Breville Scraper Mixer Pro User Manual download pdf (Page 16)

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THE VITAL INGREDIENTSTHE VITAL INGREDIENTS

Salt is an important ingredient in bread

making. In the dough, salt increases water

absorption, improves kneading, strengthens the

gluten development and controls fermentation

of the yeast which results in improved loaf

shape, crumb structure, crust color, ﬂavor and

keeping qualities. As salt inhibits the rising of

bread, be accurate when measuring.

Fat adds ﬂavor and retains the moisture.

Vegetable oils such as safﬂower, sunﬂower,

canola, etc., can be used. Butter or margarine

can be substituted for oil in recipes but may

give a yellow colored crumb.

Yeast is used as the raising agent for breads

and requires liquid, sugar and warmth to

grow and rise. Dried yeast has been used in

the recipes in this instruction book where

appropriate. Before using dried yeast always

check best before dates, as stale yeast will

prevent the bread from rising.

Water is used in most bread recipes. If

using water in cold climates or from the

refrigerator, allow water to come to room

temperature. Extremes of hot or cold water

will prevent the yeast activating.

Eggs can be used in some bread recipes

and provide liquid, aid rising and increase

the nutritional value of the bread. They add

ﬂavor and softness to the crumb and are

usually used in sweeter types of bread.

Other ingredients such as fruit, nuts,

chocolate chips, etc., required to remain

whole in the baked bread, should be

suspended in the dough. These ingredients

should be gradually added during kneading

and before the dough rises for the ﬁrst time.

FOR CAKE AND PASTRY MAKING

Flour, such as plain, self raising and

wholemeal, used for cake and pastry making

should be lower in protein (gluten) than

ﬂour used for bread making.

Plain ﬂour has a lower protein (gluten)

content and gives baked products, such

as cakes, mufﬁns, pastries, scones and

pancakes, a softer texture.

Self–rising ﬂour is a blend of plain ﬂour and

raising agents such as baking powder. Self

raising ﬂour can be used in recipes to replace

plain ﬂour and baking powder. To make 1 cup

self-raising ﬂour sift together 1 cup plain ﬂour

and 2 teaspoons baking powder.

Wholemeal ﬂour contains more parts of the

whole wheat grain — ﬂour, bran and wheat

germ — and can be used in mufﬁns, breads

and pie cases but will have a denser texture.

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 ﬂavor 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 ﬂavor differences —

use only ¾ of the amount of butter.

Eggs should be at room temperature to give

better volume when making cakes and sponges.

Milk should be full cream unless speciﬁed.

Light, low fat or skim milk can be used but

will give texture and ﬂavor differences.

Sugar (white crystal sugar) is used to give

ﬂavor, texture and color to baked products.

Caster sugar or ultra-ﬁne bakers 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 ﬂavor and texture.

The large crystals of raw sugar are slower

to dissolve and can be suitable for baked

products such as mufﬁns.

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & Sugar Creaming 3-4 minutes (or until mixture is

light and creamy)

Pastry Combining/rubbing butter &

ﬂour for pastry or crumble

The addition of liquid

ingredients to form

pastry dough

50-60 seconds (or until

ingredients resemble

course breadcrumbs

20-30 seconds

(or until ingredients have just

come together)

Cake, mufﬁn beater Incorporating wet and

dry ingredients

30-40 seconds (or until all

ingredients are combined)

Biscuits & cookie mixtures Incorporating wet and

dry ingredients

30-40 seconds (or until all

ingredients are well combined)

Thin/light batters

(ie. Pancakes)

Incorporating wet and

dry ingredients

40-50 seconds (or until all

icing is smooth)

Icing Incorporating wet and

dry ingredients

30-40 seconds (or until all

ingredients are combined)

Frosting Creaming butter

Combining icing sugar, butter

& liquid ingredients

1-2 minutes (or until butter is

smooth & creamy)

50-60 seconds (or until

mixture is light and ﬂuffy)

ISSUE TIP

Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping

or 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 whites 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 FOLD/KNEAD

setting to knead ingredients into a dough ball. DO NOT place

hands near dough hook when mixer is operating.

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Breville Scraper Mixer Pro User Manual Page 16

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