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Expert
Quick Guide – Double beater set
With the balloon whisks you will always get it right when aiming for the perfectly fluffy cream and meringues, and with the cookie whisks you make both the tastiest cookies and the crispiest pie pastries you can imagine. Let the fun begin: shape it, bake it — and eat it!
Balloon Whisks - Whisk batter and meringue
- The beater bowl and balloon whisks correspond to the function of an electric whisk.
- The beater bowl with the balloon whisks is perfect when you want to make looser and fluffy batter or meringue.
- Perfect when you, for example, are gonna sponge cake, cake base, meringue, pancake batter, etc.
- PPerfect when adding ingredients while whisking.
- Start at low speed and increase gradually. If you have a lot of batter, use the bowl cover to prevent it from splashing.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
- The beater bowl can withstand heat and can whisk all types of meringue.
Cookie whisks - Bake cookies and mix frosting / topping
- The beater bowl together with cookie whisks is perfect when you are going to bake shortbread cakes, make pie dough or mix topping with room temperature butter or cream cheese.
- If you are going to make a really large batch of shortcrust pastry, you can also use the bowl together with a dough knife and the dough roller.
- It is important to always use room temperature butter! If a recipe requires refrigerator-cold butter, we recommend using an electric whisks with hooks instead.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
With the balloon whisks you will always get it right when aiming for the perfectly fluffy cream and meringues, and with the cookie whisks you make both the tastiest cookies and the crispiest pie pastries you can imagine. Let the fun begin: shape it, bake it — and eat it!
Balloon Whisks - Whisk batter and meringue
- The beater bowl and balloon whisks correspond to the function of an electric whisk.
- The beater bowl with the balloon whisks is perfect when you want to make looser and fluffy batter or meringue.
- Perfect when you, for example, are gonna sponge cake, cake base, meringue, pancake batter, etc.
- PPerfect when adding ingredients while whisking.
- Start at low speed and increase gradually. If you have a lot of batter, use the bowl cover to prevent it from splashing.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
- The beater bowl can withstand heat and can whisk all types of meringue.
Cookie whisks - Bake cookies and mix frosting / topping
- The beater bowl together with cookie whisks is perfect when you are going to bake shortbread cakes, make pie dough or mix topping with room temperature butter or cream cheese.
- If you are going to make a really large batch of shortcrust pastry, you can also use the bowl together with a dough knife and the dough roller.
- It is important to always use room temperature butter! If a recipe requires refrigerator-cold butter, we recommend using an electric whisks with hooks instead.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
Expert
Quick Guide – Kneading dough in Ankarsrum
Ankarsrums main strength is to knead dough!
- You can choose between dough roller or dough hook. The dough knife which scrapes the inside of the bowl is always used.
- When you make dough in Ankarsrum Assistent Original you should always add the liquid first. Regardless of recipe.Then add the dry ingredients.
- Remember to add the flour little at a time. Often when using Ankarsrum you do not need to use as much flour as the recipe says. Keep in mind that the dough becomes firmer and firmer after 8-10 minutes of kneading.
- If you bake a large dough of 1.5 l of liquid. Remember to ferment in two bowls.
- At the beginning of the kneading, you may need to help the assistant to dissolve the yeast. Then pull the arm towards you a few times.
- When kneading dough, use low speed on the assistent.
Dough roller
- Always use the dough roller together with the dough knife to push the dough towards the middle of the bowl.
- Always use when making buns or firmer doughs with butter. Can also be used for big batches of cookie dough.
- Initially, let the dough roller rest against the edge of the bowl while you dissolve the yeast and start adding ingredients.
- The position of the roller may need to be adjusted during kneading for best results Just adjust the arm by using the arm knob.
Dough hook
- Always use the dough hook together with the dough knife to push the dough towards the middle of the bowl.
- When you make a large and heavy dough and a dough with a lot of liquid, the dough hook does the job best.
- Assemble the dough hook but do not lock the arm. The dough hook does not create the same movement as the dough roller initially and here you need to help a little when the yeast is to be dissolved. Pull a little in the arm or the dough knife.
- When you add the flour and the dough hook starts kneading the dough, center the dough hook and lock 2-4 cm from the edge. Work with the position of the dough hook if necessary. Remember not to add all the flour at once. It is important that the dough does not get too dry when you use the dough hook.
Ankarsrums main strength is to knead dough!
- You can choose between dough roller or dough hook. The dough knife which scrapes the inside of the bowl is always used.
- When you make dough in Ankarsrum Assistent Original you should always add the liquid first. Regardless of recipe.Then add the dry ingredients.
- Remember to add the flour little at a time. Often when using Ankarsrum you do not need to use as much flour as the recipe says. Keep in mind that the dough becomes firmer and firmer after 8-10 minutes of kneading.
- If you bake a large dough of 1.5 l of liquid. Remember to ferment in two bowls.
- At the beginning of the kneading, you may need to help the assistant to dissolve the yeast. Then pull the arm towards you a few times.
- When kneading dough, use low speed on the assistent.
Dough roller
- Always use the dough roller together with the dough knife to push the dough towards the middle of the bowl.
- Always use when making buns or firmer doughs with butter. Can also be used for big batches of cookie dough.
- Initially, let the dough roller rest against the edge of the bowl while you dissolve the yeast and start adding ingredients.
- The position of the roller may need to be adjusted during kneading for best results Just adjust the arm by using the arm knob.
Dough hook
- Always use the dough hook together with the dough knife to push the dough towards the middle of the bowl.
- When you make a large and heavy dough and a dough with a lot of liquid, the dough hook does the job best.
- Assemble the dough hook but do not lock the arm. The dough hook does not create the same movement as the dough roller initially and here you need to help a little when the yeast is to be dissolved. Pull a little in the arm or the dough knife.
- When you add the flour and the dough hook starts kneading the dough, center the dough hook and lock 2-4 cm from the edge. Work with the position of the dough hook if necessary. Remember not to add all the flour at once. It is important that the dough does not get too dry when you use the dough hook.