31
THE VITAL INGREDIENTS
Butter
will give particular flavor 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 flavor
differences — use only ¾ of the amount
of butter.
Eggs
should be at room temperature to
give better volume when making cakes
and sponges.
Milk
should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavor differences.
Sugar
(white crystal sugar) is used to give
flavor, texture and color to baked products.
Caster sugar or ultra-fine bakers 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 flavor and
texture. The large crystals of raw sugar are
slower to dissolve and can be suitable for
baked products such as muffins.
BEM800XL_IB_v10.indd 31
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Summary of Contents for BEM800XL - REV 1-09
Page 7: ...7 KNOW Your Breville Stand Mixer BEM800XL_IB_v10 indd 7 19 11 09 3 16 PM ...
Page 12: ...12 BEFORE FIRST USE Of your Breville Stand Mixer BEM800XL_IB_v10 indd 12 19 11 09 3 16 PM ...
Page 16: ...16 OPERATING Your Breville Stand Mixer BEM800XL_IB_v10 indd 16 19 11 09 3 16 PM ...
Page 21: ...21 BEM800XL_IB_v10 indd 21 19 11 09 3 16 PM ...
Page 24: ...24 HINTS TIPS BEM800XL_IB_v10 indd 24 19 11 09 3 16 PM ...
Page 28: ...28 THE VITAL INGREDIENTS BEM800XL_IB_v10 indd 28 19 11 09 3 16 PM ...
Page 33: ...33 BEM800XL_IB_v10 indd 33 19 11 09 3 17 PM ...
Page 34: ...34 RECIPES BEM800XL_IB_v10 indd 34 19 11 09 3 17 PM ...
Page 63: ...63 Lorem ipsum dolor sit amet consectetuer elit BEM800XL_IB_v10 indd 63 19 11 09 3 17 PM ...
Page 75: ...75 BEM800XL_IB_v10 indd 75 19 11 09 3 17 PM ...