Sunbeam MX5950 manual Heavy, Close Texture, Fruit Sinks, Some Hints on Sponge Making, Swiss Rolls

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Helpful Hints for Better Cake Making (continued)

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.

Some Hints on Sponge Making

•There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks.

•If you elect to separate the eggs, whip the whites until they hold peaks and gradually add the sugar a little at a time, beating well between each addition. Start with teaspoons of sugar and, as the mixture stiffens, add it more quickly. This process should take about 3-5 minutes. Only fold in the egg yolks until they disappear, say ½ minute.

These General Tips apply to either method:

•Eggs should be at room temperature.

•Caster sugar will give a better result as it dissolves more quickly.

•Bowl and beaters should be clean, dry and free from any fat.

•The fold speed of the mixer will supply the gentle but thorough action necessary to fold in flour. Care should be taken to mix only until the flour has been folded thoroughly through the egg mixture. Always commence mixing on speed 1.

•The liquid should always be hot when folded through the sponge mixture. This starts the sponge cooking on the table, so it is essential to have the oven in readiness.

•Don’t rush the folding in and be sure the liquid is evenly folded through the mixture. Any unmixed liquid will cause the sponge to be held down where the liquid lies.

Swiss Rolls

•The sponge mixture must be evenly distributed. A better result will be achieved if the mixture is poured along the tin and the tin tilted to allow the mixture to run to the corners, rather than spreading the mixture.

•While the roll is baking, sprinkle a little crystal sugar onto the sheet of baking paper larger than the Swiss roll tin. Soften the jam to make it easy to spread. Immediately after the roll comes from the oven, turn in onto the prepared paper and quickly spread the jam right out to the corners. Make the first roll a tight tuck and use the greaseproof paper to help you handle the hot sponge.

•It is essential the sponge is rolled quickly and that sponge is not over-cooked or the roll will crack.

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Contents Mixmaster Compact Contents Sunbeam is very safety conscious when Sunbeam’s Safety PrecautionsFor the safe use of an electrical appliance Special ‘V-groove’ beaters Speed control switchEject button Twin motor 3-way beating actionHand beater release button Boost feature provides that extra power when you need itBoost button Tilt back locking head buttonIdeal for mixing delicate ingredients Litre stainless steel mixing bowlIdeal for allowing mixtures to sit in the refrigerator Bowl speed control dial Mixing bowl storage lidInserting the beaters Before useInserting the dough hooks Using your mixer Using your Sunbeam Mixmaster Compact / Compact ProMixing Guide Role of the Twin-Motor 3-way Beating ActionDegrees Celcius C Oven Temperature GuideMaintenance Service Care and CleaningStorage Lets Talk Ingredients Raising Agents Measuring IngredientsWet Ingredients Dry ingredientsBefore starting, read the recipe completely Cookery Tips for Best ResultsPreparing the yeast Helpful Hints for a Successful DoughPreparing the dough After Baking Finishing touches To add interest to breadsGlazes Before BakingHelpful Hints for Better Cake Making These General Tips apply to either method Heavy, Close TextureFruit Sinks Some Hints on Sponge MakingVariations to this recipe Breadsticks RecipesTips Basic White LoafSesame Rolls Bread rollsVariations to this recipe Sultana Loaf Chelsa bun Plaited sweet loafGlaze Tablespoons sugar ¼ cup water Teaspoon gelatineWholemeal Loaf Coffee Crumble Foundation Butter CakeVariations to this recipe Upsidedown Peach cake VariationEggs Marble CakeBerry Cake Classic Sponge CakeCinnamon and Apple Tea Ring Glaze Icing½ tablespoon water Recipes Savoury Puffs Cream Cheese FrostingMushroom and Bacon Filling Fillings for the Choux Pastry Puffs Basic White SauceSalmon Filling 125g tin salmonServing suggestion Sweet CrepesPavlova 125g butter or margarine Fluffy PikeletsServing suggestions Chocolate Chip Cookies¼ cup milk Teaspoon vanilla essence Cornflake CookiesPreheat oven to 180C. Grease and line baking trays Quick Cup Cakes25g gelatine MeringuesEgg whites 90g caster sugar 90g icing sugar, sifted MarshmallowsRocky Road Page Page Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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