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Sage BEM800 - the Scraper Mixer Pro Manual

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PAge heAder.....
STARTER RECIPES FROM SAGE
BASIC PIZZA DOUGH
Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza
INGREDIENTS
3 teaspoons dry yeast
3 teaspoons sugar
1 tablespoon olive oil
250ml lukewarm water
450g bakers flour
3 teaspoons salt
METHOD
1. Add yeast, sugar, olive oil and water to a
large bowl; stir until combined.
2. Assemble mixer using the dough hook.
Add flour to mixer bowl. Turn mixer
to KNEAD/FOLD setting; add yeast
mixture and knead for 4–5 minutes
until smooth and elastic.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm draught
free place for 30 minutes or until dough
has doubled in size. Turn dough out on
a floured surface and knock back
(punch) the dough to remove excess air,
lightly knead.
4. For thin crust, divide dough into
4 x 170g dough balls and set aside
until required.
5. For thicker crust, divide dough into
2 even dough balls and set aside
until required.
PASTA DOUGH
Serves 4–6
INGREDIENTS
250g 'OO' Flour
Pinch salt
2 eggs
3 egg yolks
1 tablespoon olive oil
METHOD
1. Assemble mixer using the dough hook.
Place flour and salt into mixer bowl.
Make a well and add eggs, yolks and
olive oil.
2. Turn mixer to KNEAD/FOLD setting
and mix for about 4–5 minutes or until
dough combines. If dough has not
combined add 1–2 teaspoons water
if needed.
3. Remove dough from bowl and cover
with plastic wrap and allow to rest for
1–2 hours.
4. Use a pasta machine to make pasta.
STARTER RECIPES FROM SAGE
CINNAMON SCROLLS
Makes 12
INGREDIENTS
1 ½ teaspoons dried yeast
60ml warm milk
55g caster sugar
335g bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 eggs, lightly beaten
125g butter, softened and cut into cubes
Cinnamon filling
2 tablespoons soft brown sugar
1 tablespoon caster sugar
1 ½ teaspoons cinnamon
25g butter, softened
METHOD
1. Preheat oven to 200°C. Grease a 12 hole
80ml capacity muffin tray.
2. Combine yeast, milk and 1 teaspoon
of the sugar in a bowl; stir to combine.
Allow to sit in a warm place for 5
minutes or until frothy.
3. Assemble mixer using the dough
hook. Add flour, cinnamon, salt, eggs,
remaining sugar and yeast mixture into
the mixer bowl. Turn mixer to KNEAD/
FOLD setting and mix until almost
combined. Add the butter in a few cubes
in at a time until mixed through (approx
3–4 min).
TIP
If some of the butter does not combine then
stop the mixer and scrape butter onto dough
then mix a little more.
4. Turn dough out onto a well floured
surface and lightly knead until
combined. Place in an oiled bowl; cover
with plastic wrap and allow to rest in a
warm draught free place for about 45
minutes or until doubled in size.
5. Meanwhile to make cinnamon sugar,
combine the sugars and cinnamon and
set aside.
6. Once rested, place dough onto a floured
surface and roll or press out to rectangle
shape approximately 25cm x 45cm.
Using your fingers or a spatula spread
the softened butter over the dough.
Sprinkle the cinnamon mixture over the
dough leaving 1 tablespoon for the tops.
7. Starting from the long side, roll the
dough up to form a log.
TIP
If the dough is sticking as you are trying to
roll it use a spatula or flat knife to lift it off
bench. The dough should be very soft.
8. Trim ends of roll then cut into 12 equal
size portions. Place each scroll, cut side
up, into the greased muffin pan. Sprinkle
with remaining cinnamon sugar.
9. Bake in oven for 20 minutes. Serve hot.
… 26


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