Miele DGC 6000 XL Cookbook page 35

Tips on preparation
... the crust is too thick or dry, or has hairline
cracks or a fl aky texture to it
- In this case, the temperature and/or the baking
duration need to be reduced, because too high
a temperature and too long a baking duration
cause the crust to dry out. It is also important
for there to be suffi cient moisture in the fi rst
baking phase so that the crust remains fl exible
and does not get too dry.
... the bread is too light or too dark
- A darker or lighter browning level needs to be
selected in the Automatic programme.
- A chemical reaction takes place in the crust in
which certain elements change when exposed
to heat, causing the browning process. This is
known as the Maillard reaction. If the crust is
too dark or too light, the temperature needs to
be adjusted by 5–10°C up or down in order to
regulate this reaction.
34
Genoese sponge
Genoese sponge mixture makes an extremely
light cake. Its consistency is achieved by beat-
ing together egg yolks and whole eggs, and
folding in stiffl y whisked egg whites. Whisked
egg whites should be as fi rm and voluminous as
possible, and are better prepared with cold eggs
than eggs at room temperature.
There are three methods of preparing Genoese
sponge. The texture is the same once they are
baked:
1. Whisk the egg whites with or without water
until stiff. When they are nearly stiff, drizzle in
the sugar slowly. Beat the egg yolks and fold
in gently. Sieve fl our and baking powder on
top and fold in gently rather than stirring.
2. Beat the egg yolks with or without water into
the sugar until light and creamy. Place the
stiffl y whisked egg whites on top. Sieve on
the baking powder and fl our. Combine gently
without stirring.
3. Beat the whole eggs with or without water
in a food processer until frothy. Drizzle in the
sugar and beat to a pale, creamy mass. Sieve
in the fl our and baking powder and fold in
gently without stirring.