Bedienungsanleitung Cuisinart SM-50 Series - Precision Master Stand Mixer (Seite 8 von 22) (Englisch)

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(105°F–110°F) water and add a pinch of

sugar or our from the recipe. If it does not

become foamy/bubbly in 5 to 10 minutes,

the yeast may be “dead.” Start over with

fresh yeast from a new package.

COOKIE BAKING

• Use an ice cream scoop to measure out

cookie dough – this keeps the cookies

evenly shaped and uniform in size. We rec-

ommend ice cream scoops in several sizes

– #40, #50 and #60, as well as a larger one

(about

⁄3 to ½ cup) for jumbo cookies. Ice

cream scoops are also good for lling mufn

tins. Use a #16 ice cream scoop to make

mufns or meatballs.

• To better maintain cookie shapes, put

scoops of cookie dough onto sheets of

waxed paper or plastic wrap on a tray and

chill before baking. Most cookie dough can

be refrigerated for 2 to 3 days prior to baking

– be sure to wrap well.

• 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.

• Lite salt can be used if it has both potassium

chloride and sodium.

• 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 touch, and

remove from pans to completely cool on a

wire rack after baking.

• An offset spatula will make spreading

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