Heston Blumenthal Sage Bakery Boss BEM825, Инструкция

Страница: 10 / 13

18 19
MEASURING & WEIGHING
The accuracy of measurements can
affect the critical balance of the recipe.
Use accurate and appropriate measuring
equipment to ensure the best results.
Do not use tableware, or common cups or
spoons when measuring ingredients.
Dry measuring cups & spoons
For dry ingredients, use nested plastic or
metal dry measuring cups and spoons.
Do not use tableware cups or spoons.
It is important to spoon or scoop the dry
ingredients 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
affect the critical balance of the recipe.
Level the top of the cup by sweeping the
excess with the back of a knife.
When using measuring spoons for either
liquid or dry ingredients such as yeast,
sugar, salt, dry milk or honey, measurements
should be level, not heaped.
Liquid measuring cups
For liquid ingredients, use transparent
plastic or glass liquid measuring cups with
the measurements marked clearly on the
side. Do not use non-transparent plastic
or metal measuring cups unless they have
measurement markings on the side.
Measuring cup must be on a flat and
horizontal surface. For accuracy, bend
to view the liquid level at eye level.
An inaccurate measurement can affect
the critical balance of the recipe.
Units of measurement
Some units of measurement are different
in different countries. Please consider the
guide below if using recipes, or equipment,
from international sources.
Cups
•
250ml for Australia & New Zealand
• 237ml for USA
Tablespoons
•
20ml for Australia
• 15ml for New Zealand, UK and USA
Teaspoons
•
5ml for all regions.
OVEN TEMP DESCRIPTION ELECTRIC GAS GAS MARK
°C °F °C °F
Very slow 120 250 120 250 1
Slow 150 300 150 300 2
Moderately slow 170 325 160 325 3
Moderate 180 350 180 350 4
Moderately hot 200 400 190 375 5
Hot 220 425 200 400 6
Very hot 230 450 230 450 7
Turn temperature down by 15—20°C if using fan assisted.
VITAL INGREDIENTS FOR CAKE &
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 than bread flour, 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 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.
Cornflour is traditionally 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.
Wheaten cornflour is recommended when
making sponge cakes.
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. If using oil, use a light flavoured
oil like vegetable, sunflower or grapeseed
oil. Using stronger flavoured oils, like nut
and olive oils, will affect the flavour of
the cake.
Eggs should be at room temperature to
give better volume when making cakes and
sponges.
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.