Breville BEM800 Troubleshooting Guide download pdf (Page 47)

47

LEMON ICING

Substitute water and vanilla essence with

1 teaspoon ﬁnely grated lemon rind and 2

tablespoons lemon juice. Add 1-2 drops

yellow food colouring if desired.

SOFT CHOCOLATE ICING

2 tablespoons cocoa

½ cup boiling water

40g butter, melted

½ teaspoon vanilla essence

2½ cups icing sugar, sifted

1. Dissolve cocoa in the boiling water, stir

in melted butter and vanilla essence.

2. Assemble Mixer using scraper beater.

3. Using Folding/Kneading setting, mix

cocoa mixture and icing sugar, together

until ingredients are combined.

4. Using Creaming/beating setting

continue beating until mixture

is smooth.

CREAMY CHOCOLATE GANACHE

200g dark chocolate, chopped

¾ cup thickened cream

1. Combine chocolate and cream in a

small heat proof bowl, place over a

small saucepan of simmering water,

and stir until smooth. Allow to cool until

thick enough to spread.

2. Spread cake, top and sides, with a

thin layer of glaze, then quickly pour

remaining glaze evenly over top of

cake. Allow glaze to set at room

temperature before serving.

GLACE ICING

1½ cups icing sugar

2 teaspoons butter, softened

2-3 tablespoons milk

1. Place icing sugar in a small heat proof

bowl, stir in butter and enough milk to

make a ﬁrm paste.

2. Place the bowl over a small saucepan

of simmering water, and stir until icing is

smooth, do not overheat.

ICINGS AND FROSTINGS continued

BEM800_IB_Issue_0110.indd 47 10/12/09 10:00 AM

1 2 ... 42 43 44 45 46 47 48 49 50 51 52 ... 59 60

Comments to this Manuals

No comments