Hand mixer Clever Mix

Thanks to its handy size, the Clever Mix hand mixer is easy to store and quick to use. The hand mixer is operated via a power cable, it has 4 different levels and an eject button. The set also includes two whisks for fluffy whipped cream, stiff egg whites or lump-free creams, two dough hooks for smooth doughs and a detailed instruction manual.

A small ball is attached to each of the whisks, these enable the better whipping of air. The 400 watt hand mixer ensures perfect results. Weighing only 1 kg, the hand mixer is a great alternative to the tedious mixing and stirring by hand. So you succeed perfect results in seconds.

Hand mixer - use

The use is quite simple, but the hand mixer should always be operated by an adult and not be given to small children. Before you connect the mixer to the power, you should insert the dough hooks or the whisks into the corresponding openings. Press them firmly until you hear a click, with a light pull you can check whether they are really well attached.

Now plug in the cable. Hold the unit firmly just above the mass so that the formed rod parts are completely in the mass. Only now set the lever to the first stage. Depending on the mass to be processed, this may be sufficient. Increase the speed step by step until the mass is beaten, mixed or kneaded as desired. As soon as you are finished with the process, you can disconnect the hand mixer from the power supply.

Pull the plug out of the socket and only then remove the bars from the device using the eject button. Now you can put the stainless steel attachments in the dishwasher and safely store the hand mixer.

Always make sure that you do not touch or remove the stirring rods until the device is already unplugged. This can prevent injuries due to accidental switching on or similar.

For a simple and delicious recipe idea, we can recommend you the Baileys Patisserie from our blog.

What you need for a delicious Baileys cream:
80 g egg yolk
55 g granulated sugar
135 g Baileys
270 g whole cream, whipped
10 mini chocolate sponge cakes
2.5 sheets gelatine

Here's how:
First soak the gelatine in cold water. Then beat the egg yolks together with the sugar until very foamy. This process takes a few minutes, the mixture should increase in volume.

After this step, you can now stir in the Baileys with a rubber scraper. The mixture should then have a creamy consistency. Next, prepare the already baked and cut, about 1 cm thick chocolate sponge cake layers. You can arrange the cream either in a half-round silicone mold or in a glass, for the first variant the circles should have a 5 cm diameter, for the latter you can cut them out right away with the glass and push one piece at a time all the way down.

When the gelatine is soft, remove it from the water and squeeze it well. Then put it in a small pan and melt it over low heat. Once melted, turn off the heat and pour a large dollop of the Baileys cream into the pan and stir it well into the gelatin. Then pour everything back into the bowl and fold the warm gelatin mixture into the rest of the cream.

In the next step, you can then stir the whipped cream into the cream, the easiest way to do this is in two parts. First, fold in the cream with a dough scraper and then switch to a whisk so that you do not have any cream lumps later. Now pour the mixture into a piping bag. The easiest way to do this is to place the piping bag in a holder beforehand.

Then fill the cream into the glasses or into the hemisphere silicone mold. The glasses can be immediately refrigerated or refined with another piece of sponge cake and decorated later. For the silicone molds, press the sponge lightly into the mold at the end.

Now put the finished patisserie in the silicone mold for 2-3h in the freezer. So the filling attracts and becomes stable. By freezing, it can also be easily removed from the silicone mold and immediately covered with Velvet Spray or Mirror Glaze. Place the dessert in the jar in the refrigerator until it sets. Now whip up some cream, pipe it on with a star nozzle and you can serve, present and nibble on the delicious dessert!

Event and course offers at miniSchoggi

We offer many different Courses and Events around the production of sweet and savory. Quality is very important to us. Whether it's a public course or a private event, the processing of delicious and high-quality products is close to our hearts. Do you have any questions, are you interested in a course or even a private event with us? Then we are at your disposal by phone, e-mail or directly on site in Adliswil. We are happy to help you.