smith+nobel HSM-199B, Instruction Manual

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7. Remove the mixture out of the mixer bowl and cut into scone shapes. Place onto a lightly
greased baking tray and brush the tops with milk.
8. Bake in the oven for 10-15 minutes or until lightly browned.
9. Enjoy served with jam and cream.
CHOCOLATE BROWNIES
Ingredients
• 150g unsalted butter
• 125g brown sugar
• 2 eggs
• 60g plain flour
• 60g cocoa
1. Preheat oven to 350°F (180 °C).
2. Place the butter and sugar into the mixer bowl.
3. Attach the flat beater and lower into the mixer bowl. Mix at a low speed setting and then
gradually increase the speed setting until combined.
4. Turn the stand mixer down to a low speed and add an egg and mix thoroughly
until fully combined before adding the second egg.
5. Mix through the flour and cocoa but ensure not to over mix.
6. Spread the mixture onto a greased baking tin, lined with baking paper.
7. Bake for 20-25 minutes or until firm. Ensure to check the brownies at least 5 minutes
before the end of baking to avoid overcooking.
8. Allow brownies to cool in tin before removing and cooling on a wire rack.
9. Enjoy dusted with icing sugar or top with chocolate icing.
CHOCOLATE ICING
Ingredients
• 125g unsalted butter (at room temperature)
• 60g icing sugar, sifted
• 125g dark chocolate, melted and cooled
• Place the butter and icing sugar into the mixer bowl and mix until pale and creamy.
• Add the chocolate and beat until mixture is smooth and fluffy.
• Spread over the cooled down brownies. Enjoy once the icing has set.
PIZZA DOUGH
Ingredients
• 200ml lukewarm water
• 25g yeast
• 1tsp salt
• Splash of extra virgin olive oil
• 300g flour