Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 12 von 26) (Englisch)

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BAKING - THE VITAL INGREDIENTS

Vital ingredients for cake &

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 higher protein (gluten)

content and gives baked products, such

as cakes, mufﬁns, pastries, scones and

pancakes, a softer texture.

Self-raising 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. Wheaten

cornﬂour is recommended when making

sponge cakes.

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 ﬂavour 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 ﬂavour differences.

Eggs should be at room temperature to

give better volume when making cakes and

sponges. Standard 60g eggs were used in

the recipes.

Milk should be full cream unless speciﬁed.

Light, low fat or skim milk can be used but

will give texture and ﬂavour differences.

Sugar (white crystal sugar) is used to

give ﬂavour, texture and colour to baked

products.

Caster 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 ﬂavour and

texture.

The large crystals of raw sugar are slower

to dissolve and can be suitable for baked

products such as mufﬁns.

BAKING - RECOMMENDATIONS

Hints & tips for better baking

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure ingredients

correctly.

• Variations may occur in raw ingredients

use so adjust other ingredients and

baking times if required.

• Preheat oven before starting recipe

preparation, this will ensure the correct

temperature is achieved before baking

starts.

• Temperature and cooking times

may vary with some ovens so adjust

accordingly. If using a fan forced oven

reduce the temperatures in the recipes

by 10-20°C.

• When mixing, start the mixer at a

lower speed then gradually increase to

the recommended speed in the recipe

especially when adding dry ingredients.

• When using smaller quantities turn off

the mixer from time to time and scrape

the bowl with a spatula.

• Ensure beaters and mixing bowl are

clean and free of fats when whipping

egg whites as these will impede aeration.

• Spray trays and cake pans with an oil

spray and line with baking paper; this

will make removing your food easier.

• Butter should be softened at room

temperature to make creaming butter

and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out

pastry. Butter for pastry making should

be kept refrigerated.

• Avoid stretching pastry when rolling

out as it will shrink when baking. Use

light, even strokes in one direction and

avoid pressing down hard on the rolling

pin. Where possible, rest pastry in the

refrigerator before baking.

• Eggs should be at room temperature to

give better volume when whipping.

• Break eggs individually into another

container before adding to other

ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

inclusion of egg yolks. Egg yolks contain

fat and will prevent successful whipping

of egg whites.

• Rinse beaten egg residue from beater

and mixing bowl or other utensils with

cold water immediately after use. Using

hot water will set the egg and make

removal difﬁcult.

• Test if cakes are cooked 3-4 minutes

before end of recommended cooking

time by inserting a wooden skewer

into the centre of the cake. The skewer

should come out clean or with small dry

crumbs on it.

• For crisper results when baking biscuits,

remove the baking trays from the oven

and placed directly onto wire racks.

Move the biscuits slightly away from

their baked position on the trays and

cool completely before removing.

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