Breville is a registered trademark of Breville Holdings Pty. Limited
ABN 77 000 085 549
Wizz Mix Plus
Breville Customer Service Centre
Australian Customers
Breville Customer Service Centre
✉
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798
✉
Fax
(02) 9384 9601
Email Customer Service
New Zealand Customers
Breville Customer Service Centre
Private Bag 94411
Greenmount
✉
AUCKLAND, NEW ZEALAND
Customer Service: 0800 288 513
0800 263 001
✉
Fax
Email Customer Service
INSTRUCTIONS FOR USE
AND RECIPE BOOK
© Copyright. Breville Holdings Pty. Limited 2002
PRINTED ON
RECYCLED PAPER
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Model EM6
Issue 1/02
Model EM6
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BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products with
• To protect against electric shock do not
immerse cord, plug or mixer body in
water or any other liquid.
• Always use the appliance on a dry,
level surface.
• Do not leave the appliance unattended
when in use.
• Young children should be supervised
to ensure that they do not play with
the appliance.
• Regularly inspect the supply cord, plug
and actual appliance for any damage. If
found damaged in any way, immediately
cease use of the appliance and return the
entire appliance to the nearest authorised
Breville service centre for examination,
replacement or repair.
• The installation of a residual current
device (safety switch) is recommended to
provide additional safety protection when
using electrical appliances. It is advisable
that a safety switch with a rated residual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
• Do not let the cord hang over the edge of
a table or counter, touch hot surfaces or
become knotted.
• Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven.
• Always turn off at the power outlet and
remove cord before attempting to move
the appliance, before putting on or taking
off parts or before cleaning.
• This appliance is for household use only.
Do not use this appliance for anything
other than its intended purpose. Do not
use outdoors.
• Position your mixer away from the edge
of the bench top as it may move slightly
during use.
• Handle you mixer and attachments with
care. Never place your fingers inside a
mixing bowl or near beaters during use.
• Keep hands, hair, clothing, as well as
spatulas and other utensils away from
moving beaters during operation.
• Ensure the motor and beaters have
completely stopped before setting the unit
down on the benchtop or disassembling.
• Do not place hands in the mixing bowl
unless the unit is disconnected from the
power outlet. Disconnect the mixer from
the power outlet before removing beaters.
• Use only the beaters supplied with
this mixer.
• Always remove the beaters from the
mixer before cleaning.
• Always switch the appliance off and then
switch off at the power outlet before
unplugging the appliance after use and
before attempting to move the appliance,
before putting on or taking off parts and
before cleaning.
• The appliance is not intended for use
by young children or infirm persons
without supervision.
4
5
ASSEMBLY AND OPERATION OF YOUR BREVILLE WIZZ MIX
ASSEMBLY AND OPERATION cont’d
4. Ensure that the speed selector switch is
set to the 'OFF' (O) position. Also ensure
that the mixer is securely attached to the
stand before using.
9. Plug the cord into a 230/240v power
ATTACHING THE BEATERS/
DOUGH HOOKS
1. Place the Wizz Mix Plus stand on a level,
dry surface, such as a bench top. Ensure
the mixer stand arm is in the horizontal
position.
ATTACHING MIXER MOTOR
TO MIXER STAND
1. To attach the mixer body to the mixer
stand, position the mixer motor on the
stand so that the back of the mixer aligns
with the back of the arm stand.
outlet and turn power 'ON'.
10. Place the beaters into the ingredients
inside the mixing bowl. To commence
mixing, move the speed selector switch
to the right to the required speed.
Always begin mixing on a lower speed
setting to prevent splattering, increasing
to the desired speed for the mixing task.
The speed setting can be adjusted during
operation by moving the switch from left
to right.
5. Add ingredients to the mixing bowl as per
the recipe or your requirements.
6. Position the mixing bowl platform
supplied on the mixer stand (See figure 3).
2. Attach the beaters to the mixer before it
is placed onto the mixer stand.
2. Press the mixer unit down on the stand
until the latch clicks into the locking
position. (see Figure 2).
3. Insert each beater shaft into the left and
right beater sockets underneath the
mixer body (see Figure 1). Ensure the
beater with the white cog wheel collar is
inserted into the socket with the cog
wheel pattern. This is important to drive
the bowl.
Always turn the Wizz Mix off
if you need to scrape down
the bowl during use. Then
continue mixing.
Fig. 3
7. Place the glass mixing bowl on the mixer
stand (See figure 4).
Fig. 2
11. When mixing is complete move the speed
selector switch back the 'OFF' (O)
The beater/dough hook
with the white cog wheel
collar should be in the
correct socket so that it
aligns with the cog wheel
gear on the mixer stand.
If not placed correctly, the
bowl will not turn.
position. Turn the power off at the power
outlet and unplug cord.
12. Press the Mixer Pivot button and raise
the mixer unit to the upright position.
13. Remove the mixer from the stand by
pressing the Mixer Release button.
Fig. 4
Fig. 1
8. Press the Tilt button while holding the
mixer body and lower the mixer assembly
so the beaters are inside the mixing bowl.
4. Insert the beaters by pushing the shaft
into the socket, turning slightly if required
until they lock into place.
14. Remove the beaters/dough hooks by
pressing the eject button while grasping
the beater shafts. The beater/dough hooks
will be released automatically. DO NOT try
to pull the beaters/dough hooks out of the
sockets. Use a spatula to scrape remaining
mixture from the beaters/dough hooks.
Make sure the mixer is
securely attached to the stand
and locked into the horizontal
position before using.
ENSURE THE MIXER IS SWITCHED OFF AND UNPLUGGED FROM THE
POWER OUTLET BEFORE ATTACHING THE BEATERS TO THE MIXER
THE BEATERS/DOUGH HOOKS MUST BE INSERTED INTO THE CORRECT
SOCKET, AS THEY ARE NOT INTERCHANGEABLE . IF NOT PLACED
CORRECTLY, THE BOWL WILL NOT TURN.
AVOID CONTACT WITH BEATERS DURING OPERATION. KEEP HANDS,
HAIR, CLOTHING, SPATULAS AND OTHER UTENSILS AWAY FROM THE
BEATERS TO PREVENT INJURY OR DAMAGE TO THE WIZZ MIX.
6
7
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ASSEMBLY AND OPERATION cont’d
CARE AND CLEANING
TURBO BOOST FUNCTION
BEFORE FIRST USE
Pressing the Turbo Boost button while mixing
provides an extra burst of power, overriding
the speed setting being used. Press the
Turbo Boost button and hold it down for no
more than 30 seconds to avoid overheating.
After the Turbo Boost has been used, always
turn the mixer off and allow it to cool down
for a few minutes before using again.
Before using your Breville Wizz Mix Plus for
the first time, wash the beaters in warm
soapy water with a soft cloth. Rinse and dry
thoroughly. They may be washed in
a dishwasher.
Then wash the bowl, beaters and dough
hooks in warm soapy water with a soft
cloth. Rinse and dry thoroughly. They may
also be washed in a dishwasher.
AUTOMATIC MIXING BOWL
ROTATION (GEAR DRIVEN
SYSTEM)
The Wizz Mix Plus features a unique gear
driven mixing bowl rotation system that
automatically rotates the mixing bowl at an
even speed during operation for complete
hands free operation and an efficient, even
mixing action of ingredients.
5. Do not allow the beaters to soak in water
for an extended period of time, as this
may lead to the metal finish being
damaged.
CLEANING AFTER USE
1. Always ensure that the speed selector
switch is in the 'OFF' (O) position and that
the power is turned off at the power
outlet. Then remove the plug from the
power outlet.
6. Wipe the mixer body and mixer stand with
a damp cloth and dry. Polish with a soft
dry cloth.
7. Wipe any excess food particles from the
power cord.
The speed of the bowl rotation adjusts
2. To remove the mixer motor for cleaning
press the Mixer Release Button and lift
the mixer motor from the support arm.
automatically to the mixing speed selected.
• The mixing bowl will not rotate correctly
unless the beater/dough hooks are
correctly inserted (see 'Attaching the
Beater' Page 6).
3. Holding the motor unit, press the eject
button and remove the beaters.
•
4. Use a rubber spatula to scrape remaining
mixture from the beaters/dough hooks.
8
9
CARE AND CLEANING cont’d
MIXING GUIDE
STORAGE
MEASURING UP
DO NOT USE TABLEWARE
SPOONS OR CUPS.
Your Breville Wizz Mix Plus should be kept in
a convenient position on your benchtop or in
an accessible cupboard.
Metric Weighing Scales
For greatest accuracy and best results, a set
of metric weighing scales should be used.
Tare (zero) the scales with the container in
position then spoon ingredients in until
desired weight is achieved. In general, water
weighs the same in grams as it measures in
millilitres; therefore greater accuracy is
obtained by weighing.
Metric Liquid Measuring Jugs
When measuring liquids use a graduated
metric measuring cup. Place jug on a flat
surface, check for accuracy at eye level.
Always unplug your Wizz Mix Plus from
the power outlet before storing. Depress the
Mixer Pivot Button and raise the mixer
support arm. Sit the bowl in its position on
the base of the mixer and lower the mixer
arm, by depressing the pivot button again.
Keep the mixer body attached to the
support arm. Stand the beaters and dough
hooks in the glass bowl.
ALWAYS USE A STANDARD
METRIC LIQUID
MEASURING JUG.
Metric Measuring Cups and Spoons
When using the graduated METRIC
measuring cups, it is important to spoon or
scoop the dry ingredients loosely into the
required cup. Do not tap the cup on the
bench, or pack the ingredients into the cup
UNLESS otherwise directed. Level top of cup
with knife. When using graduated metric
measuring spoons, level top of spoon with a
straight edged knife or spatula.
Always handle and store the beaters
and dough hooks with care. Damaged or
dented beaters/dough hooks will not mix
or operate properly.
SPEED
MIXING TASK
FOR
SETTING
1
2
3
Folding In / Light blending
Folding In / Light blending
Light mixing
Scones, pastry, quick tea cakes, bread dough
biscuit dough
Sauces, puddings, custards,
icings, packet mixes
4
5
Creaming / Beating
Whipping / Aerating
Butter and sugar, cream cheese,
heavy batters
Beating cream, egg whites /
meringues, marshmallow
10
11
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MIXING GUIDE cont’d
EGGS
SOUFFLE FRENCH OMELETTE
WITH HAM & HERBED CHEESE
FLUFFY SMOKED SALMON
CREAMED EGGS
Serves 2
Serves 4
2 tablespoons butter
120g sliced ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato
4 eggs
1
2
⁄ cup thickened cream
freshly ground black pepper
2 tablespoons butter
150g smoked salmon, roughly chopped
2 tablespoons finely snipped chives
4 eggs, separated
2 tablespoons milk
1. Place eggs and cream into a small bowl,
beat on speed 2 until light and fluffy.
Season with pepper.
1 teaspoon mild English mustard
1
4
⁄ teaspoon salt
1
2
⁄ cup grated tasty cheese
2. Melt butter in frypan. Pour eggs into
hot pan, stir until mixture has
thickened slightly.
1. Melt butter in frypan on medium heat.
2. Saute the ham, chives, parsley and tomato
for 2 minutes. Remove and put aside.
3. Stir through chopped salmon; cover with
3. Combine egg yolks, milk, mustard and
salt in small bowl.
4. Beat egg yolk mixture on speed 2
until combined.
5. Separately beat egg whites on speed 5
until soft peaks form and whites are light
and fluffy.
6. Fold egg whites through combined egg
yolk mixture; lightly heat frypan to a
medium heat.
7. Pour egg mixture evenly into frypan and
cook until omelette puffs up and base of
omelette is golden and crisp.
8. Sprinkle with sauteed filling. Turn
omelette in half and sprinkle with
grated cheese.
Slice into four large slices and serve
with salad.
12
SPICY PIKELETS
Makes 12
1 cup plain flour
2 teaspoons baking powder
1
4
⁄ tablespoon brown sugar
1 teaspoon ground ginger
1
2
⁄ teaspoon cinnamon
1
4
⁄ teaspoon mixed spices
2 eggs, lightly beaten
1 tablespoon honey
1 cup milk
45g butter, melted
1. Sift flour, baking powder, sugar and
spices into the glass mixing bowl.
2. Turn mixer onto speed 2; gradually add
eggs, honey, milk and butter.
3. Beat on speed 3 until a creamy consistency
is formed or ingredients are smooth.
4. Allow mixture to stand for 5 minutes.
5. Drop 6 level tablespoons of mixture
BATTERS cont’d
BATTERS cont’d
WAFFLES
Makes approximately 10 waffles
PANCAKES
Makes approximately 8-10 pancakes
1 cup plain flour
CRUMPETS
Makes approximately 8
2 cups plain flour
BEER BATTER
2
3
⁄ cup plain flour
1
2
3 eggs, separated
⁄ teaspoon salt
1
1
2
4
1 ⁄ cups milk
pinch salt
1 tablespoon baking powder
⁄ teaspoon
1
3
1
4
4
4
2 ⁄ cups plain flour, sifted
1 egg
⁄ teaspoon salt
⁄ teaspoon freshly ground black pepper
1
1
1
1
4
4
2
3
2 ⁄ teaspoons baking powder
1 ⁄ cups milk
⁄ tablespoon sugar
⁄ cup flat beer
3
4
1 cup castor sugar
90g butter, melted
2 tablespoons butter, softened
⁄ cap warm water
1 egg white lightly beaten
3
4
⁄ cup milk, warmed
1. Combine all flour, salt, egg and milk in
the glass mixing bowl, beat on speed 2
until well combined and smooth.
1. Place all ingredients into the glass
mixing bowl, combine together using
speed 3.
1 teaspoon dried yeast
1. Beat egg yolks and milk lightly on speed
1 until well combined.
1. Sift flour, baking powder, salt and sugar
into the glass mixing bowl.
2. Add sifted dry ingredients, beat
until smooth.
2. Heat frying pan, lightly grease, and pour
a small quantity of batter into frying pan
to cover base of pan.
2. Allow the batter to rest 20 minutes
before using.
2. Separately combine the remaining
ingredients, mix well.
3. Add melted butter. Beat until
well combined.
3. Add more beer if the mix becomes
too thick.
3. Cook until bubbles come to the surface
and break.
3. Add liquid to dry ingredients, beat
on speed 5, until well combined
and smooth.
4. Beat egg whites in small mixing bowl
until light and fluffy on speed 5.
4. Carefully turn the pancake and cook until
golden brown.
4. Heat a greased frypan on a high heat
5. Lightly grease 4 egg rings and place
5. Fold through lightly into prepared batter
until well combined.
5. Remove from pan. Continue with
remaining batter until all the batter
is used.
1
them into pan to heat through.
2
6. Spoon ⁄ cup of batter into the centre of a
3
4
preheated waffle maker.
6. Pour batter ⁄ way up the sides of
Serve with fruit and ice cream.
prepared egg rings.
7. Close waffle lid and cook until
golden brown.
7. Allow to cook for 3 minutes on high,
reduce to a low heat and cook for a
further 10 minutes or until surface
breaks with bubbles.
8. Cooking time approximately 2 minutes.
8. Remove rings.
9. Cover frypan with lid and cook for a
further 3 minutes or until surface is firm.
10. Remove and cool.
16
17
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PASTRY
PASTRY cont’d
RICH SHORTCRUST PASTRY
CHOUX PASTRY
SWEET PASTRY
ROUGH PUFF PASTRY
180g butter
Makes 20 small puffs or 12 éclairs
125g butter
100g butter, chopped in 4 portions
1
4
2 ⁄ cup plain flour
60g butter
2 tablespoons castor sugar
1 egg yolk
1
1
1
2
4
2
1 ⁄ teaspoon baking powder
⁄ teaspoon salt
1 egg, separated
⁄ teaspoon baking powder
1
1
1
4
2
4
⁄ teaspoon salt
1 ⁄ cups water
⁄ cup custard powder
1 cup plain flour
1
4
2 tablespoon lemon juice
1 egg yolk, lightly beaten
1 cup plain flour
⁄ cup cornflour
1 tablespoon lemon juice
2 tablespoons water
3
4
3 eggs, lightly beaten
⁄ cup plain flour
3
4
⁄ cup self-raising flour
1
4
1. Cream butter until soft on speed 3, add
flour, baking powder and salt.
1. In a medium saucepan bring butter, salt
and water to the boil.
1. Cream ⁄ of the butter with egg yolk,
2 tablespoons lemon juice
1 tablespoon iced water
baking powder and flour.
2. Gradually add lemon juice and egg yolk,
beat until a crumbled and mix is formed.
2. Stir in flour all at once, stirring
continuously until dough forms and
leaves the side of the saucepan.
2. Mix on speed 2, until well combined,
gradually add juice and water, beat until
soft dough is formed.
1. Cream butter and sugar on speed 5
until fully then gradually add egg until
well combined.
3. Mix dough together on a floured surface,
wrap in plastic wrap and refrigerate for
20 minutes before using.
3. Remove from heat and place in bowl,
push dough up against sides of bowl,
cool slightly.
3. Knead dough on a lightly floured surface.
2. Add custard and flour on speed 1,
gradually add liquid until a soft dough
has been formed.
4. Roll out into a strip and spread with a
portion of softened butter, sprinkle
with flour.
4. Return dough back to glass mixing
mixing bowl.
3. Wrap dough in plastic wrap and
refrigerate until firm.
5. Fold three times lengthwise then
refrigerate until firm.
5. Add eggs individually mixing on speed 5
until shiny and glossy.
Use as required.
6. Repeat the rolling and folding with
the remaining portions of butter and
once without.
6. Lightly grease oven tray and sprinkle
with water.
7. Using a teaspoon, spoon mixture
onto trays.
7. Roll to shape and size as required.
Use as desired.
8. Bake in a hot oven for 15 minutes then
reduce heat to moderate and cook until
dry and crispy.
9. When cool, fill with cream or custard.
For eclairs use a pipping
bag or éclair tube.
18
19
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SCONES cont’d
PLAIN SCONES
PUMPKIN SCONES
WHOLEMEAL SCONES
CHEESE AND BACON SCONES
30g butter
60g butter
50g butter
40g butter
2 cups self-raising flour
1 cup/250ml skim milk
pinch salt
2 tablespoons sugar
1 egg, lightly beaten
1 cup/250g mashed, cooked pumpkin,
2 tablespoons honey
2 cups self-raising flour, sifted
1 cup skim milk
1
2
1 ⁄ cups plain self-raising flour
1
2
1 ⁄ cups wholemeal self-raising flour
3 tablespoons low salt packed French
Onion soup
1
2
well drained
⁄ teaspoon mixed spice
1. Cream butter until soft on speed 1.
1
4
⁄ milk
1 teaspoon cinnamon
3 rashes bacon, rind removed and
2. Add half the flour and mix well on
speed 2.
3
4
2 cups self-raising flour
pinch salt
⁄ cup milk
finely diced
3
4
milk for glazing
⁄ cup finely grated cheddar cheese
3. Add remainder of flour, salt and
gradually add milk.
1 teaspoon cinnamon
1. Cream butter and honey on speed 2.
1. Cream butter on speed 2, add flour
and soup mixture, until it resembles
fresh breadcrumbs.
1. Cream butter until soft of speed 1.
2. Add flour, spices and milk gradually to
form a soft dough.
4. Mix to form soft dough on speed 2. Do
not overmix.
2. Increase speed to 3 and add sugar and
egg until well combined, light and fluffy.
2. Add milk and mix on speed 1, to form
a soft pliable dough.
3. Remove mixture and place onto a lightly
floured surface, knead lightly.
5. Raise and lower beaters as you mix to
assist in combining the mixture.
3. Add pumpkin, reduce to speed 2, add
milk, flour and spices alternatively.
3. Remove and turn onto a floured board,
using self-raising flour. Knead lightly.
Press or roll out to form a 20cm round.
4. Shape into four rounds and with a
floured knife; cut a cross marking over
the top of individual rolls.
6. Turn onto a lightly floured board and
knead lightly.
4. Do not overmix.
5. Remove mixture and turn onto a lightly
floured board.
7. Cut into a desired shape and place onto a
lightly greased oven tray.
4. Place on a greased baking tray. Mark into
8 equal portions.
5. Brush with a little milk.
6. Knead lightly, roll out and cut to
required size.
6. Bake for 20 minutes on a lightly greased
oven slide or until golden brown.
8. Bake in a moderately hot oven 200c for
10 – 15 minutes or until golden.
5. Sprinkle evenly with bacon and cheese.
6. Bake for 10-15 minutes or until
golden brown.
7. Place onto a greased oven tray and bake
in a hot oven for 15 minutes or until
golden and crisp.
21
TEA CAKES
TEA CAKES Cont’d
FRUITY TEA CAKES
1 cup mixed fruit medley
SPEEDY BANANA LOAF
APPLE AND CINNAMON
TEACAKE
125g butter, melted
3
1
4
2
⁄ cup light brown sugar, lightly packed
⁄ cup sugar
180g butter
1
2 tablespoons butter
1 cup boiling water
2 eggs
2
⁄ cup light brown sugar
2 bananas, peeled and mashed
2 teaspoons grated lemon ring
2 eggs
1 teaspoon vanilla essence
4 eggs
1
1
1
4
2
2 ⁄ cups self-raising flour
1 ⁄ cups self-raising flour
4
1 ⁄ cups self-raising flour
1 teaspoon cinnamon
1 teaspoon grated lemon rind
1 teaspoon cinnamon
1
1
1
2
2
⁄ teaspoon mixed spice
⁄ cup milk
2
⁄ cup milk
icing sugar, for dusting
2 apples, peeled, cored and sliced
2 tablespoons sugar
1. Cream butter and sugar in the glass
mixing bowl, until creamy and fluffy, on
speed 4.
1. In the glass mixing bowl, combine the
fruit, sugar, butter and water on speed 1,
mix well, cool slightly.
2 teaspoons cinnamon
2. Add eggs gradually and mashed bananas.
1. Cream butter and sugar on speed 4 until
light and fluffy, beat in rind.
2. Gradually add eggs, flour and spice into
fruit mixture until well combined, using
speed 3.
3. Add alternatively the milk, flour and
lemon juice.
2. Gradually add eggs one at a time,
beating well after each addition.
4. Beat on speed 3 for 5 minutes.
3. Spread the mixture into a greased and
lightly floured 20cm loaf pan.
3. Fold through flour and cinnamon
alternatively with milk.
5. Pour into a lightly greased 23cm loaf pan.
6. Bake in moderate oven 180c for 25-30
minutes or until golden brown. Cool in pan
for 5 minutes before removing from pan.
4. Bake in a moderate oven for 45 minutes
or until golden brown.
4. Lightly grease a 20cm spring form pan.
5. Mix sugar and cinnamon together.
5. Cool in tin for 5 minutes, turn out and
cool on rack.
1
7. Place onto wire rack to cool.
2
6. Arrange ⁄ the apple slices on the base of
the pan, sprinkle with sugar mix.
6. Dust lightly with icing sugar.
1
2
7. Pour over ⁄ the prepared cake mixture;
arrange remaining apple over the top of
cake mixture.
8. Cover with remaining cake mixture and
bake for 60 minutes in a moderate oven
180c until firm and golden.
Serve sliced warm.
22
23
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BASIC BUTTER CAKE
125g butter, softened
3
4
⁄ cup castor sugar
1
2
⁄ teaspoon vanilla essence
2 eggs
2 cups self-raising flour
1
2
⁄ cup milk
1 quantity vanilla icing
1. Cream butter and sugar until light and
fluffy on speed 4.
2. Add vanilla then gradually add eggs one
at a time, beating well after each
addition until well combined.
3. Lightly fold flour and milk alternatively
into prepared mixture to form a smooth
consistency.
4. Spoon mixture into a well greased 23cm
loaf pan.
5. Bake in a moderate oven 180c for 45
minutes until golden brown.
6. Turn onto a wire rack to cool.
VANILLA ICING
15g butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1-2 tablespoons warm milk
1. Combine butter, icing sugar, vanilla and
milk in a small mixing bowl.
CAKES cont’d
CAKES cont’d
BUTTERSCOTCH SELF SAUCING
PUDDING
LEMON AND LIME DELICIOUS
Serves 2
BASIC WHITE BREAD
230ml water
60g butter
Serves 2
1 tablespoon sunflower oil
1 teaspoon salt
3
4
⁄ cup castor sugar
50g butter, chopped
1
3 eggs, separated
2
⁄ cup soft light brown sugar
1 tablespoon sugar
3
1 teaspoon finely grated lemon rind
4
⁄ cup self raising flour
1
3
350g / 2 ⁄ cups bread flour
1
1
2
⁄ teaspoon grated lime rind
2
⁄ teaspoon mixed spice
1 teaspoon bread improver
1
2
4
⁄ cup lemon juice
3
⁄ cup milk
1
1 tablespoon milk powder
4
⁄ cup lime juice
30g butter, extra
1
1
1
4
1 ⁄ teaspoons Tandaco yeast
3
⁄ cup self-raising flour, sifted
4
⁄ cup sugar
1
1 cup milk
4
⁄
cup water, extra
1. Place the water, oil, and then all the dry
ingredients into the glass mixing bowl.
1. Lightly grease (6 x 1 cup) capacity
ovenproof dishes with melted butter.
2. Cream butter and sugar on speed 4 in
the glass mixing bowl, until creamy and fluffy.
3. Gradually add the dry ingredients
alternatively with milk using speed 3,
mix until smooth.
1. Lightly grease a 5 cup capacity ovenproof
dish with melted butter.
2. Using the dough hooks start to mix the
dough using speed 1, mix for 1 minute.
2. In the glass mixing bowl cream butter
and sugar until light and creamy, add
egg yolks gradually one at a time beating
thoroughly after each addition.
3. Remove the dough and place onto a
floured surface to knead.
4. Place the dough into a lightly greased
bowl, cover with plastic wrap and place
in a warm position until the dough has
doubled in size.
3. Add lemon and lime zest.
4. Spoon mixture evenly into prepared dishes.
5. Combine remaining butter, sugar and
water in small pan, place over a high
heat, and bring to the boil.
4. Gradually add the dry ingredients
alternatively with milk using speed 3,
mix until smooth, remove from the glass
bowl and wash.
5. Remove the dough and knead to de-gas
the dough, place into a lightly greased
23cm (12cm loaf pan).
6. Reduce heat.
7. Simmer gently uncovered until
golden brown.
5. Place egg whites the cleaned glass
mixing bowl, beat on speed 5until stiff
peaks form.
6. Place the pan into a warm position until
the dough has doubled in size.
8. Remove from heat; carefully stir in 2
tablespoons of water until smooth, cool
slightly.
6. Using a metal spoon fold through
prepared mixture.
7. Bake in a moderately hot oven for
minutes.
9. Pour an equal amount of the mixture
over each pudding.
7. Pour into prepared ovenproof dish.
8. Place into a large baking tray.
10. Bake in a moderate oven 180c for 25
minutes or until skewer comes out clean,
when inserted in the centre.
If the dough is too dry add
an extra 1-2 teaspoons
water, if too sticky add an
extra 1-2 tablespoons of
flour.
9. Pour in enough hot water to come
halfway up the sides of prepared dish.
11. Loosen edges of pudding by running a
knife around the edge.
10. Bake in a moderate oven 180c for 1 hour
or until golden and firm.
12. Invert dish on a serving plate to serve.
Serve with whipped cream.
26
27
Serve with clotted cream
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