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Sage BEM800 - the Scraper Mixer Pro Manual

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STARTER RECIPES FROM SAGE
CHOCOLATE ROULADE
Serves 6
INGREDIENTS
3 eggs
110g caster sugar
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.
STARTER RECIPES FROM SAGE
PROFITEROLES
Makes 16
INGREDIENTS
100g butter, chopped
250ml water
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.
… 22 …


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