Golden Rules - MAGIMIX C 3200 User Manual

GOLDEN RULES

To get the very best out of our recipes, follow these few simple golden rules:
1. Always use the very best ingredients
Choose good-quality, fresh ingredients.
The fresher your fruit and vegetables, the more vitamins they will contain. Signs of
freshness include smooth skin, green leaves and no bruising.
Always use fresh meat and fish.
Pay attention to the type of flour indicated in the recipe. The choice
of flour is very important, not least because the amount of water
you need depends on which type you are using. Wholemeal
flour, for instance, contains more bran, which absorbs more
water.
Plain flour, a very fine, white, all-purpose flour is best for making
cakes, pastries, sauces and pancake batters.
Self-rising flour has low gluten content, or wholemeal flour with a rising agent mixed
in, usually baking powder. It is used in baking and cake-making.
Strong white flour has a higher gluten content and is therefore ideal for making bread
have chosen to use fresh yeast, which you can get from your local baker, as well as
from speciality shops (or the bakery section of your nearest supermarket). If you use
dried yeast, remember to use half the amount indicated for fresh yeast.
For the very best results, always dissolve the yeast in a liquid heated to 95°F. Yeast is
a living organism, and if the liquid is any hotter, it will kill it.
Salt regulates the rising action of the yeast and reinforces the structure of the gluten.
It is best to use pasteurised whole milk.
Heavy cream has a minimum fat content of 48% (35% for whipping cream), compared
with 15% for single cream and even less for "lite" versions. It not only tastes better, but
holds air bubbles better when whipped.
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and brioche.
It is better to use superfine sugar, rather than granulated
sugar, which has coarser crystals. Powdered sugar is very
fine and is commonly used for cake decoration.
Always use butter, never margarine or a low-fat spread.
Yeast comes in two forms – fresh or dried. In our recipes, we