Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 17 von 26) (Englisch)

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STARTER RECIPES FROM SAGE

LEMONADE DATE SCONES

Makes 18

INGREDIENTS

Plain ﬂour, for dusting

450g self-raising ﬂour

160g chopped dates

200ml thickened cream

200ml lemonade

Cinnamon sugar butter

100g butter, softened

40g icing sugar

1 teaspoon ground cinnamon

METHOD

1. Preheat oven 230°C fan forced. Dust a

ﬂat oven tray with plain ﬂour.

2. Assemble mixer using the dough hook.

Sift the ﬂour into mixer bowl, add the

dates, cream and lemonade. Turn the

mixer to KNEAD/FOLD setting and mix

30 seconds to 1½ minutes until scone

mixture just comes together. Turn onto a

lightly ﬂoured surface and knead gently

until base is smooth.

3. Press dough out to 2cm-thick. Use a

5cm round scone cutter to cut as many

scones from dough as possible. Place

onto tray just touching each other. Press

dough together gently and repeat using

the remaining dough. Bake 15 minutes

until golden and well risen. Serve hot

with cinnamon sugar butter or cream.

4. For the cinnamon sugar butter;

Assemble mixer using scraper beater,

combine all the ingredients in mixer

bowl. Slowly turn mixer to CREAM/

BEAT setting and beat for 2–3 minutes

until well combined.

BANANA CAKE WITH LEMON ICING

Serves 10

INGREDIENTS

200g butter, softened

330g caster sugar

2 eggs

360g (approx 3 large) very ripe mashed bananas

1 teaspoon vanilla extract

125ml buttermilk

335g self-raising ﬂour

1 teaspoon ground cinnamon

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and

sides of a 23cm round cake pan with

baking paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl.

Slowly turn mixer to CREAM/BEAT

setting and beat for about 1 minute or

until well combined. Add eggs, one

at a time, beating well between each

addition. Add bananas and vanilla and

mix well.

3. Reduce speed to KNEAD/FOLD setting;

add half the buttermilk. Beat in half the

sifted ﬂour and cinnamon, then repeat

with remaining milk and ﬂour mixtures;

mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 60 minutes or until a

wooden skewer inserted into centre

comes out clean.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

6. Serve with lemon icing on page 49.

STARTER RECIPES FROM SAGE

LAMINGTONS

Makes 24

INGREDIENTS

75g self-raising ﬂour

75g plain ﬂour

75g cornﬂour

6 eggs

220g caster sugar

1 tablespoon boiling water

240g–320g desiccated coconut

Chocolate icing

640g icing sugar mixture

70g cocoa powder

250ml boiling water

METHOD

1. Preheat oven to 160°C fan forced. Grease

and line 4cm deep, 22 x 28cm (base)

baking pan with baking paper, allowing

it to overhang slightly. Sift ﬂours

together onto a sheet baking paper.

Repeat twice more.

2. Assemble the mixer using the whisk

attachment. Crack eggs into the mixer

bowl. Add the sugar. Slowly turn mixer

to AERATE/WHIP setting and whisk for

7–8 minutes, or until the mixture is thick

and pale.

3. Sift ﬂour mixture again over egg

mixture, reduce speed to KNEAD/FOLD

setting and whisk 20–30 seconds until

just combined. With mixer on

KNEAD/FOLD setting pour the water

down the side of the bowl, whisk

10 seconds.

4. Spread sponge mixture into the pan and

bake, for 20–25 minutes or until sponge

springs back when gently touched in the

centre. Set aside and allow to cool in the

pan. Turn onto a tray lined with a tea-

towel. Freeze 4–5 hours or overnight if

time permits.

5. Trim the edges if necessary then cut the

sponge into 24 x 5cm squares. Spread

the coconut over a tray.

6. For the chocolate icing, sift the icing

sugar and cocoa powder into a medium

bowl. Add the water and stir until

smooth. Place the bowl over a saucepan

of hot water (this helps keep icing soft

and runny).

7. Dip 1 piece of cake at a time into the

warm icing to coat. Allow excess to drip

back into the bowl. Roll the cake in the

coconut and place on a wire rack to set.

Repeat with the remaining cake, icing

and coconut.

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