Bedienungsanleitung Cuisinart SM-35 Series (Seite 7 von 22) (Englisch, Spanisch)

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• Cookie dough may also be frozen. Shape

into individual cookies, double wrap and

freeze for up to 3 months. Thaw before

baking.

•

Line baking sheets with parchment paper for

easy release and easy cleanup.

• Let cookies rest on sheets for 2 to 3 minutes

before removing them to a wire rack to cool.

This keeps cookies from wrinkling, crum-

bling or breaking.

• Cookies must cool completely before being

put into storage containers to ensure they

don’t get soggy or misshapen.

BREAD BAKING

• One ¼-ounce packet of yeast equals 2¼

teaspoons yeast.

• Using milk in place of water will produce a

softer crust.

• After baking, you can soften the crust, if

desired, by rubbing it with unsalted butter

soon after removing it from the oven. This

prevents it from drying out quickly.

• If a recipe calls for a specic type of our,

use the our recommended. If you do not

have bread our, you can substitute un-

bleached, all-purpose our, but your bread

may not rise quite as much.

• Do not use “lite” or tub margarines for bread

baking – they have different structures and

they do not work as well in baking.

• Vital wheat gluten is the dried protein taken

from the our by eliminating the starch. It is

a good dough conditioner or enhancement

for yeast breads, especially for whole-grain

breads or when using all-purpose our. If a

recipe specically calls for vital wheat

gluten, we recommend that it be used for

best results.

• For 100% whole-wheat bread, use 1½

teaspoons vital wheat gluten per cup of our.

• Many bread recipes have a “range” amount

of our – start by using the lower end of the

range, then add more our as needed to

produce a smooth, not sticky dough.

• Using too much liquid, or baking on a humid

day, can cause your bread to fall or wrinkle

on top.

• An instant-read thermometer is helpful to

have on hand when making bread. It can

be used to measure the temperature of the

liquid for proong yeast, and for taking the

internal temperature of the baked bread.

• Liquid for proong yeast should be between

105°F and 110°F.

• Finished bread should have an internal tem-

perature of 190°F (enriched breads, those

that normally include eggs, are done at a

higher temperature, closer to 207°F).

CAKE BAKING

• Have all ingredients and mixing bowls at

room temperature. Room temperature ingre-

dients incorporate and blend more easily.

• Fill pans immediately after mixing.

• Bake immediately after lling pans.

• Check for doneness at the beginning of the

time range given.

• Cool cakes in pans until cool to the touch,

and remove from pans to completely cool on

a wire rack after baking.

• An offset spatula will make spreading

frosting easier than a knife or regular spatula.

EGG WHITES

• Egg whites at room temperature are best for

whipping. Bring to room temperature safely

by placing uncracked eggs in a bowl of

warm water for 10 to 15 minutes.

• Add a small amount of acid such as cream

of tartar, lemon juice or vinegar when whip-

ping egg whites to stabilize them and allow

them to reach their optimum volume and

stiffness. Use 1⁄8 teaspoon cream of tartar per

large egg white – or 1 teaspoon cream of

tartar for 8 egg whites.

• The time required to whip egg whites will

vary with the temperature of the egg whites,

age of egg whites, and temperature/humid-

ity of the kitchen. Keep a close watch while

whipping egg whites.

• In humid or damp weather, you may not get

the volume of whipped egg whites that you

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