Breville Scraper Mixer Pro, Scraper Mixer Pro BEM800 Series Instruction Booklet

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Copyright Breville Pty. Ltd. 2013.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Model BEM800 Issue - J13

Australian Customers
Mail: PO Box 22

Botany, NSW, 2019
AUSTRALIA

Phone: [phone]
Fax: [phone]
Email:

Customer Service:

[e-mail]

New Zealand Customers
Mail: Private Bag 94411

Greenmount, Auckland
NEW ZEALAND

Phone:

0800 273 845

Fax: [phone]
Email:

Customer Service:

[e-mail]

Breville Customer Service Center

CONGRATULATIONS

On the purchase of your new

Breville Fast Slow Cooker™

Suits all BEM800 models

the Scraper Mixer Pro

Instruction Booklet

CONGRATULATIONS

on the purchase of your new

Breville product

3

CONTENTS

4 Breville recommends safety first

7 Know your Breville product

11 Assembly & operation

18 Care, cleaning and storage

20 Measuring and weighing

23 Hints and tips

28 Troubleshooting

30 Recipes

4

BREVILLE RECOMMENDS SAFETY FIRST

At Breville we are very safety conscious. We design and
manufacture consumer products with the safety of you, our
valued customer, foremost in mind. In addition we ask that you
exercise a degree of care when using any electrical appliance
and adhere to the following precautions.

READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE

• Carefully read all

instructions before operating
the Scraper Mixer Pro for
the first time and save for
future reference.

• Remove and safely discard

any packaging material and
promotional labels before
using the bench mixer for
the first time.

• To eliminate a choking

hazard for young children,
remove and safely discard the
protective cover fitted to the
power plug of this appliance.

• Do not place the bench mixer

near the edge of a bench
or table during operation.
Ensure the surface is level,
clean and free of water and
other substances. Vibration
during operation may cause
the appliance to move.

• Do not use the bench mixer

on a sink drain board.

• Do not place the bench

mixer on or near a hot gas or
electric burner, or where it
could touch a heated oven.

• Always ensure the bench

mixer is completely
assembled before operating.
Follow the instructions
provided in this book.

• Ensure the speed control

dial is in the OFF position
and the bench mixer is
switched off at the power
outlet and the power cord
is unplugged before
attaching the beater, whisk
or dough hook.

• Do not use attachments other

than those provided with the
bench mixer. Use only the
beater whisk and dough hook
supplied with the mixer.

IMPORTANT SAFEGUARDS

5

BREVILLE RECOMMENDS SAFETY FIRST

• Do not operate the appliance

continuously on heavy loads
for more than 3 minutes.
None of the recipes in
this book are considered a
heavy load.

• Handle the bench mixer and

attachments with care. Never
place your fingers inside
the mixing bowl or near the
beater, whisk or dough hook
during operation.

• Keep hands, hair, clothing,

as well as, spatulas and other
utensils away from moving
beater, whisk or dough hook/
during operation.

• Should an object such as a

spoon or spatula fall into
the bowl while mixing,
immediately ensure the
speed control dial is in the
OFF position, turn the bench
mixer off, unplug at the power
outlet and remove the object.

• Do not place hands in the

mixing bowl unless the bench
mixer is disconnected from
the power outlet. Ensure the
speed control dial is in the
OFF position, the bench
mixer is switched off and
unplugged from the power
outlet before removing the
beater, whisk or dough hook.

• Ensure the motor and beater,

whisk or dough hook have
completely stopped before
disassembling.

• Always remove the beater,

whisk or dough hook
from the bench mixer
before cleaning.

• Care should be taken when

removing the food from
the mixer bowl by ensuring
the motor and the beater,
whisk, or dough hook have
completely stopped before
disassembling. Ensure the
speed control dial is in the
OFF position, the appliance
is switched off at the power
outlet and unplugged before
unlocking the mixer motor
head and moving into the
upright position. The beater,
whisk or dough hook should
be released from the mixer
motor head before removing
the processed food from the
mixer bowl and the beater,
whisk or dough hook.

• Ensure the mixer motor head

is locked into the horizontal
(closed) position when not in
use and before storing.

6

BREVILLE RECOMMENDS SAFETY FIRST

• Always ensure the speed

control dial is in the OFF
position, the power is
switched off at the power
outlet and the power cord is
unplugged from the power
outlet before attempting to
move the bench mixer, before
assembling or disassembling,
when not in use and before
cleaning or storing.

• Do not move the bench mixer

whilst in operation.

• Do not leave the bench mixer

unattended when in use.

• Do not place any part of

the bench mixer in the
dishwasher other than the
bowl, splash guard, beater,
dough hook and whisk.

• Do not place any part of

the bench mixer in the
microwave oven.

• Keep the bench mixer

clean. Follow the cleaning
instructions provided in
this book.

IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES

• Fully unwind the power cord

before use.

• Do not let the power cord

hang over the edge of a
bench or table, touch hot
surfaces or become knotted.

• To protect against electric

shock do not immerse the
power cord, power plug or
appliance in water or any
other liquid.

• The appliance is not

intended for use by persons
(including children) with
reduced physical, sensory
or mental capabilities, or
lack of experience and
knowledge, unless they have
been given supervision or
instruction concerning use
of the appliance by a person
responsible for their safety.

• Children should be

supervised to ensure
that they do not play with
the appliance.

SAVE THESE
INSTRUCTIONS

7

BREVILLE RECOMMENDS SAFETY FIRST

• It is recommended to

regularly inspect the
appliance. To avoid a hazard
do not use the appliance if
power cord, power plug or
appliance becomes damaged
in any way. Return the entire
appliance to the nearest
authorised Breville Service
Centre for examination and/
or repair.

• Any maintenance other than

cleaning should be performed
at an authorised Breville
Service Centre.

• This appliance is for

household use only. Do
not use this appliance for
anything other than its
intended use. Do not use in
moving vehicles or boats.
Do not use outdoors. Misuse
may cause injury.

• This appliance shall not be

used by children.

• Keep the appliance and its

cord out of reach of children.

• 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.

WARNING

Ensure the speed dial control
is in the OFF position the
bench mixer is switched
off at the power outlet and
unplugged from the power
outlet before attaching the
beater, whisk or dough hook.

KNOW

your Breville product

9

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KNOW YOUR BREVILLE PRODUCT

A

H

K

E

B

D

C

G

F

J

A. Motor head - Powerful motor for

thorough mixing results.

B. 4.7L stainless steel mixing bowl

with handle.

C. Illuminated LED speed indicator band-

Displays selected mixing task.

D. Tilt back and lock down hinge button -

The motor head tilts back and locks into
position to allow easy removal of the
mixing bowl and attachments.

E. Bowl locking recess - The bowl locking

recess allows the bowl to be securely
locked into place for safety and stability
when the mixer is in operation.

F. LCD screen with count up & down

timer - Mixer can be set to count down
according to a specified time on a recipe
or set to count up to assess mixing time.

G. Pause function - Rotate dial to PAUSE

to temporarily stop mixing and pause
the timer.

H. Breville Assist™ handles - Handles on

base and on motor head allow for easy
and comfortable lifting of the mixer.

I. Load sensing technology - Mixer

automatically senses the load and
adjusts the power to maintain the
selected speed (not shown).

J. Internal cord storage - Located in

the rear of the mixer. Cord pushes into
the mixer base for convenient and
tidy storage.

K. Splash guard - Prevents ingredients

from splattering out of the bowl.

H

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KNOW YOUR BREVILLE PRODUCT

L. Flat beater - Thoroughly mixes a variety

of mixtures such as cake and biscuit
batter, pastries, and mashed potatoes.

M. Wire whisk - Consistently mixes

and aerates for egg whites, cream
and thin batters.

N. Dough hook - Effectively kneads heavy

dough for bread and pizza.

O. Scraper beater - Scrapes the sides and

bottom of the bowl for exceptionally
thorough mixing, of cake and biscuit
batter, pastry and frosting.

P. Spatula (not shown).

ABOUT YOUR SCRAPER BEATER

The Breville scraper beater folds ingredients
and continuously scrapes down the sides and
bottom of the bowl for exceptionally thorough
mixing. It virtually eliminates the need to
scrape the bowl by hand with a spatula and
cuts mixing time up to 60%.

Under-mixed batters produce poorly baked
results, resulting in collapsing, unevenness of
crumb, holes, low rising, streaking and course
textures. The scraper beater will help to ensure
a thoroughly mixed batter for your favourite
cakes, biscuits, frosting and more.

L

N

M

O

ASSEMBLY & OPERATION

of your Breville product

12

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ASSEMBLY & OPERATION

ASSEMBLING THE MIXER

Before using your Breville Scraper Mixer
Pro for the first time, remove any packaging
material and promotional labels. Ensure the
speed control dial is in the OFF position, the
mixer is switched off at the power outlet and
the power cord is unplugged.

Remove the mixing bowl, beater, whisk and
dough hook and wash in warm soapy water
with a soft cloth. Rinse and dry thoroughly.
The bowl and the attachments may be
washed in the dishwasher.

NOTE

When first using your Breville Scraper
Mixer Pro, you may notice an odour
coming from the motor. This is normal
and will dissipate with use.

ATTACHING THE BOWL

1. Place the mixer base on a level, dry

surface such as a bench top. The mixer
motor head should be in the horizontal
(closed) position. Raise the mixer
motor head by pressing the
RELEASE button.

2. Lift the mixer motor head up until it tilts

back and locks into the open position.

3. Insert the mixing bowl into the bowl

locking recess of the mixer stand and
turn clockwise until the bowl locks
securely into place.

NOTE

To remove or insert the mixing bowl,
the mixer motor head must be raised
and locked into the open position.

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ASSEMBLY & OPERATION

ATTACHING THE SCRAPER BEATER,
FLAT BEATER, DOUGH HOOK OR
WHISK TO THE MIXER MOTOR HEAD

1. Ensure the mixer motor head is in the

raised/open position. Align the groove
in the top of the mixing attachment with
the locking pin on the spindle extending
down from the mixer motor head.

2. Push the attachment upwards and turn

clockwise until it locks securely onto the
locking pin on the spindle (see Fig. 1).

Fig. 1

3. Lower the mixer motor head by pressing

the RELEASE button and gently pushing
the mixer motor head down until it locks
into the horizontal (closed) position
(see Fig. 2).

Fig. 2

4. The splash guard can now be assembled

if required. Slide the main ring into
position on top of bowl, then assemble
the pour spout.

NOTE

When ingredients are in the mixing
bowl, the scraper beater may make a
slight noise as it scrapes the sides and
bottom of the bowl. This is normal and
should not cause concern.

Do not turn the mixer on with the
scraper beater in place if the mixing
bowl is empty. This will cause the
scraper beater to make a loud noise as
it scrapes the bowl.

OPERATING THE MIXER

Planetary Mixing Action

By replicating a similar mixing action used
by commercial mixers in bakeries and
patisseries, the Scraper Mixer Pro head
rotates around the bowl whilst rotating
the beater in the opposite direction. This
ensures a superior and thorough mixing
result without the need for a rotating bowl.

1. Ensure the speed control dial is set to

the OFF position, plug the cord into
a 220-240V power outlet and switch
the power ON at the power outlet. The
illuminated LED speed indicator band
will flash and the count up/down timer
will display 0:00. The mixer is now
ready to be used.

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ASSEMBLY & OPERATION

NOTE

If the mixer has not been used for
3 minutes it will automatically change
from STANDBY mode to a power
saving OFF mode and the illuminated
LED will switch off. To exit OFF mode
and begin mixing, turn the dial to the
selected speed or press one of the
count up/down timer buttons.

2. Add ingredients to the mixing bowl as

indicated in the recipe.

Always begin mixing by selecting a low
speed setting on the speed control dial.
Starting on a low speed will prevent
ingredients splattering. Increase the
speed as suited to the mixing task. The
speed setting can be adjusted during
operation by moving the dial clockwise
for the main mixing settings. Use the
mixing guide in this booklet as
a reference.

If necessary, stop the mixer during
operation and scrape any food mixture
down the sides of the mixing bowl with
a spatula.

NOTE

Always turn the mixer off if you
need to scrape the bowl during use,
and then switch back on and
continue mixing.

THE COUNT-UP TIMER

The count-up timer is especially useful
to gauge mixing time. You can monitor
the time it takes to thoroughly mix the
ingredients, so that the next time you mix
the same ingredients you can set the count­down timer for the specific time.

The count-up timer will automatically
begin counting up as soon as the dial is
rotated from OFF to one of the speeds.
When the dial is turned to PAUSE the total
time will be displayed on the LCD and will
flash. When the dial is turned to OFF, the
LCD display will reset back to 0:00.

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ASSEMBLY & OPERATION

THE COUNT-DOWN TIMER

The count-down timer is especially useful
for any recipe that specifies the length
of time ingredients should be mixed.
For example, if a recipe reads, “beat for 3
minutes,” you can set the count-down timer
to 3 minutes by pressing the up/down
arrows. After 3 minutes of mixing, an alarm
will sound and the motor will automatically
turn off. The count-down timer will flash
OFF. The control dial must to be rotated to
the OFF position to reset the timer and to
continue mixing.

To set the count down timer, press the up or
down arrows until the desired mixing time is
displayed on the LCD screen.

NOTE

Press and hold the arrows down to
scroll through the timer setting
more quickly.

Rotate the dial clockwise to select the
desired speed and to begin mixing. When
the timer has finished counting down,
0:00 will flash on the LCD screen and a
beep will sound to notify you that the time
has expired. The mixer will automatically
turn the motor off. The control dial must
be rotated to the OFF position to reset the
timer and to continue mixing.

NOTE

The maximum time displayed on the
timer is 60 minutes. The mixer will
automatically switch OFF at
60 minutes. The control dial needs to
be rotated to the OFF position to reset
the timer and to continue mixing.

PAUSE MODE

While mixing, at any stage, you can rotate
the control dial to the PAUSE setting. This
will turn the motor off and pause the timer.
This enables you to assess the mixing
progress or add additional ingredients
without affecting the timer.

For example, if you are mixing using the
count-up timer mode, you can rotate the
control dial from one of the mixing speeds
to PAUSE. The mixer motor will stop and the
timer will pause. Once ready, you can rotate
the dial back to one of the mixing speeds,
the timer will continue to count-up from
the exact time it was paused. Alternatively,
if you have turned the mixer to PAUSE you
can then reset the timer to 0:00 by rotating
the dial to OFF position.

If using the PAUSE function in count­down timer mode, you can suspend the
timer at any stage during the count-down
process by rotating the control dial to the
PAUSE setting. To continue mixing in the
count-down timer mode, simply rotate the
dial back into one of the mixing speeds or
alternatively to the OFF position to reset the
timer to 0:00.

16

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ASSEMBLY & OPERATION

MOTOR HEAD SAFETY CUT-OFF

The mixer is equipped with a motor head
safety cut-off. If the mixer head is lifted up at
any time while the mixer motor is switched
on, the safety cut-off will automatically
switch the motor off and set the mixer into
standby mode.

To restart the motor, lower the mixer head
into the secured position, turn the speed
control dial away and back to previous
speed setting to resume mixing and time
recording if mixer head is lower down within
5 minutes.

If the mixer head is not lower down for 5
minutes or more, to restart the motor, turn
the dial to off first, then dial to required
speed setting. Time recording will start
from 0.

To turn the mixer off, turn the dial to the
OFF position and unplug the appliance.

ELECTRONIC PROTECTION
CUT-OFF - CURRENT OVERLOAD

The mixer is equipped with an electric
protection cut-off and will automatically
stop operating if the motor is stalled or
overloaded. This is normally a result of
excessive ingredients being processed at
one time. Should the mixer go into this
mode, the LED indicator band will flash and
the error message “E1” will flash on the LCD
screen and the buzzer will beep 3 times.

If this error occurs, turn the speed control
dial to the OFF position, switch the
appliance off at the power outlet and unplug
the cord. Remove some of the ingredients in
the mixing bowl and then restart the mixer.

THERMO CUT-OFF -
TEMPERATURE OVERLOAD

The mixer is equipped with a self-resetting
safety device which safeguards against
overheating the motor with excessive
loads. If overheating occurs, the mixer will
automatically activate the overheating
protection device and the motor will switch
itself off. Should the mixer go into this
mode, the LED indicator band will flash and
the error message “E2” will flash on the LCD
screen and the buzzer will beep 3 times.

17

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ASSEMBLY & OPERATION

If this error occurs, turn the speed control
dial to the OFF position, switch the
appliance off at the power outlet and unplug
the cord. Wait at least 15 minutes before
restarting the mixer.

DISASSEMBLING THE MIXER

1. When mixing is complete, turn the

speed control dial to the OFF/STANDBY
position, switch the appliance off at the
power outlet and unplug the cord.

2. Remove splash guard if assembled.

Separate pour spout then slide main
ring out of position.

3. Raise the mixer motor head by

depressing the tilt back button and lift
the mixer motor head up until it tilts
back and locks into the open position.

4. Remove the beater/dough hook/whisk

attachment by holding the mixer motor
head and pressing the attachment
upwards on the spindle. Turn the
attachment anticlockwise to release it
from the pin on the spindle.

5. Use a soft plastic spatula to remove

mixture from the beater, dough hook or
whisk attachment.

NOTE

When lowering or lifting the mixer,
always support the motor head with
your other hand to prevent from
free-falling.

6. Remove the mixing bowl from the

indented bowl locking recess of the
mixer base and turn anti-clockwise until
the bowl releases. Use a soft plastic
spatula to remove mixture from the
mixing bowl.

7. Lower the mixer motor head by

pressing the RELEASE button and
pushing the mixer motor head down
until it locks into the horizontal
(closed) position.

WARNING

Avoid contact with beater/dough hook/
whisk during operation. Keep hands,
hair, clothing, spatulas and other
utensils away from beater/dough hook/
whisk to prevent personal injury or
damage to the mixer.

CARE, CLEANING

& STORAGE

of your Breville product

19

CARE, CLEANING & STORAGE

CLEANING AFTER USE

1. Always ensure the speed control dial

is in the OFF position, the mixer is
switched off at the power outlet and the
power cord is unplugged.

2. Remove the beater, dough hook or

whisk attachment and mixing bowl
from the mixer. Follow instructions in
the Assembly and operation section of
this booklet.

3. Wipe the mixer motor head and

mixer stand with a soft, damp cloth
then dry thoroughly.

Wipe any excess food particles from the
power cord. Wash the bowl, beater, dough
hook, and whisk in warm soapy water with
a soft cloth or they can be washed in the
dishwasher. Rinse and dry thoroughly.

NOTE

Do not use abrasive scouring pads or
cleaners when cleaning the mixing
bowl, flat beater, dough hook or whisk
as these may scratch the surface.
Also ensure that the attachments
are not soaked in water for extended
periods of time, for example several
hours or overnight, as this may
damage the finish.

NOTE

Do not wash or immerse the mixer
motor head and mixer base in water
or any other liquid. Clean with a soft,
damp cloth and dry thoroughly. Do
not allow water or any liquid to enter
the gear system as damage may result.

SCRAPER BEATER

1. Wash the scraper beater in warm, soapy

water using a soft cloth or a soft bristled
brush. Rinse and dry thoroughly.

2. The scraper beater can also be washed in

the dishwasher (top shelf only).

3. A small bottle brush can be used to

clean inside the neck of the scraper
beater if needed.

STORAGE

Your Scraper Mixer Pro should be kept in a
convenient position on your kitchen bench
top or in an accessible cupboard.

Always ensure the speed control dial is
in the OFF position, the mixer is switched
off at the power point and the power cord
is unplugged.

Store the mixing bowl in the bowl locking
recess in the mixer base.

Place the attachments inside the mixing
bowl and lower the mixer motor head into
the horizontal (closed) position.

The motor head cannot be taken off the base
for any purpose.

MEASURING

& WEIGHING

for your Breville product

21

MEASURING & WEIGHING

Care should be taken when weighing and
measuring ingredients to achieve accuracy
and consistency.

AUSTRALIAN METRIC
MEASUREMENTS

ML

1 teaspoon 5

1 tablespoon 20

1 cup 250

NEW ZEALAND METRIC
MEASUREMENTS

ML

1 teaspoon 5

1 tablespoon 15

1 cup 250

Recipes in this instruction book have been
developed using Australian metric weights
and measurements.

The New Zealand tablespoon is 5ml
less than the Australian tablespoon, so
care should be taken when measuring
ingredients to compensate for the variance.

For example, 1 Australian tablespoon
= 1 New Zealand tablespoon + 1 New
Zealand teaspoon.

It is important to note that New Zealand
ingredients, especially flour and yeast, can
differ from Australian equivalents.

METRIC WEIGHING SCALES

For consistent results it is recommended
that a Breville kitchen scale (for details
visit www.breville.com.au) be used to weigh
larger quantities as they provide greater
accuracy than measuring cups.

Tare (zero) the scales with the container in
position then spoon or pour ingredients in
until the desired weight is achieved.

METRIC MEASURING CUPS
AND SPOONS

If using graduated metric measuring cups,
it is important to spoon 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
the top of the cup with a knife. When using
graduated metric measuring spoons, level
the top of the spoon with a straight edged
knife or spatula.

METRIC LIQUID MEASURING JUGS

If using a graduated, metric measuring jug,
place jug on a flat surface and check for
accuracy at eye level.

NOTE

Water weighs approximately the
same amount in grams as it measures
in millilitres.

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MEASURING & WEIGHING

The following oven temperature settings are included as a guide. These settings may need to
be adjusted to suit the individual oven.

THERMOSTAT SETTINGS
DESCRIPTION OF OVEN
TEMPERATURES

°C ELECTRIC °F °C GAS °F GAS MARK

Very slow 120 250 120 250 1

Slow 150 300 150 300 2

Moderately slow 170 325 160 325 3

Moderate 180 350 180 350 4

Moderately hot 200 400 190 375 5

Hot 220 425 200 400 6

Very hot 230 450 230 450 7

NOTE

If using fan forced ovens be sure to turn the temperature down by 15-20°C.
Also check recipes at the back of this book.

HINTS & TIPS

for your Breville product

24

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HINTS & TIPS

HINTS AND TIPS FOR
BETTER BAKING

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure

ingredients correctly.

• Variations may occur in raw ingredients

use so adjust other ingredients and
baking times if required.

• Preheat oven before starting recipe

preparation, this will ensure the correct
temperature is achieved before
baking starts.

• Temperature and cooking times

may vary with some ovens so adjust
accordingly. If using a fan forced oven
reduce the temperatures in the recipes
by 10-20°C.

• When mixing, start the mixer at a

lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.

• When using smaller quantities turn off

the mixer from time to time and scrape
the bowl with a spatula.

• Ensure beaters and mixing bowl are

clean and free of fats when whipping
egg whites as these will impede aeration.

• Spray trays and cake pans with an oil

spray and line with baking paper; this
will make removing your food easier.

• Butter should be softened at room

temperature to make creaming butter
and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out
pastry. Butter for pastry making should
be kept refrigerated.

• Avoid stretching pastry when rolling

out as it will shrink when baking. Use
light, even strokes in one direction and
avoid pressing down hard on the rolling
pin. Where possible, rest pastry in the
refrigerator before baking.

• Eggs should be at room temperature to

give better volume when whipping.

• Break eggs individually into another

container before adding to other
ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping
of egg whites.

• Rinse beaten egg residue from beater

and mixing bowl or other utensils with
cold water immediately after use. Using
hot water will set the egg and make
removal difficult.

• Test if cakes are cooked 3-4 minutes

before end of recommended cooking
time by inserting a wooden skewer
into the centre of the cake. The skewer
should come out clean or with small dry
crumbs on it.

• For crisper results when baking biscuits,

remove the baking trays from the oven
and placed directly onto wire racks.
Move the biscuits slightly away from
their baked position on the trays and
cool completely before removing.

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HINTS & TIPS

HINTS AND TIPS 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 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. Wheaten
cornflour is recommended when making
sponge cakes.

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.

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.

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.

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.

26

HINTS & TIPS

USING THE SCRAPER BEATER

The scraper beater can be used for a variety
of mixing tasks. These include creaming
butter and sugar, pastry, cake and biscuit
batter, thin batter, icing and frosting. Due
to the efficient mixing action of the scraper
beater, the mixing time of many recipes
will be reduced. Refer to the chart below
for approximate mixing times for common
mixing tasks.

NOTE

Longer mixing times may be required
for larger or double quantities.

Do not use the scraper beater for
mixing heavy dough (bread, pizza etc)
or whisking egg whites.

The timings suggested are to be used
as a guide only.

When adding flour to the mixing bowl,
always use splash guard and ensure
the mixer is on the folding/kneading
setting. This will prevent flour from
escaping the bowl.

SPEED SETTING ATTACHMENT MIXING TASK FOR

Kneading/Folding Kneading/folding Bread dough

Creaming/Beating

Beating/creaming or
light mixing

Packet cake mixes,
muffins. Creaming
butter and sugar,
cream cheese,
heavy batters

Whipping/Aerating

Whipping/aerating Cream, egg white/

meringues,
marshmallow

Fig. 3

TIP

The scraper beater can also be used
as a spatula when removing cake,
biscuits or other mixtures form the
mixing bowl (see Fig. 3).

27

HINTS & TIPS

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & sugar Creaming 1–4 minutes (or until mixture is

pale and creamy)

Cake, muffin beater Incorporating wet and

dry ingredients

30–40 seconds (or until all
ingredients are combined)

Biscuits & cookie mixtures Incorporating wet and

dry ingredients

30–40 seconds (or until all
ingredients are well combined)

Thin/light batters
(ie. Pancakes)

Incorporating wet and
dry ingredients

40–50 seconds (or until all
icing is smooth)

Icing Incorporating wet and

dry ingredients

30–40 seconds (or until all
ingredients are combined)

Frosting Creaming butter

Combining icing sugar, butter
& liquid ingredients

1–2 minutes (or until butter is
smooth & creamy)

50–60 seconds (or until
mixture is light and fluffy)

ISSUE TIP

Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping

or aeration tasks. Use dough hook only for kneading bread dough.

Speed settings Use the mixing guide to select a suitable mixing speed when

preparing recipes. Begin mixing at lowest speed then increase to
higher speed to prevent splattering.

Mixing Mix for the recommended time in the recipe – avoid over mixing.

Should an object such as a spoon or spatula fall into the bowl
while mixing, immediately turn the mixer off, unplug at the power
outlet and remove the object.

Egg white Be sure the whisk and bowl are completely clean and dry

before use – a small amount of fat or egg yolk will affect
whipping performance.

Bread dough Add liquid ingredients to the dry ingredients. Use Kneeding/

Folding setting to knead ingredients into a dough ball.
DO NOT place hands near dough hook when mixer is operating.

TROUBLESHOOTING

29

TROUBLESHOOTING

PROBLEM EASY SOLUTION

Machine will
not work when
switched ON

• Always ensure the speed control dial is in the OFF position

before start.

• The temperature overload protection (thermo cut-off) device

has not been activated automatically, allow more time for the
motor to cool down.

Cannot set the
time on the
count-down timer

• Always ensure the speed control dial is in the OFF position

before trying to set the count-down time.

Mixer suddenly
switches off during
mixing

• The mixer has been stressed by overloading or stalling. The

mixer will automatically activate the overload protection
button and the unit will switch itself off. When this happens
it is recommended that the unit is switched off at the power
outlet and unplugged. The safety devices will the be reset and
the Scraper Mixer Pro is ready to use again.

“E1” error message
is flashing on the
count-up/down
timer display

• The mixer will automatically stop operating if the motor is

stalled. If this occurs, the ‘E1’ error message will flash on the
count-up/down timer display. This is an electronic safety
feature. This is normally a result of too much ingredients
being processed at one time. Try removing some of the
ingredients from the bowl. To continue mixing, turn the speed
control dial to the off position and unplug the mixer from the
power outlet. Then plug the mixer into the power outlet and
use as normal.

“E2” error message
is flashing on the
count-up/down
timer display

• This may indicate that the motor has been stressed by

overheating with excessive load. The mixer is fitted with a self­resetting safety device which safeguards against overheating
on the motor with excessive loads. If overheating occurs, the
mixer will automatically activate the overheating protection
device and the motor will switch itself off. When the
overheating protection is activated, unplug the mixer from the
power outlet for at least 15 minutes to allow the unit to cool.
Turn the speed control dial to the OFF position then plug the
mixer into the power outlet and use as normal.

Noise is heard
when scraper
beater is mixing

• When ingredients are in the mixing bowl, the scraper beater

may make a slight noise as it scrapes the sides and bottom
of the bowl. This is normal and should not cause concern. Do
not turn the mixer on with the scraper beater in place if the
mixing bowl is empty. This will cause the scraper beater to
make a loud noise as it scrapes the bowl.

RECIPES

31

RECIPES

LEMON SHORTBREAD

Makes approximately 22

INGREDIENTS

250g butter, softened
½ cup (110g) caster sugar
1 tablespoon finely grated lemon rind
2 ¼ cups (335g) plain flour

Icing

1 cup (160g) icing sugar, sifted
1 tablespoon lemon juice
1 teaspoon milk or water

6. Using a lightly floured rolling pin roll

the mixture out to a 1cm thickness.
Using a 5cm round pastry cutter cut
rounds of shortbread and place onto
baking trays. Reshape shortbread
mixture to get as many rounds as
possible. Refrigerate shortbread rounds
for 15 minutes.

7. Bake rounds in preheated oven for about

25–30 minutes or until firm. Allow
to cool on trays for 5 minutes before
transferring to a wire rack. Once cool
drizzle with icing.

8. To make icing, combine icing sugar,

lemon juice and water in a small bowl.
If mixture is still thick add another
¼ – ½ teaspoon water. Mix well to
combine. Spoon mixture into a zip lock
bag. To drizzle over shortbread cut the
edge of one corner of the bag to make a
small opening and gently squeeze icing.

METHOD

1. Preheat oven to 150°C. Line two baking

trays with baking paper.

2. Assemble mixer with the scraper paddle.

Combine butter and caster sugar and
lemon rind in mixer bowl.

3. Turn the mixer to LIGHT MIXING

setting, beat until butter, sugar and rind
start to combine. Gradually increase to
CREAM/BEAT setting. Beat mixture for
about 5 minutes or until butter is very
pale in colour.

4. Reduce speed to LIGHT MIXING and

gradually add flour. Once all flour is
added increase speed slightly to mix
thoroughly for 30 seconds.

5. Lightly knead dough on a flat surface.

TIP

The buttery texture of the mixture
should not need a floured surface but
if very sticky on your work surface
then lightly flour the surface.

32

PAge heAder.....

GINGERBREAD

Makes 15–20

INGREDIENTS

90g butter
¼ cup firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups (225g) plain flour
¼ teaspoon bicarbonate of soda

METHOD

1. Preheat oven to 170°C. Line two trays

with baking paper.

2. Assemble mixer using scraper beater,

Add the butter, sugar, salt, treacle and
spices in mixer bowl. Turn the mixer
to CREAM/BEAT setting and beat for
1 minute.

3. Reduce speed to KNEAD/FOLD setting;

add remaining ingredients and mix until
mixture just forms a thick dough.

4. Place dough onto a floured surface.

Roll out to a 5mm thickness. Using a
shaped cutter approximately 10–12cm
in size cut out shapes and place onto
baking trays.

5. Bake for about 13–15 minutes. Cool for

5 minutes before transferring to a wire
rack. Repeat with remaining dough.

6. For decorating gingerbread use the royal

icing recipe on page 49.

TIP

To make a gingerbread house the
mixture needs to be doubled. We
recommend using the standard paddle
if doubling the recipe.

CARAMEL CHIP
PEANUT BUTTER COOKIES

Makes 36

INGREDIENTS

125g butter, softened
1 cup (280g) crunchy peanut butter
1 cup (220g) firmly packed brown sugar
1 egg
1 ¾ cups (260g) plain flour
½ teaspoon baking powder
½ cup (70g) roasted salted peanuts, chopped
½ cup (95g) caramel choc chips (see note)

METHOD

1. Preheat oven to 170°C fan forced. Line

two baking trays with baking paper.

2. Assemble mixer using scraper beater.

Combine butter, peanut butter and
brown sugar in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting
and for 30 seconds. Increase speed to
CREAM/BEAT and beat for 2 minutes
until pale and creamy.

3. Reduce speed to LIGHT MIXING

setting; add egg and beat 30 seconds.
Sift the flour and baking powder over
the butter mixture then beat on
KNEAD/FOLD setting for about
30 seconds or until just combined.

4. Remove the bowl from the mixer and stir

through the peanuts and caramel choc
chips. Roll tablespoons of mixture into
balls. Place onto prepared baking trays,
allowing room for spreading. Flatten
with fingertips to about 1cm thick.
Bake for 15–18 minutes or until golden.
Allow to stand on trays for 5 minutes
before transferring to a wire rack to cool.
Repeat with remaining cookie mixture.

NOTE

Caramel choc chips are available in
baking section of most supermarkets,
alternately use white, milk or dark
choc chips.

RECIPES

33

PAge heAder.....

RECIPES

PASSIONFRUIT YO YO'S

Makes 20 sandwiched biscuits

INGREDIENTS

250g butter, softened
½ cup (80g) icing sugar
1 teaspoon vanilla extract
1 ½ cups (225g) plain flour

2

⁄3 cup (80g) custard powder

Extra Icing sugar, for dusting

Filling

125g butter, softened
1 ½ cups (240g) icing sugar
¼ cup (60ml) passionfruit pulp

4. For the filling; Assemble mixer using

scraper beater. Combine the butter and
icing sugar in the mixer bowl. Slowly
turn mixer to AERATE/WHIP setting
and beat 1 minute, increase speed to
CREAM/BEAT setting and beat further
1–2 minutes until thick and pale. Fold
through the passionfruit pulp.

5. Spread half the biscuits with passionfruit

filling and sandwich together with
remaining biscuits. Dust with extra icing
sugar just before serving serve.

METHOD

1. Preheat oven to 160°C fan forced. Line

two baking trays with baking paper.
Assemble mixer using scraper beater.
Add butter, sugar and vanilla in mixer
bowl; slowly turn mixer to LIGHT
MIXING setting and beat for 1 minute.

2. Increase speed to CREAM/BEAT

and beat for 3–4 minutes until pale
and creamy. Reduce speed to LIGHT
MIXING setting; add flour and custard
powder and beat until just combined.

3. Roll heaped teaspoons of mixture into

balls. Place onto prepared baking trays.
Press with a floured fork to flatten
slightly. Bake for 15–18 minutes or until
firm to touch. Allow to stand on trays
for 5 minutes before transferring to a
wire rack to cool. Repeat with remaining
biscuit mixture.

34

PAge heAder.....

RECIPES

RED VELVET CUPCAKES

Makes 20

INGREDIENTS

2 ¾ cups (410g) plain flour
¼ cup (25g) cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
185g butter, softened
1½ cups (330g) caster sugar
2 eggs
¾ cup (180g) sour cream
1 tablespoon pillar box red food colouring
½ cup (125ml) buttermilk
½ teaspoon bicarbonate of soda
1 teaspoon white vinegar
Cream cheese frosting, to ice

5. Spoon into paper cases, filling each

about two-thirds full. Bake for 20–25
minutes or until a skewer inserted in
centre of cupcakes comes out clean.
Stand in pans for 5 minutes then remove
to a wire rack to cool completely.

6. Once cool top with cream cheese

frosting on page 50.

METHOD

1. Preheat oven to 160°C fan-forced. Line

two x 12 hole

1

⁄3 cup capacity muffin

trays with 20 cupcake liners.

2. Sift flour, cocoa, baking powder and salt

onto a sheet baking paper.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl.
Beat on LIGHT MIXING setting
for 1 minute then increase speed to
CREAMING setting and beat for
2 minutes until pale and creamy.

4. With the mixer on LIGHT MIXING

setting add the eggs one at a time then
add the sour cream. Combine food
colouring and milk together and pour
half into the batter. Beat in half the flour
mixture, then repeat with remaining
milk and flour mixtures. Turn the mixer
to KNEAD/FOLD setting, combine the
bi-carb and vinegar and pour into the
batter, mixing 20 seconds.

35

PAge heAder.....

RECIPES

RASPBERRY CUPCAKES

Makes 12

INGREDIENTS

125g unsalted butter, softened
¾ cup (120g) caster sugar
½ teaspoon vanilla extract
2 eggs
1¾ cups (260g) self-raising flour

2

⁄3 cup (160ml) milk

1 cup (125g) fresh or frozen raspberries
Cream cheese or buttercream icing, to serve

METHOD

1. Preheat oven to 180°C no fan

(160°C with fan). Line a 12 hole

1

⁄3 cup

capacity muffin tray with cupcake liners.

2. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl.
Turn the mixer to slowly to
CREAM/BEAT setting and beat for
1 minute. Add vanilla then eggs one at
a time. Reduce speed to KNEAD/FOLD
setting and add half the milk. Beat in
half the flour mixture, then repeat with
remaining milk and flour mixtures. Do
not over beat. Add raspberries and fold
through once.

3. Divide mixture into patty cases. Bake

for about 20 minutes or until a wooden
skewer inserted into centre of the
cupcakes comes out clean. Turn onto
wire racks to cool.

4. Once cool top with cream cheese or

buttercream icing on page 50.

TIP

If using frozen raspberries, thaw first
on paper towelling.

RICOTTA PANCAKES

Makes 6 to 8

INGREDIENTS

3 eggs, separated
2 tablespoons caster sugar
200g fresh ricotta
½ cup (125ml) milk
¾ cup (110g) self-raising flour
1 ½ teaspoons baking powder
Unsalted butter for greasing
fresh berries, to serve
maple syrup, to serve

METHOD

1. Assemble mixer using the whisk

attachment. Add egg whites to mixer
bowl. Turn the mixer to AERATE/WHIP
setting and whisk egg whites until soft
peaks form. Add sugar and whisk for
1 minute. Transfer egg white mixture to
another bowl.

2. Place egg yolks, ricotta and milk into

bowl of mixer. Still using the whisk
attachment, turn the mixer to CREAM/
BEAT setting and mix until combined.
Reduce speed and add sifted flour
and baking powder and mix until just
combined. Return egg white mixture
back into mixer bowl and mix on
KNEAD/FOLD setting until
just combined.

3. Heat a heavy base frying pan or griddle

over a low to moderate heat. Lightly
grease with butter.

4. Spoon about 2 heaped tablespoons of

the mixture into pan and cook until
golden brown on both sides.

5. Serve with fresh blueberries and

maple syrup.

TIP

For berry pancakes pour mixture
into pan; top with several fresh berries
before flipping over and cooking
other side.

36

PAge heAder.....

RECIPES

LEMONADE DATE SCONES

Makes 18

INGREDIENTS

Plain flour, for dusting
3 cups (450g) self-raising flour
1 cup (160g) chopped dates
200ml thickened cream
200ml lemonade

Cinnamon sugar butter

100g butter, softened
¼ cup (40g) icing sugar
1 teaspoon ground cinnamon

METHOD

1. Preheat oven 230°C fan forced. Dust a

flat oven tray with plain flour.

2. Assemble mixer using the dough hook.

Sift the flour into mixer bowl, add the
dates, cream and lemonade. Turn the
mixer to KNEAD/FOLD setting and mix
30 seconds to 1½ minutes until scone
mixture just comes together. Turn onto a
lightly floured surface and knead gently
until base is smooth.

3. Press dough out to 2cm-thick. Use a

5cm round scone cutter to cut as many
scones from dough as possible. Place
onto tray just touching each other. Press
dough together gently and repeat using
the remaining dough. Bake 15 minutes
until golden and well risen. Serve hot
with cinnamon sugar butter or cream.

4. For the cinnamon sugar butter;

Assemble mixer using scraper beater,
combine all the ingredients in mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting and beat for 2–3 minutes
until well combined.

BANANA CAKE WITH LEMON ICING

Serves 10

INGREDIENTS

200g butter, softened
1 ½ cups (330g) caster sugar
2 eggs
1½ cups (approx 3 large) very ripe mashed

bananas
1 teaspoon vanilla extract
½ cup (125ml) buttermilk
2 ¼ cups (335g) self-raising flour
1 teaspoon ground cinnamon

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and
sides of a 23cm round cake pan with
baking paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for about 1 minute or
until well combined. Add eggs, one
at a time, beating well between each
addition. Add bananas and vanilla and
mix well.

3. Reduce speed to KNEAD/FOLD setting;

add half the buttermilk. Beat in half the
sifted flour and cinnamon, then repeat
with remaining milk and flour mixtures;
mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 60 minutes or until a
wooden skewer inserted into centre
comes out clean.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to
cool completely.

6. Serve with lemon icing on page 49.

37

PAge heAder.....

RECIPES

LAMINGTONS

Makes 24

INGREDIENTS

½ cup (75g) self-raising flour
½ cup (75g) plain flour
½ cup (75g) cornflour
6 eggs
1 cup (220g) caster sugar
1 tablespoon boiling water
3–4 cups (240g–320g) desiccated coconut

Chocolate icing

4 cups (640g) icing sugar mixture

2

⁄3 cup (70g) cocoa powder

1 cup (250ml) boiling water

METHOD

1. Preheat oven to 160°C fan forced. Grease

and line 4cm deep, 22 x 28cm (base)
baking pan with baking paper, allowing
it to overhang slightly. Sift flours
together onto a sheet baking paper.
Repeat twice more.

2. Assemble the mixer using the whisk

attachment. Crack eggs into the mixer
bowl. Add the sugar. Slowly turn mixer
to AERATE/WHIP setting and whisk for
7–8 minutes, or until the mixture is thick
and pale.

3. Sift flour mixture again over egg

mixture, reduce speed to KNEAD/FOLD
setting and whisk 20–30 seconds until
just combined. With mixer on
KNEAD/FOLD setting pour the water
down the side of the bowl, whisk
10 seconds.

4. Spread sponge mixture into the pan and

bake, for 20–25 minutes or until sponge
springs back when gently touched in the
centre. Set aside and allow to cool in the
pan. Turn onto a tray lined with a tea­towel. Freeze 4–5 hours or overnight if
time permits.

5. Trim the edges if necessary then cut the

sponge into 24 x 5cm squares. Spread
the coconut over a tray.

6. For the chocolate icing, sift the icing

sugar and cocoa powder into a medium
bowl. Add the water and stir until
smooth. Place the bowl over a saucepan
of hot water (this helps keep icing soft
and runny).

7. Dip 1 piece of cake at a time into the

warm icing to coat. Allow excess to drip
back into the bowl. Roll the cake in the
coconut and place on a wire rack to set.
Repeat with the remaining cake, icing
and coconut.

38

PAge heAder.....

RECIPES

ORANGE SOUR CREAM CAKE

Serves 8

INGREDIENTS

1 navel orange
150g butter, softened

2

⁄3 cup (150g) caster sugar

2 tablespoons orange marmalade
3 eggs

2

⁄3 cup (160g) lite sour cream

1 ¼ cups (185g) self-raising flour
¼ cup (35g) plain flour
1 cup (160g) pure icing sugar, sifted
Double cream, to serve

METHOD

1. Preheat the oven to 160°C fan forced.

Grease base and sides of 20cm (base)
round cake tin. Line the base with
baking paper.

2. Assemble mixer using scraper beater.

Remove rind from orange and juice
orange; reserve juice. Combine orange
rind, butter, caster sugar and orange
marmalade in the mixer bowl and beat
on LIGHT MIXING for 1 minute then
increase speed to CREAM/BEAT for
2 minutes until pale and creamy.

3. With the mixer on LIGHT MIXING

setting add the eggs 1 at a time then add
the sour cream and beat 20 seconds.
Sift the flours together into the bowl and
mix on KNEAD/FOLD setting for 30–45
seconds until batter in smooth.

4. Spoon into the tin and smooth the

top. Bake for 50–55 minutes or until
a wooden skewer inserted into centre
comes out clean. Stand the cake in the
tin for 15 minutes then turn onto a wire
rack to cool.

5. For the icing; combine the icing sugar

and 1

1

⁄2 tablespoons of the orange juice
in a small saucepan over medium heat.
Stir until smooth and runny. Pour the
icing over the cake allow to set.

39

RECIPES

GLAZED CITRUS POPPY
SEED CAKE

Serves 16

INGREDIENTS

2

⁄3 cup (160ml) milk

½ cup (80g) poppy seeds
250g butter, softened
1 ½ cups (330g) caster sugar
1 tablespoon finely grated orange rind
1 tablespoon finely grated lime rind
1 teaspoon vanilla extract
4 eggs
2 cups (300g) self-raising flour

Glaze

2 teaspoons orange rind
½ cup (125ml) orange juice
½ cup (125ml) lemon juice
1 cup (220g) caster sugar

METHOD

1. Preheat oven to 160°C. Grease and line

base and sides of a 23cm round cake pan
with baking paper.

2. Combine milk and poppy seeds in a

small bowl and soak for 10 minutes.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for 1–2 minutes or
until pale and creamy.

NOTE

As this is a large quantity of butter
and sugar some may beat over the
scraper. Mixture may need to be
pushed down once.

4. Add rind and vanilla and beat till

combined. Add eggs one at a time,
beating well between each addition.

5. Reduce to KNEAD/FOLD setting and

add half the poppy seed mixture. Beat
in half the flour mixture, then repeat
with remaining poppy seed and flour
mixtures; mix until just combined.

6. Spread mixture into prepared pan

and cook in oven for about 1 hour and
20 minutes or until a wooden skewer
inserted into centre comes out clean.

7. Meanwhile combine the rind, juices and

sugar in a small saucepan. Stir over a
low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.

8. Turn cake out on to a cooling tray

with a baking tray underneath. Using a
wooden skewer, poke several holes into
the cake then pour the hot syrup over
the hot cake.

40

RECIPES

APRICOT AND ALMOND TEA CAKE

Serves 10

INGREDIENTS

1kg apricot halves in natural juice
4 eggs
2 cups (440g) caster sugar
½ teaspoon vanilla extract
1 cup (250ml) sunflower, canola or light olive oil
3 cups (450g) plain flour
1 teaspoon baking powder
¼ cup flaked almonds
icing sugar, for dusting

METHOD

1. Preheat oven to 150°C fan forced.

Grease and line the base and sides of
a 4cm deep, 22cm x 28cm slab pan with
baking paper, allowing a 2cm overhang
at both long ends.

2. Drain the apricots reserving 1 cup

(250ml) of the juice.

3. Assemble mixer using the whisk

attachment. Add eggs, sugar and vanilla
to the mixer bowl. Slowly turn mixer to
AERATE/WHIP setting; whisk for
6–7 minutes until pale and thick. Reduce
speed to KNEAD/FOLD setting; pour in
the 1 cup juice and oil and whisk for 30
seconds.

4. Sift the flour and baking powder

together over the egg mixture. Whisk on
KNEAD/FOLD setting a further
30 seconds until just combined. Pour
cake batter into the cake pan. Stand for
5 minutes (this helps thicken the batter)

5. Top with the apricots and sprinkle over

the almonds. Bake for 55–60 minutes or
until a wooden skewer inserted into the
centre comes out clean. Stand in the pan
for 30 minutes then carefully lift onto a
wire rack to cool. Dust with icing sugar
and serve.

RASPBERRY JAM ROLL

Serves 6

INGREDIENTS

3 eggs
½ cup (110g) caster sugar

2

⁄3 cup (100g) self-raising flour

1 tablespoon cornflour
1 tablespoon white sugar, to sprinkle
½ cup raspberry jam

1

⁄3 cup fresh or frozen raspberries

METHOD

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a 25 x 30cm
(base) swiss roll pan with baking paper,
allowing 2cm overhang along both
long ends.

2. Assemble mixer using the whisk

attachment; add eggs and sugar to
the mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
5–6 minutes, or until the mixture is thick
and pale.

3. Sift flour and cornflour together over

the mixture. Turn the speed to KNEAD/
FOLD setting and whisk 20–30 seconds
until just combined.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge
springs back when touched in centre
and edges start to shrink from sides.

5. Meanwhile, place a sheet of baking

paper onto a clean tea-towel. Sprinkle
with a little white sugar. Turn hot cake
out onto the sugared paper. Remove
paper lining and starting from 1 short
side, gently roll the sponge and paper
up. Roll in the clean tea towel and set
aside to cool completely.

6. Unroll the sponge and spread with jam.

Scatter over the raspberries. Re-roll
sponge, this time without the paper, to
enclose the filling. Place onto a serving
plate and serve.

41

RECIPES

NANNA'S CARROT CAKE

Serves 10

INGREDIENTS

250g butter, softened
1 ½ cups (330g) caster sugar
3 eggs
2 cups (300g) self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
¾ cup (180ml) buttermilk
1 cup (80g) desiccated coconut
2 cups (approx 3 carrots) finely grated carrot
1 x 440g can crushed canned pineapple in juice,

well drained
1 cup chopped walnuts
Cream cheese frosting, to serve

4. Reduce speed to KNEAD/FOLD setting;

add sifted flour, cinnamon and bi-carb
then and add half the buttermilk. Beat
in half the coconut, then repeat with
remaining buttermilk and coconut
mixtures; mix until just combined.
Lastly on same setting fold through
carrot, pineapple and walnuts until just
combined.

5. Spoon mixture into prepared pan and

bake for about 1 hour and 5 minutes
or until a wooden skewer inserted into
centre comes out clean.

6. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool
completely.

7. Once cake is cool spread with cream

cheese frosting on page 50 if desired.

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and
sides of 23cm square cake pan with
baking paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for about 1 minute or
until well combined.

NOTE

As this is a large quantity of butter
and sugar some may beat over the
scraper. Mixture may need to be
pushed down once.

3. Add eggs, one at a time, beating well

between each addition.

42

RECIPES

PUMPKIN SULTANA LOAF

Serves 8

INGREDIENTS

1 cup cooled mashed butternut pumpkin
(see note)

100g butter, softened
1 ¼ cups (275g) firmly packed soft brown sugar
2 tablespoons maple syrup
2 teaspoons mixed spice
2 eggs
2 cups (300g) self-raising flour
½ teaspoon bicarbonate of soda
½ cup (80g) sultanas
½ cup (60g) chopped pecan halves
Extra pecan halves, to decorate

4. Spoon into prepared pan. Smooth

surface. Decorate with pecans if desired.
Bake for 50–55 minutes or until a skewer
inserted into the centre comes out clean.
Stand in pan for 30 minutes then turn
onto a wire rack to cool. Serve warm or
cold spread with butter or cream cheese.

NOTE

For 1 cup mashed pumpkin; Peel &
cut 600 g butternut pumpkins into
3–4cm pieces. Place in a single layer
on a microwave-safe plate. Cover with
plastic and microwave on High/100%
power for 6–8 minutes or until
pumpkin is tender. Set aside to cool.
Drain any excess water then mash
until smooth.

METHOD

1. Preheat oven to 170°C fan forced.

Grease and line base and sides of a 6cm
deep, 10cm x 20.5cm (base) loaf pan.

2. Assemble mixer using scraper beater.

Combine butter, sugar, maple syrup and
mixed spice in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting
and for 1 minute. Increase speed to
CREAM/BEAT setting and beat for
2–3 minutes until pale and creamy.
Reduce speed LIGHT MIXING setting,
add eggs one at a time then pumpkin
and, beat for 30 seconds (mixture may
curdle a little but it will be fine once
flour added).

3. Sift the flour and bicarbonate of soda

over the pumpkin mixture then beat
on KNEAD/FOLD setting until just
combined. Remove the bowl from the
mixer and fold through sultanas and
chopped pecans.

43

RECIPES

CLASSIC SPONGE CAKE WITH
JAM AND CREAM

Serves 8

INGREDIENTS

2

⁄3 cup (100g) wheaten cornflour

1

⁄3 cup (50g) self-raising flour

1 teaspoon cream of tartar
4 eggs
¾ cup (165g) caster sugar
300ml cream
½ cup strawberry jam, lightly warmed
6–8 fresh strawberries, thinly sliced
Icing sugar, to serve

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line bases of
2 x 22cm cake pans with baking paper.

2. Sift flours and cream of tartar onto

a sheet of baking paper two times and
set aside.

3. Assemble mixer using the whisk

attachment. Add eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
about 10 minutes or until the mixture is
very thick.

4. Remove bowl from mixer and sift flour

over the egg mixture a third time.
Using the mixer’s whisk, carefully stir
flour through egg mixture until just
combined.

5. Divide mixture evenly among cake pans;

bake in oven about 17–18 minutes or
until sponge springs back when gently
touched in the centre.

6. Allow cakes to cool in pans for 5 minutes

before transferring to a wire rack to
cool completely.

7. Once cool, assemble mixer using the

whisk attachment. Add cream to mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting for about 1 minute or
until just thicked. Top one sponge with
warmed jam, fresh strawberries and
some of the whipped cream. Top with
second sponge. Dust with icing sugar.
Serve with remaining cream.

44

RECIPES

CHOCOLATE BROWNIE
CHEESECAKE

Serves 12–16

INGREDIENTS

Base

200g dark chocolate, chopped
200g butter, chopped
1 cup brown sugar
2 eggs
½ cup (75g) plain flour
¼ cup (35g) self-raising flour
½ cup (40g) desiccated coconut

Cheesecake top

500g cream cheese, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
300ml thickened cream

3. Assemble mixer using scraper beater.

Combine cream cheese, sugar and
vanilla in the mixer bowl. Turn mixer
to KNEAD/FOLD setting and mix for
1 minute. Increase speed to LIGHT
MIXING setting and beat for 2–3
minutes until creamy. Reduce speed to
KNEAD/FOLD setting again and add
eggs 1 at a time then the cream, beat
20–30 seconds until just combined.

4. Carefully pour cheesecake mixture

over the lukewarm base. Bake for 35–40
minutes or until cooked, the centre will
still wobble slightly. Turn oven off and
leave door ajar for 2 hours. Refrigerate
overnight. Cut into pieces and serve.

METHOD

1. Preheat oven 160°C fan forced. Grease

and line a 5cm deep, 28cm (base) slab
pan with baking paper, extending 2cm
overhang along both long ends.

2. Combine chocolate and butter in a

small saucepan. Stir constantly over low
heat until melted and smooth. Remove
from the heat and stir in sugar. Transfer
mixture to a bowl, add eggs one at a
time, whisking well then stir in the flours
and coconut. Spread mixture over the
base of the pan and bake for 15 minutes
(base will still be soft). Remove from the
oven and set aside 15 minutes. Reduce
oven 150°C fan forced.

45

RECIPES

PAVLOVA

Serves 8

INGREDIENTS

4 egg whites (150g)
1 cup (220g) caster sugar
300ml carton cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve

METHOD

1. Preheat oven to 140°C no fan (120°C

with fan). Mark a 20cm circle onto a
sheet of baking paper. Turn paper over
and place onto a greased baking tray.

2. Assemble mixer using the whisk

attachment. Add egg whites to mixer
bowl. Slowly turn mixer to AERATE/
WHIP setting and whisk until soft
peaks form.

3. Gradually add sugar making sure sugar

is dissolved between each addition. This
can take about 10 minutes.

4. Spoon meringue onto paper within

the circle; use a spatula to shape into
a dome shape.

5. Place in oven and bake for about 1 hour

or until dry then turn oven off and allow
pavlova to cool completely in oven with
door slightly ajar.

6. Once cool, assemble mixer using

the whisk attachment. Add cream
to mixer bowl. Slowly turn mixer to
CREAM/BEAT setting for about 1–2
minutes or until just thickened. Spread
over pavlova and top with berries
and passionfruit.

CHOCOLATE CAKE

Serves 10

INGREDIENTS

4 egg whites (150g)
200g good quality dark chocolate
200g butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups self-raising flour
¼ cup cocoa powder
1 ¼ cups buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and sides
of a 22cm cake pan with baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Assemble mixer using scraper beater.

Add butter, sugar and vanilla in mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting; beat for 1–2 minutes or
until pale and creamy. Add eggs one and
at time, beat until combined. Add melted
chocolate and mix until combined.

4. Reduce speed to KNEAD/FOLD

setting; add sifted dry ingredients
and buttermilk in two batches. Spoon
mixture into prepared pan and bake for
about 1 hour and 10 minutes or until
a wooden skewer inserted into centre
comes out clean.

5. Allow cakes to cool in pan for 5 minutes

before transferring to a wire rack to
cool completely.

6. Serve cake with chocolate ganache on

page 49.

46

PAge heAder.....

RECIPES

CHOCOLATE ROULADE

Serves 6

INGREDIENTS

3 eggs
½ cup (110g) caster sugar

2

⁄3 cup (100g) plain flour

1 teaspoon baking powder
2 tablespoons cocoa powder
3 teaspoons boiling water
1 tablespoon white sugar, to sprinkle
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
1 tablespoon icing sugar mixed with
1 tablespoon cocoa powder, for dusting

METHOD

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a 25 x 30cm
(base) swiss roll pan with baking paper,
extending 2cm overhang along both
long ends.

2. Assemble mixer using the whisk

attachment. Combine eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
5–6 minutes, or until the mixture is thick
and pale.

3. Meanwhile, sift flour, baking powder

and cocoa powder together onto a sheet
baking paper twice. Turn the mixer off
and sift the flour mixture for the third
time over the egg mixture. Turn the
speed KNEAD/FOLD setting and whisk
20–30 seconds until just combined. Pour
the water down the side of the bowl and
mix 10 seconds.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge
springs back when touched in centre
and edges start to shrink from sides.

5. Meanwhile, place a sheet of baking

paper onto a clean tea towel. Sprinkle
with a little white sugar. Turn hot cake
out onto the sugared paper. Remove
paper lining and starting from 1 short
side; gently roll the sponge and paper
up. Roll in the clean tea towel and set
aside to cool completely.

6. Wash and dry mixer bowl. Assemble

mixer using the whisk attachment;
combine the cream, icing sugar and
vanilla in the bowl. Slowly turn mixer
to AERATE/WHIP setting and whisk
for 40–50 seconds until firm peaks form.
Cover and refrigerate until ready
to serve.

7. Unroll the sponge and spread evenly

with the cream. Re-roll sponge, this time
without the paper, to enclose the cream.
Place onto a serving plate, dust with
icing sugar and cocoa powder and serve.

47

PAge heAder.....

RECIPES

PROFITEROLES

Makes 16

INGREDIENTS

100g butter, chopped
1 cup (250ml) water
1 cup (150g) plain flour
4 eggs, lightly beaten
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
Icing sugar, to serve

METHOD

1. Position 1 shelf just above the centre and

1 shelf just below the centre position in
the oven. Preheat oven 220°C fan forced.
Line two baking trays with baking paper.

2. Combine the butter and water in a

medium saucepan over medium-low
heat, heat, stirring often, 5 minutes until
butter melts. Increase heat to high, bring
to a rolling boil (the mixture should start
to rise in the pan). As it does, quickly
remove from heat, add all the flour,
stirring constantly until mixture comes
together in a ball and leaves the sides of
the saucepan. Transfer the hot dough to
bowl of the mixer.

3. Assemble mixer using scraper beater.

Slowly turn mixer to LIGHT MIXING
setting, add a quarter of the egg and beat
until well combined; continue adding
the egg until the choux pastry is thick
and shiny.

4. Pipe or spoon choux pastry onto trays

allowing room for spreading. Bake for
10 minutes. Reduce oven to 200°C fan
forced and bake a further 15–20 minutes,
or until the choux is puffed, golden and
firm to touch. Allow to cool completely
on trays.

5. Wash and dry mixer bowl. Assemble

mixer using the whisk attachment.
Combine the cream, icing sugar and
vanilla in the mixer bowl. Slowly turn
mixer to AERATE/WHIP setting and
whisk for 40–50 seconds until firm
peaks form. Cover and refrigerate until
ready to serve.

6. Cut the profiteroles in half with kitchen

scissors. Fill with cream. Dust with icing
sugar to serve.

48

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RECIPES

MARSHMALLOWS

Makes 24

INGREDIENTS

2 cups (440g) caster sugar
200ml lukewarm water
6 teaspoons gelatine
½ cup (125ml) cold water
1 teaspoon vanilla bean paste
2 cups (160g) toasted desiccated coconut

4. Add the vanilla to the bowl. Assemble

the mixer using whisk attachment.
Slowly turn mixer to AERATE/WHIP
setting and whisk for 4

½–5 minutes, or

until the mixture is very thick and white.

5. Spoon into the prepared pan and set

aside to cool. Once set (about 1 hour in
fridge, 2 hours room temp) turn out of
the pan and use a wet knife to cut into
24 squares. Toss in coconut and set
aside until surface feels dry. Serve.

TIP

You can replace the coconut with good
quality finely grated milk chocolate.

METHOD

1. Grease and line a 3cm deep, 16.5cm x

26.5cm (base) slab pan, allowing paper
to hang over sides.

2. Combine the sugar and lukewarm into

a saucepan and cook over medium heat,
stirring constantly, until sugar dissolves.
Brush sides of pan with a wet pastry
brush to dissolve any sugar crystals.
Bring to boil and boil gently, without
stirring for 5 minutes until thermometer
reaches 110°C.

3. Sprinkle the gelatine over cold water and

stir with a fork to combine. Spoon the
gelatine mixture into hot sugar syrup
and cook, whisking constantly until the
gelatine has dissolved then bring to
gentle boil. Pour into mixer bowl and
set aside for 20–30 minutes to cool to
room temperature.

49

PAge heAder.....

RECIPES

ICING AND FROSTINGS

ROYAL ICING

Makes about 2 cups

INGREDIENTS

2 egg whites
pinch cream of tartar
2 ¼ cups pure icing sugar, sifted

METHOD

1. Assemble mixer using the scraper

beater. Add egg whites and cream of
tartar in mixer bowl. Turn mixer to
LIGHT MIXING setting until egg
whites are lightly mixed.

2. Reduce speed to KNEAD/FOLD setting

and add icing sugar a heaped spoonful
at a time until well combined.

3. Place icing into a piping bag and pipe.

Icing will harden on standing.

LEMON ICING

For 1 x 23cm cake

INGREDIENTS

3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted

METHOD

1. Assemble mixer using scraper beater.

Add icing sugar mixture and lemon rind
into mixer bowl. Turn mixer to KNEAD/
FOLD setting and pour in lemon juice
and butter. Mix until combined.

2. Spread on cooled cake.

CHOCOLATE GANACHE

For 1 x 23cm cake

INGREDIENTS

200g good quality dark chocolate, chopped

2

⁄3 cup cream

METHOD

1. Stir ingredients in small saucepan over

a low heat until smooth. Cool to
spreading consistency.

2. Spread on cooled cake.

50

PAge heAder.....

RECIPES

BUTTER CREAM ICING

For 1 x 23cm cake

INGREDIENTS

125g butter, softened
1 ½ cups icing sugar mixture, sifted
1–2 tablespoons milk

METHOD

1. Assemble mixer using scraper beater.

Add butter to the mixer bowl. Slowly
turn mixer to CREAM/BEAT setting and
beat for about 1–2 minutes or until pale
in colour.

2. Reduce speed to KNEAD/FOLD setting

and add sugar; once added increase
speed again until mixed well. Adjust
thickness of icing with milk. Spread on
cooled cake.

TIP

If adding food colourings you may not
need to add any milk at all.

CREAM CHEESE FROSTING

For 1 x 23cm cake

INGREDIENTS

60g butter, softened
250g cream cheese, softened
1 teaspoon vanilla extract
3 cups icing sugar, sifted

METHOD

1. Assemble mixer using scraper beater.

Add butter, cheese and vanilla into
the mixer bowl. Slowly turn mixer to
CREAM/BEAT setting and beat for
about 1 minute or until well combined.

2. Reduce speed to KNEAD/FOLD setting

and add sugar; once added increase
speed again until mixed well. Spread on
cooled cake.

51

PAge heAder.....

RECIPES

QUINOA, LINSEED
AND CHIA BREAD

Makes 1 loaf

INGREDIENTS

1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ¾ cups (330ml) lukewarm water
1 ½ teaspoons salt
2 cups (300g) bakers flour
1 ½ cups (240g) wholemeal plain flour
2 teaspoons white sugar
2 ½ teaspoons instant dried yeast
1 tablespoon olive oil
White and brown quinoa extra for crust

4. Bring one long edge of the dough into

the centre then bring the other long
edge in. Pinch seam together to seal.
Brush with a little water and sprinkle
generously with extra quinoa. Flip
dough over so the seam is down and
repeat with water and quinoa. Cover with
a clean towel and allow to rise again for
about 30 minutes until doubled in size.

5. Preheat oven to 190°C.

6. Once doubled in size, cut three shallow

slits with a sharp knife on the top of
the loaf.

7. Bake in oven for 30–35 minutes or until

golden brown and hollow when tapped
on top. Transfer to a wire rack to cool
completely. Place in oven for 10 minutes
again if serving hot.

METHOD

1. Combine chia, linseed and quinoa in a

small bowl. Add ½ cup of the water and
mix well; set aside for 20 minutes.

2. Assemble mixer using the dough

hook. Add salt, flours, sugar, yeast,
oil, remaining 1 cup water and soaked
seeds. Turn mixer to KNEAD/FOLD
setting and mix for about 5 minutes.
If necessary turn mixer off and scrape
sides to lift any flour.

3. Turn dough out onto a lightly floured

surface and knead to combine. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm draught free
place for 30–40 minutes or until dough
has doubled in size. Turn dough out on
bench surface and knock back (punch)
the dough to remove excess air, using
hands gently push the dough to make a
rough rectangle, about 30cm x 20cm.

52

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RECIPES

TURKISH GOZLEME

Makes 6

INGREDIENTS

Dough

3 ½ cups (525g) bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons natural yogurt
1 ½ cups (375ml) lukewarm water
Extra bakers flour, for kneading

Silverbeet and cheese filling

1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
1 small bunch silverbeet, shredded

Meat filling

1 tablespoon olive oil
500g lamb mince
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾ cup (185ml) tomato passata
olive oil cooking spray
lemon wedges, to serve

METHOD

1. Spinach filling: Heat oil in a large frying

pan over medium heat. Add the onions
and garlic and cook until softened; set
aside to cool. Once cool combine with
cheeses and salt and pepper. Rinse and
dry spinach well and set aside.

2. Meat filling: Heat oil in a medium

frying pan. Cook lamb in batches until
browned. Return all lamb to pan and
add spices and passata. Cook for 10–15
minutes or until mixture is thick. Allow
to cool.

3. To make dough: Assemble mixer

using the dough hook Add flour
and salt in mixer bowl. Turn mixer to
KNEAD/FOLD setting and add oil,
yogurt and water. Mix for 6 minutes.

TIP

Mixture is quite sticky so don’t be
tempted to add more flour.

4. Turn mixture out onto a well floured

surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a baking paper and
dusted with a little flour; cover and rest
for 20 minutes.

5. Preheat a large non-stick frying pan or

flat plate on a BBQ on a medium heat.
On a large piece of baking paper; roll
one piece of dough to a 3mm thick
rectangle.

6. For vegetable gozleme: place 1 cup

shredded silverbeet onto one half of the
dough. Top with one sixth of the cheese
mixture.

7. For meat and vegetable gozleme;

use ½ cup meat filling, ½ cup silverbeet
and one sixth of the cheese mixture.

8. Lift dough over filling to enclose and

pinch to seal the edges. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.

9. Cooking one at a time. Spray the top

with cooking spray oil and flip upside
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
3–4 minutes or until golden. Spray top
with oil and carefully flip over to cook
other side.

10. Cut into wedges and serve with

lemon wedges.

53

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RECIPES

BASIC PIZZA DOUGH

Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza

INGREDIENTS

3 teaspoons dry yeast
3 teaspoons sugar
1 tablespoon olive oil
1 cup (250ml) lukewarm water
3 cups (450g) bakers flour
3 teaspoons salt

METHOD

1. Add yeast, sugar, olive oil and water to a

large bowl; stir until combined.

2. Assemble mixer using the dough hook.

Add flour to mixer bowl. Turn mixer
to KNEAD/FOLD setting; add yeast
mixture and knead for 4–5 minutes
until smooth and elastic.

3. Place dough ball into a lightly oiled

bowl, cover and rest in a warm draught
free place for 30 minutes or until dough
has doubled in size. Turn dough out on
a floured surface and knock back
(punch) the dough to remove excess air,
lightly knead.

4. For thin crust, divide dough into

4 x 170g dough balls and set aside
until required.

5. For thicker crust, divide dough into

2 even dough balls and set aside
until required.

PASTA DOUGH

Serves 4–6

INGREDIENTS

250g 'OO' Flour
Pinch salt
2 eggs
3 egg yolks
1 tablespoon olive oil

METHOD

1. Assemble mixer using the dough hook.

Place flour and salt into mixer bowl.
Make a well and add eggs, yolks and
olive oil.

2. Turn mixer to KNEAD/FOLD setting

and mix for about 4–5 minutes or until
dough combines. If dough has not
combined add 1–2 teaspoons water
if needed.

3. Remove dough from bowl and cover

with plastic wrap and allow to rest for
1–2 hours.

4. Use a pasta machine to make pasta.

54

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RECIPES

CINNAMON SCROLLS

Makes 12

INGREDIENTS

1 ½ teaspoons dried yeast
¼ cup (60ml) warm milk
¼ cup (55g) caster sugar
2 ¼ cups (335g) bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 eggs, lightly beaten
125g butter, softened and cut into cubes

Cinnamon filling

2 tablespoons soft brown sugar
1 tablespoon caster sugar
1 ½ teaspoons cinnamon
25g butter, softened

METHOD

1. Preheat oven to 200°C. Grease a 12 hole

1

⁄3 cup capacity muffin tray.

2. Combine yeast, milk and 1 teaspoon

of the sugar in a bowl; stir to combine.
Allow to sit in a warm place for 5
minutes or until frothy.

3. Assemble mixer using the dough

hook. Add flour, cinnamon, salt, eggs,
remaining sugar and yeast mixture into
the mixer bowl. Turn mixer to KNEAD/
FOLD setting and mix until almost
combined. Add the butter in a few cubes
in at a time until mixed through (approx
3–4 min).

TIP

If some of the butter does not combine
then stop the mixer and scrape butter
onto dough then mix a little more.

4. Turn dough out onto a well floured

surface and lightly knead until
combined. Place in an oiled bowl; cover
with plastic wrap and allow to rest in a
warm draught free place for about 45
minutes or until doubled in size.

5. Meanwhile to make cinnamon sugar,

combine the sugars and cinnamon and
set aside.

6. Once rested, place dough onto a floured

surface and roll or press out to rectangle
shape approximately 25cm x 45cm.
Using your fingers or a spatula spread
the softened butter over the dough.
Sprinkle the cinnamon mixture over the
dough leaving 1 tablespoon for the tops.

7. Starting from the long side, roll the

dough up to form a log.

TIP

If the dough is sticking as you are
trying to roll it use a spatula or flat
knife to lift it off bench. The dough
should be very soft.

8. Trim ends of roll then cut into 12 equal

size portions. Place each scroll, cut side
up, into the greased muffin pan. Sprinkle
with remaining cinnamon sugar.

9. Bake in oven for 20 minutes. Serve hot.

55

NOTES