the Scraper Mixer - Breville

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THE VITAL INGREDIENTS ‘Lowan’ brand Bread Improver was used in the recipes requiring this ingredient. A simple bread improver can be a crushed unflavoured 250mg vitamin C tablet added to the dry ingredients. Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested granular ‘Splenda’ brand low calorie sweetener as a sugar substitute. New Zealand only: Sugar can be reduced for more improved results. Powdered milk and milk products enhance the flavour and increase the nutritional value of bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Fresh milk should not be substituted unless stated in the recipe. Salt is an important ingredient in bread making. In the dough, salt increases water absorption, improves kneading, strengthens the gluten development and controls fermentation of the yeast which results in improved loaf shape, crumb structure, crust colour, flavour and keeping qualities. As salt inhibits the rising of bread be accurate when measuring. New Zealand only: Salt can be reduced for more improved results. Fat adds flavour and retains the moisture. Vegetable oils such as safflower, sunflower, canola, etc. can be used. Butter or margarine can be substituted for oil in recipes but may give a yellow coloured crumb. Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. ‘Tandaco’ brand yeast (available nationally in most supermarkets) was used in the development of all yeasted recipes contained in this book. Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately. Some bulk and imported yeasts are more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package. New Zealand only: We recommend the use of ‘Elfin’ brand yeast. Rapid rise yeast is a mixture of yeast and bread improver. Brands will vary in strength. If wishing to substitute for yeast in a recipe, omit the bread improver. Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included. New Zealand only: ‘Edmonds Surebake Yeast’ is the most readily available yeast product in New Zealand. 26
THE VITAL INGREDIENTS Water from the tap is used in all bread recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating. Eggs can be used in some bread recipes and provide liquid, aid rising and increase the nutritional value of the bread. They add flavour and softness to the crumb and are usually used in sweeter types of bread. Other ingredients such as fruit, nuts, chocolate chips, etc., required to remain whole in the baked bread, should be suspended in the dough. These ingredients should be gradually added during the kneading and before the dough rises for the first time. For more information about bread mixes please contact the relevant number listed below. Or refer to contact details on the packaging of the bread. Defiance 1800 628 883 Kitchen Collection 1800 649 494 Lowan Wholefoods 1800 355 718 Elfin (New Zealand only) 0800 110 800 Lighthouse 1800 800 868 For more information about bread flour please contact the relevant telephone number listed below or refer to contact details on the package. Defiance Baker’s Flour 1800 628 883 Elfin/Champion High Grade Plain Flour (New Zealand only) 0800 110 800 Lighthouse 1800 800 868 For cake and 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 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 (150g) 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. Corn flour is 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. 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. For more information about gluten flour and bread improver please contact: Lowan Wholefoods 1800 355 718 27
Page 1 and 2: the Scraper Mixer Instruction Bookl
Page 3 and 4: Contents 4 Breville recommends safe
Page 5 and 6: Breville recommends safety first
Page 7 and 8: KNOW Breville Scraper Mixer
Page 9 and 10: KNOW YOUR BREVILLE Scraper Mixer G
Page 11 and 12: assembly and operation Assembling t
Page 13 and 14: assembly and operation speed settin
Page 15 and 16: CARE AND CLEANING Cleaning after us
Page 17 and 18: MEASURING AND WEIGHING Care should
Page 19 and 20: COOKING INFORMATION The following o
Page 21 and 22: HINTS AND TIPS For better bread mak
Page 24 and 25: THE VITAL INGREDIENTS for your new
Page 28 and 29: THE VITAL INGREDIENTS Butter will g
Page 30: THE VITAL INGREDIENTS SCRAPER BEATE
Page 33 and 34: RECIPES Butter biscuits Makes 40 In
Page 35 and 36: RECIPES Double chocolate chip cooki
Page 37 and 38: RECIPES Raspberry cheesecake slice
Page 39 and 40: RECIPES Mixed seed bread Ingredient
Page 41 and 42: RECIPES Focaccia Serves 2-4 Ingredi
Page 43 and 44: RECIPES French hen’s egg fruit to
Page 45 and 46: RECIPES Pancakes Makes 12-15 Ingred
Page 47 and 48: RECIPES Coffee cake Ingredients 1 q
Page 49 and 50: RECIPES Profiteroles Makes 20 Ingre
Page 51 and 52: RECIPES White vanilla icing Ingredi
Page 53 and 54: RECIPES Choux pastry Ingredients 60
Page 55 and 56: RECIPES Carrot and bran flake muffi
Page 57 and 58: RECIPES 7. For bread: shape dough i
Page 59 and 60: RECIPES Pumpkin scones Makes 12 Ing
Page 61 and 62: RECIPES Outback damper Ingredients
Page 63 and 64: RECIPES Mini fruit mince tarts Make
Page 65 and 66: NOTES 65

the Scraper Mixer - Breville

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