Manual Cuisinart SMD-50 Series (page 9 of 92) (English)

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white prevents the white from whipping

properly.

• Scraping the entire bowl – sides, bottom

and paddle over the course of mixing and

adding new ingredients – ensures even

incorporation of ingredients and overall

best results. The more you scrape the

bowl, the better.

• For whipping egg whites, both the mixing

bowl and chef’s whisk must be spotlessly

clean and dry. Any trace of fat/oil will

prevent the egg whites from whipping

properly.

• To check the freshness of eggs, place

them in a bowl of warm water – if they

oat, they are not fresh. This is most

important when using for whipping egg

whites. The fresher the eggs, the more

stable the foam.

• To melt chocolate for a recipe, put

chopped chocolate in a double boiler

insert or larger bowl over a pan of barely

simmering water. The water should not

boil, nor should it touch the bottom of the

double boiler insert or bowl. If it does, this

could cause the chocolate to “seize” and

you will not be able to use it in your recipe.

• Always test yeast for freshness before

using it in a recipe. Sprinkle a little over

warm (105°F–110°F [40°C-43°C]) water

and add a pinch of sugar or our from

the recipe. If it does not become foamy/

bubbly in 5 to 10 minutes, the yeast may

be “dead.” Start over with fresh yeast

from a new package.

COOKIE BAKING

• Use an ice cream scoop to measure out

cookie dough – this keeps the cookies

evenly shaped and uniform in size. We

recommend ice cream scoops in several

sizes – #40, #50 and #60, as well as a

larger one (about ¹⁄³ to ½ cup) for jumbo

cookies. Ice cream scoops are also good

for lling mufn tins. Use a #16 ice cream

scoop to make mufns or meatballs.

• To better maintain cookie shapes, put

scoops of cookie dough onto sheets of

waxed paper or plastic wrap on a tray

and chill before baking. This will keep the

cookie dough from spreading too much

and will maintain a nice round cookie.

If rolling and cutting cookie dough, always

chill cut cookie dough prior to baking to

be sure the cookies keep their shape.

Most cookie dough can be refrigerated

for 2 to 3 days prior to baking – be sure to

wrap well.

• Cookie dough may also be frozen. Shape

into individual cookies, double wrap and

freeze for up to 3 months. Thaw before

baking.

•

Line baking sheets with parchment paper

for easy release and easy cleanup.

• Let cookies rest on sheets for 2 to

3 minutes before removing them to a wire

rack to cool. This keeps cookies from

wrinkling, crumbling or breaking.

• Cookies must cool completely before

being put into storage containers to

ensure they don’t get soggy or misshapen.

BREAD BAKING

• One ¼-ounce packet of yeast equals

2¼ teaspoons yeast.

• Using milk in place of water will produce a

softer crust.

• After baking, you can soften the crust, if

desired, by rubbing it with unsalted butter

soon after removing it from the oven.

This prevents crust from drying out quickly.

• If a recipe calls for a specic type of our,

use the our recommended. If you do

not have bread our, you can substitute

unbleached, all-purpose our, but your

bread may not rise quite as much.

• Do not use “lite” or tub margarines

for bread baking – they have different

structures and do not work as well in

baking.

• Vital wheat gluten is the dried protein

taken from the our by eliminating the

starch. It is a good dough conditioner or

enhancement for yeast breads, especially

for whole-grain breads or when using

all-purpose our. If a recipe specically

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Cuisinart SMD-50 Series Manual

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