Breville the Scraper Mixer Pro BEM800XL/B Livret D'instructions page 16

thE vItAL InGREDIEntS
Salt is an important ingredient in bread
making. In the dough, salt increases water
absorption, improves kneading, strengthens the
gluten development and controls fermentation
of the yeast which results in improved loaf
shape, crumb structure, crust color, flavor and
keeping qualities. As salt inhibits the rising of
bread, be accurate when measuring.
fat adds flavor and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc., can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow colored crumb.
yeast is used as the raising agent for breads
and requires liquid, sugar and warmth to
grow and rise. Dried yeast has been used in
the recipes in this instruction book where
appropriate. Before using dried yeast always
check best before dates, as stale yeast will
prevent the bread from rising.
Water is used in most bread recipes. If
using water in cold climates or from the
refrigerator, allow water to come to room
temperature. Extremes of hot or cold water
will prevent the yeast activating.
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavor and softness to the crumb and are
usually used in sweeter types of bread.
other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during kneading
and before the dough rises for the first time.
foR CAKE AnD PAStRy MAKInG
flour, such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.
Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.
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Self–rising flour is a blend of plain flour and
raising agents such as baking powder. Self
raising flour can be used in recipes to replace
plain flour and baking powder. To make 1 cup
self-raising flour sift together 1 cup plain flour
and 2 teaspoons baking powder.
Wholemeal flour contains more parts of the
whole wheat grain — flour, bran and wheat
germ — and can be used in muffins, breads
and pie cases but will have a denser texture.
Corn flour is made from maize (corn) and is
used in some baked products to give a finer
texture and can also be used as a starch to
thicken sauces and desserts.
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.
Bicarbonate of soda also known as baking
soda is an ingredient in baking powder and
can be used as an additional raising agent or
to darken some baked products.
Butter will give particular flavor and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace butter
but will give texture and flavor differences —
use only ¾ of the amount of butter.
Eggs should be at room temperature to give
better volume when making cakes and sponges.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavor differences.
Sugar (white crystal sugar) is used to give
flavor, texture and color to baked products.
Caster sugar or ultra-fine bakers sugar
is often used in baking as it is easier to
dissolve when creaming butter and sugar.
Brown sugar is also easy to dissolve and can
be used to give a different flavor and texture.
The large crystals of raw sugar are slower
to dissolve and can be suitable for baked
products such as muffins.
thE vItAL InGREDIEntS
MIXtURE MIXInG tASK
Butter & Sugar Creaming
Pastry Combining/rubbing butter &
flour for pastry or crumble
The addition of liquid
ingredients to form
pastry dough
Cake, muffin beater Incorporating wet and
dry ingredients
Biscuits & cookie mixtures Incorporating wet and
dry ingredients
Thin/light batters Incorporating wet and
(ie. Pancakes) dry ingredients
Icing Incorporating wet and
dry ingredients
Frosting Creaming butter
Combining icing sugar, butter
& liquid ingredients
ISSUE tIP
Choice of attachments use the beater for all mixing tasks. use the whisk for all whipping
or aeration tasks. use dough hook only for kneading bread dough.
Speed settings use the mixing guide to select a suitable mixing speed when
preparing recipes. Begin mixing at lowest speed then increase to
higher speed to prevent splattering.
Mixing Mix for the recommended time in the recipe — avoid over mixing.
Should an object such as a spoon or spatula fall into the bowl
while mixing, immediately turn the mixer off, unplug at the power
outlet and remove the object.
Egg whites Be sure the whisk and bowl are completely clean and dry
before use — a small amount of fat or egg yolk will affect
whipping performance.
Bread dough Add liquid ingredients to the dry ingredients. use FoLD/KnEAD
setting to knead ingredients into a dough ball. Do noT place
hands near dough hook when mixer is operating.
APPRoX. MIXInG tIME
3-4 minutes (or until mixture is
light and creamy)
50-60 seconds (or until
ingredients resemble
course breadcrumbs
20-30 seconds
(or until ingredients have just
come together)
30-40 seconds (or until all
ingredients are combined)
30-40 seconds (or until all
ingredients are well combined)
40-50 seconds (or until all
icing is smooth)
30-40 seconds (or until all
ingredients are combined)
1-2 minutes (or until butter is
smooth & creamy)
50-60 seconds (or until
mixture is light and fluffy)
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