Oster Planetary Stand Mixer Instruction Manual - Page 12

Recipes Bittersweet Chocolate Frosting 2 cups (240gm) confectioners' sugar 2 squares (1 oz, ea) unsweetened chocolate, cut into small pieces 2 tbsp (28 gm) butter, softened 1 tsp (5 ml) vanilla extract ¼ cup (60 ml) hot milk In mixer bowl, with flat beater, combine sugar, chocolate, butter and vanilla. Gradually add milk and beat on speed 4 until desired consistency. Increase speed to 8 and beat until beat till light and fluffy. Yield: about 1 cup Heavenly Angel Food Cake 1 cup (120gm) unsifted cake flour 1 ¾ cup (289 gm) granulated sugar 1 ½ cup (375 ml) egg whites, (10 to 12) at room temperature 1 ½ tsp (6 gm) cream of tartar ½ tsp (3 gm) salt 1 tsp (5ml) vanilla extract ½ tsp (2 ½ ml) almond extract Sift together cake flour and ¾ cup sugar; set aside. In mixer bowl, with flat beater, beat egg whites, cream of tartar and salt on speed 6 to soft peaks. Increase speed to 11 and gradually add remaining 1 cup sugar till stiff peaks form. Sift ¼ flour mixture over egg whites and fold in gently, using a rubber spatula. Add both extracts with last batch of flour. (Do not over mix.) Spoon into ungreased 10-inch (25 cm) tube pan. Gently cut through batter with small metal spatula or knife to eliminate air bubbles. Bake on lowest rack of oven at 350° F (180°C) until top of cake springs back when lightly touched. Immediately invert pan and let cool completely. To remove, loosen sides of cake with small metal spatula. TIP: W  hen preparing cakes and cookies that require creaming butter and sugar, begin at a low speed and increase to speed 3 or 4 until butter mixture is light and lemon colored. Yield: 12 servings Classic White Bread 1 cup (250 ml) milk ⅓ cup (84 ml) water 2 tbsp (30 gm) unsalted butter 3 cups plus 2 tbsp (450 gm) unsifted bread flour 3 tbsp (38 gm) granulated sugar 1 pkg (2 ¼ tsp) active dry yeast 1 1/2 tsp (8.5 gm) salt In small saucepan, combine milk, water and butter; heat to luke warm (110° to 115° F). Using dough hook, combine 2 cups flour, sugar, yeast and salt on speed 2 until blended. Add milk mixture and mix until fully blended, about 2 minutes. Add remaining flour, 1/2 cup at a time, and beat on speed 2 until mixture leaves the sides of the bowl. Gradually increase speed to 4 and knead dough 5 to 7 minutes till smooth and elastic. Turn dough out onto lightly floured board and shape into a ball. Place in large greased bowl, turning to coat top of dough. Cover and let rise in draft free place until doubled, about 1 hour. Punch dough down and roll into 12 by 8-inch rectangle. Starting at short end, roll up tightly. Pinch edges to seal and turn ends under. Place in greased 9 x 5 x3-inch loaf pan. Cover and let rise till doubled, about 30 minutes. Bake at 400° F for 30 minutes or until bread sounds hollow when tapped on bottom. Remove from pan and cool on wire rack at least 2 hours. Yield: 1 loaf of bread 11