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Sage BEM800 - the Scraper Mixer Pro Manual

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PAge heAder.....
STARTER RECIPES FROM SAGE
BUTTER CREAM ICING
For 1 x 23cm cake
INGREDIENTS
125g butter, softened
185g icing sugar mixture, sifted
1–2 tablespoons milk
METHOD
1. Assemble mixer using scraper beater.
Add butter to the mixer bowl. Slowly
turn mixer to CREAM/BEAT setting and
beat for about 1–2 minutes or until pale
in colour.
2. Reduce speed to KNEAD/FOLD setting
and add sugar; once added increase
speed again until mixed well. Adjust
thickness of icing with milk. Spread on
cooled cake.
TIP
If adding food colourings you may not need
to add any milk at all.
CREAM CHEESE FROSTING
For 1 x 23cm cake
INGREDIENTS
60g butter, softened
250g cream cheese, softened
1 teaspoon vanilla extract
375g icing sugar, sifted
METHOD
1. Assemble mixer using scraper beater.
Add butter, cheese and vanilla into
the mixer bowl. Slowly turn mixer to
CREAM/BEAT setting and beat for
about 1 minute or until well combined.
2. Reduce speed to KNEAD/FOLD setting
and add sugar; once added increase
speed again until mixed well. Spread on
cooled cake.
STARTER RECIPES FROM SAGE
BASIC WHITE BREAD
INGREDIENTS
600g bread flour
3 tablespoons milk powder
1½ teaspoons salt
1½ tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
375ml water
Extra bread flour, for kneading
METHOD
1. Assemble mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix until
a dough ball starts to form.
Turn the dough out onto a lightly floured
surface and knead by hand until the
dough is soft and pliable.
TIP
The dough should be well kneaded at this
stage to develop the gluten that provides the
elasticity to the dough and enables it to rise.
4. Place the dough ball into a large bowl,
loosely cover with plastic wrap and leave
to stand in a warm area for 20 minutes
or until doubled in size.
5. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
6. Shape dough into a roll shape to fit a
large bread tin or divide into two to fit
two smaller bread tins.
7. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
well risen. Remove plastic wrap.
8. Brush top of dough with egg glaze if
required and bake in a preheated oven
9. at 200ºC for 40-50 minutes or until
cooked and golden brown.
10. Remove from pan and cool on wire rack.
… 24


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