Making Dough - Breville HeatSoft VFM029 Instruction Manual

helpful tips for baking
Common baking issues
Symptom Possible cause
Sponge cake shrink Unbalanced ingredients, over beating of egg whites, sudden
changes of temperature or draught when taking from the
oven.
Cakes do not rise Mostly due to gross over beating, but can also be caused by
too hot an oven during the first part of cooking. Check dry
ingredients are still within date.
Cakes sink in the centre Too much fat, raising agent, liquid or sugar; too little flour,
under baked.
Slow cooking. Too much batter for size of pan, too cool an oven, too much
sugar, over beating, too much raising agent.
Cakes run over the edges Too much batter for size of pan, too cool an oven, too much
sugar, over beating, too much raising agent.
Hard outer crust Too much flour, too little sugar, ingredients not fully combined
over mixing, too hot an oven.
Moist, sticky outside Too much sugar, too much fat, over beating, under baking.
Coarse, crumbly texture Over beating, low baking temperature.
Heavy, close texture Too much fat or sugar, over mixing, under baking, or too hot
an oven.
Fruit sinks Mixture too soft, damp fruit, too little flour, ingredients not
correctly balanced, over beating.
Oven Temperatures
°C
Very cool 110
130
Cool 140
150
Moderate 170
180
Moderately hot 190
200
Hot 220
230
Very hot 240
14
VFM029_22EM2 (UK).indd 14-15 VFM029_22EM2 (UK).indd 14-15
°C (fan) °F Gas Mark
90 225 ¼
110 250 ½
120 275 1
130 300 2
150 325 3
160 350 4
170 375 5
180 400 6
200 425 7
210 450 8
220 475 9
Preparing dough
1. Fit the dough hooks and bowl. (Use speed 3 & 4 for mixing and kneading bread
dough) Alternatively this can be done with the mixer off the stand.
2. Place the dry ingredients into the mixer bowl.
3. Turn the speed control switch to 3.
4. Begin to gradually add the liquid ingredients to the bowl.
5. Always switch off and unplug the mixer first. Do not use the mixer near the
edge of a work surface or table top because movement of the mixer during
operation may cause it to fall off.
6. After kneading place the dough into a large well greased mixing bowl. Place the
bowl in a warm, draft-free area and cover the bowl with a light damp cloth or
food wrap until the dough doubles in size.
7. Plunge your fist into the centre of the risen dough to remove the excess air.
Fold the outer edges into the centre and turn the dough out onto a lightly
floured surface for shaping.
8. Place the dough into tins for baking, or cut and shape the dough for making
buns, rolls, etc.
9. Allow the dough to double in size again or as directed by your recipe.
Finishing touches
• Sprinkle loaves or buns with sesame, poppy or caraway seeds before baking.
• Top loaves with shredded cheese during the last few minutes of baking.
• Glazes may be brushed over the dough at any time before, during or after
baking.
• For a shiny crust, brush with a beaten egg and milk wash.
• For a matt finish, brush with melted butter or margarine after baking.

making dough

15
2022/3/18 9:03 AM 2022/3/18 9:03 AM