User manual BREVILLE BEM800DH

[. . . ] Wizz® Planetary Mixer Instruction Booklet BEM800DH INTRODUCING THE DONNA HAY SIGNATURE EDITION - WIzz® PlANETARY MIxER PlANETARY MIxING ACTION Patisserie Quality Results Replicating a similar mixing motion used by commercial mixers, Breville's planetary mixing action produces patisserie and bakery quality results for evenly mixed batter, creamy icing and pliable dough. 2 3 CONTENTS 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. IMPORTANT SAFEGUARDS FOR YOUR BREVIllE WIzz® PlANETARY MIxER · Carefully read all instructions before operating the Wizz® Planetary Mixer for the first time and save for future reference. [. . . ] Bake for 10­12 minutes or until golden. Makes 45. and sugar into the bowl of the mixer and beat with the beater attachment for 6­8 minutes or until light and creamy. Stir through the flour and baking powder and until a smooth dough forms. Roll 2 teaspoons of the mixture at a time into balls and place the balls on baking trays lined with non-stick baking paper. Flatten slightly, allowing room for the biscuits to spread. Press a finger into the middle of the dough to make an indent. Bake the biscuits for 10 minutes or until golden. Add a little more jam to the holes while the biscuits are hot. Makes 60. 34 35 BISCUITS + SLICE S BISCUITS + SLICES double choc cookies 250g butter, softened 1 cup (175g) brown sugar ¾ cup (165g) white sugar 3 eggs 2¼ cups (340g) plain flour, sifted 1 teaspoon baking powder ½ cup (50g) cocoa, sifted 140g dark chocolate, broken into chunks 140g white chocolate, broken into chunks Preheat the oven to 150°C. Place the butter and sugars into the bowl of the mixer and beat with the beater attachment for 6­8 minutes or until light and creamy. Add the flour, baking powder, cocoa and chocolate and mix well. Shape 2 tablespoons of the mixture at a time into rounds and place the rounds on baking trays lined with non­stick baking paper. Flatten slightly, allowing room for the cookies to spread. Bake for 20­25 minutes or until dark brown on the bottom. Makes 28. melting moments 175g butter, softened ¼ cup (40g) icing sugar 1 teaspoon vanilla extract 1 cup (150g) plain flour, sifted ¼ cup cornflour, sifted filling 60g butter, softened 1 cup (160g) icing sugar 2 teaspoons lemon juice 2 teaspoons finely grated lemon rind summer fruit slice 9 eggwhites 3 cups (330g) almond meal 1½ cups (225g) icing sugar, sifted 2½ cups (225g) self-raising flour, sifted 150g butter, melted 2 tablespoons finely grated orange rind 1kg necatrines, peaches or apricots, stones removed and quartered ½ cup (110g) white sugar Preheat the oven to 180°C. Place the eggwhite, chocolate and almond biscotti 1¾ cups (270g) plain flour, sifted 1½ teaspoons baking powder ¼ cup (25g) cocoa, sifted ¾ cup (165g) caster sugar ¾ cup (120g) blanched almonds 3 eggs 2½ teaspoons vanilla extract Preheat oven to 160°C. Place the flour, baking powder, cocoa, sugar and almonds into the bowl of the mixer and mix with the dough hook attachment for 1 minute or until well combined. Add the eggs and vanilla and mix well to form a smooth dough. Place the dough on a lightly floured surface and knead each piece until smooth. Place the logs on a baking tray lined with non-stick baking paper and bake for 35 minutes. Remove from oven and allow to cool completely. Cut logs into slices 5mm thick and place on baking trays lined with non-stick baking paper. [. . . ] + OO flour is a superfine flour that is perfect for pizza making. You could also use plain flour. caramelised onion, potato and rosemary pizza Preheat the oven to 220ºC. Spread the bases of the pizzas with ¹/³ cup store-bought caramelised onion and top with 200g thinly sliced chat (baby) potatoes, 2 tablespoons rosemary leaves and drizzle with olive oil. Bake on a baking tray or pizza stone for 15­20 minutes until the topping is golden and base is crispy. 62 63 doUg h + SwE ET BU nS doUg h + SwE ET BU nS basic flatbread dough 2 teaspoons active dry yeast 1 teaspoon caster sugar 1¹/³ cup (330ml) lukewarm milk 2½ cups (375g) plain flour 1 teaspoon table salt 1 tablespoon olive oil, plus extra, for brushing sea salt fennel and coriander rolls 1 teaspoon fennel seeds 1 teaspoon sesame seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds ½ teaspoon sea salt flakes 1 quantity basic dough (recipe, left) olive oil, for brushing Place the fennel, sesame, cumin, coriander caramelised eschalots and goat's cheese flatbread 15 eschalots, peeled and halved 2 tablespoons olive oil 2 tablespoons brown sugar 1 quantity basic dough (recipe, opposite) 100g goat's cheese, crumbled sea salt olive oil, extra for brushing basil oil ¹/³ cup (80ml) olive oil 1 cup basil leaves Preheat the oven to 180°C. [. . . ]