MAGIMIX Ma Cuisine Instructions For Use Manual

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MAGIMIX Ma Cuisine Instructions For Use Manual Manual pdf 26 page image

01. Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add theolives and pulse 3-5 times. Set aside.02. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allowto rest for 1 minute.03. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.04. Run your processor for 1 minute or until the dough forms a ball.05. Add the olives and chorizo, pressing the pulse button a few times to incorporatethem.06. Take the dough out the bowl with floured hands, roll it into a ball and place it in alarge mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour.07. With floured hands, knock back* the dough by giving it a few gentle punches A .08. Turn the dough out onto a floured worktop and divide into 6 equal pieces (approx.80 g each) with a sharp knife B Shape into small buns C .09. Arrange the buns on a baking tray lined with baking parchment. Cover with adamp cloth and prove* for 30 minutes.10. 20 minutes before the end of the proving time, fill the dripping pan in the oven withwater and preheat your oven to 240 °C (gas mark 9).11. Cut a deep cross in the top of each bun with the wet blade of a sharp knife D .12. Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20minutes or until they are golden.13. To check that the buns are done, turn them over and give them a sharp knock. Theyshould sound hollow. Leave them to cool on a wire tray.Chef’s tip: you can replace the olives and chorizo with figs and walnuts.Never allow yeast to come into direct contact with salt.Olive and chorizo buns42Preparation: 10 min Resting: 1hr30 min Baking: 20 minDough250g strong white bread flour150ml hand-hot water4g fresh yeast*4g salt6 buns Flavouring40g pitted olives80g chorizo sausageA B C D