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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.

Summary of Contents for the Scraper Mixer Pro BEM800UK

Page 1: ...our product and get more from your purchase Product registration takes only a few minutes and ensures a record of your purchase Registration also makes it easier to get support and advice on any quest...

Page 2: ...ollows after safe disposal of the moulded plug Please note that a cut off plug inserted into a socket is a serious danger risk Wires are coloured as follows Blue Neutral Brown Live Green Yellow Earth...

Page 3: ...for more than 3 minutes None of the recipes in this book are considered a heavy load Handle the bench mixer and attachments with care Never place your fingers inside the mixing bowl or near the beater...

Page 4: ...e that they do not play with the appliance Do not use the appliance if power cord power plug or appliance becomes damaged in any way If damaged or maintenance other than cleaning is required please co...

Page 5: ...cted speed not shown J Internal Cord Storage located in the rear of the mixer Cord pushes into the mixer base for convenient and tidy storage K Splash guard prevents ingredients from splattering out o...

Page 6: ...ith the locking pin on the spindle extending down from the mixer motor head 3 Push the attachment upwards and turn clockwise until it locks securely onto the locking pin on the spindle see Fig 1 Fig 1...

Page 7: ...e mixer will automatically switch OFF at 60 minutes The control dial needs to be rotated to the OFF position to reset the timer and to continue mixing Pause mode While mixing at any stage you can rota...

Page 8: ...and dry before use a small amount of fat or egg yolk will affect whipping performance Bread dough Add liquid ingredients to the dry ingredients Use Kneeding Folding setting to knead ingredients into...

Page 9: ...dial is in the OFF position before start The temperature overload protection thermo cut off device has not been activated automatically allow more time for the motor to cool down Cannot set the time o...

Page 10: ...nd 1 teaspoon flour into a clean glass bowl stir to dissolve and cover with plastic wrap Allow to stand in a warm area 30 C for about 30 minutes or until the mixture starts to bubble and froth This mi...

Page 11: ...tional liquid We have successfully tested granular Splenda brand low calorie sweetener as a sugar substitute Powdered milk and milk products enhance the flavour and increase the nutritional value of b...

Page 12: ...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...

Page 13: ...ents loosely into the cup Do not tap the cup or pack the ingredients into the cup unless otherwise directed eg packed brown sugar The extra amount gained from packing or tapping down ingredients can a...

Page 14: ...lemon juice and water in a small bowl If mixture is still thick add another teaspoon water Mix well to combine Spoon mixture into a zip lock bag To drizzle over shortbread cut the edge of one corner...

Page 15: ...t 30 seconds or until just combined 4 Remove the bowl from the mixer and stir through the peanuts and caramel choc chips Roll tablespoons of mixture into balls Place onto prepared baking trays allowin...

Page 16: ...apacity muffin tray with cupcake liners 2 Assemble mixer using scraper beater Add butter and sugar to mixer bowl Turn the mixer to slowly to Cream Beat setting and beat for 1 minute Add vanilla then e...

Page 17: ...f 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 inse...

Page 18: ...Poppy Seed Cake Serves 16 INGREDIENTS 160ml milk 80g poppy seeds 250g butter softened 330g caster sugar 1 tablespoon finely grated orange rind 1 tablespoon finely grated lime rind 1 teaspoon vanilla...

Page 19: ...econds until just combined 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...

Page 20: ...t will be fine once flour added 3 Sift the flour and bicarbonate of soda over the pumpkin mixture then beat on Knead Fold setting until just combined Remove the bowl from the mixer and fold through su...

Page 21: ...40 C no fan 120 C with fan Mark a 20cm circle onto a sheet of baking paper Turn paper over and place onto a greased baking tray 2 Assemble mixer using the whisk attachment Add egg whites to mixer bowl...

Page 22: ...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 o...

Page 23: ...r with a fork to combine Spoon the gelatine mixture into hot sugar syrup and cook whisking constantly until the gelatine has dissolved then bring to gentle boil Pour into mixer bowl and set aside for...

Page 24: ...spoons milk powder 1 teaspoons salt 1 tablespoons sugar 1 teaspoon bread improver 2 teaspoons Tandaco yeast 2 tablespoons oil 375ml water Extra bread flour for kneading Method 1 Assemble mixer using d...

Page 25: ...r kneading Silverbeet and cheese filling 1 tablespoon olive oil 1 large brown onion finely chopped 3 cloves garlic chopped Salt and pepper 150g feta cheese crumbled 100g tasty cheese grated 1 small bu...

Page 26: ...our teaspoon cinnamon teaspoon salt 3 eggs lightly beaten 125g butter softened and cut into cubes Cinnamon filling 2 tablespoons soft brown sugar 1 tablespoon caster sugar 1 teaspoons cinnamon 25g but...

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