Breville donna hay BEM800DH, Инструкция пользователя

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pavlova
150ml eggwhite (about 4 eggs)
1 cup (220g) caster sugar
2 tablespoons cornflour, sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
½ cup passionfruit pulp (about 4 passionfruit)
250g strawberries, hulled and halved
Preheat oven to 150°C. Place the eggwhite
into the bowl of the electric mixer and beat
with the whisk attachment for 5–6 minutes
or until soft peaks form. Gradually add the
sugar, whisking well, until the mixture is
stiff and glossy. Add the cornflour and
vinegar and whisk until just combined.
Shape the mixture into an 18cm round on
a baking tray lined with non-stick baking
paper. Reduce oven to 120°C and bake for
1 hour and 20 minutes. Turn the oven off
and allow the pavlova to cool completely in
the oven. Whisk the cream until soft peaks
form. Spread over the pavlova, top with
passionfruit and strawberries and serve
immediately. Serves 8–10.
d E S S E r T S d E S S E r T S
chocolate malt
self-saucing pudding
135g butter, softened
1¼ cups (275g) caster sugar
2 eggs
1½ cups (225g) plain flour, sifted
2¼ teaspoons baking powder
½ cup (50g) cocoa, sifted
½ cup (50g) hazelnut meal
¼ cup malted milk powder
1 cup (250ml) milk
sauce
²⁄³ cup (120g) brown sugar
²⁄³ cup malted milk powder
1½ tablespoons cocoa
1½ cups (375ml) boiling water
Preheat the oven to 170°C. Place the butter
and sugar into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes
or until light and creamy. Add the eggs and
beat until smooth. Add the flour, baking
powder, cocoa, hazelnut meal, malted milk
powder and milk and beat until smooth.
Spoon the mixture into a greased 8 cup
(2 litre) capacity ovenproof baking dish.
To make the sauce, place the sugar, malted
milk powder and cocoa in a bowl, pour over
the boiling water and stir to combine. Spoon
over the pudding mixture and bake for
45–50 minutes or until cooked when tested
with a skewer. Serve warm with thick cream
if desired. Serves 6.
lemon delicious puddings
40g butter, softened
¾ cup (165g) caster sugar
1 teaspoon finely grated lemon rind
2 eggs, separated
2 tablespoons plain flour, sifted
½ teaspoon baking powder
¹⁄³ cup (80ml) lemon juice
1 cup (250ml) milk
Preheat the oven to 180°C. Place the butter
and sugar into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes
or until light and creamy. Add the lemon
rind and egg yolks and beat until smooth.
Add the flour and baking powder and beat
to combine. Add the lemon juice and milk
and beat until smooth. Place the eggwhites
into the bowl of the mixer and beat with
the whisk attachment for 5–6 minutes or
until soft peaks form. Fold into the lemon
mixture. Grease 4 large ovenproof tea cups
or 4 x 1½ cup (375ml) capacity ramekins.
Pour in the mixture and place in a baking
tray. Pour enough hot water into the tray to
come halfway up the side of the cups. Bake
for 20–25 minutes or until risen and golden.
Makes 4.
passionfruit soufflé
melted butter, for greasing
caster sugar, for dusting
¹⁄³ cup (80ml) passionfruit pulp
1½ tablespoons caster sugar
1 tablespoon lemon juice
2 teaspoons cornflour
1½ teaspoons water
3 eggwhites
2 tablespoons caster sugar, extra
Preheat the oven to 180°C. Brush 4 x ¾-cup
(185ml) capacity ramekins with butter, dust
with sugar and place on a baking tray. Place
the passionfruit, sugar and lemon juice in a
small saucepan over low heat and stir until
the sugar is dissolved. Increase the heat and
bring to the boil. Combine the cornflour and
water in a small bowl and mix to form a
smooth paste. Remove the pan from the heat
and whisk in the cornflour paste. Return to
the heat and cook, whisking continuously,
for 30 seconds or until thickened. Pour the
passionfruit mixture into a large bowl and
refrigerate until cold. Place the eggwhites
into the bowl of the mixer and beat with the
whisk attachment for 5–6 minutes or until
soft peaks form. Gradually add the extra
sugar and beat until glossy. Gently fold the
eggwhite mixture through the passionfruit
mixture. Spoon into the ramekins and bake
for 10 minutes or until risen and golden.
Serve immediately. Serves 4.