Breville BEM410 Instruction Booklet
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Breville BEM410 Instruction Booklet

Scraper mixer
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the Scraper Mixer
Instruction Booklet
Suits all BEM410 models

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Summary of Contents for Breville BEM410

  • Page 1 Scraper Mixer Instruction Booklet Suits all BEM410 models...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville Scraper Mixer...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Mixer Assembly and operation of your Mixer Care, cleaning and storage Measuring and weighing Cooking information Hints and tips The vital ingredients Recipes...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
  • Page 5 BREvILLE RECOMMENdS SAFETy FIRST • Do not move the mixer whilst in operation. • Do not leave the mixer unattended when in use. • Keep the appliance clean. Follow the cleaning instructions provided in this book.

  • Page 6: Important Safeguards For All Electrical Appliances

    To avoid a hazard do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. • Any maintenance other than cleaning should be performed at an authorised Breville Service Centre.
  • Page 7 KNOW Breville Scraper Mixer...
  • Page 8 KNOW yOUR BREvILLE SCRAPER MIxER Mixer motor head Bowl locking recess Powerful 700 watt motor for powerful The bowl locking recess allows the bowl and thorough mixing results to be securely locked into place for safety and stability when the mixer is Large 4.7L stainless steel mixing bowl...
  • Page 9 ABOUT yOUR SCRAPER BEATER Many of the recipes provided in your instruction booklet specify the use of the The Breville Scraper Beater folds ingredients Flat Beater, however, for exceptionally and continuously scrapes down the sides thorough mixing and to save time, you can and bottom of the bowl for exceptionally use your Scraper Beater instead.

  • Page 10: Assembly And Operation

    ASSEMBLy ANd OPERATION of your Breville Scraper Mixer...
  • Page 11 ASSEMBLy ANd OPERATION ASSEMBLING THE MIxER ATTACHING THE BOWL Before using your Breville mixer for the first Place the mixer stand on a level, dry time, remove any packaging material and surface such as a bench top. The mixer promotional labels.
  • Page 12 Planetary Mixing Action By replicating a similar mixing action used by commercial mixers in bakeries and patisseries, the Breville mixer head rotates around the bowl whilst rotating the beater Press the scraper beater, dough hook or in the opposite direction. This ensures...
  • Page 13 ASSEMBLy ANd OPERATION speed setting on the speed control dial. Lower the mixer motor head by This will prevent ingredients splattering. depressing the tilt back hinge button and pushing the mixer motor head Increase the speed as suited to the mixing task.

  • Page 14: Care, Cleaning And Storage

    CARE, CLEANING ANd STORAGE of your new Breville Scraper Mixer...
  • Page 15 CARE ANd CLEANING CLEANING AFTER USE STORAGE Your mixer should be kept in a convenient Always ensure the speed control dial is position on your kitchen bench top or in an in the ‘0 – Stand By’ position, the mixer accessible cupboard.

  • Page 16: Measuring And Weighing

    MEASURING ANd WEIGHING with your new Breville Scraper Mixer...
  • Page 17 MEASURING ANd WEIGHING Care should be taken when weighing and METRIC WEIGHING SCALES measuring ingredients to achieve accuracy For consistent results it is recommended and consistency. Recipes in this instruction that a set of metric weighing scales be used book have been developed using Australian to weigh larger quantities as they provide metric weights and measurements.

  • Page 18: Cooking Information

    COOKING INFORMATION for your new Breville Scraper Mixer...
  • Page 19 COOKING INFORMATION The following oven temperature settings NOTE are included as a guide. These settings If using fan forced ovens be sure to may need to be adjusted to suit the turn the temperature down by 15- individual oven. 20°C. Also check recipes at the back of this book.

  • Page 20: Hints And Tips

    HINTS ANd TIPS for your new Breville Scraper Mixer...
  • Page 21 HINTS ANd TIPS FOR BETTER BREAd MAKING • When hand-shaping dough for rolls, weigh each piece of dough for more • Do check the ingredients and read the evenly sized rolls. recipe before starting to bake. • Do measure ingredients accurately SPONGING yEAST —...
  • Page 22 HINTS ANd TIPS FOR BETTER BAKING • Avoid stretching pastry when rolling out as it will shrink when baking. Use • Check the ingredients and read the light, even strokes in one direction and recipe before starting to bake. avoid pressing down hard on the rolling pin.

  • Page 24: The Vital Ingredients

    THE vITAL INGREdIENTS for your new Breville Scraper Mixer...
  • Page 25 THE vITAL INGREdIENTS FOR BREAd MAKING Wholemeal wheat flour contains the bran, germ and flour of the wheat grain. Although Flour is the most important ingredient used breads baked with this type of flour will for bread making. It provides food for the be higher in fibre, the loaf may be heavier yeast and gives structure to the loaf.
  • Page 26 THE vITAL INGREdIENTS ‘Lowan’ brand Bread Improver was used warmth to grow and rise. Dried yeast has in the recipes requiring this ingredient. A been used in the recipes in this instruction book where appropriate. Before using dried simple bread improver can be a crushed yeast always check the use by date, as stale unflavoured 250mg vitamin C tablet added yeast will prevent the bread from rising.
  • Page 27 THE vITAL INGREdIENTS Water from the tap is used in all bread FOR CAKE ANd PASTRy MAKING recipes. If using water in cold climates or Flour, such as plain, self raising and from the refrigerator, allow water to come to wholemeal, used for cake and pastry making room temperature.
  • Page 28 THE vITAL INGREdIENTS Sugar — white crystal sugar — is used to Butter will give particular flavour and soft give flavour, texture and colour to baked texture to baked products. Margarine can products. Caster sugar is often used in replace butter to give a similar result. Oil baking as it is easier to dissolve when can be used in some baking to replace butter creaming butter and sugar.

  • Page 29: Mixing Tips

    THE vITAL INGREdIENTS MIxING TIPS SPEEd SETTING Choice of attachments • Use the scraper beater for all mixing tasks. • Use the whisk for all whipping or aeration tasks. • Use dough hook only for kneading bread doughs. • Use the mixing guide to select a suitable mixing speed when Speed settings preparing recipes.
  • Page 30 THE vITAL INGREdIENTS SCRAPER BEATER MIxING TIMES MIxTURE MIxING TASK APPROx. MIxING TIME Butter & Sugar Creaming 3-4 minutes (or until mixture is light and creamy) Pastry Combining/rubbing butter & 50-60 seconds (or until flour for pastry or crumble ingredients resemble course bredcrumbs The addition of liquid ingredients to form 20-30 seconds pastry dough (or until ingredients have just come together) Cake, muffin beater Incorporating wet and 30-40 seconds (or until all dry ingredients ingredients are combined) Biscuits & cookie mixtures Incorporating wet and 30-40 seconds (or until all dry ingredients ingredients are well combined) Thin/light batters Incorporating wet and 40-50 seconds (or until all (ie. Pancakes)

  • Page 32: Recipes

    RECIPES for your new Breville Scraper Mixer...
  • Page 33 RECIPES BUTTER BISCUITS vARIATIONS: Makes 40 CHOCOLATE BISCUITS INGREdIENTS 125g butter, softened INGREdIENTS ¾ cup caster sugar 1 quantity Butter biscuit mixture 1 teaspoon vanilla essence 2 tablespoons cocoa 1 x 60g egg METHOd 2 cups (300g) plain flour 1 teaspoon baking powder Step 4: Sift flour, baking powder and cocoa together. METHOd Assemble mixer using scraper beater. ORANGE BISCUITS Using speed 4, cream butter until soft, add sugar, vanilla essence and egg, INGREdIENTS cream until light and fluffy.
  • Page 34 RECIPES SULTANA BISCUITS MACAROONS Makes 60 INGREdIENTS 1 quantity Butter biscuit mixture INGREdIENTS ½ cup sultanas 4 egg whites 1½ cups caster sugar METHOd 1 teaspoon coconut essence Step 5: Reduce mixer to speed 2, gradually 2 teaspoons finely grated lemon rind add sifted ingredients into the creamed 3 tablespoons corn flour, sifted mixture until just combined. Fold in 4 cups desiccated coconut sultanas. Do not over mix. Extra desiccated coconut, for sprinkling Melted chocolate, optional METHOd...
  • Page 35 RECIPES dOUBLE CHOCOLATE GINGERBREAd BISCUITS CHIP COOKIES Makes 20 Makes 50 INGREdIENTS INGREdIENTS 125g butter, softened ⁄ cup brown sugar 180g butter, chopped 150g dark chocolate, chopped ⁄ cup golden syrup 1 x 60g egg, lightly beaten 1½ cups (225g) plain flour ¾ cup cocoa 2¼ cups (340g) plain flour 1 tablespoon ground ginger 1½ cups brown sugar 3 x 60g eggs, lightly beaten 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1½ cups dark choc bits Extra flour, for kneading METHOd METHOd Melt butter and dark chocolate in a small saucepan over a low heat, stirring Assemble mixer using scraper beater.
  • Page 36 RECIPES CHEddAR CHEESE BISCUITS SCOTTISH OATCAKES Makes 20 Makes 30 INGREdIENTS INGREdIENTS 150g butter, softened 1 cup plain flour 1 teaspoon bicarbonate of soda 1 cup finely grated Cheddar cheese ¼ cup finely grated Parmesan cheese 3 cups oat bran ½ cup caster sugar 1¼ cups plain flour, sifted Extra flour, for kneading 180g butter, melted 1 x 60g egg, lightly beaten Extra Parmesan cheese, for sprinkling Sweet paprika, for sprinkling METHOd METHOd Assemble mixer using scraper beater. Assemble mixer using scraper beater. Sift flour, soda, oat bran and caster sugar together into the mixing bowl.
  • Page 37 RECIPES RASPBERRy CHEESECAKE SLICE BASIC WHITE BREAd Makes 20 INGREdIENTS 4 cups (600g) bread flour INGREdIENTS 3 tablespoons milk powder 250g plain sweet biscuits, finely crushed 1½ teaspoons salt 1 teaspoon ground cinnamon 1½ tablespoons sugar 60g melted butter 1 teaspoon bread improver ½ cup smooth raspberry jam 2 teaspoons Tandaco yeast ½ cup cream 2 tablespoons oil 250g cream cheese 1½ cups (375ml) water 250g smooth ricotta cheese Extra bread flour, for kneading ½ cup caster sugar 1 teaspoon vanilla essence METHOd 3 teaspoons gelatine Assemble mixer using dough hook. 2 tablespoons hot water Place flour, milk powder, salt, sugar, bread METHOd improver and yeast into mixing bowl.
  • Page 38 RECIPES at 200ºC for 40-50 minutes or until HERB, CHEESE ANd GARLIC cooked and golden brown. MONKEy BREAd Remove from pan and cool on wire rack. INGREdIENTS 1 quantity Basic White Bread dough EGG GLAZE 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh mixed herbs INGREdIENTS (example: rosemary, basil, sage, thyme) 1 x 60g egg, lightly beaten ½ cup finely grated Parmesan or Cheddar cheese 2-3 tablespoons water ¼ cup melted butter METHOd METHOd Combine ingredients until smooth.
  • Page 39 RECIPES MIxEd SEEd BREAd Remove the risen dough from the bowl and knead again on a lightly INGREdIENTS floured surface. 2 cups (300g) bread flour Shape dough into a roll shape to fit a large bread tin or divide into two to fit 2 cups (300g) wholemeal flour two smaller bread tins.
  • Page 40 RECIPES CINNAMON NUT SCROLLS Roll out the dough to a 20cm x 30cm rectangle. Brush dough with butter. Makes 12 Combine sugar and cinnamon and sprinkle evenly, together with sultanas INGREdIENTS and walnuts, over the butter leaving a 4 cups (600g) bread flour 2cm border. Roll the dough up from the 1 teaspoon salt long side, as for a Swiss Roll.
  • Page 41 RECIPES FOCACCIA 10. Bake in a preheated oven at 200ºC for 30-35 minutes or until cooked and Serves 2-4 golden brown. 11. Remove from pan and cool on wire rack. INGREdIENTS 3 cups (450g) bread flour 1 teaspoon salt 2 teaspoons sugar 2 teaspoons Tandaco yeast 2 tablespoons olive oil 1 cup (250ml) water TOPPING: 2 tablespoons olive oil 1 tablespoon rock salt 2 tablespoons black olives, sliced METHOd Assemble mixer using dough hook.
  • Page 42 RECIPES CALZONNE 10. Place onto lightly greased baking trays. Use a sharp knife to make a slit in the Serves 2-4 top of each calzone. 11. Bake in a preheated oven at 200ºC INGREdIENTS for 15-20 minutes or until cooked and 2 cups (300g) bread flour golden brown.
  • Page 43 RECIPES FRENCH HEN’S EGG FRUIT TOAST SOUFFLE FRENCH OMELETTE WITH HAM ANd HERBEd CHEESE Serves 4-6 Serves 4-6 INGREdIENTS INGREdIENTS 4 x 60g eggs ¾ cup milk 2 tablespoons butter ¼ cup caster sugar 150g thinly sliced ham 1½ teaspoons cinnamon 3 tablespoons finely snipped chives 1½ tablespoons butter 2 tablespoons finely chopped parsley 6 thick slices fruit bread 6 x 60g eggs, separated Icing sugar, to serve ¼ cup milk 2 teaspoons French mustard METHOd ¼ teaspoon salt Assemble mixer using wire whisk. ¾ cup grated tasty cheese Using speed 1-2, mix eggs, milk, caster METHOd...
  • Page 44 RECIPES FLUFFy SCRAMBLEd EGGS WITH SWEET CORN ANd SMOKEd SALMON BACON FRITTERS Serves 4-6 Serves 6 INGREdIENTS INGREdIENTS 6 x 60g eggs 2 x 60g eggs ½ cup thickened cream 1 x 440g can creamed corn Freshly ground black pepper 1 teaspoon salt 2 tablespoons butter Freshly ground black pepper 200g smoked salmon, roughly chopped 2 cups (300g) plain flour 3 tablespoons finely snipped chives 2 teaspoons baking powder 2 tablespoons oil METHOd METHOd Assemble mixer using wire whisk. Assemble mixer using scraper beater. Using speed 2, beat eggs and cream until light and fluffy, add pepper if Using speed 1, beat eggs, add creamed...
  • Page 45 RECIPES PANCAKES WAFFLES Makes 12-15 Makes 12-15 INGREdIENTS INGREdIENTS 2 cups (300g) plain flour 4 x 60g eggs, separated Pinch of salt 1¾ cups milk 2 x 60g eggs 2½ cups (375g) plain flour, sifted 2¼ cups milk 3 teaspoons baking power 2 tablespoons butter, softened 1 cup caster sugar 100g butter, melted METHOd METHOd Assemble mixer using wire whisk. Assemble mixer using wire whisk. Using speed 2, mix flour, salt, egg, and milk in the mixing bowl until well Using speed 1, mix egg yolks and milk combined and smooth.
  • Page 46 RECIPES CRUMPETS vANILLA BUTTER CAKE Makes 12-15 INGREdIENTS 125g butter, softened INGREdIENTS ¾ cup caster sugar ¾ cup warm milk 1 teaspoon vanilla essence ¾ cup warm water 2 x 60g eggs 2 teaspoons sugar 2 cups (300g) self raising flour, sifted 1 teaspoon Tandaco yeast ¾ cup milk 2 cups (300g) plain flour 1 tablespoon baking powder METHOd ½ teaspoon salt Assemble mixer using scraper beater. METHOd Using speed 4, beat butter and sugar until light and fluffy. Assemble mixer using wire whisk.
  • Page 47 RECIPES COFFEE CAKE RICH CHOCOLATE SPICE CAKE INGREdIENTS INGREdIENTS 1 quantity Vanilla Butter Cake mixture 250g butter, chopped 2 teaspoons instant coffee granules, dissolved in 250g dark chocolate, chopped 1 tablespoon boiling water 1 cup (150g) self raising flour 1 cup (150g) plain flour METHOd ¼ cup cocoa 1 teaspoon bicarbonate of soda Step 3: (Omit vanilla essence) add dissolved coffee, add eggs one at a time, 2 tablespoons garam marsala beat well after each addition. When cool, 2 cups caster sugar cover cake with Coffee icing (Recipe Page 4 x 60g eggs...
  • Page 48 RECIPES NEvER FAIL PLAIN SPONGE BAKEd PORTUGUESE TART Serves 4-6 INGREdIENTS 4 x 60g eggs, separated INGREdIENTS ¼ cup caster sugar 1 quantity Rough puff pastry (Recipe page 54) 1 cup (150g) self raising flour, sifted 4 x 60g eggs 3 tablespoons water ¼ cup caster sugar 1 tablespoon corn flour METHOd 1½ cups warm milk Assemble mixer using wire whisk. 1-2 tablespoons melted butter Using speed 6, beat egg whites until 1 tablespoon caster sugar, extra stiff peaks form. Continue beating METHOd and gradually add sugar until thick and glossy.
  • Page 49 RECIPES PROFITEROLES TOASTEd COCONUT MARSHMALLOWS Makes 20 Makes 20-24 INGREdIENTS INGREdIENTS 1 quantity Choux pastry (Recipe page 53) 1 quantity Chocolate praline cream 2 tablespoons gelatine (Recipe page 52) ½ cup water 1 quantity Creamy chocolate glaze 2 cups sugar (Recipe page 51) 1 cup water METHOd 1 teaspoon vanilla essence Desiccated coconut, lightly toasted, Split choux pastry puffs almost in half, for sprinkling remove any soft centres. METHOd Fill empty puff centres with chocolate praline cream and press to close.
  • Page 50 RECIPES APRICOT CREAM MERINGUES vIENNA CREAM FROSTING INGREdIENTS INGREdIENTS 4 egg whites 125g butter, chopped 1 cup caster sugar 1½ cups icing sugar Apricot conserve, optional 2-3 tablespoons milk Whipped cream, optional METHOd METHOd Assemble the mixer using wire whisk. Assemble mixer using wire whisk. Using speed 3, beat the butter until it lightens in colour. Beat egg whites until just stiff, add half the sugar and beat well.
  • Page 51 RECIPES WHITE vANILLA ICING SOFT CHOCOLATE ICING INGREdIENTS INGREdIENTS 2 cups icing sugar, sifted 2 tablespoons cocoa 1 teaspoon butter, softened ½ cup boiling water 2 tablespoons water 40g butter, melted ½ teaspoon vanilla essence ½ teaspoon vanilla essence 2½ cups icing sugar, sifted METHOd METHOd Assemble mixer using scraper beater. Dissolve cocoa in the boiling water, stir Using Speed 1, combine all ingredients. in melted butter and vanilla essence. Add a little extra water to mix to a spreadable consistency.
  • Page 52 RECIPES GLACé ICING RICH SHORTCRUST PASTRy INGREdIENTS INGREdIENTS 1½ cups icing sugar 180g butter, chopped 2 teaspoons butter, softened 2¼ cups plain flour 2-3 tablespoons milk 1½ teaspoons baking powder ¼ teaspoon salt METHOd 2 tablespoons lemon juice 1 egg yolk, lightly beaten Place icing sugar in a small heat proof bowl, stir in butter and enough milk to Extra flour, for kneading make a firm paste. Suspend the bowl METHOd over a small saucepan of simmering water, and stir until icing is smooth, do...
  • Page 53 RECIPES CHOUx PASTRy SWEET SHORTCRUST PASTRy INGREdIENTS INGREdIENTS 60g butter, chopped 125g butter, chopped ¼ teaspoon salt 2 tablespoons caster sugar 1½ cups water 1 x 60g egg, separated 1 cup (150g) plain flour ¼ cup custard powder 3 x 60g eggs, lightly beaten ¼ cup corn flour ¾ cup (110g) plain flour METHOd ¾ cup (110g) self raising flour 2 tablespoons lemon juice In a medium saucepan, melt butter, stir in salt and water and bring to the boil. 1 tablespoon iced water Extra flour, for kneading Stir in flour all at once, stirring continuously until dough forms and METHOd...
  • Page 54 RECIPES ROUGH PUFF PASTRy WHOLEMEAL PASTRy INGREdIENTS INGREdIENTS 100g butter, cut into 4 equal portions 1 cup (150g) wholemeal plain flour 1 egg yolk 1 cup (150g) plain flour ½ teaspoon baking powder 150g butter, chopped 1 cup (150g) plain flour 1 egg yolk 1 tablespoon lemon juice 1 tablespoon lemon juice 2 tablespoons water 1 tablespoon water Extra flour, for kneading METHOd METHOd Assemble mixer using scraper beater. Assemble mixer using scraper beater. Using speed 1, stir flours, add butter and egg yolk, mix to combine.
  • Page 55 RECIPES CARROT ANd BRAN CRUNCHy TOP TEACAKE FLAKE MUFFINS INGREdIENTS Makes 12 1 cup chopped prunes ¼ cup chopped figs INGREdIENTS 2 tablespoons golden syrup 1 cup (150g) wholemeal plain flour ¼ cup brown sugar 1 cup (150g) plain flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 cup warmed orange juice ½ cup bran flakes 2 cups (300g) wholemeal plain flour, sifted ½ cup raw sugar ½ cup golden syrup CRUNCHy TOPPING: 100g butter, chopped ¼ cup brown sugar 1 cup natural yoghurt ¼ cup (110g) wholemeal plain flour ¼ cup milk ¼ desiccated coconut 1 teaspoon bicarbonate of soda ¼ cup chopped nuts ¾ cup finely grated carrot 50g butter, softened METHOd METHOd Assemble mixer using scraper beater.
  • Page 56 RECIPES WHOLEMEAL dATE SCONES WHOLEMEAL BREAd ANd ROLLS Makes 12 Makes 16-24 INGREdIENTS INGREdIENTS 100g butter, chopped 4 cups (600g) wholemeal plain flour 2 tablespoons honey 3 tablespoons milk powder 1½ cups (225g) wholemeal self raising flour 2 teaspoons salt 1½ cups (225g) self raising flour 3 tablespoons sugar ½ teaspoon mixed spice 1 teaspoon bread improver 1 teaspoon cinnamon 2 teaspoons Tandaco yeast ¾–1 cup milk 2 tablespoons olive oil 1 cup chopped dates ⁄ cups (400ml) water Extra flour, for kneading Extra bread flour, for kneading Extra milk, for glazing Egg glaze (Recipe Page 38), optional Seeds (poppy, sesame, linseeds), optional METHOd METHOd Assemble mixer using scraper beater. Assemble mixer using dough hook.
  • Page 57 RECIPES For bread: shape dough into a roll shape FETA ANd ROASTEd to fit a large lightly greased bread tin MEdITERRANEAN or divide into two to fit two smaller vEGETABLE qUICHE bread tins. Serves 20-24 For bread rolls: divide dough evenly into 16-24 pieces, knead into balls INGREdIENTS and place close together on a lightly...
  • Page 58 RECIPES WHOLESOME FRUIT MEdLEy SLICE TROPICAL PAvLOvA Makes 20-24 Makes 4-6 INGREdIENTS INGREdIENTS 200g butter, softened 4 egg whites ½ cup caster sugar 4 tablespoons cold water 1½ cups (225g) wholemeal self-raising flour 1¼ cups caster sugar ½ cup (75g) plain flour 1¼ teaspoons vinegar 1¼ teaspoons vanilla essence 1 tablespoon corn flour FILLING Whipped cream, for serving 200g dried Fruit Medley, finely chopped Fresh tropical fruit (passionfruit, kiwifruit, 1 tablespoon honey pineapple), for serving ¾ cup water METHOd METHOd Assemble mixer using wire whisk. Assemble mixer using scraper beater. Using speed 6, beat egg whites until Using Speed 4, beat butter and sugar stiff peaks form.
  • Page 59 RECIPES PUMPKIN SCONES ANZAC BISCUITS Makes 12 Makes 20 INGREdIENTS INGREdIENTS 100g butter ½ cup plain flour 2 tablespoons sugar ¼ cup brown sugar 1 x 60g egg, lightly beaten ¾ cup desiccated coconut 2 cups (300g) self-raising flour ¾ cup rolled oats Pinch of salt 50g butter, chopped 1 teaspoon ground cinnamon 1 tablespoon golden syrup 1 cup cooked, mashed pumpkin, well drained ½ teaspoon bicarbonate of soda ¼ cup milk 2 tablespoons boiling water METHOd METHOd Assemble mixer using scraper beater. Assemble mixer using scraper beater. Using speed 4, beat butter until soft, Using speed 1, combine flour, sugar, add sugar and egg, cream until light coconut and rolled oats.
  • Page 60 RECIPES BANANA CAKE HONEy SWISS ROLL INGREdIENTS INGREdIENTS 1 cup sugar 3 x 60g eggs 2 x 60g eggs ½ cup caster sugar 1 cup mashed ripe banana ¼ cup arrowroot 150g butter, melted 1 tablespoon flour 2 cups (300g) plain flour 1 teaspoon ground ginger 1 teaspoon baking powder 1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda ½ teaspoon bicarbonate of soda 2 tablespoons milk 1 tablespoon honey, warmed 1 quantity Cream cheese frosting Extra caster sugar, for sprinkling (Recipe Page 50) FILLING: METHOd 100g butter, chopped Assemble mixer using scraper beater. 2 tablespoons honey Using speed 1, combine sugar, eggs and Pinch of ground ginger mashed banana.
  • Page 61 RECIPES OUTBACK dAMPER LAMINGTONS Makes 20 INGREdIENTS 4 cups (600g) bread flour INGREdIENTS 2 tablespoons milk powder 1 Never Fail Plain Sponge (Recipe Page 48) 1 teaspoon salt or 200g sponge block 1 tablespoon sugar 1 quantity Soft Chocolate Icing (Recipe Page 51) 1½ tablespoons baking powder 1-2 cups desiccated coconut 2 tablespoons oil METHOd 1½ cups (375ml) water Extra bread flour, for kneading Make or purchase the sponge cake the day before required. METHOd Cut sponge cake into 5cm squares. Assemble mixer using dough hook Carefully dip each square into the Sift flour, milk powder, salt, sugar Soft Chocolate Icing and then roll in...
  • Page 62 RECIPES CELEBRATION FRUIT CAKE SHORTBREAd STARS Makes 30 INGREdIENTS 750g mixed fruit INGREdIENTS 100g glace cherries, chopped 250g butter, softened ¾ cup chopped Brazil nuts 1 cup icing sugar, sifted ¾ cup Drambuie or whisky 1¾ cups (270g) plain flour 200g butter, chopped ¼ cup rice flour 1 cup dark brown sugar ¼ cup caster sugar, for sprinkling 3 x 60g eggs METHOd 2 tablespoons orange marmalade 2 cups (300g) plain flour Assemble mixer using scraper beater. 1 teaspoon ground cinnamon Using speed 4, beat butter and sugar 1 teaspoon ground nutmeg until light and fluffy. ⁄...
  • Page 63 RECIPES MINI FRUIT MINCE TARTS GLACE FRUIT ICE CREAM LOG Makes 20-24 Serves 4-6 INGREdIENTS INGREdIENTS 1 quantity Sweet shortcrust pastry 4 eggs, separated (Recipe page 53) ¼ cup caster sugar 1 x 400g jar prepared fruit mincemeat ¼ cup caster sugar 1 x 60g egg, lightly beaten 1 teaspoon vanilla essence Icing sugar, for dusting 300ml cream ⁄ cup choc chips METHOd ⁄ cup chopped nuts On a lightly floured board, roll out pastry ⁄ cup chopped glace fruits to 3mm thickness.
  • Page 64 RECIPES HOT CROSS BUNS Divide the dough into 18 pieces and shape into rounds. Place close together Makes 18 on a lightly greased baking tray. Cover loosely with lightly greased INGREdIENTS plastic wrap and leave to stand in a 4 cups (600g) bread flour warm area for 20 minutes or until 3 tablespoons milk powder doubled in size.
  • Page 65 NOTES...
  • Page 66 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

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