Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 18)

White Bread

Makes 2 loaves

INGREDIENTS

6 cups all-purpose flour

1 package dry yeast

2 1/4 cups milk

2 tablespoons sugar

1 tablespoon shortening

2 teaspoons kosher salt

melted butter

METHOD

1 In the mixer bowl with the dough hook attached, place 2 1/2 cups of the

flour and the yeast. Set to speed 1 and blend for 1 minute until well blended.

2 In a saucepan over medium heat, heat the milk, sugar, shortening

and salt to 115 - 120°. The shortening should be just melted,

stirring constantly.

3 Add the milk mixture to the mixer bowl. Beat on speed 1 for 30

seconds, then for 3 minutes on speed 3.

4 Turn off the mixer and add the remaining flour. Mix on low for 1 minute

then on speed 3 for 5 minutes.

5 Turn out onto a lightly floured board and form a ball. Dough should be

smooth and elastic. Place in a greased bowl and cover with a clean tea

towel. Let rise until doubled, about 1 1/4 hours.

6 When doubled in size, punch down and place on a lightly floured

board. Cut dough in half and let rest 10 minutes more.

7 Grease two bread pans.Tucking sides of bread dough under to form a

smooth log, place dough into loaf pans. Brush with melted butter and

let rise again until doubled, about an hour.

8 Preheat oven to 375°.

9 Bake for 45 minutes or until done. Remove from pans and cool on wire rack.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Wolfgang’s Sachertorte

Serves 10

INGREDIENTS

1 pound bittersweet chocolate, cut into small pieces

2 ounces unsweetened chocolate, cut into small pieces

8 ounces unsalted butter

3/4 cup sugar

12 large eggs, separated

1 teaspoon vanilla extract

2 tablespoons sugar

1/2 teaspoon salt

flour for dusting pan

METHOD

1 Preheat oven to 350°.

2 Butter and flour a 9-inch springform pan.

3 In a double boiler, melt the chocolates.

4 In mixer bowl fitted with flat beater, cream butter, 3/4 cup of sugar, the

egg yolks and vanilla. Add melted chocolate. Remove to another bowl.

5 Place egg whites in thoroughly cleaned and dry mixer bowl with the

whisk attached. Beat egg whites and salt on speed 3 until stiff peaks

form. Add the 2 tablespoons sugar to the whites with the

machine running.

6 Gently fold 1/3 of the egg whites into the chocolate mixture to lighten

it. Fold in the remaining egg whites, gently yet thoroughly.

7 Turn cake batter into prepared cake pan. Bake for 1 hour. To check for

doneness, insert a toothpick gently into cake. It should come out dry.

Remove the ring from the cake and cool on a rack.

8 To make the filling, place one cup apricot preserves and 1 tablespoon

apricot brandy in food processor and process until smooth. Set aside

until ready to use.

9 When cake is cool, slice in half horizontally to make two layers. Spread

two thirds of the apricot filling on the bottom layer. Place the second layer

on top and lightly brush the entire cake with a thin layer of preserves.

10 To make the glaze, melt 10 ounces bittersweet chocolate and 2

tablespoons butter in a double boiler. Remove from heat and cool

until it reaches glazing consistency. Spread over cake and chill.

11 Remove Sachertorte from refrigerator 1 hour before serving.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random

House, 1991)

Filling and Glaze ingredients

1 cup apricot preserves

1 tablespoon apricot brandy

10 ounces bittersweet chocolate

2 tablespoons butter

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