Breville Scraper Pro BEM800XL/B Instruction Book page 26

RECIPES
BUttER CREAM fRoStInG
For 1 x 9 inch (23cm) cake
InGREDIEntS
1 stick (113g) butter, softened
1 ½ cups (185g) powdered sugar, sifted
1-2 tablespoons milk
MEthoD
1. Assemble mixer using scraper beater.
Add butter to the mixer bowl. Slowly
turn mixer to CREAM/BEAT setting
and beat for about 1-2 minutes or until
pale in color.
2. Reduce speed to FOLD/KNEAD setting
and add sugar; once added increase
speed again until mixed well. Adjust
thickness of frosting with milk. Spread
on cooled cake.
3. Tip: If adding food colorings you may
not need to add any milk at all.
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CREAM ChEESE fRoStInG
For 1 x 9 inch (23cm) cake
InGREDIEntS
½ stick (60g) butter, softened
1 x 8oz pkg (250g) cream cheese, softened
1 teaspoon vanilla extract
3 cups (370g) powdered sugar, sifted
MEthoD
1. Assemble mixer using scraper beater.
Add butter, cheese and vanilla into the
mixer bowl. Slowly turn mixer to
CREAM/BEAT setting and beat for
about 1 minute or until well combined.
2. Reduce speed to FOLD/KNEAD setting
and add sugar; once added increase
speed again until mixed well. Spread on
cooled cake.
ChoCoLAtE GAnAChE
For 1 x 9 inch (23cm) cake
InGREDIEntS
7oz (200g) good quality dark chocolate, chopped
⁄ cup cream
2
3
MEthoD
1. Stir ingredients in small saucepan over
a low heat until smooth. Cool to
spreading consistency.
2. Spread on cooled cake.
RECIPES
QUInoA, LInSEED
AnD ChIA BREAD
Makes 1 loaf
InGREDIEntS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ¼ cups (300ml) lukewarm water
1 ½ teaspoons salt
2 cups (275g) bread flour
1 ½ cups (180g) whole wheat flour
2 teaspoons white sugar
2 ½ teaspoons instant dried yeast
1 tablespoon olive oil
White and brown quinoa extra for crust
MEthoD
1. Combine chia, Linseed and quinoa in
a small bowl. Add ½ cup of the water
and mix well; set aside for 20 minutes.
2. Assemble mixer using the dough
hook Add salt, flours, sugar, yeast, oil,
remaining water and soaked seeds.
Turn mixer to FOLD/KNEAD setting
and mix for about 5 minutes. If
necessary turn mixer off and scrape
sides to lift any flour.
3. Turn dough out onto a lightly floured
surface and knead to combine. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm drought free
place for 30–40 minutes or until dough
has doubled in size. Turn dough out
on counter surface and punch down
the dough to remove excess air, using
hands gently push the dough to make a
rough rectangle, about 8inch x 12 inch
(30cmx20cm). Bring one long edge of
the dough into the center then bring the
other long edge in. Pinch seam together
to seal. Brush with a little water and
sprinkle generously with extra quinoa.
Flip dough over so the seam is down and
repeat with water and quinoa. Cover with
a clean towel and allow to rise again for
about 30 minutes until doubled in size.
4. Preheat oven to 375°F (190¬°C).
5. Once doubled in size, cut three
shallow slits with a sharp knife on the
top of the loaf.
6. Bake in oven for 30–35 minutes or until
golden brown and hollow when tapped
on top. Transfer to a wire rack to cool
completely. Place in oven for 10 minutes
again if serving hot.
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