What can you cook with a planetary mixer – Stroybar

To prepare the pies we will need:

Dough:

• Wheat flour-370g
• Kefir-250ml
• Vegetable oil-4 tbsp + 4 tbsp for frying
• Soda-1/2 tsp
• Salt-1/2 tsp
• Sugar-1 tsp

Filling:

• Potatoes - 7 medium potatoes
• Egg-1 piece
• Butter-50g
• Salt to taste

How to cook

1.
Place eggs, water, and salt in a mixing container. Stir and add flour little by little, stirring constantly at low speed.

2. This is what it looks like in the combine. Duration 5-7 minutes at first speed.

3. The combine did its job. We take out a lump of dough and complete the kneading by hand.

4. The ideal dough should be elastic, homogeneous and smooth like plasticine.

Our grandmothers completed the preparation by beating the dough on the table. If the strength of your countertop allows, you can take advantage of the experience of generations. We throw a lump of dough onto the table with force, beating it from all sides.

Place the finished dough in the refrigerator for at least 30 minutes.

Meringue roll

Crispy on the outside and airy on the inside, the roll with berry filling and butter cream is a real heavenly delight. It does not contain as many ingredients as it might seem at first glance. The main components of the roll itself:

• about 1 cup powdered sugar;
• up to 200 grams (also about 1 cup) of egg whites - you can use pasteurized liquid or regular fresh ones;
• lemon juice – 5 milliliters.

This is interesting: Instead of powdered sugar, you can also use regular granulated sugar. True, you will have to spend a little more time whipping egg whites with it, since the powder dissolves faster.

Cream ingredients:

• confectionery cream, the consistency of which resembles full-fat yogurt or sour cream - 2 cups;
• ½ cup granulated sugar.

As a filling you can use blueberries, blueberries, kiwi, as well as any other fruits and berries. It is better to give preference to fruits with sourness - they neutralize the sweet taste of the roll and cream itself.

Cooking steps:

• heat the oven to 150 degrees Celsius;
• beat the whites with powder and lemon juice until they form a fluffy, airy foam that holds its shape and does not fall out when the container is turned over;
• Place a lightly oiled silicone mat on a baking sheet and spread the protein mass over its surface;
• place in the oven for about a quarter of an hour;
• remove from the oven and leave in the open air until completely cool;

Important: The top part of the roll base should be dense and crispy, and the inside should be soft and pliable.

• Cover the inside of the base with cream, evenly distribute the layer of filling, and use a mat to shape the base into a roll.

You can eat the roll immediately after cooking or after several hours in the refrigerator. In both cases the taste will be excellent.

With the help of a mixer you can prepare many other delicacies - from ordinary meringue to Bavarian cream.

Choux pastry in boiling water (never softened)

Ingredients (glass = 250 cc):

• premium wheat flour – 3 cups;
• chicken egg (cat. C-1) – 1 pc.;
• refined sunflower oil – 1 tbsp. l.;
• boiling water – 1 cup;
• table salt - a pinch.

Step-by-step preparation:

1. It is more convenient to start kneading this dough in a deep bowl. Beat in the egg and add a little salt to it. Beat lightly with a fork or hand whisk until the white stops stretching and mixes with the yolk until smooth.
2. Then add vegetable oil and about half of the total amount of flour (be sure to sift first!). Mix until lumpy.
3. Boil water and pour into a bowl, stir everything quickly with a spoon. Gradually adding the remaining flour, knead the dough. While it is hot, stir with a spoon, and when it cools down, start kneading with your hands. At this stage, it is better to place the contents of the bowl on a clean kitchen table and continue kneading on a spacious surface.
4. The mass should be moderately stiff, but soft to the touch and plastic.
   

   For kneading, you can use a dough mixer (food processor) or a bread machine - this will significantly save your time and effort.

5. Form a ball of dough, wrap it in film or put it in a bag, and let it rest at room temperature for 20-30 minutes.

Now you can start making dumplings.

What types of mixers are there?

There are three types:

• manual;
• stationary;
• planetary.

Manual ones are the most compact; when used, they are held in weight. They are lightweight and easy to use, but their power is often not very high. Stationary models have a bowl, and the mixer itself is mounted on a stable base. The power is usually higher, and in a large bowl you can mix or beat more products. For some stationary models, the working part is removable and can be used as a manual one. This function is available, for example, in the Polaris PHM 8522B.

For planetary mixers, the rotation trajectory of the nozzles has been changed. This helps to stir or beat the ingredients inside the bowl more evenly. Polaris kitchen machines operate on this principle. For example, kitchen machines Polaris PKM 1101 or Polaris PKM 1002 Brilliant Collection have planetary attachment rotation, and the kit includes whisks and hooks for kneading dough.

You can almost always beat eggs, milk, batter and other loose products with a mixer. Whether it is possible to beat butter with a mixer, knead stiff dough or mix minced meat depends on the power and rotation speed. The higher these characteristics, the greater the density of the products.

Elastic dough for homemade dumplings on water with eggs - a classic recipe

I’ll start my selection of dumpling dough recipes with the classic version. This is probably what most housewives do. The result is an elastic mass, from which it is easy to sculpt. When rolling out the dough, the work surface should be dusted with flour.

Below is a recipe where additional flour is not needed when modeling (the vinegar method).

Ingredients:

• flour - 650 gr.
• egg - 1 pc.
• salt - 1 des.l.
• vegetable oil - 1 tbsp.
• water – 250 ml

For minced meat:

• meat - 700 gr.
• onions - 300 gr.
• ground black pepper - 1 des.l.
• salt - to taste

Preparation:

1.Water needs to be at room temperature. You won't be able to knead a good dough with cold water, because the gluten in the flour won't swell and make the dough elastic. Pour water into a deep, large bowl.

2.Add egg, salt and vegetable oil to the water. Stir until the salt dissolves.

3. Now all that remains is to add flour for kneading to the dough. The flour must be sifted. Add flour little by little and stir.

4.When the dough is already hard, proceed to kneading on the table. This is the most labor-intensive process, because you need to knead the mass for a long time, 7-10 minutes. It is during the kneading process that the mass on the dumplings becomes elastic and pliable.

5. The finished dough must be collected into a ball and placed in a plastic bag. Leave in this form at room temperature for 1 hour so that the lump rests and becomes the desired texture.

6. That's all, the simple, classic dough for dumplings is ready. It can be kneaded with a mixer or food processor, which has the necessary function. The finished product can be stored in the refrigerator for about 5 days. You can also make dumplings for future use and freeze them, sprinkling them with flour to prevent them from sticking together.

7. Classic minced meat only requires meat, onion, salt and pepper. Take any meat: pork, beef, even poultry or a mixture. The onion should be very finely chopped; you can pass it through a meat grinder. Mix all filling ingredients thoroughly.

8.When the dough has rested, you can start modeling. Cut a piece from the finished mass and knead it a little. Dust the table with flour and roll it out into a thin layer with a rolling pin.

The thinner the layer, the tastier the dumplings will be. A normal thickness would be about 1 mm.

9.Use a shot glass or a small round mold to make circles over the entire surface. Remove excess dough.

10.Place the filling into the center of each circle with your hands. Now mold the edges of the dumplings.

11.Place in lightly salted boiling water. When all the dumplings float to the surface, cook them for 4-5 minutes and you can take them out.

To add more flavor to the broth, add bay leaves and peppercorns.

12. The results are delicious homemade dumplings, they do not fall apart when cooked, are easy to mold and hold their shape well. You can eat them with sour cream, butter and even mayonnaise. Finely chopped fresh herbs will also add flavor. Prepare dumplings at home and enjoy the natural taste!

Book of recipes

A cookbook from the owner of three Michelin stars as a gift!

When you purchase a 6.9 liter Artisan mixer, you receive a cookbook from three Michelin star winner Sergio Erman as a gift.

about the author

The author of the cookbook “Mix With The Best”, the famous Dutch chef of the restaurant “Oud Sluis” Sergio Erman, in 2011 became the first owner of the highest rating of culinary art on the GaultMillau rating scale outside France - 20 out of 20 possible. It also holds three Michelin stars, one of the most influential restaurant ratings.

Over the years, Sergio Erman has been known as the author of various cookbooks, and especially for KitchenAid, he has developed several exclusive recipes, adapted to use the various functions of the new KitchenAid mixer, in particular for preparing dishes for large quantities.

The KitchenAid Artisan 6.9-Quart Mixer produces great results and is a blast to use. To prove this, we invited Sergio Erman, chef of the famous Dutch restaurant Oud Sluis and winner of three Michelin stars, to create a collection of exclusive recipes. He will also share a few secrets with readers, such as how to create several delicious dishes based on one basic recipe.

Sergio draws inspiration from all corners of the world to create unique flavor combinations, and it is through this passion that he has gained a reputation as one of the country's top chefs.

Sergio's recipes will make an indelible impression on your guests - be it a friendly meeting, a family celebration, a party or a fashionable nightclub.

We hope you enjoy our 6.9-quart Artisan Mixer and that this book will take its rightful place in your kitchen.

Below are just some of the recipes from the book.

Pasta dough

This pasta dough recipe can be used to make any pasta dough recipe. All you have to do is cut the finished dough into sheets for lasagne or ravioli, or run the dough through knives to cut noodles or spaghetti.

Strudel dough

Making strudel dough is easy because you don't have to worry about the dough being too dense. But to roll it out you need a large working surface. This dough can be used to make sweet and salty savory strudels or replace puff pastry with it.

Crumbly shortbread dough

This crumbly shortcrust pastry contains a generous amount of butter, making it ideal for making cookies. Prepared by whipping. You can add lemon zest, vanilla seeds, ground nuts and even finely chopped herbs, such as rosemary or thyme, to the basic recipe.

Shortcrust pastry for pies

In this recipe for shortcrust pastry, butter is used in half as much as flour.

This makes it ideal for savory and sweet pies. In the second case, choose a sweet dough recipe. This dough is always prepared using the bread crumb method.

Unleavened puff pastry

Unleavened puff pastry is easier to prepare than yeast puff pastry, but it has the same buttery flavor and crunch just as delicious. Unleavened puff pastry freezes easily.

Choux pastry

During baking, the choux pastry doubles in volume, so when placing it on a baking sheet, you should leave enough space. If you pour a glass of water into the oven while baking choux pastry, steam will form and the dough will rise better. You can use choux pastry to make sweet and savory savory pastries.

Mayonnaise

Making your own mayonnaise is easy and will be worth the effort. The basic recipe can be varied by experimenting with different additives and flavorings. Below are some additional recipes.

Tomato sauce

Every cook needs a good recipe for delicious tomato sauce. It is the basis of many different dishes: pasta sauces, pizza toppings, a variety of stews and even soups.

Bechamel sauce

This classic white sauce is a must-make for every cook. The sauce can be varied by adding spices and herbs to taste.

Pesto

Traditional pesto is made with basil, but you can also add other herbs, such as mint, cilantro, parsley, sage and even arugula.

Real vanilla ice cream

This is a basic recipe that works great for making ice cream with

any tastes.

Lemon fennel shortbread

Adding cornmeal makes the shortbread crispier. Shortbread can be stored in a plastic container for a week. If desired, you can use salted butter, which gives the cookies a refined and unusual salty taste.

Macaroons Mont Blanc

You can add a variety of fillings and use different layers to these small macaroons. The taste of the macaroons in this recipe is reminiscent of the classic French dessert Mont Blanc, which is made with crispy meringues, whipped cream and sweet chestnut puree.

Mashed potatoes with saffron

This recipe was inspired by the French chef Joël Robuchon and his signature dish - mashed potatoes with lots of milk and butter. This recipe is not for the faint of heart!

Italian meringues with pink pepper

Unlike French meringues, which are prepared with regular sugar, Italian meringues are made with hot sugar syrup. To the basic meringue recipe, you can add any spices and aromatic additives to your taste. Meringues can be made in pairs, using whipped cream, whipped cream with wine or chocolate ganache as a layer).

Custard pastry cream

This is a classic custard pastry cream, the taste and aroma of which can be varied according to taste. They can be used to stuff pies, choux buns, cakes, and also be used in mousses.

Vanilla Custard

Although European chefs more often call this cream in the French style - creme anglaise, it was invented in England. This is a classic sweet sauce, the taste and aroma of which can be varied by adding a variety of fillings and flavorings.

Whipped cream with gin and tonic

This is a kind of “English answer” to the French recipe for whipped cream with vanilla and sugar. They are spicy, boozy, thick and fluffy at the same time. Instead of gin and sparkling wine, you can add any strong alcohol, liqueur or wine to taste. The cream can be served immediately or stored in the refrigerator for 2-3 days.

Focaccia with cherry tomatoes and basil

Author's recipe for Italian focaccia bread. It is traditionally prepared with olive oil and generously sprinkled with coarse sea salt to add a delicious crunch.

olive oil and a generous sprinkle of coarse sea salt for a delicious crunch.

Donuts with orange jam

With a bitter orange jam filling and a tea-colored sugar glaze, these traditional American breakfast donuts get an English twist. Serve the donuts warm (or as fresh as possible) with heavy clotted cream or mascarpone.

Croissants

A real Parisian breakfast is impossible without a cup of coffee with milk and croissants. But these crescent-shaped buns are just as good with a sweet or savory filling, such as mascarpone cheese and preserved figs, or brie cheese and tomato chutney.

Cereal bread with walnuts and honey

Wholemeal Granary flour has wheat grains added to it to produce malt. They give our grain bread a pleasant nutty taste, which is emphasized by walnuts and nut butter. If you can't buy such flour, use mixed bread flour instead. Cold Guacamole with Cherry Tomato Salsa To wow your guests at your summer party, make guacamole into a tangy ice cream. This original way of serving allows you to soften the hot taste of chili pepper.

French onion soup with toast, herbs and cheese

This thick winter soup is a classic French recipe. An interesting result can be achieved by preparing red onion soup and replacing part of the broth with red wine. Instead of thyme, season with rosemary.

Pumpkin soup with crispy sage leaves and almond crumbles

Pumpkin soup is a traditional winter dish that allows you to feel real home comfort. It is served with crispy crumbs and fried sage leaves, which thicken and flavor the soup.

Tzatziki sauce with cucumber granita

This delicious Greek sauce can be served with bread on its own. Or it can be included in an assorted plate in combination with Taramasalata and Eggplant caviar. Tzatziki sauce will look more elegant when served in glasses and garnished with cucumber granita and crispy pita slices.

Red cabbage, beet and cranberry salad

This salad becomes even tastier the next day, acquiring a characteristic taste and aroma. Serve with cold meat or cheese.

Minestrone with traditional Italian seasoning gremolada

Minestrone is a completely self-contained dish, usually served with crispbread or fragrant garlic bread. If desired, you can use white beans instead of red and white beans.

Fluffy hummus

This is how hummus should be served in the twenty-first century. In any case, this recipe is definitely worth trying. However, for lovers of the classics, we also provide a classic recipe.

Bruschetta with garlic and mushrooms

Bruschetta is Italian toast rubbed with garlic and served on...

add grilled or raw vegetables, cheese and herbs. They are good served as a snack.

Pizza Margherita

One of the first Italian pizzas, which originated in Naples, was created to honor the visit of Queen Margherita. This recipe is designed to prepare two pizzas.

German fried sausages with sauerkraut

These sausages are popular far beyond Germany. To create a real German beer hall atmosphere, serve them with a side dish of sauerkraut.

Lasagna Bolognese

This classic lasagna can be prepared very quickly if the ingredients are prepared in advance. This dish can easily be transformed into cannelloni bolognese.

American style steaks with fries

Americans mistakenly call French fries “French potatoes,” although their homeland is Belgium. It would not be an exaggeration to say that this is the national Belgian dish. Just don't forget to deep fry the potatoes twice, and then the result will exceed all expectations.

Cabbage and potato rosti

There are a great many recipes for these potato cutlets. You can add other vegetables, cheese, herbs, or even slices of bacon, crab meat, smoked fish, etc. My recipe for rosti would be a great side dish for grilled sausages and cranberry puree.

Apple strudel with blackberries and almonds

Traditionally, this German pie only contains apples, but I decided to diversify them with blackberries. You can also use blueberries or even replace the apples with cherries, pears or bananas. A delicious addition to this dish is the chocolate that soaks the fruit while baking.

Black Forest cherry cakes

Black Forest cherry cake is a famous German dessert that perfectly combines juicy cherries and the heady aroma of cherry liqueur. Here I offer my own version of this classic recipe.

Blueberry muffins with salted caramel and pecans

Muffins turn out more airy if the dough is not kneaded for too long. The Australian version of these classic American muffins uses macadamia nuts instead of pecans and lime zest instead of vanilla.

Gingerbread

These savory German gingerbread cookies are often made for Christmas. You can bake them in different shapes, thread ribbons through them and hang these edible decorations on the Christmas tree. Pavlova cakes with whipped cream, tropical fruits and jasmine This dessert is named after the ballerina Anna Pavlova, whose tutu reminded Auguste Escoffier of an airy meringue. There is one secret when preparing it: to achieve a combination of a crispy outer shell and a soft core, add cornmeal and vinegar to the dough. Midori is a melon liqueur.

Marbled chocolate cupcake

The cake is called so because one half of the dough is prepared with the addition of white chocolate, and the other half with dark chocolate. Both types of dough are mixed during baking, which creates a marble effect.

Raspberry ricotta pancakes with bananas and honey butter

American pancakes are smaller and thicker than French pancakes. They amazingly absorb all kinds of aromas. Truffle honey has an unusual aroma, but it goes well with bananas and slightly salty pancakes.

Coconut lime ice cream

The taste of lime is simply divine combined with the taste of coconut. Serve this delicious dessert with Pineapple Carpaccio or Tatan Upside Down Cake with Pineapples and Espelete Peppers.

Italian biscotti cookies with dried cherries, pistachios and Szechuan pepper

These dry Italian cookies are baked twice, as the name suggests: biscotti means “twice baked” in Italian. Traditionally, biscotti are eaten dipped in the Tuscan dessert wine Vin Santo, but it will be just as good with a cup of cappuccino or hot chocolate.

Belgian chocolate waffles

The combination of waffles and chocolate is a true Belgian dessert. You can use pears, mangoes or strawberries instead of bananas. Speculas ice cream is a traditional Belgian ice cream. It can be replaced with any ice cream with spices: cinnamon, cloves.

Cake "Anna Pavlova" with strawberries

This Australian meringue dessert is named after Russian ballerina Anna Pavlova and is topped with any seasonal fresh fruit.

Universal recipe for dough in a bread machine

List of ingredients:

• flour – 450 g;
• water (room temperature) – 210 ml;
• egg – 1 pc.;
• salt – 0.5 tsp.

How to do it at home:

1. Sift the flour and pour it into a bread bucket.
2. Put salt there, beat in the egg and pour out the water.
3. Close the device and start the “Dumpling Dough” program.
4. Wait until the end of the work cycle (20 minutes) and leave the dough in the switched off bread machine under the lid for 1 hour.

If you want to get a stiffer consistency so that the products are guaranteed not to boil over, you can manually mix in a little more flour. The fact is that if the specified proportions of liquid and bulk ingredients are violated, the bread machine motor may not withstand the load.