Breville BEM410 Instruction Booklet page 28

THE vITAL INGREdIENTS
Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace butter
but will give texture and flavour differences
— use only ¾ of the amount of butter.
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.
MIxING GUIdE
SPEEd SETTING
Kneading/Folding
Creaming/Beating
Whipping/Aerating
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ATTACHMENT
Sugar — white crystal sugar — is used to
give flavour, texture and colour to baked
products. Caster sugar is often used in
baking as it is easier to dissolve when
creaming butter and sugar. Brown sugar is
also easy to dissolve and can be used to give
a different flavour and texture. The large
crystals of raw sugar are slower to dissolve
and can be suitable for baked products such
as muffins.
MIxING TASK
kneading/folding
beating/creaming or
light mixing
whipping/aerating
FOR
Bread dough
packet cake mixes,
muffins. Creaming
butter and sugar,
cream cheese,
heavy batters
cream, egg white/
meringues,
marshmallow