Datasheet
47
One Crust Standard Pie Crust (Makes 1 (23 cm) pie crust)
1 cup (approx. 120g) all-purpose flour
1/2 teaspoon salt
1/4 cup (approx. 55g) Palmin Soft
1 tablespoon butter or margarine, well chilled
3 tablespoons cold water
1. Operate according to the instructions ´Operating`.
2. Assemble the dough hook.
3. Add flour, salt, Palmin Soft, and butter to bowl, lower the mixing arm .
4. Attach the splash guard to the bowl and process shortly on low speed (Programme:
´KNEADING`) until particles resemble coarse crumbs, about 15 seconds.
5. Add water all at once sideways with motor running.
6. Process until dough forms a ball, or no more than 20 seconds. If dough does not form a
ball, stop the appliance. Remove splash guard, rise the mixing arm and take out
the dough. Gently shape dough into a ball with hands.
7. Roll out for pie, or as directed in recipe.
8. If crust is to be baked before filling, prick gene rously with fork.
9. Bake in preheated oven at 230°C until golden brown, about 9-10 minutes.
Baked Lemon Cheesecake
250g plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
1. Operate according to the instructions ´Operating`.
2. Assemble the dough hook.
3. Add biscuit crumbs, nutmeg and melted butter.
4. Process on slow speed (´KNEADING`) until combined. Scrape sides if necessary.
5. Turn the appliance off, remove the splash guard, rise the mixing arm and take out the
dough. Press crumb mixture into the base and sides of a greased 20cm spring form pan.
Place on a baking tray and refrigerate for 30 minutes.
6. Disassemble the dough hook and assemble the whisk.
7. Lower the mixing arm, attach the splash guard, add eggs and sugar to bowl and beat
until creamy.
8. Slowly rise speed until reaching medium speed level (´CREAMING BEATING`).
9. Add thickened cream, lemon juice, lemon rind, and cream cheese by turns sideways
and mix until creamy.
10. Turn off the appliance, remove splash guard, rise the mixing arm and pour mixture into
crust and bake in oven at 160° for approximately 50 minutes or until firm.
11. Cool in oven with door ajar.
12. Refrigerate for several hours before serving.