Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 22 von 26) (Englisch)

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STARTER RECIPES FROM SAGE

CHOCOLATE ROULADE

Serves 6

INGREDIENTS

3 eggs

110g caster sugar

100g plain ﬂour

1 teaspoon baking powder

2 tablespoons cocoa powder

3 teaspoons boiling water

1 tablespoon white sugar, to sprinkle

300ml thickened cream

2 tablespoons icing sugar

1 teaspoon vanilla extract

1 tablespoon icing sugar mixed with

1 tablespoon cocoa powder, for dusting

METHOD

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a 25 x 30cm

(base) swiss roll pan with baking paper,

extending 2cm overhang along both

long ends.

2. Assemble mixer using the whisk

attachment. Combine eggs and sugar

into mixer bowl. Slowly turn mixer to

AERATE/WHIP setting and whisk for

5–6 minutes, or until the mixture is thick

and pale.

3. Meanwhile, sift ﬂour, baking powder

and cocoa powder together onto a sheet

baking paper twice. Turn the mixer off

and sift the ﬂour mixture for the third

time over the egg mixture. Turn the

speed KNEAD/FOLD setting and whisk

20–30 seconds until just combined. Pour

the water down the side of the bowl and

mix 10 seconds.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge

springs back when touched in centre

and edges start to shrink from sides.

5. Meanwhile, place a sheet of baking

paper onto a clean tea towel. Sprinkle

with a little white sugar. Turn hot cake

out onto the sugared paper. Remove

paper lining and starting from 1 short

side; gently roll the sponge and paper

up. Roll in the clean tea towel and set

aside to cool completely.

6. Wash and dry mixer bowl. Assemble

mixer using the whisk attachment;

combine the cream, icing sugar and

vanilla in the bowl. Slowly turn mixer

to AERATE/WHIP setting and whisk

for 40–50 seconds until ﬁrm peaks form.

Cover and refrigerate until ready

to serve.

7. Unroll the sponge and spread evenly

with the cream. Re-roll sponge, this time

without the paper, to enclose the cream.

Place onto a serving plate, dust with

icing sugar and cocoa powder and serve.

STARTER RECIPES FROM SAGE

PROFITEROLES

Makes 16

INGREDIENTS

100g butter, chopped

250ml water

150g plain ﬂour

4 eggs, lightly beaten

300ml thickened cream

2 tablespoons icing sugar

1 teaspoon vanilla extract

Icing sugar, to serve

METHOD

1. Position 1 shelf just above the centre and

1 shelf just below the centre position in

the oven. Preheat oven 220°C fan forced.

Line two baking trays with baking paper.

2. Combine the butter and water in a

medium saucepan over medium-low

heat, heat, stirring often, 5 minutes until

butter melts. Increase heat to high, bring

to a rolling boil (the mixture should start

to rise in the pan). As it does, quickly

remove from heat, add all the ﬂour,

stirring constantly until mixture comes

together in a ball and leaves the sides of

the saucepan. Transfer the hot dough to

bowl of the mixer.

3. Assemble mixer using scraper beater.

Slowly turn mixer to LIGHT MIXING

setting, add a quarter of the egg and beat

until well combined; continue adding

the egg until the choux pastry is thick

and shiny.

4. Pipe or spoon choux pastry onto trays

allowing room for spreading. Bake for

10 minutes. Reduce oven to 200°C fan

forced and bake a further 15–20 minutes,

or until the choux is puffed, golden and

ﬁrm to touch. Allow to cool completely

on trays.

5. Wash and dry mixer bowl. Assemble

mixer using the whisk attachment.

Combine the cream, icing sugar and

vanilla in the mixer bowl. Slowly turn

mixer to AERATE/WHIP setting and

whisk for 40–50 seconds until ﬁrm

peaks form. Cover and refrigerate until

ready to serve.

6. Cut the proﬁteroles in half with kitchen

scissors. Fill with cream. Dust with icing

sugar to serve.

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