Breville BEM400, Инструкция по эксплуатации

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R15
Vanilla butter cake
125g butter, softened
3
⁄
4
cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
3 ⁄
4
cup milk
1. Assemble Mixer using flat beater.
2. Using speed 5, beat butter and sugar until light
and fluffy.
3. Add vanilla essence, add eggs one at a time, beat
well after each addition.
4. Using speed 2, slowly add flour and milk
alternately, to form a smooth batter.
5. Divide mixture evenly into two lightly greased
and lined 20cm round cake pans or one deep
22cm round cake pan.
6. Bake in a preheated 180ºC oven for 45-50 minutes
or until cooked and golden. Turn out onto wire
rack to cool.
When cool, cover cake with Vienna cream frosting
(Recipe page R19) if desired or lightly dust with
sifted icing sugar.
VARIATIONS:
Coconut cake
1 quantity Vanilla Butter Cake mixture
1
⁄
2
cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling
Step 4: Using speed 2, slowly add flour, coconut and
milk alternately, to form a smooth batter.
When cool, cover cake with Vienna cream frosting
(Recipe page R19) and sprinkle with extra coconut
if desired.
Coffee cake
1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules, dissolved in
1 tablespoon boiling water
Step 3: (Omit vanilla essence) add dissolved coffee,
add eggs one at a time, beat well after
each addition.
When cool, cover cake with Coffee icing (Recipe Page
R19) if desired.
Sultana or cherry cake
1 quantity Vanilla Butter Cake mixture
3 ⁄
4
cup sultanas or glace cherries
Step 4: Using speed 2, slowly add flour and milk
alternately, to form a smooth batter. Reduce
to speed 1, fold in sultanas or cherries.
Do not over mix.
Marble cake
1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring
Step 5: Divide mixture into three equal parts. Into
on-third stir the cocoa and to another third
add 1-2 drops red food colouring to make a
pink mixture. Spoon the three mixtures, in
stripes, into lightly greased and base lined
20cm square cake pan. Use a knife to twirl
the three mixtures. When cool, cover cake
with alternate Pink and chocolate icing
(Recipe page R18) if desired.
Breaksfast ideas
continued
Waffles
4 x 60g eggs, separated
1
3
⁄
4
cups milk
2
1
⁄
2
cups (375g) plain flour, sifted
3 teaspoons baking power
1 cup caster sugar
100g butter, melted
1. Assemble Mixer using wire whisk.
2. Using speed 1, mix egg yolks and milk in the
mixing bowl until well combined and smooth.
3. Sift flour, baking powder and sugar together.
4. Using speed 2, add sifted ingredients to egg
yolk mixture, beat until smooth. Add melted
butter and beat until well combined. Remove
batter and set aside.
5. Clean the mixing bowl and wire whisk well.
6. Using speed 5, beat egg whites until light
and fluffy.
7. Gently fold egg whites through prepared batter
until well combined.
8. Pour
1
⁄
2
cup of the batter into the centre or a
preheated waffle maker.
9. Close waffle maker lid and cook waffle until
golden brown.
10. Remove from waffle maker and keep warm.
Repeat with remaining batter.
Serve hot waffles drizzled with honey or maple syrup.
Crumpets
3
⁄
4
cup warm milk
3
⁄
4
cup warm water
2 teaspoons sugar
1 teaspoon Tandaco yeast
2 cups (300g) plain flour
1 tablespoon baking powder
1
⁄
2
teaspoon salt
1. Assemble Mixer using wire whisk.
2. Using speed 1, mix milk, water, sugar and yeast in
the mixing bowl until well combined and smooth.
3. Sift flour, baking powder and salt together.
4. Using speed 2, gradually add sifted ingredients to
milk mixture, beat until smooth.
5. Lightly grease 4 egg rings and place them into a
lightly greased and preheated fry pan.
6. Pour batter into prepared egg rings – sufficient to
fill to
3
⁄
4
full.
7. Cook crumpets on high heat setting for 3 minutes,
reduce to a lower heat and cook for a further 10
minutes or until bubbles come to the surface and
break. Carefully remove rings.
8. Cover fry pan with lid and cook for a further 3-5
minutes or until crumpets are set.
9. Remove crumpets and keep warm. Repeat with
remaining batter.
Serve warm crumpets topped with butter curls and
drizzled with golden syrup or honey.
12-15 8
R14
Cakes and sponges