User manual BREVILLE WIZZ ELECTRONIC MIXER BEM200

[. . . ] WizzTM Electronic Mixer Instructions and Recipes to suit all BEM200 models Contents Page Introduction Breville recommends safety first Know your Breville WizzTM Electronic Mixer Assembly and operation of your Breville WizzTM Electronic Mixer Care, cleaning and storing Measuring and weighing Mixing guide Recipes Notes 3 4 6 7 10 12 13 R1 IBC 2 Congratulations on the purchase of your new Breville WizzTM Electronic Mixer 3 Breville recommends safety first We at Breville 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 WIZZTM eleCtRoNIC mIxeR · Carefully read all instructions before operating the appliance and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the appliance for the first time. [. . . ] Using Speed 1 gradually add custard powder and flours. Add combined lemon juice and water until a soft dough forms. Knead dough lightly on a lightly floured bench, wrap in plastic warp and refrigerate until firm. Use as required. CHoux paStRy Makes 20 small puffs or 12 eclairs 100g butter 1¼ cups water 1 cup plain flour 3 x 60g eggs, lightly beaten 1. Place butter and water into a medium saucepan and bring to the boil. Remove from heat and quickly stir in flour. Continue stirring over medium heat until dough forms and leaves the side of the saucepan. Remove from heat and place into the large mixing bowl. Push pastry to spread around bowl and allow to cool for 5 minutes. Place large mixing bowl onto mixer and using Speed 3 add eggs one at a time and continue mixing until pastry is shiny and glossy. Use immediately for Chocolate Eclairs or Cream Puffs. R8 pastry RougH puff paStRy 100g butter, chopped in 4 portions 1 x 60g egg yolk 1 cup plain flour ½ teaspoon baking powder 1 tablespoon lemon juice 2 tablespoons water 1. Cream 25g of the butter on Speed 3 until smooth, add egg and beat until well combined. Using Speed 1 gradually add flour and baking powder. Add combined lemon juice and water until a soft dough forms. Knead dough on a lightly floured board and roll into a rectangle 1cm thick. With the narrow end of the rectangle facing, dot two-thirds of the pastry with 25g of the butter. Fold the unbuttered one-third of pastry and then fold again. Roll this buttered pastry again into a rectangle 1cm thick and repeat Step 4. Repeat the rolling and folding with the remaining portions of butter and once without, refrigerating as required. Roll to shape and size, cover with plastic warp and store in the refrigerator. Use as required. R9 Scones plaIN SCoNeS Makes 12 50g butter, chopped 2 cups self raising flour ¼ teaspoon salt 1 cup/250ml milk Extra milk, for glazing pumpKIN SCoNeS Makes 12 60g, butter chopped 2 tablespoons sugar 1 x 60g egg 1 cup mashed cooked pumpkin, well drained, cooled 2 cups self raising flour 1 teaspoon cinnamon ¼ teaspoon salt ¼ cup milk 1. Cream butter in small mixing bowl using Speed 3 until soft. [. . . ] Place teaspoonsful of the mixture 4cm apart on a lightly greased or baking paper lined baking tray. Bake in a hot oven 200ºC for 10-12 minutes or until cooked but not brown. Remove from oven, allow biscuits to cool on tray and then transfer to rack to cool completely. Sandwich two biscuits together with Butter Icing. ButteR ICINg 100g butter, softened ½ teaspoon vanilla essence 2 cups icing sugar, sifted 1-2 tablespoons warm water 1. [. . . ]