Hand mixer Styline

Hand mixer Styline

The Styline Hand mixer is easy to store and quick to use thanks to its handy size. The Hand mixer is powered by a mains cable, has 5 different speed settings and an ejector 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 allows for better incorporation of air. The 500-watt Hand mixer delivers perfect results. Weighing just 1.1 kg, the Hand mixer is a great alternative to the tedious task of mixing and stirring by hand. This lets you achieve perfect results in seconds.

Hand mixer - Use

Using it is very simple, though the Hand mixer should always be operated by an adult and never handed to small children. Before you plug the mixer in, you should insert the Dough hooks or Whisks into the corresponding openings. Press them in firmly until you hear a click; a gentle tug will let you check whether they are properly secured.

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

Pull the plug from the socket and only then remove the rods from the appliance using the ejector 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 already 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 of Gelatine

Here's how:
First put the Gelatine in cold water to soak. Then beat the egg yolk 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 trimmed chocolate sponge bases, approximately 1 cm thick. You can arrange the cream either in a semi-round Silicone mold or in a glass; for the first option the circles should have a diameter of 5 cm, for the latter you can cut them out directly with the glass and push one piece right to the bottom each time.

Once the Gelatine is soft, you can 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 saucepan, stirring it thoroughly into the Gelatine. This equalises the temperature, preventing lumps of Gelatine from forming. Then pour everything back into the Bowl and fold the warm Gelatine mixture into the remaining cream.

In the next step you can stir the whipped double cream into the cream — this is easiest done 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 on. The mixture is then filled into a Piping bag. This is easiest if you stand the Piping bag in a holder beforehand.

Then fill the cream into the glasses or into the Hemisphere Silicone mold. The glasses can be placed straight in the fridge or refined with an additional piece of sponge and decorated later. For the Silicone molds, the sponge is lightly pressed 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 up 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 something we care deeply about. Do you have questions, are you interested in a course or even a private event with us? We are available by phone, email or in person at our Adliswil location. We are happy to help.