Breville donna hay BEM800DH Instruction Booklet page 15

THE VITAl INGREDIENTS continued
SPEED SETTING ATTACHMENT
Kneading/Folding
Creaming/Beating
Whipping/Aerating
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 flavour 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 flavour differences
— use only ¾ of the amount of butter.
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MIxING TASK FOR
kneading/folding Bread dough
beating/creaming packet cake mixes,
or muffins. Creaming
light mixing butter and sugar,
cream cheese, heavy
batters
whipping/aerating cream, egg white/
meringues,
marshmallow
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.
Sugar (white crystal sugar) is used to give
flavour, texture and colour to baked products.
Caster 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 flavour
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 continued
MIxING GUIDE
ISSUE TIP
Choice of Use the beater for all mixing tasks. Use the whisk for all whipping or
attachments 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 white 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 Kneeding/Folding
setting to knead ingredients into a dough ball. DO NOT place hands near
dough hook when mixer is operating.
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