Recipe Suggestions; Coupling For Accessory Parts - Beem MIRACLE CHEF Mode D'emploi

9. Recipe suggestions

Sponge mixture
• 500 g plain flour
• 200 g sugar
• 1 packet of vanilla sugar
• 300 g butter or margarine
• 1 pinch of salt
• 2 tablespoon of milk
• 5 eggs
• 1 packet of baking powder
Basic pizza pastry
(1 tray)
• ¼ l warm water (43–46 C°)
• 3 – 3 ½ cups of plain wheat
flour (Type 405 or 550)
• 1 packet of dry yeast (7 g)
• 1 teaspoon of salt
• 1 tablespoon of olive oil
10.

Coupling for accessory parts

Your BEEM food processor has a receiver (6) for
special optional auxiliary parts on the front.
These are available from your BEEM specialist
dealer. Detailed operating instructions are
includedwith the accessory parts themselves.
• The protective cover (8) and the stainless
steel bowl (3) must always be mounted and
the motor head (10) down during the use of
all optional attachments, since the mixer
shaft (4) always rotates.
• Lift the protective cover flap (9), pull the
attachment lever (5) down and hold this in
place.
• Insert the accessory in the receiver (6), release the lever (5).
• Turn the accessory into position until it can be heard to lock in place.
BEEM – Elements of Lifestyle
Dough
• 500 g plain flour
• 20 – 25 g yeast
• ¼ l lukewarm milk
• 50 – 80 g butter
• 50 – 100 g sugar
Allow the dough to rise in a
warm place for approx.
20 – 30 min.
• 1 teaspoon of salt
• 1 packet of vanilla sugar
Black pepper – dripping pastry (1 tray)
This recipe is derived from one of the oldest ways of baking pizza
crust. The ancient Romans, who liked eating black pepper, used a
similar but more substantial pastry that included eggs and honey
among other things. Melted dripping is of course a must for this
crust. If you cannot get any dripping, you can use the same
amount of olive oil instead. This pastry is an excellent all-round
pizza pastry – good and thick under a spicy sauce or rolled thin
for calzone and rolled or filled pizza.
• ¼ l warm water (43 – 46 C°)
• ½ teaspoon of coarsely ground black pepper
• 1 packet of dry yeast (7 g)
• 2 heaped tablespoon of melted dripping (ca. 50 g)
• 3 – 3 ½ cups of plain flour
• ½ teaspoon of salt
Pasta pastry
For 500 g pasta
(approx. 4 persons):
• 400 g plain flour
• 4 eggs
Knead thoroughly. The mix
should be relatively firm but
.
workable
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