Bedienungsanleitung Cuisinart SMD-50 Series (Seite 10 von 92) (Englisch)

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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 (40°C-43°C).

• Finished bread should have an internal

temperature between 190°F and 210°F

(87°C-98°C).

CAKE BAKING

• Have all ingredients and mixing bowls at

room temperature. Room temperature

ingredients 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,

then 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 whipping 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 per

cup of egg whites (8 to 10 large).

• The time required to whip egg whites

will vary with the temperature of the

egg whites, age of egg whites, and

temperature/humidity 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 do in drier, warmer weather.

• Place room temperature egg whites in

clean, dry mixing bowl. Attach clean, dry

chef’s whisk. Start whipping egg whites

on Speed 1 and gradually increase to

Speed 6 until foamy, then gradually

increase to Speed 12. If egg whites are

beaten too rapidly in the beginning, their

structure will not be as stable and strong,

and they will not reach the volume that

they should when completely beaten.

Overbeaten egg whites will also separate

or deate in a meringue topping.

• Timing is important when adding sugar

to egg whites. Add sugar slowly and

gradually to the whipped egg whites once

they start to foam. Always add sugar in

a slow, steady stream along side of bowl

while egg whites are being whipped – do

not add sugar directly to the center of the

bowl on top of beaten egg whites; doing

this may cause them to deate.

• When whipping egg whites, they will at

rst appear foamy or frothy. Then they

will become stiffer and start to hold their

shape. Next, soft peaks will form – at this

point, the tips of the peaks fall when the

whisk is lifted up. Soft peaks are often

required for mousses or soufés. The

next stage is medium to stiff peaks – the

whites will appear dry, the peaks will

hold their shape and the whites will be

shiny. This is used for recipes such as

meringues. The nal stage is stiff and dry.

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