still warm. Allow to cool, then enjoy.
Farmhouse loaf
Preparation time 5 min 5 min 5 min
Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs
Food processor 3200 4200 5200
1
/2 tsp
1 tsp
1 1/2 tsp
water
Baking time 30 min 30 min 40 min
wholemeal flour
250 g 350 g 500 g
sachets dried yeast
112
salt
170 ml 250 ml 330 ml
•
Put the flour and salt in your food processor , fitted with the dough bowl and blade. Switch on
in continuous mode.
Dilute the yeast in hand-hot water and slowly pour into the feed tube. If necessary, use the
spatula to push the ingredients back down into the dough.
Switch off as soon as the dough starts to wrap itself around the dough blade.
Allow to rise for 30 min. in the bowl with its lid and pusher in place.
Knock down the dough by pressing the pulse button 3 or 4 times.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove
the dough blade from the bowl, together with the handle. Leave the dough to prove for an
hour at room temperature.
Preheat your oven to 200 °C (gas mark 6) and bake the bread for the indicated time. Allow
to cool, then enjoy.
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 28
Page 4
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 29
Page 5
Olive and chorizo loaf
Preparation time 10 min 10 min 10 min
Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs
Food processor 3200 4200 5200
70 g
100 g
150 g
egg yolks
Baking time 30 min 30 min 40 min
bread dough (basic recipe)
pitted olives
70 g 100 g 150 g
chorizo sausage
112
•
Chop the olives and chorizo coarsely in the mini bowl of your food processor. Set aside.
Follow the basic bread or farmhouse loaf recipe.
After allowing the dough to rise for 30 min., add the chorizo and olives. Knock the dough
down, by pressing the pulse button 4 or 5 times.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil.
Remove the dough blade, together with the handle. Leave the dough to prove for an hour
at room temperature.
Preheat your oven to 200 °C (gas mark 6), then put the bread in the oven. Bake for the
indicated time.
Remove the bread from the bowl. Allow to cool, then enjoy.
30
Sandwich loaf
Preparation time 20 min 20 min 20 min
Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs
Food processor 3200 4200 5200
20 g
30 g
50 g
warm milk
Baking time 40 min 50 min 50 min
plain flour
245 g 350 g 500 g
fresh yeast
15 g 20 g 30 g
butter
210 ml 300 ml 400 ml
caster sugar
1
/2 tsp 1 tsp 1 1/2 tsp
salt
1 tsp 2 tsp 3 tsp
•
Put the flour, butter, sugar and salt in your food processor, fitted with the dough bowl and
blade. Switch on in continuous mode.
Dissolve the yeast in warm milk and slowly pour into the mixture via the feed tube.
Switch off as soon as the dough starts to wrap itself around the dough blade.
Allow to rise for 1 hour in the bowl, with the lid on and the pusher in place.
Knock the dough down by pressing the pulse button 4 or 5 times.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove
the dough blade from the bowl, together with the handle. Leave to prove for 30 minutes at
room temperature.
Preheat the oven to 180 °C (gas mark 4), then bake the bread for the time indicated in the
recipe.
Remove the bread from the bowl. Allow to cool, then enjoy.
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 30
Page 6
31
Rye bread
Preparation time 10 min 10 min 10 min
Resting time 2 1/2 hrs 2 1/2 hrs 2 1/2 hrs
Food processor 3200 4200 5200
1 1/2
2
3
milk
Baking time 1 hr 1 hr 1 1/4 hrs
rye flour
130 g 180 g 240 g
white flour
150 g 200 g 280 g
sachets dried yeast
150 ml 200 ml 270 ml
1 tbsp
1
1
/2 tbsp
2 tbsp
salt
water
80 ml 120 ml 150 ml
honey
1 tsp 1
1
/2 tsp 2 tsp
butter
1 tsp 1 1/2 tsp 2 tsp
•
Put the yeast and honey in a jug, dissolve in 30 ml warm water and leave to rest for 15
min.
Add the milk, 50 ml tepid water, softened butter and salt. Set aside.
Put both flours into your food processor, fitted with the tin and the dough blade. Switch
on, then add the yeast-based mixture via the feed tube in a slow trickle.
Knead the dough until it is elastic, smooth and supple. Allow to rise in the food processor
for an hour.
Knead again for 1 min. to knock the dough down to its original size.
Remove the dough bowl from the main bowl. Place it on a sheet of aluminium foil. Remove
the dough blade from the bowl, together with the handle. Then leave the dough to prove
for 1
1
/2 hours. The dough should increase considerably in volume.
Preheat your oven to 240 °C (gas mark 9). Bake for 10 min., then lower the thermostat to
180 °C (gas mark 4) and bake for a further 40 min.
Allow to cool, then enjoy.
Serve your homemade rye bread with oysters.
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 31
Page 7
32
Gingerbread
Preparation time 20 min 20 min 20 min
Resting time 12 hrs 12 hrs 12 hrs
Food processor 3200 4200 5200
140 g
200 g
250 g
sugar
Baking time 1 hr 1 hr 1 1/2 hrs
strong white flour
150 g 210 g 300 g
rye flour
110 g 150 g 200 g
honey
180 ml
250 ml
350 ml
water
2 pinches
3 pinches
4 pinches
bicarbonate of soda
7 g 10 g 12 g
mixed spice (cinnamon, nutmeg, ginger, cloves)
2 tsp 3 tsp 4 tsp
salt
55 g 75 g 100 g
•
Put the flours, sugar, salt and mixed spice in your food processor fitted with the dough bowl and
blade. Switch on in continuous mode.
Dilute the honey in the hot water, then add the bicarbonate of soda.
Add this mixture via the feed tube in a slow trickle.
Knead until the dough is smooth. If necessar y, use the spatula to push the ingredients back down
into the mixture.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the
dough blade from the dough bowl, together with the handle. Allow to rise for 12 hours in a cool
room, covered with oiled cling film.
Preheat your oven to 210 °C (gas mark 6/7). Put the dough bowl in the oven and bake for 10
min., then reduce the temperature to 150 °C (gas mark 2) and continue baking for between 1 and
1
1
/2 hours.
Remove the gingerbread from the bowl while still warm and enjoy.
Chop the tomatoes and onions coarsely in the mini bowl.
Follow the basic recipe for bread or farmhouse loaf.
After allowing the dough to rise for 30 min, add the onions and tomatoes. Knock down the dough
by pressing the pulse button 4 or 5 times.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the
dough blade from the dough bowl, together with the handle.
Leave the dough to prove for an hour at room temperature.
Preheat your oven to 200 °C (gas mark 6), then put the bread in. Bake for the time
indicated.
Remove the loaf from the tin. Allow to cool, then enjoy.
Sun-dried tomato and onion bread
Preparation time 10 min 10 min 10 min
Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs
Food processor 3200 4200 5200
1
1
1
/2
2
egg yolks
Baking time 30 min 30 min 40 min
dough (basic bread recipe)
sun-dried tomatoes (drained weight)
100 g 150 g 200 g
onions
112
•
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 32
Page 8
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 33
Page 9
34
Brioche
Preparation time 10 min 10 min 10 min
Resting time 2 1/2 hrs 2 1/2 hrs 2 1/2 hrs
Food processor 3200 4200 5200
70 g
100 g
150 g
caster sugar
Baking time 20 min 20 min 30 min
plain flour
210 g 250 g 380 g
sachets dried yeast
122
butter
2
4
6
eggs
235
warm milk
6 tsp 8 tsp 10 tsp
pinches of salt
30 g 40 g 50 g
•
Dissolve the yeast in warm milk and set aside.
Put the flour, salt, sugar, butter and yeast/milk mixture in your food processor, fitted with
the dough bowl and blade. Switch on in continuous mode.
Add the eggs one by one via the feed tube. If necessary, use the spatula to push the
ingredients back down into the mixture.
Continue kneading until the dough is supple and elastic. It should start to wrap itself
around the dough blade.
Allow the dough to rise in the dough bowl for 30 min. Knock it down by pressing the pulse
button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet
of aluminium foil. Remove the dough blade, together with the handle.
Leave the dough to prove for 2 hours at room temperature or for 1 hour in a ver y low
oven at a temperature of around 30 °C. Remove the brioche, if opting for the latter
solution, and preheat the oven to 180 °C (gas mark 4).
Bake for the time indicated in the recipe.
Remove the brioche from the bowl while still warm and enjoy.
You can add pink sugar-coated almonds or chocolate to your brioche dough.
For a more golden crust, brush it with evaporated milk or with egg mixed with a little
milk before baking.
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 34
Page 10
35
Pound cake
Preparation time 20 min 20 min 20 min
Food processor 3200 4200 5200
150 g
200 g
250 g
sugar
Baking time 60 min 60 min 60 min
eggs
345
plain flour
150 g 200 g 250 g
butter
few drops vanilla extract
112
baking powder
1 tsp 2 tsp 2
1
/2 tsp
150 g 200 g 250 g
•
Preheat your oven to 180 °C (gas mark 4)
Put the flour, butter and sugars into your food processor, fitted with the dough bowl and
blade. Switch on in continuous mode.
Add the eggs one by one via the feed tube. If necessary, use the spatula to push the
ingredients back down into the mixture. Finish the preparation by adding the baking powder .
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil.
Remove the dough blade from the bowl, together with the handle.
Place the cake in the oven and bake for the time indicated in the recipe.
Remove from the bowl while still warm and enjoy.
Before baking your cake, you can add apple slices or chocolate chips.
Yoghur t cake
Preparation time 10 min 10 min 10 min
Food processor 3200 4200 5200
20 g
30 g
45 g
eggs
Baking time 25 min 25 min 30 min
Yoghurt
95 g 125 g 190 g
Plain flour
310 g 375 g 560 g
Caster sugar
95 g 125 g 190 g
butter
baking powder
1 tsp 1 tsp 1
1
/2 tsp
orange flower water
112
pinches of salt
1 tsp 1 tsp 1
1
/2 tsp
223
•
Preheat your oven to 180 °C (gas mark 4).
Put the yoghurt, flour, sugar, butter, orange flower water and salt in your food processor,
fitted with the dough bowl and blade. Switch on in the continuous mode.
Add the eggs one by one via the feed tube.
Process for one minute. 10 seconds before the end, add the baking powder. If necessary,
use the spatula to push the ingredients back down into the mixture.
Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil.
Remove the dough blade from the bowl, together with the handle.
Put the cake in the oven and bake for the time indicated in the recipe.
Remove from the bowl while still warm and enjoy.
pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 35
Loading...