User manual BREVILLE BEM400S

[. . . ] Wizz Mix Professional TM Planetary mixing action for professional results Instructions BEM400 BEM400S Contents Page Introduction Breville recommends safety first Know your Breville Wizz Mix Professional Assembly and operation of your Breville Wizz Mix Professional Care, cleaning and storage Measuring and weighing Cooking information Hints and tips The vital ingredients ­ bread The vital ingredients ­ cake and pastry Recipes 3 4 6 7 10 11 12 13 15 18 R3 Congratulations on the purchase of your new Breville Wizz Mix Professional 2 Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: Important safeguards for all electrical appliances · Fully unwind the cord before use. · Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted. [. . . ] 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. Remove the risen dough from the bowl and knead again on a lightly floured surface. Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30-40 minutes or until well risen. Brush top of dough with egg glaze if required and bake in a preheated oven at 200ºC for 40-50 minutes or until cooked and golden brown. Remove from pan and cool on wire rack. R6 R7 Breads and doughs continued Herb, cheese and garlic monkey bread 1 quantity Basic White Bread dough 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh mixed herbs (example: rosemary, basil, sage, thyme) 1 /2 cup finely grated Parmesan or Cheddar cheese 1 /4 cup melted butter 1. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. 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. Mixed seed bread 2 cups (300g) bread flour 2 cups (300g) wholemeal flour 2 tablespoons milk powder 2 teaspoons salt 3 tablespoons sugar 1 teaspoon bread improver 2 teaspoons Tandaco yeast 2 tablespoons oil 13/4 cups (440ml) water 2 tablespoons cracked wheat (burghul) 2 tablespoons sunflower seeds 2 tablespoons poppy seeds 2 tablespoons linseeds Extra bread flour, for kneading Extra seeds, for top of bread 1. Place flours, milk powder, salt, sugar, bread improver and yeast into mixing bowl. Using speed 1-2, slowly add the oil then the water to the dry ingredients. Mix for 30 seconds until a dough ball starts to form, add cracked wheat and seeds, mix for another 30 seconds. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. 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. 5. 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. Remove the risen dough from the bowl and knead again on a lightly floured surface. Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 40-50 minutes or until well risen. Brush top of dough with Egg glaze (recipe page R7) and sprinkle with extra seeds if required and bake in a preheated oven at 200ºC for 40-50 minutes or until cooked and golden brown. 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. Remove the risen dough from the bowl and knead again on a lightly floured surface. Brush dough balls with melted butter and layer into a large, lightly greased tube or angel food pan, or 2 smaller ring pans. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30-40 minutes or until dough has risen to top of pan. [. . . ] Bake in a preheated oven 150ºC for 30 minutes or until pale golden. Cool on baking trays. R30 R31 Festive favourites continued Mini fruit mince tarts 20-24 Glace fruit ice cream log 4 eggs, separated 1 /4 cup caster sugar 1 /4 cup caster sugar 1 teaspoon vanilla essence 300ml cream 1 /3 cup choc chips 1 /3 cup chopped nuts 1 /3 cup chopped glace fruits Extra whipped cream, for serving Coloured glace cherries, for serving 1. Assemble Mixer using wire whisk. 4-6 Hot cross buns 18 1 quantity Sweet shortcrust pastry (Recipe page R21) 1 x 400g jar prepared fruit mincemeat 1 x 60g egg, lightly beaten Icing sugar, for dusting 1. Cut out 20-24 rounds using a 5cm cutter and place into small patty pans. [. . . ]