Issue
Tip
Choice of attachments
•
Use the beater for all mixing tasks.
•
Use the whisk for all whipping or aeration tasks.
•
Use dough hook only for kneading bread doughs.
Speed settings
•
Use the mixing guide to select a suitable mixing
speed when preparing recipes.
•
Begin mixing at lowest speed then increase to
higher speed to prevent splattering.
Mixing
•
Mix for the recommended time in the recipe - avoid
over mixing.
•
Should an object such as a spoon or spatula fall into
the bowl while mixing, immediately turn the Wizz
Mix Professional off, unplug at the power outlet and
remove the object.
Egg white
•
Be sure the whisk and bowl are completely clean
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 speed 1 to knead ingredients into a dough ball.
•
DO NOT place hands near dough hook when mixer
is operating.
19
Speed setting
Mixing task
For
1
kneading/folding
Bread doughs.
2
light mixing
Puddings, icings, packet
mixes, muffins.
3-4
beating/creaming
Butter and sugar, cream
cheese, heavy batters.
5-6
whipping/aerating
Cream, egg white/meringues
marshmallow.
Mixing guide
Mixing tips
The vital ingredients
continued
For cake and pastry making
Flour,
such as plain, self raising and wholemeal, used
for cake and pastry making should be lower in
protein (gluten) than flour used for bread making.
Plain flour
has a lower protein (gluten) content and
gives baked products, such as cakes, muffins,
pastries, scones and pancakes, a softer texture.
Self–raising flour
is a blend of plain flour and raising
agents such as baking powder. Self raising flour can
be used in recipes to replace plain flour and baking
powder. To make 1 cup self-raising flour sift together 1
cup (150g) plain flour and 2 teaspoons baking powder.
Wholemeal flour
contains more parts of the whole
wheat grain – flour, bran and wheat germ – and can
be used in muffins, breads and pie cases but will
have a denser texture.
Corn flour
is made from maize (corn) and is used
in some baked products to give a finer texture
and can also be used as a starch to thicken sauces
and desserts.
Rice flour
is derived from rice and is used to give
a finer texture in baked products such as
shortbread biscuits.
Baking powder
is a mixture of cream of tartar and
bicarbonate of soda and is used as a raising agent
in baking.
Bicarbonate of soda
also known as baking soda is
an ingredient in baking powder and can be used
as an additional raising agent or to darken
some baked products.
Butter
will give particular flavour 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 flavour
differences - use only
3
⁄
4
of the amount of butter.
Eggs
should be at room temperature to give better
volume when making cakes and sponges. Standard
60g eggs were used in the recipes.
Milk
should be full cream unless specified. Light, low
fat or skim milk can be used but will give texture and
flavour differences.
Sugar
– white crystal sugar – is used to give flavour,
texture and colour to baked products. Caster 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
flavour and texture. The large crystals of raw sugar
are slower to dissolve and can be suitable for baked
products such as muffins.
18
