Hand mixer Clever Mix

Hand mixer Clever Mix

The Clever Mix Hand mixer is easy to store and quick to use thanks to its compact size. The Hand mixer is powered by a mains cable, has 4 different speed settings 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 Whisk, which helps beat more air into the mixture. The 400-watt Hand mixer delivers perfect results. Weighing just 1 kg, the Hand mixer is a great alternative to the hassle of mixing and stirring by hand. This way you'll achieve perfect results in no time.

Hand mixer - Use

Operation is straightforward, but the Hand mixer should always be used by an adult and not handed to young children. Before you plug the mixer in, insert the Dough hooks or Whisks into the corresponding openings. Press them in firmly until you hear a click; give them a gentle tug to check they are properly secured.

Now plug in the cable. Hold the appliance directly over the mixture, making sure the shaped rod sections are fully submerged. Only then set the lever to the first speed. Depending on the mixture you're working with, this may already be sufficient. Increase the speed step by step until the mixture is beaten, mixed or kneaded as desired. Once you've finished, you can unplug the Hand mixer.

Pull the plug from the socket and only then remove the rods from the appliance using the eject button. You can now put the stainless steel attachments in the dishwasher and store the Hand mixer safely.

Always make sure to touch or remove the mixing rods only after the appliance has been unplugged. This prevents injuries from accidental switching on or similar incidents.

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

What you need for a delicious Baileys cream:
80 g egg yolk
55 g caster sugar
135 g Baileys
270 g double cream, whipped
10 mini chocolate sponge bases
2.5 sheets Gelatine

Here's how:
First place the Gelatine in cold water to soak. Then beat the egg yolk together with the sugar until very frothy. This process takes a few minutes — the mixture should increase in volume.

After this step, you can stir in the Baileys using a Rubber scraper. The mixture should then have a creamy consistency. Next, prepare the already baked and cut chocolate sponge bases, approximately 1 cm thick. You can arrange the cream either in a semi-circular Silicone mold or in a glass — for the first option the circles should have a 5 cm diameter; for the latter you can cut them out directly using the glass and push one piece right to the bottom.

Once the Gelatine is soft, remove it from the water and squeeze it out well. Then place it in a small saucepan and melt it over low heat. Once melted, turn off the hob and pour a generous splash of the Baileys cream into the pan, stirring it well into the Gelatine. This tempers the temperature, preventing Gelatine lumps from forming. Then pour everything back into the Bowl and fold the warm Gelatine mixture into the remaining cream.

In the next step, fold the whipped double cream into the cream — this works most easily in two parts. First fold in the double cream with a Dough scraper, then switch to a Whisk so you don't end up with lumps of cream later. The mixture is then transferred to a Piping bag. The easiest way to do this is to place the Piping bag in a holder beforehand.

Fill the cream into the glasses or into the Hemisphere Silicone mold. The glasses can be refrigerated straight away or refined with an additional piece of sponge and decorated later. For the Silicone molds, gently press the sponge in at the end.

Now place the finished patisserie in the Silicone mold in the freezer for 2–3 hours. This allows the filling to set and become firm. Freezing also makes it very easy to release from the Silicone mold and coat straight away with velvet spray or Mirror glaze. The dessert in the glass is placed in the fridge until it sets. Now whip a little cream, pipe it on with a Star tip, and you're ready to serve, present and enjoy the delicious dessert!

Events and courses at miniSchoggi

We offer a wide variety of courses and events centred around making sweet and savoury treats. Quality is our top priority. Whether at a public course or a private event, working with delicious, high-quality products is close to our hearts. Do you have questions, or are you interested in a course or even a private event with us? We're available by phone, email or in person at our location in Adliswil. We're happy to help.