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Use either a hand mixer or a stand mixer for creaming and aerating butter and sugar. A hand mixer could take roughly 25% to 50% more time, but it will get you to the same place.
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Whisk until smooth. Remove from the heat. Add the butter cubes a few at a time, whisking until the butter is melted and the mixture is smooth; set aside to cool. In large heatproof bowl, whisk the egg yolks and 1/3 cup of the sugar until thick and pale. Place the bowl over the simmering water and whisk again for 3 to 4 minutes.
The mixer with rotating parts was patented in 1856 by Baltimore, Maryland, tinner Ralph Collier. [1] This was followed by E.P. Griffith's whisk patented in England in 1857. Another hand-turned rotary egg beater was patented by J.F. and E.P. Monroe in 1859 in the US. [2]
He began marketing a toaster (Model A100) and a food mixer with two beaters (Model A200). The original mixer marketed as "The Kenwood Electric Food Mixer", designed in 1947 was very similar (possibly too similar) to the Sunbeam Mixmaster Model 3, an American mixer made between 1936 and 1939, and he faced serious competition and possibly objection.
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