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• To test if sugar is dissolved, rub a small quantity of mixture between your
fingertips. If it feels grainy, continue beating until smooth.
• In general, cakes should be cooled on a wire rack after the suggested
standing time. The standing time is to prevent the freshly baked cake from
splitting or cracking when removed from the pan.
• Fruit cakes and various other heavy cakes, such as mud cakes, are best
cooled in the pan. Due to the weight of these cakes, turning out while still
warm will cause them to split. Cooling in the pan also keeps them moist.
• Sponges should be removed from the pan as soon as they come out of
the oven.
• Most biscuits are best cooled on the baking tray.
MHAKEINAG DA SINUCGCESSFUL DOUGH
Yeast
Yeast is a raising agent used in dough. It is a microscopic living organism
that grows rapidly in suitable warm, moist conditions.
The yeast feeds on sugar and expels carbon dioxide which expands the
gluten framework. When foaming yeast, the liquid should be warm; about
26°C. If the liquid is too cold it will retard the yeast growth. If it is too hot
it will kill the yeast.
Preparing the yeast
For the dry yeast to be activated it needs to ferment. To do this, place warm
liquid and sugar into a bowl. Add dry yeast and mix. Stand in a warm, draft-
free place until mixture starts to foam or bubble. This process will take
about 10 minutes.
NOTE
If dried yeast has not been stored properly, has been exposed to light, ex-
treme heat, or is out of date, it may be dead or inactive and it will not
ferment. If the yeast does not foam, your dough will not rise.
Preparing the dough
1. Insert dough hook (refer to page 6). Place the dry ingredients into the
bowl and lock the bowl onto the base.
2. Turn the speed dial to low speed (1-4), and gradually add the liquid ingre-
dients (including the pre-prepared yeast mixture) to the bowl. When the
ingredients start to form a ball, stop the mixer and use a rubber or plastic
spatula to scrape down the sides of the bowl if necessary.
3. Knead on low speed (1-4) (depending on the amount of dough) until
smooth and elastic; for about 5-8 minutes.
4. Transfer dough to a large, well greased mixing bowl. Cover the bowl with
a light cloth or plastic wrap and place it in a warm, draft-free area until
the dough doubles in size.
5. Plunge fist into the centre of the risen dough to punch out excess air.
Fold outer edges into the centre and turn dough out onto a lightly floured
surface. Cut and shape dough to form buns, rolls or freeform loaves and
place on prepared baking trays. Alternatively, place dough into prepa-
red bread tins. For pizza dough, it is now ready to be rolled, topped and
baked.
6. For the final rising of the bread dough, cover the shaped dough with
a light cloth and place in a warm, draft-free area until doubled in size
again. Glaze and bake..
Tips
To add interest to breads.
• Brush dough with a little milk and sprinkle loaves or buns with poppy,
caraway or sesame seeds before baking.
• Sprinkle loaves with shredded cheese during the last few minutes of
baking.
• Drizzle cooled, sweet tea rings or buns with icing, or dust with icing sugar
before serving.
Glazes
Glazes may be brushed over the dough before, during or after baking.
For a shiny crust, brush with cream or evaporated milk before baking; or with
warm sieved apricot jam after baking.
For a glossy crust, brush with beaten egg white before baking.
For a matt finish, brush with melted butter or margarine after baking.
Questions & Answers:
Q. My mixture seems a little dry and crumbly. Do I need to add more water?
A. Some flour tends to absorb or want more moisture/liquid, especially on
warm or humid days. Add more water, a drop at a time, until you reach a
smooth ball/dough.
Q. I added too much water and my dough is very sticky, what can I do?
A. If the dough is smooth without lumps, add a little flour at a time and
knead the dough until it is smooth, soft to the touch and bounces back when
pressed with the tip of your finger. Dough should not be sticky to touch.
Q. My yeast did not bubble or foam, why?
A. The yeast may be dead or inactive, in which case you will need to replace
it. This occurs when the liquid added or the standing position was too hot or
too cold. It can also be because the yeast is out of date. If the yeast does not
foam, your dough will not rise.
Q. My dough did not rise, why?
A. If the yeast fermented properly, you may just need to place the bowl in
a warmer position. Covering the bowl with plastic wrap, and ensuring the
area is draft free may help. In winter, your dough will take longer to rise.
CARE AND CLEANING
Before cleaning ensure
that the power is turned off at the power outlet, then remove the plug.
Wipe over the outside area including the head and base, with a dampened
cloth and polish with a soft dry cloth.
Wipe any excess food particles from the power cord.
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