Miele H 6000, Recipe Book

Page: 22 / 192

Baking
22
Creamed mixture
– Creamed mixtures are generally very
rich and are made with flour, fat,
sugar and eggs. Creamed mixtures
can be made very light by separating
the eggs and folding in the beaten
egg whites separately to the yolks.
– The baking powder used in creamed
mixtures together with the air that is
beaten into them give a very light
result.
– Creamed mixtures will flop if beaten
for too long.
Bread / Rolls
– Bread and rolls should be light and
have a good crust. The raising
agents used to achieve this are yeast
and sourdough.
– The taste of bread is affected by the
choice of ingredients and how they
are used. Freshly ground or
wholemeal flour made using the
whole grain retains all its fibre,
minerals and vitamins.
– Liquids should be lukewarm for
making dough (30–35 °C).
– Bread dough should be kneaded
until it is glossy and then left to rise.
It should double in size during the
first proving phase. Subsequent
proving phases can be shorter
because the dough will rise quite a
bit during baking. Once baked, bread
should be of a consistency that is not
too crumbly and that is easy to slice.
– When tray baking bread, make sure
that the surface is smooth without
any creases or folds in it. If there are,
they should be on the underside of
the loaf.