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Mixmaster
Electronic benchtop mixer
with torque control
Instruction/Recipe Booklet
MX001
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions
1
Features of your Mixmaster
2
Using your Mixmaster
4
Rotation of Mixing Bowls
6
Mixing Guide
7
Oven Temperature Guide
8
Care and Cleaning
Let’s Talk Ingredients
9
10
Cookery Tips for Best Results
12
Helpful Hints for a Successful Dough
13
Helpful Hints for Better Cake Making
15
Recipes
Baking
17
Icing, Fillings, Frosting & Creams
22
Brunch, Lunch and Afternoon Tea
23
Pre-Dinner Nibbles
26
After-Dinner
28
Kids Treats
31
Special Occasions
35
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MIXMASTER.
• Never eject beaters or dough hooks when
the appliance is in operation.
• Ensure fingers are kept well away from
moving beaters and dough hooks.
• Do not remove the mixing bowl from the
base of the Mixmaster whilst mixer is
in use.
• Should you be using a spatula during
mixing, ensure that the spatula is kept well
away from moving beaters and dough hooks.
• Never tilt back the head of the Mixmaster
whilst the appliance is in operation.
Sunbeam are very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
Features of your Sunbeam
Mixmaster
Attachment eject button
The eject button effortlessly releases the beaters or
dough hooks for easy cleaning.
3-way beating action
Sunbeam’s famous 3-way beating action rotates
the bowl, and individual beaters in opposite
directions for thorough mixing and better aeration.
Off-centre head and beaters
The head of the Mixmaster and beaters are
positioned off-centre to the bowl to make it easier
to add ingredients during mixing.
Tilt back head
The head of the Mixmaster tilts back and locks
securely into position to allow for easy removal of
mixing bowls and attachments.
Glass mixing bowls
3.5 and 1.6 litre mixing bowls are ideal for mixing
large or small quantities of ingredients.
Dishwasher safe
The glass bowls, beaters and dough hooks are
dishwasher safe for easy cleaning.
2
Special ‘V - groove’ beaters
Specially designed for optimum mixing and
aeration.
Dough hooks
Heavy duty steel dough hooks take the hard
work out of kneading dough and other heavy
mixtures.
12 speed control dial
12 speed electronic torque control motor
maintains the selected speed regardless of
the mixing load.
Non-slip rubber feet
Keep the mixer secure on the bench top
during use.
3
Using your Sunbeam Mixmaster
Before using your Mixmaster
Before assembling your Sunbeam Mixmaster,
be sure the power cord is unplugged from the
power outlet and the speed control dial is in
the OFF position.
1. Press the ‘head locking’ button, located
under the head of the Mixmaster. While
the button is depressed ease the head of
the Mixmaster back, see Figure 1. The
Mixmaster head will lock into this tilt
position, see Figure 2.
–
Beaters for creaming butter and sugar,
mixing cake mixes and whisking cream
and egg whites.
–
Dough hooks for kneading dough and
other heavy mixtures.
3. Insert selected attachment;
Beaters – Take the two beaters,
place the oval shaped beater (A)
into the socket marked with the
symbol ( ). Likewise, place the square
shaped beater (B) into the socket marked
with the symbol ( ). See Figure 3.
Figure 1
Figure 3
A
B
Press locking
button down and
tilt mixer head
backward
Figure 2
Dough hooks – Take the two dough
hooks, place the dough hook with
the small washer (A) into the socket
marked with the symbol ( ).
Likewise, place the dough hook
with the large washer (B) into the socket
marked ( ). See Figure 4.
Figure 4
2. Select the desired attachments
depending on the mixing task to be
performed;
4
Using your Sunbeam Mixmaster (continued)
Note: Be sure both beaters or dough
hooks click firmly in place, you may need
to twist the attachments slightly to
engage them in position prior to pushing
them into place.
Figure 6
Press locking
button down
and tilt mixer
head forward
4. Depending on the amount of ingredients
required for mixing, select bowl size by
placing the turntable into either of the
two holes on the base of the Mixmaster
stand, see Figure 5.
Figure 5
Figure 7
Small bowl selected
Using your Mixmaster
1. With the speed control dial in the OFF
position, plug the power cord into a
230-240 volt power outlet.
Large bowl selected
2. Use the speed control dial to turn the
Mixmaster ON and OFF and to control
the mixing speeds.
Clearly marked instructions for correct
mixing speeds for each type of mixture are
shown in the ‘Mixing Guide’ on page 7.
Tip: Start mixing at slow speeds and increase
speed gradually to prevent ingredients
splashing out of the mixing bowl.
When adding dry ingredients, particularly
flour, lower the speed temporarily until
ingredients are combined.
5. Press ‘head locking’ button to lower the
head with the selected attachments
(either, beaters or dough hooks) in place,
into the mixing bowl. See Figures 6 & 7.
Tip: When kneading yeast doughs, use
speed 1 to achieve best results. For
specific instructions for the use of dough
hooks see 'Helpful Hints for a Successful
Dough' on page 13.
5
Using your Sunbeam Mixmaster (continued)
3. When mixing is complete, turn the speed
control dial to the OFF position and
unplug the cord from the power outlet.
Figure 8
Eject
Button
4. Hold down the ‘head locking’ button and
ease the Mixmaster head back until the
mixer head is locked into the tilt back
position (See Figures 1 and 2 on page 4).
5. To remove the particular attachments
(either beaters or dough hooks), place
fingers loosely around the attachments
and hold down the ‘eject button’
see Figure 8.
Rotation of Mixing Bowls
The mixing bowls rotate by means of the
plastic button on the tip of the beater
making contact with the bowl and the
mixture passing through the beaters.
6
Note: To prevent overmixing the rotation of
the bowl may slow down and in some
instances stop, depending on the consistency
of the mixture. It is unnecessary for the bowl
to rotate continuously throughout mixing.
Mixing Guide
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
SPEED SETTING RANGE
MIXING TASK
LOW
1
2
3
FOLDING & BLENDING
Scones/Pastry
Biscuit dough
Tea Cakes
4
5
6
LIGHT MIXING
Sauces & Puddings
Custard/Icing
Packet Mixes
7
8
9
CREAMING & BEATING
Butter & Sugar
Cream Cheese
Heavy Batters
10
11
12
WHIPPING & AERATING
Cream
Egg Whites & Meringues
Marshmallow
MEDIUM
HIGH
VERY HIGH
NOTES: For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
When mixing larger quantities you may need
to increase the Mixmaster speed due to the
amount of mixing required and the larger
load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.
7
Oven Temperature Guide
For your information, the following temperature settings are included as a guide. These
settings may need to be adjusted to suit the individual range.
Thermostat Settings
Description of Oven Temperatures
Cool
Very Slow
Slow
Moderately Slow
Moderate
Moderately Hot
Hot
Very Hot
Electric
°F
200
250
300
350
400
425
450
475
°C
110
120
150
170
200
220
230
250
Gas
°F
200
250
300
325
350
375
400
450
°C
100
120
150
160
180
190
200
230
Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.
Also check recipes at the back of this book.
8
Care and Cleaning
Before cleaning your Sunbeam Mixmaster,
ensure the power is turned off at the power
outlet, then remove the plug.
Wipe over the outside area of the Mixmaster
and turntable with a dampened cloth and
polish with a soft dry cloth.
Wipe any excess food particles from the
power cord.
Wash the mixing bowl, beaters and dough
hooks in warm soapy water and wipe dry.
Give special attention to the nylon button
area on the beater - use a brush if necessary
to remove sticky food particles. The heatresistant glass bowls may be washed in the
dishwasher.
Note: The Sunbeam Mixmaster and the
turntable have been factory oiled and no
additional home oiling is necessary.
Storage
Keep your Sunbeam Mixmaster in a
convenient position on your kitchen bench
ready for use at all times. Place the beaters
and dough hooks into the bowl (storage of
beaters and dough hooks in a drawer with
other kitchen equipment may cause damage).
Note: Never wind the power cord around the
motor after use as the warmth of the motor
may cause damage to the power cord.
Maintenance Service
Your Sunbeam Mixmaster should be regularly
checked. After approximately four years of
domestic use, the grease in the gear
compartment should be examined
(commercial use after two years). We suggest
at that time you send the Mixer to your
nearest Sunbeam Appliance Service Centre to
ensure efficient, correct servicing.
9
Lets Talk Ingredients
Listed below is a guide regarding some of the
ingredients used in the recipes in this book.
Shortenings
The word, shortening, is a term used to
describe any one of the solid fats (animal,
vegetable or a mixture) which is suitable for
general use. Some are more suited than
others for particular recipes and are therefore
specified. Where the term shortening is used,
select the one most pleasing to your palate.
It is possible to mix or substitute according
to your requirements. Examples include;
Cotton seed oil and soybean.
Butter
Butter is made from approximately 80% milk
fat (cream) and is churned over a period of
time to produce a solid (butter). Butter is
used to stabilize, texturize and add flavour.
Butter may be salted or unsalted, it is best to
use unsalted butter for cake baking. Clarified
butter has the milk solids and salt removed,
which is ideal for pastry making as it can be
heated to higher temperatures than regular
butter.
Note: Margarine can be used as a substitute
for butter. It is made from vegetable oils,
therefore it may alter the end result. There
are various types of margarines, some of
these are butter-margarine blends and fat
reduced.
10
Yeast
A raising agent used in doughs. Yeast is a
microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast plant feeds on sugar and expels
carbon dioxide which expands the gluten
framework. When foaming yeast do not allow
the temperature to exceed 46°C, as this
prevents killing the yeast. A 26˚C - 30˚C,
draft free area is most suitable for the growth
of yeast during the rising process. Both Dry
Yeast and fresh Compressed Yeast may be
used in the recipes included in this book.
(NB. 7g of dry yeast is equivalent to 15g of
compressed yeast).
Substitutes
If you find it necessary to substitute
ingredients in a recipe, check the following
alternatives:
1 cup self raising flour = 1 cup plain flour and
2 teaspoons baking powder.
1 cup plain flour and 1 teaspoon baking powder
= 1/2 cup each of plain and self raising flour.
1 tablespoon arrowroot = 1 tablespoon
cornflour.
Sultanas = equal measure of any other dried
fruit.
Golden Syrup = equal measure of honey or
treacle.
1 cup buttermilk = 1 cup fresh milk and 2
teaspoons vinegar or lemon juice.
Lets Talk Ingredients (continued)
Measuring Ingredients
Careful and correct measurement of all
ingredients is essential for recipe success.
Australian Standard Metric cup and spoon
measures are used in all recipes in the book.
All cup and spoon measurements should be
level.
The following are some hints on measuring
ingredients.
Wet Ingredients
Place the measuring jug on a level surface
and check the measurement at eye level.
Dry ingredients
Use a standard metric measuring cup and
spoon to measure out dry ingredients. After
filling, level off cup or spoon with a knife.
You may like to tap the cup or spoon lightly
on the kitchen benchtop before levelling. If
your dry ingredients has any lumps, be sure
to remove them or break them up, sifting
ingredients prior to mixing will help.
Raising Agents
Care is essential for best results. Check for
and crush any lumps, particularly in
bicarbonate of soda, before measuring.
Cheese and Breadcrumbs
Pack grated cheese and soft breadcrumbs
into the cup pressing lightly to obtain best
results.
Fats and Oils
The simplest method to measure butters,
margarines and shorting is to cut or
spoon the required amount from the block
or container and then weigh it using
metric scales.
11
Cookery Tips for Best Results
1. Before starting, read the recipe
completely.
2. Refrigerated ingredients, ie butter and
eggs should be at room temperature
before mixing begins. Set these
ingredients out ahead of time.
3. Before starting your recipe preheat oven
to baking temperature recommended in
the recipe.
4. Assemble all ingredients and utensils
near the mixer.
5. To eliminate the possibility of shells or
deteriorated/off eggs in your recipe, break
eggs into a separate container first, then
add to the mixture.
6. When mixing egg whites, be sure the
bowls and beaters are thoroughly cleaned
and dried. As even the smallest amount of
oil on beaters or bowl may cause the egg
whites not to aerate.
7. Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
12
8. Do not overbeat. Be careful that you only
mix/blend mixtures until the
recommended time specified in your
recipe. Fold in dry ingredients only until
just combined. Always use the low speed.
At any stage of mixing, over beating can
cause toughness, close texture, lack of
rising or excessive shrinkage. Climatic
conditions, seasonal temperature changes,
temperature of ingredients and their
texture variation from area to area all play
a part in the required mixing time and the
results achieved.
9. All recipes have been kitchen tested, but
should you find it necessary to vary the
ingredients or the size of the tin etc. allow
for a variation in cooking time. Always test
for doneness in baked foods before
removing from the oven or the cooking
appliance.
10.During mixing, ingredients may splash to
the sides of the bowl. To scrape the bowl,
turn the beaters and bowl Control Dials to
the ‘OFF’ position and using a plastic or
rubber spatula, scrape the bowl. NEVER
USE A KNIFE, METAL SPOON OR FORK,
as this may cause damage to the beaters
and bowl. A light scraping after the
addition of each ingredient assists in
achieving efficient mixing.
Helpful Hints for a Successful
Dough
Step 1: Preparing the yeast
For the dry yeast to be activated it needs to
ferment. To do this place warm milk, sugar
and the tepid water into a bowl, add dry
yeast and mix. Stand in a warm place until
mixture starts foaming ie bubbles. This
process will take approximately 10 minutes.
Be sure not to overheat the milk. As hot
temperatures will kill and deactivate the
yeast.
Safety Tip: Do not use the mixer near the
edge of a bench or table top where it may
fall off.
Step 2: Preparing the dough
Note: Ensure dough hooks are in place (refer
to page 6).
4. After kneading place dough into a large
well greased mixing bowl. Place the bowl
in a warm, draft-free area and cover with a
light cloth until the dough doubles in size.
1. Place the dry ingredients into the
Mixmaster bowl and position onto the
turntable. Turn the speed control switch to
speed 1. Begin to gradually add the liquid
ingredients to the bowl.
Note: You may find it useful to use a rubber
or plastic spatula to scrape the dry
ingredients from the side of the bowl during
the kneading process. Do not use the spatula
near or directly behind the dough hooks. Use
only a rubber or plastic spatula and keep it
well away from the moving parts.
3. Depending on what recipe you are making,
generally you will need to add manual
kneading to your dough. Place dough onto
a well floured work bench or surface and
knead until dough is smooth and elastic.
This should take approximately 10-15
minutes.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured board for shaping.
Place dough into tins for baking, or cut
and shape dough for making buns, rolls,
etc.
6. Final rising of dough. Cover the dough
with a light cloth and place in a warm,
draft-free area until doubled in size again.
Glaze and bake.
Safety Tip: Do not attempt to feed the dough
into the dough hooks with your hands,
spatula or any other utensil while the mixer
is plugged into a power outlet or in operation.
2. As the ingredients start to form a ball,
scrape down the sides of the bowl if
necessary with a plastic spatula and
remove your dough.
13
Helpful Hints for a Successful Dough (continued)
Step 3: The finishing touches
To add interest to breads
• Sprinkle loaves or buns with sesame,
poppy, or caraway seeds before baking.
• Top loaves with shredded cheese during
the last few minutes of baking.
• Drizzle sweet tea rings or buns with an
icing sugar when cooled.
Glazes
• May be brushed over the dough at any
time before, during or after baking.
Before Baking
• For a shiny crust, brush with cream or
evaporated milk.
• For a glossy crust, brush with beaten egg
white.
After Baking
• For a matt finish, brush with melted
butter or margarine.
14
Doughy Tips.
Q. My dough hasn’t worked, what went
wrong?
A. If you over knead or under knead your
dough the end result will be tough or
spoiled. We suggest to throw the dough
out and start again.
Q. I followed the recipe, however I’m finding
that my mixture is dry and crumbly. Do I
need to add more water?
A. Your mixture may be dry and crumbly for
several reasons. One common problem is
that flour tends to absorb or want more
moisture/liquid, especially on a warm or
humid day. We suggest you add more
water, a drop at a time, until you reach a
smooth ball/dough.
Q. I added too much water and my dough is
very sticky, what can I do?
A. If the dough is smooth without lumps,
then remove the dough from the bowl and
turn it out onto a well floured benchtop.
Knead the dough until you get a smooth
and well formed dough, that is soft to
touch and bounces back when pressed
with the tip of your finger.
Helpful Hints for Better Cake
Making
• Always have ingredients at room
temperature. Warm the bowl to be used in
really cold weather.
• Add flavouring and essences to the
shortening for a better flavour.
• Add the sugar to the softened shortening
and beat until the colour lightens slightly;
there’s no need to beat until the sugar is
dissolved.
• Add whole eggs one at a time and beat
until egg is absorbed. Eggs should not be
cold as they can curdle mixtures.
• In our recipes we will use self-raising flour
wherever possible. If plain flour is called
for, it must be used to keep the balance
of ingredients correct.
• Divide the flour and the liquid into two
portions and add alternately with the
liquid on speed 1 - don’t over beat.
• If you don’t have a tin the same size as
the recipe suggests, her are some tins that
are of similar capacity:
Use 2 x 20cm sandwich tins or a 1 x 28 x
18cm lamington tin or a 1 x 20 x 7cm
deep round cake tin or 1 x standard loaf
tin or a 1 x 20cm ring tin.
• Cooking times and temperature are meant
only as a guide. Light mixtures should
spring back when lightly touched and
heavy mixtures, fruit cake and the like,
should be tested with a skewer toward the
end of the suggested cooking time.
Reasons for Poor Results
Sponge Cakes Shrink
Unbalanced ingredients, overbeating of egg
whites, sudden changes of temperature or
draught when taking from the oven.
Cakes Do Not Rise
Mostly due to gross overbeating, but can also
be caused by too hot an oven during the first
part of cooking.
Cakes Sink in the Centre
Too much fat, raising agent, liquid or sugar;
too little flour; under cooking or slow
cooking.
Cakes Run Over at Edges
Too much batter for size of pan, too cool an
oven, too much sugar, over beating, too much
raising agent.
• Care must be taken when using a cake tin
instead of a sandwich tin to lower the
suggested temperature by approximately
25°C and lengthen the cooking time.
Hard Outer Crust
Too much flour, too little sugar, over mixing,
too hot an oven.
• Care should also be taken when
substituting a cake tin for a ring tin, baba
tin or any tin with a funnel as some cake
mixtures that have a very high fat content
may need the heat supplied by way of
the funnel.
Moist, Sticky Outside
Too much sugar, over beating, under baking.
Coarse Crumbly Texture
Overbeating, low baking temperature.
15
Helpful Hints for Better Cake Making (continued)
Heavy, Close Texture
Too much fat or sugar, over mixing, under
baking, or too hot an oven.
Fruit Sinks
Mixture too soft, damp fruit, too little flour,
ingredients not correctly balanced, over
beating.
Some Hints on Sponge Making
• There are basically two methods of sponge
making. The whole egg method is the
simpler, but better volume can be
achieved if the egg whites are separated
from the yolks.
• If you elect to separate the eggs, whip the
whites until they hold peaks and gradually
add the sugar a little at a time, beating
well between each addition. Start with
teaspoons of sugar and, as the mixture
stiffens, add it more quickly. This process
should take about 3-5 minutes. Only fold
in the egg yolks until they disappear, say
1
/2 minute.
These General Tips apply to either method:
• Eggs should be at room temperature.
• Caster sugar will give a better result as it
dissolves more quickly.
• Bowl and beaters should be clean, dry and
free from any fat.
• The fold speed of the Mixmaster will
supply the gentle but thorough action
necessary to fold in flour. Care should be
taken to mix only until the flour has been
folded thoroughly through the egg mixture.
Always commence mixing on speed 1.
16
• The liquid should always be hot when
folded through the sponge mixture. This
starts the sponge cooking on the table, so
it is essential to have the oven in
readiness.
• Don’t rush the folding in and be sure the
liquid is evenly folded through the
mixture. Any unmixed liquid will cause
the sponge to be held down where the
liquid lies.
Swiss Rolls
• The sponge mixture must be evenly
distributed. A better result will be
achieved if the mixture is poured along
the tin and the tin tilted to allow the
mixture to run to the corners, rather than
spreading the mixture.
• While the roll is baking, sprinkle a little
crystal sugar onto the sheet of greaseproof
paper larger than the Swiss roll tin. Soften
the jam to make it easy to spread.
Immediately after the roll comes from the
oven, turn in onto the prepared paper and
quickly spread the jam right out to the
corners. Make the first roll a tight tuck
and use the greaseproof paper to help you
handle the hot sponge.
• It is essential the sponge is rolled quickly
and that sponge is not over-cooked or the
roll will crack.
Recipes – Baking
Tips
• Goats milk and skim milks can be used in
these recipes.
• Margarine’s and low fat butter’s can also
be used in these recipes.
loosely with plastic wrap and allow to rise in
a warm place until doubled in size. About
30-40 minutes. Preheat oven to 200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped.
Basic White Loaf
1 sachet dry yeast
1 tablespoon sugar
1 cup lukewarm water
3
/4 cup lukewarm milk
60g butter, melted
4 cups plain flour
1 teaspoon salt
Variations to this recipe:
1.Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2.Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients into the large Mixmaster bowl.
3.On Low speed (1-2), gradually add yeast
mixture. Note that it will be necessary to
scrape sides of bowl with a rubber spatula.
Knead on Medium speed (4) for 3-4
minutes.
4.Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a smooth
ball. Mixture will be wet and sticky. Remove
dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top of dough. Cover, and let
rise in a warm place until doubled in size
(40-50 minutes).
6.Punch down, fold sides to centre and turn
the dough over. Remove the dough from the
bowl and place onto a well floured surface.
Lightly knead dough with palm of your
hands until smooth and elastic. Cut dough
in half and shape into two loaf pans. Cover
Breadsticks
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut the dough into 8 portions and
in each portion cut 1cm length slices.
3.Cut each slice into 1cm strips and roll into
thin long stick like shapes.
4.Place onto a baking tray lined with baking
paper, brush with milk and sprinkle with
sea salt, and or poppy seeds and sesame
seeds or cajun seasoning.
5.Bake on 200°C for 15 minutes, or until dry
and crisp and golden brown.
Bread rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Punch down, fold sides to centre and turn
the dough over. Knead lightly on a well
floured surface. Cut the dough into 12
portions and roll each portion across the
bench, until an even soft ball is achieved.
3.Place each portion of dough onto a baking
tray lined with baking paper. Cover in
plastic wrap, allow to double in size (about
20-40 minutes) brush with eggwash and
sprinkle with a mixture of poppy and
sesame seeds.
Note: Eggwash is a mixture of egg yolk and
tepid water used to glaze the top of uncooked
bakery goods to give a shinny glaze.
4.Bake on 200°C for 15-20 minutes.
17
Baking continued
Sesame Rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Preheat oven to 220°C. Line a baking tray
with baking paper.
3.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Divide the dough into 24 equal
portions and shape into round, smooth
balls.
4.Place close together onto the prepared tray
and brush with melted butter and sprinkle
with sesame seeds.
5.Cover with plastic wrap and allow to rise in
a warm place for approximately 10
minutes.
6.Bake for approximately 20 minutes. Baked
rolls sound hollow when tapped with the
knuckles.
Variations to this recipe:
Flat rolls can be made using this recipe.
After dividing the dough into equal portions
and shaping into rounds, flatten each round
with a rolling pin to approximately 1.5cm
thick. Place close together on prepared trays,
brush with melted butter and sprinkle with
sesame seeds. Cover with plastic wrap and
allow to rise in a warm place for
approximately 10 minutes. Bake for
approximately 20 minutes.
Sultana Loaf
Makes 2 loaves
1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
11/4 cup lukewarm milk
3
/4 cup water
4 cups plain flour or bakers flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
18
1.Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2.Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including sultanas into the
larger Mixmaster bowl.
3.On Low speed (1-2), gradually add yeast
mixture. Note it will be necessary to scrape
sides of bowl with a rubber spatula. Knead
on Medium speed (4) for approximately
4-5 minutes.
4.Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball. Note
mixture should be wet and sticky. Remove
dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap, and let rise in a warm place until
doubled in size (40-50 minutes).
6. Punch down, fold sides to centre and turn the
dough over. Turn dough out onto a well floured
surface and knead lightly for 1-2 minutes until
smooth. Cut and shape into loaf pans. Cover
with plastic wrap and allow to rise in a warm
place until doubled in size, approximately 20
minutes. Preheat oven to 200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles. Makes 2 loaves.
Tip: If dough is too wet, while mixer is
kneading slowly sprinkle about a
tablespoon at a time of flour until mixture
is smooth and moist but not wet. Dough
should be slightly sticky, soft and elastic.
Variations to this recipe:
The sweet yeast dough can be used to
make various sweet bakery goods such as
the plaited sweet loaf, Chelsa bun or hot
cross buns.
Baking continued
Plaited sweet loaf
1.Follow steps 1 - 5, from ‘Sultana Loaf’
recipe.
2.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface with well floured hands, until
smooth, soft and elastic. Cut dough in half
and roll out one half on a floured surface
and shape into a 60cm x 30cm rectangle,
about 2cm thick.
3.Cut into 3 equal lengths, bring each
together at the top, pinch together to
secure and then plait the 3 lengths,
crossing one over and under the other,
bring lengths together by pressing at the
end. Repeat with remaining dough.
4.Place onto a baking tray lined with baking
paper and bake at 200°C for 40-45
minutes. Once cooked brush with glaze.
Glaze:
3 tablespoons sugar
1
/4 cup water
1 teaspoon gelatine
Place water, sugar and gelatine into a small
saucepan. Stir over medium heat until sugar
has dissolved, approximately 2 minutes.
5.When cold decorate top with icing. Mix
together 1/2 cup icing sugar with 20ml water
and your favourite food colouring.
Chelsa bun
1.Roll out the dough onto a floured surface
into a 60cm X 30cm rectangle, about 2cm
thick. Sprinkle with 1/2 cup mixed dried
fruit or 1 green apple, peeled and chopped.
2.Take the longest side and roll to form the
shape of a swiss roll.
3.Cut 5cm slices from the roll.
4.Place decoratively into a greased and lined
20cm round cake tin. Overlap the slices to
form a decorative bun. Brush with egg
white. Allow to rise, about 15-20 minutes.
5.Bake for 40-45 minutes in a hot oven at
200°C. Once baked brush with glaze.
Note: see ‘Plaited Sweet Loaf’ for recipe for
glaze recipe.
6.When cold decorate top with icing. Mix
together 1/2 cup icing sugar with 20ml water
and pink food colouring.
Variations to this recipe:
Use this recipe to make hot cross buns.
Divide the kneaded dough into 18 equal
portions and roll. Place close together on a
lined baking tray and mark a cross on each
roll with a knife. Then pipe a mixture of stiff
flour and water together over the top. Cover
and allow to double in size, about 30
minutes. Bake in a hot oven at 200°C for 2030 minutes. Brush with glaze while still hot.
Eat warm with butter.
Wholemeal Loaf
1 sachet dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
2 cups wholemeal flour
1 teaspoon salt
1.Combine the yeast, sugar, water and butter
in a small bowl and allow to stand in a
warm place until mixture begins to froth.
About 10 minutes.
2.Insert the dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients into the large Mixmaster bowl.
3.Using Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to scrape
the sides of the bowl with a rubber spatula.
Knead on Medium speed (4)
for 3-5 minutes.
19
Baking continued
4.Continue the kneading process at Medium
speed (4) until all ingredients are combined
and the dough forms a ball. The dough will
be soft and sticky. Remove dough from
bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top of dough. Cover with
plastic wrap, and let rise in a warm place
until doubled in size (40-50 minutes).
6.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut dough in half. Shape into loaf
pans. Cover with plastic wrap and allow to
rise in a warm place until doubled in size
(about 30 minutes). Preheat oven to
200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles.
Variations to this recipe:
This dough can be used to make bread rolls,
breadsticks, and as a basis for other
wholemeal bakery goods. See variations for
‘Basic White Loaf’ recipes.
Note: Grain bread flour mix can be used as a
substitute for plain and wholemeal flours.
Foundation Butter Cake
125g butter or margarine, softened
4 drops vanilla extract
3
/4 cup caster sugar
2 eggs
2 cups self raising flour
1 cup milk
1.Preheat oven to 180°C. Grease and line a
20cm round cake tin or similar.
2.Using the small Mixmaster bowl, break up
butter on Medium speed (5-6), add vanilla,
sugar and cream on High speed (7-8) until
light and creamy. Approximately 2 minutes.
3.Add eggs one at a time beating well
between each addition.
20
4.Reduce to Low speed (2-3) and fold in
sifted flour and milk alternately. Be careful
not to use high speeds as flour will go
everywhere! Mix for 3-4 minutes until cake
batter is rich, smooth, thick and creamy.
5.Scrape batter into prepared pan. Bake for
approximately 30-35 minutes or until
cooked when tested with a skewer.
Note: When creaming butter or cream cheese
use Low speeds (1-3) initially and make sure
butter/cream cheese is chopped into cubes
and added in small amounts until smooth and
creamy. Butter and cream cheese should be
at room temperature before beating. Once
the desired quantity of butter/cream cheese
has been added, slowly increase to High
speed (7-9).
Variations to this recipe:
Upsidedown Peach cake
1.Preheat oven to 180°C. Grease and line a
20cm round cake tin.
2.Select 4 peaches. Cut each peach in half
and remove their stones. Place cut side
down in prepared cake tin. Sprinkle over
3 tablespoons white sugar and 20g
chopped butter.
3.Follow steps 2 - 4 from the ‘Foundation
Butter Cake’ recipe.
4.Spoon into cake tin. Level and bake for
40-45 minutes or until cooked when tested
with a skewer. Allow cake to cool before
removing from cake tin.
5.Serve peach side up. Makes 1 cake.
Variation:
Fresh pineapple slices, mango halves,
peaches, pears or apricots can be used. Well
drained tinned fruits such as plums can be
used as well. Frozen mixed berries also work
well.
Serving suggestion: Serve cake cut into
wedges and spoon a dollop of thick cream
over the top.
Baking continued
Lemon or Orange Cake
Add the rind of one lemon or orange into the
cake batter, and or with the addition of
butter and sugar and fold 2 tablespoons of
poppy seeds into the cake batter makes an
interesting and tasty cake.
Coffee Crumble
Mix in 2 tablespoons of instant coffee
powder into the cake batter. On top of the
cake batter sprinkle with a mixture of 1
tablespoon butter,
2 tablespoons plain flour, 2 tablespoons
sugar, 1/2 teaspoon of cinnamon and 2
tablespoons of instant coffee.
Chocolate Cake
60g unsweetened chocolate - melted and
added at the same time as the milk from the
recipe above and mix well into the cake
batter before baking.
Marble Cake
Divide batter into 3, leave one plain, add pink
food colour to second portion and 2 tablespoons
of cocoa, 1/8 teaspoon bicarbonate of soda and
1 tablespoon milk to the remaining cake batter.
Drop spoonfuls of alternate colours into a 20cm
ring tin.
Berry Cake
Add 2 cups of fresh, frozen or canned mixed
berries to the top of the cake batter in tins
before baking. Make sure that berries are
well drained if canned.
Vanilla Bean Sponge
4 eggs, room temperature & separated
2
/3 cup caster sugar
1
/3 cup custard powder
1
/2 teaspoon vanilla extract
2
/3 cup plain flour, sifted
1 teaspoon baking powder
1.Grease and flour two deep 20cm cake tins.
Preheat oven to 180°C.
2.In the large mixing bowl, place the egg
whites. Beat until soft peaks form, using
very High speed (10-12).
3.Reduce to Low speed (2-3) and add caster
sugar gradually and whisk until mixture is
thick and glossy. Increase to High speed (89) and beat in the egg yolks and vanilla,
continue mixing until the mixture is well
combined.
4.Stop the mixer. Remove beaters and bowl
from the Mixmaster. Place bowl on bench
and using a large metal spoon or a plastic
spatula fold in the sifted flour. Take care
not to over beat as you will lose the air
bubbles and the mixture will be flat
and tough.
5.Spoon the mixture evenly into the prepared
tins and bake for approximately 15
minutes or until the sponge comes away
from the sides of the pans.
6.Once cooked run a knife around the sides
of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan,
turn out onto a cooling rack. Allow to cool
before using.
Serving suggestion:
When cake is cool, cut and spread the base
with your favourite jam and top with firmly
whipped cream. Place one sandwich on top
of the other to make 1 cake. Top with sifted
icing sugar or use more whipped cream and
top with fresh berries.
21
Icings, Fillings, Frostings and
Creams
Fluffy Butter Frosting
1
/3 cup butter or margarine
4 cups pure icing sugar
pinch salt
3-4 tablespoons milk
11/2 teaspoon vanilla
1.Place all ingredients into the small
Mixmaster bowl and on Low speed (1-2),
mix until all ingredients are well combined,
creamy, light and fluffy in texture.
Glaze Icing
3 tablespoons sugar
1
/4 cup water
1 teaspoon gelatine
1.Place all ingredients into a small
saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.
2.Brush warm on top of baked sweet goods.
22
Royal Icing for Fruit Cakes
1 egg white
11/4 - 11/2 cups pure icing sugar, sifted
1 teaspoon liquid glucose
2 teaspoons lemon juice
Extra icing sugar for kneading, approximately
1x500g box
1.Using the small Mixmaster bowl, beat the
egg white on High speed (7-8).
2.Reduce to Low speed (1-2) and gradually
add icing sugar .
3.Add glucose evenly through.
4.Beat on Medium speed (4-6 ) until
smooth. Add lemon juice.
5.Turn out icing onto a well dusted clean
surface of icing sugar, knead with icing
sugar until icing is firm, smooth, stiff and
very white.
Note: If icing is not being used
immediately, cover with plastic wrap.
Brunch, Lunchtime and
Afternoon Tea
Crepes
11/2 cups plain flour
Pinch of salt
2 eggs
11/4 cups milk
1 tablespoon oil
1.Sift flour and salt into the small Mixmaster
bowl.
2.Add combined eggs and milk gradually
on Low speed (2-3). Increase speed to
Medium (4-6) and beat well to remove
any lumps.
3.Mix in oil. Allow to stand for 1 hour.
4.Grease heated Sunbeam Skillet. Pour
about a 1/3 of a cup of the batter into the
pan to make each crepe.
5.Cook quickly until lightly brown. Toss and
brown other side. Sprinkle with lemon
juice and sugar. Roll and serve hot.
Filling suggestions:
Smoked Salmon Crepe with a slice of
Camembert cheese, red onions and snow pea
sprouts. Roll up and serve with a fresh
garden salad.
Cinnamon and Apple Tea Ring
DOUGH:
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
11/4 cup lukewarm milk
3
/4 cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
APPLE FILLING:
2 tablespoons water
1
/4 cup sugar
3 apples, peeled, cored and cubed
1
/2 teaspoon cinnamon
5 drops vanilla extract
1
/2 tablespoon cornflour,
dissolved in 1/2 tablespoon water
GLAZE:
3 tablespoons sugar
1
/4 cup water
1 teaspoon gelatine
1.Place water and sugar from the apple filling
ingredients into a saucepan and dissolve
sugar over medium heat. Increase heat and
bring to the boil. Add apples and cook until
slightly crisp in the centre.
(recipe continued on next page)
23
Brunch, Lunchtime and Afternoon Tea continued
Cinnamon and Apple Tea Ring continued…
2.
3.
4.
5.
6.
7.
24
DO NOT ALLOW APPLE PIECES TO
LOOSE SHAPE. Add cinnamon and vanilla.
Stir in dissolved cornflour, and cook for a
further minute until mixture thickens.
Remove from heat and allow to cool.
Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients and sultanas into the large
Mixmaster bowl.
On Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to
scrape sides of bowl with a rubber
spatula.Knead on Medium speed (4) for
4-5 minutes.
Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball.
Dough will be smooth and sticky. Remove
dough from bowl using a rubber spatula.
Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap and let rise in a warm place until
doubled in size (40-50 minutes).
Punch down, fold sides to centre and
turn the dough over. Knead dough on a
lightly floured surface until soft and
smooth. Cut in half and roll dough out
into a rectangle, approximately 30x20cm.
8. Spoon apple mixture along the long side
of the dough and roll up tightly, Swiss
Roll fashion, from the wide end.
9. Ease the roll into a greased ring tin and
join ends. Cover, and allow to rise for
approximately 40-50 minutes. Preheat
oven to 200°C.
10. Bake for approximately 30-35 minutes or
until golden brown. Remove from the tin
and glaze while still warm.
11. To glaze place water, sugar and gelatine
into a small saucepan. Stir over medium
heat until sugar has dissolved,
approximately 2 minutes.
Note: Repeat with the other dough half.
Variation to this recipe:
Apple Fruit Loaf
Mix 1 cup of mixed fruit into the dough
instead of sultanas. Bring the longer sides
together to meet at the middle. Score with a
knife across the top. Brush with egg yolk and
milk. Top with 1/2 cup of chopped walnuts.
When cool top with icing if desired.
Brunch, Lunchtime and Afternoon Tea continued
Carrot, Prune and Sultana Cake
4 eggs
11/2 cups caster sugar
3
/4 cup vegetable oil
21/2 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons baking powder
1
/2 teaspoon salt
2 teaspoons cinnamon
1
/2 teaspoon mixed spice
1
/4 teaspoon nutmeg
juice and grate rind of a lemon or orange
6-8 large prunes, pitted & chopped
1 cup walnuts, chopped
1 cup sultanas
4 medium carrots, peeled, shredded
CREAM CHEESE FROSTING:
125g pkt cream cheese, softened
30g butter
3 teaspoons lemon juice
21/2 cups icing sugar
1. Preheat oven to 160°C. Grease and line 2
loaf tins and set aside.
2. In the small Mixmaster bowl beat eggs
and sugar on Medium speed (5), for
2 minutes.
3. Add oil and beat for 3 minutes on
Medium speed (5) until mixture is thick
and creamy.
4. Using Low speed (1-2), fold in dry
ingredients. Transfer to the large
Mixmaster bowl. Add prunes, walnuts,
sultanas and carrots.
5. Position the large Mixmaster bowl onto
the mixer and on Low speed (1-2) fold
the mixture together.
6. Place mixture into prepared tins and bake
for 50 minutes. Cool in tins for 5
minutes then remove to wire rack and
cool completely.
7. Frosting: Beat cream cheese, butter,
lemon and sugar juice together on
Medium speed (4) until light and creamy.
8. Add icing sugar slowly and continue
beating on Medium speed (5-6) until
combined.
9. Spread frosting over cold cakes and
decorate as desired.
25
Pre-Dinner Nibbles
Fritter Batter
Covers 8-12 fritters
1 cup plain flour
3 teaspoons baking powder
Pinch of salt
1 egg
1
/2 cup milk
Savoury Puffs
Makes approximately 40
Choux Pastry Puffs
60g butter or margarine
1 cup water
1 cup plain flour, sifted
3 large eggs
1.Sift flour, baking powder and salt into the
small Mixmaster bowl, add egg and milk
and beat on Low speed (2), until combined
and mixture is smooth, approximately 1-2
minutes.
2.Dip your favourite prepared fruit or
vegetable into batter and deep fry
immediately.
1.Preheat oven to 220°C. Grease and line
oven slides.
2.Place butter or margarine and water in a
saucepan and bring to the boil
3.Stir in flour. Cook stirring until dough
leaves the side of the saucepan.
4.Cool slightly. Place mixture in the small
Mixmaster bowl and beat for 1 minute on
Medium speed (5).
5.Add eggs one at a time and mix on
Medium speed (5) until mixture is stiff and
shiny.
6.Drop tablespoon size portions onto
prepared slides.
7.Bake for 15 minutes, then reduce heat to
160°C and bake until dry inside. Cool, fill
with sweet or savoury fillings and serve.
Ingredient suggestions:
Raw or cooked fruits, cheese fritters, fried
oysters.
Note: When deep frying fritters ensure that
your oil is bubbling and very hot. Never cook
fritters in oil that doesn’t sizzle when food is
placed into the deep fryer.
Mayonnaise
4 egg yolks
1 tablespoon dijon mustard
11/2 tablespoons of lemon juice
11/2 cups vegetable or olive oil
1.Combine eggs, mustard, and lemon juice
in the small Mixmaster bowl. Starting on
Low speed (1-2) beat and then increasing
slowly to High speed (9). Gradually add the
oil to the mixture in a long thin stream
until the mixture becomes very thick and
creamy in consistency.
2.Taste and adjust flavour of mayonnaise
with salt and pepper.
26
Note: These Choux Pastry Puffs freeze well.
Pre-Dinner Nibbles (continued)
Fillings for the Choux Pastry Puffs:
Basic White Sauce
2 tablespoons butter or margarine
2 tablespoons flour
1
/2 teaspoon salt
1
/4 teaspoon cayenne pepper
1
/2 cup milk
1.Melt butter or margarine in a saucepan,
but do not boil.
2.Remove from heat, add flour, salt and
pepper, stir until smooth. Do not brown.
3.Add milk all at once. Stir until sauce boils
and thickens.
4.Use one of the suggested fillings or divide
into two or three.
Salmon Filling
1 x 125g tin salmon
2 teaspoons mayonnaise
lemon juice to taste
1.Drain salmon, and flake salmon into a
bowl. Add mayonnaise, white sauce and
mix well. Season with salt and pepper. Add
lemon juice to taste. Pipe mixture into
cooled puff’s and serve warm or cold.
Asparagus Filling
1 small tin asparagus cuts, drained well and
finely chopped
90g grated parmesan or romano cheese
1.Mix asparagus, white sauce and cheese
until well combined. Season to taste with
salt and pepper and pipe into pastry puffs.
Serve hot or cold.
Mushroom and Bacon Filling
1 x 250g tin mushrooms, well drained and
finely chopped
2 rashers cooked bacon, ham or proscuitto
finely chopped
1.Mix together the white sauce, mushrooms
and bacon in a small bowl until well
combined. Pipe into pastry puffs and serve
hot or cold.
Note: The white sauce is nice too, with
freshly chopped mixed herbs and brie.
Sweet Pastry Cream
2 cups milk
1 vanilla bean, split and seeds scraped
6 egg yolks
2
/3 cup caster sugar
1
/3 cup cornflour
1.Bring the milk and vanilla bean and
seeds to the boil in a small saucepan.
Remove from heat once boiled. Remove
vanilla bean.
2.Beat egg yolks, sugar and cornflour in the
small Mixmaster bowl on medium speed
(5-6) until thick. With the Mixmaster still
running gradually beat in the milk mixture.
Return custard mixture to saucepan,
stir over medium heat until mixture boils
and thickens.
3.Transfer to a bowl and place a piece of
plastic wrap onto the custard to stop a skin
forming. Cool.
4.Pipe into puffs and drizzle with
warmed chocolate.
27
After Dinner
Sweet Crepes
11/2 cups plain flour
Pinch of salt
2 eggs
11/4 cups milk
1 tablespoon oil
1.Sift flour and salt into the small Mixmaster
bowl.
2.Add combined eggs and milk gradually on
Low speed (1). Increase speed to Medium
(5) and beat well to remove any lumps.
3.Mix in oil and allow to stand for 1 hour.
4.Grease heated Sunbeam Skillet or Frypan.
Pour about a 1/3 of a cup of batter into the
pan to make each crepe.
5.Cook quickly until lightly brown. Toss and
brown other side. Sprinkle with lemon
juice and sugar. Roll and serve hot.
Serving suggestion:
• After crepe is cooked spread with nutella
and roll up. Serve warm or serve cold (this
one is great with the kiddies and big kids
alike!).
Waffles
Makes approximately 8
2 eggs separated
1
/4 cup sugar
3
/4 cup milk
1
/2 cup water
2 cups self raising flour
Pinch of salt
125g butter or margarine, melted
1. Using the small Mixmaster bowl whisk egg
whites stiffly on High speed (7-8).
Continue mixing at High speed (7-8), add
half of the sugar and beat until dissolved,
set aside.
2. Using the large Mixmaster bowl whisk egg
yolks and remaining sugar on Very High
speed (12). Reduce to Low speed (1) and
add milk and water, then sift in dry
ingredients.
3.Mix in melted butter or margarine.
4.On Low speed (1-2), fold in stiffly beaten
egg whites.
5.Bake in a greased, preheated waffle iron.
Use approximately 1/2 a cup of mixture for
each waffle. Each waffle should take
approximately 2 minutes to cook.
Variations to this recipe:
Add any one of the following:
• 2 sliced bananas, 2 teaspoons cinnamon,
• 2 tablespoons cocoa and omit 2
tablespoons flour. Use wholemeal self
raising flour instead of white flour.
28
After Dinner (continued)
Hazelnut & Cashew Torte
6 egg whites
4 egg yolks
3
/4 cup nutella
100g dark chocolate, melted
1
/2 cup plain flour
100g hazelnut meal
1
/2 cup crushed cashews
Topping:
250g dark chocolate melted
250g cream heated
100g whole hazelnuts, toasted, skins
removed
100g whole cashews, toasted
1.Preheat oven 160°C. Grease and line
20cm round cake tin.
2.In the large Mixmaster bowl whisk egg
whites until stiff peaks form, on very High
speed (10-12). Remove from bowl and set
aside.
3.Using the large Mixmaster bowl once
again, beat egg yolks, nutella and 100g
melted chocolate together on Medium
speed (5). Add flour, hazelnut meal,
crushed cashews and fold in the egg
whites using Low speed (1-3).
4. Pour into the prepared cake tin and bake
40-45 minutes.
5. Allow to cool in pan for 10 minutes before
removing cake from pan and cool on a wire
rack.
6. Combine the melted chocolate and heated
cream together. Stir until smooth and allow
to cool. As mixture cools it will become
thick and glossy.
7. Spoon topping over the cake. Top with
cashews and hazelnuts. Serve in thin
wedges.
Pavlova
6 egg whites
11/2 cups caster sugar
3 teaspoons vinegar
11/2 tablespoons cornflour
3
/4 teaspoon vanilla extract
1.Preheat oven to 120°C. Grease and flour
30cm round tray.
2.Using the large Mixmaster bowl
ensuring that it is dry and clean, whip
the egg whites until stiff on very High
speed (10-12).
3.On very High speed (10-12) gradually add
the sugar, a teaspoon at a time to start.
Beat well between each addition. As
mixture thickens add the sugar more
quickly. This should take approximately
8-10 minutes mixing time.
4.Reduce to Low speed (1-2) and fold
through vinegar, cornflour and vanilla.
Continue mixing until mixture is stiff and
glossy, approximately 8-10 minutes.
5.Spread half of the pavlova mixture onto a
prepared tray. Pipe the remaining mixture
to form a border.
6.Bake for 11/4 -11/2 hours. If able, turn oven
off and allow to cool in oven overnight or
for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots
of fresh berries is my favourite. Sprinkled
with icing sugar to finish off.
29
After Dinner (continued)
Strawberry Mousse
2 punnets of strawberries, washed and hulled
3
/4 cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration
1.Place strawberries and half the sugar into a
saucepan and slowly bring to the boil.
2.Add remaining sugar and lemon juice, stir
over low heat until sugar is dissolved.
3.Soften gelatin in water, dissolve in hot
strawberry mixture. Cool slightly.
4.Place into a Sunbeam food processor and
process until smooth. Allow to cool.
5.Using the small Mixmaster bowl, whisk
chilled cream on Very High speed (10-12)
until thick.
6.On Low speed (1), fold through the cooled
strawberry mixture and mix on Medium
speed (4-6) until just combined.
7.Pour into individual serving dishes or a 4
cup mould. Decorate with strawberries.
30
Kids Treats
Fluffy Pikelets
Makes approximately 12
11/2 cups self raising flour
Pinch of salt
1 teaspoon bicarbonate of soda
2 tablespoons sugar
1 egg
11/4 cups milk
4-5 drops vanilla extract
40g butter or margarine
Cornflake Cookies
125g butter or margarine
1
/2 cup caster sugar
1 egg
1
/2 teaspoon vanilla essence
1
/2 cup currants
1
/2 cup desiccated coconut
11/4 cups self raising flour
Pinch of salt
2 cups cornflakes, crushed
1.Sift flour, salt and soda into the small
Mixmaster bowl. Add sugar, egg, milk and
vanilla. Beat on Low speed (1-2) until
mixed.
2.Increase to Medium speed (5) and beat for
1-2 minutes until smooth.
3.Fold in melted butter on Low speed (1).
Place spoonfuls onto a hot Sunbeam
Frypan and cook until bubbled and have
turned brown.
Note: Suitable to freeze and reheat.
1.Preheat oven to 180°C. Grease, line baking
trays.
2.Using the small Mixmaster bowl, cream
together butter and sugar on Medium
speed (6).
3.Add egg and beat well.
4.Reduce to Low speed (1) and add vanilla,
currants and coconut.
5.On Low speed (1) fold in flour and salt in
two portions, until mixture is well
combined.
6.Spread cornflakes onto a piece of paper
and drop teaspoonfuls of mixture onto
cornflakes. Roll to coat.
7.Place onto prepared slides and bake for 15
minutes. Allow to cool on trays.
Serving suggestions:
Serve pikelets hot or cold.
Serve with whipped cream and jam for a
sweet treat.
For a savoury treat, top with vegemite &
butter or ham & cheese.
Add freshly chopped herbs to the batter
and serve cooked pikelets with cream
cheese, smoked salmon and caviar.
31
Kids Treats (continued)
Chocolate Chip Cookies
Makes approx 100
125g butter or margarine
3
/4 cup white sugar
2
/3 cup brown sugar
2 eggs
1 teaspoon vanilla essence
21/4 cups plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 cup peanuts (raw)
1 cup choc chips (dark)
1 cup M&M’s (optional)
1.Preheat oven to 170°C and grease
baking trays.
2.Using the large Mixmaster bowl, break up
the shortening (butter or margarine) on
Low speed (1-2).
3.Increase to Medium speed (4) and add
sugars.
4.Add eggs, vanilla and cream until light and
fluffy on High speed (7).
5.On Low speed (1) and fold in sifted dry
ingredients and mix until well combined.
6.Using a spoon fold in the chocolate bits,
M&M’s and nuts until combined.
7.Place teaspoonfuls of mixture on trays and
bake for 12-15 minutes or until golden.
8.Allow to cool on wire racks. When cooled,
the cookies can be sandwiched together
with nutella and sprinkled with icing sugar.
32
Quick Cup Cakes
60g butter or margarine
11/4 cups self raising flour
1
/2 cup sugar
2 eggs
1
/4 cup milk
1 teaspoon vanilla essence
Makes 12
1.Preheat oven to 220°C and place patty
cases into patty tins and set aside.
2.Using the small Mixmaster bowl, place all
ingredients into the bowl and beat until
combined, start mixing on Low speed (1),
slowly increasing to Medium speed (5).
3.Place rounded dessert spoonfuls of batter
into the patty cases and bake for 12-15
minutes.
4.Allow to cool and decorate as desired.
Variations to this recipe:
Top the cake batter in the patty cases with
frozen berries before baking.
Serving suggestion:
When patty cakes are cooked drizzle with
icing sugar and top with a small eatable
decoration like marshmallows.
Butterfly cakes
Cut the tops off the patty cakes and cut inhalf. Top with a small spoonful of cream or
thick custard. Place cake halves back into
the centre of the cup cakes facing up to
create wings. Dust with icing sugar.
Kids Treats (continued)
Meringues
2 egg whites
90g caster sugar
90g icing sugar
1.Preheat oven to 120°C. Grease two oven
slides with baking paper.
2.Using the small Mixmaster bowl, beat egg
whites until stiff but not dry, on Very High
speed (10-12).
3.On Very High speed (10-12) add caster
sugar gradually, beating well.
4.Reduce to Low speed (1) and fold in icing
sugar. Mix until stiff and shiny.
5.Using a star shaped nozzle, pipe small
meringues onto the prepared slide. If you
do not have a piping bag use two
teaspoons. Decorate if desired. Bake for 10
minutes, reduce heat to 100°C and
continue cooking for 20-25 minutes.
6.When cold, join in pairs with icing
(optional).
Marshmallows
Makes 12
25g gelatine
11/2 cups caster sugar
185ml boiling water
vanilla or strawberry essence
food colouring (optional)
Combined cornflour and icing sugar for
coating
1.Dissolve the gelatine in 95ml boiling water
whisking together with a fork. Keep in bowl
of hot water until ready to use so it does
not gel.
2.Using the large Mixmaster bowl and a
metal spoon combine the sugar, 185ml
boiling water and vanilla. Stir and add the
dissolved gelatine.
3.Mix on Low speed (1) for 2 minutes slowly
increasing to High speed (7). Leave on
High speed for 10 minutes or until the
mixture becomes thick and creamy. Add a
few drops of your favourite food colouring
(optional) and increase speed to Very High
(12). Beat for a further 5-7 minutes, until
mixture is very stiff and fluffy.
4.Lightly grease 2 x 22cm square tins or
similar with vegetable oil.
5.Scrape down sides of bowl occasionally
during beating.
6.Spoon mixture onto oven slides, spread
evenly. Leave to set at room temperature,
approximately 30 minutes.
7.When firm to touch, cut into cubes or fun
shapes that the kids will enjoy. Toss in
cornflour mixture.
Note: Marshmallow mixture can also be
piped onto oiled trays, if you have a piping
bag and nozzle.
33
Kids Treats (continued)
Serving suggestion:
Marshmallow’s are great served in hot
chocolates or coffee. They are a fun
afternoon treat for the kids and can be
used to make rocky road.
Rocky Road
For rocky road combine some mixed nuts,
and dried fruit and marshmallows. Mix
with melted chocolate and spread into a
greased and lined baking sheet. Set in the
fridge if it’s a hot day. Cut into slices and
serve.
Nougat
2 cups sugar
1 cup liquid glucose
1
/4 cup honey
Pinch of salt
1
/4 cup water
2 egg whites
1 teaspoon vanilla
40g butter, melted
100g blanched almonds, lightly toasted
1. Grease and line a 28 x 18cm
lamington tin.
2. Place sugar, glucose, honey, salt and water
in a saucepan. Stir over low heat until
sugar is dissolved then bring to the boil.
Cook for 20 minutes until mixture forms a
hard ball when tested in a small amount of
water. Be sure not to discolour.
34
3. Using the small Mixmaster bowl, whisk the
egg whites until stiff on Very High speed
(12). Pour 1 cup of hot syrup slowly into
the egg whites on High speed (7-8).
Continue beating until mixture is thick and
holds its shape. Transfer to the large
Mixmaster bowl.
4. Continue boiling syrup until brittle threads
form when tested in a small amount of
cold water.
5. Pour in a little of the remaining syrup into
meringue while beating on High speed (7).
Continue beating until very thick. Add the
butter and nuts, continue beating while
pouring in the last remaining syrup, let run
until it is combined.
6. Spoon into prepared tin and refrigerate
until firm.
7. Turn out onto a board and with a sharp
knife, cut into squares.
Note: Liquid glucose can be bought from
health food stores or pharmacies.
Special Occasions
EASTER
Hot Cross Buns
Makes 18
Dough
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
11/4 cup lukewarm milk
3
/4 cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
Crosses
/2 cup plain flour
1
/4 cup water
1
Glaze
3 tablespoons sugar
1
/4 cup water
1 teaspoon gelatin
1. Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2. Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including the sultana’s into
the large Mixmaster bowl.
3. On Low speed (1-2), gradually add yeast
mixture. Note that it will be necessary to
scrape sides of bowl with a rubber
spatula. Knead on Medium speed (4) for
3-4 minutes.
4. Continue the kneading process until all
ingredients are incorporated and dough
forms a ball.
5. Place dough in a greased bowl, turning
once to grease top of dough. Cover, and
let rise in a warm place until doubled in
size (40-50 minutes).
6. Preheat oven to 220°C and grease a
baking tray.
7. Punch down, fold sides to centre and
turn the dough over. Remove the dough
from the bowl and place onto a well
floured surface. Lightly knead dough
with the palm of your hands until smooth
and elastic. Divide dough into 18
equal portions and shape into round,
smooth balls.
8. Position the dough balls closely together
onto the baking tray. Cover loosely for
approximately 10 minutes.
9. For the crosses, combine the flour and
water to form a batter and pipe crosses
on the tops of the buns.
10. Bake for approximately 20-25 minutes
until golden brown.
11. Whilst the buns are baking prepare the
glaze. Place the water, sugar and gelatin
into a small saucepan and stir over a
medium heat until sugar has dissolved,
approximately 2 minutes. Glaze the buns
while they are still warm.
35
Special Occasions (continued)
CHRISTMAS
Christmas Cake
21/4 cups raisons, chopped
3 cups sultanas
13/4 cup currants
11/2 cups glace figs, chopped
1
/2 cup glace cherries, halved
1
/3 cup golden syrup
1
/2 cup brandy
250ml olive oil
1 cup firmly packed soft brown sugar
5 eggs
11/4 cups plain flour
1 teaspoon mixed spice
2 tablespoons brandy, extra
1.Combine fruit, syrup and brandy in a bowl;
mix well. Cover, stand overnight.
2.Preheat oven to 150°c. Grease and line
base and sides of a 19cm square cake tin
with 3 layers of baking paper.
3.Beat oil and sugar in the small Mixmaster
bowl on High speed (7-9) until combined.
Add eggs one at a time, beating well
between each addition. Add fruit mixture,
flour and mixed spice. Beat on Low Speed
(1-2) until mixture is combined.
4.Pour into prepared pan and bake in slow
oven for about 4 hours or until cooked
when tested with a thin metal knife (there
should be no raw cake mix on knife).
5.Remove cake from oven and brush with
extra brandy. Cover pan with foil and leave
to cool in pan upside down.
36
Festive Shortbread
250g butter
2 tablespoons maple syrup
1
/3 cup caster sugar
2 cups plain flour
1
/2 cup corn flour
100g choc melts, melted
1.Preheat oven to 200°c. Grease and line
two baking trays.
2.In the small Mixmaster bowl cream the
butter, syrup and sugar on Medium speed
(4-6) until combined.
3.Add the flours and mix on low speed (2-3)
until the mixture is combined well.
4.Turn the mixture out onto a floured surface
and lightly knead to combine. Press dough
out to a 2cm thickness and using your
favourite festive cutter, cut into shapes.
TIP: In very hot weather you may want
to chill your dough for 10 minutes in
the refrigerator.
5.Place shapes onto baking trays and bake
for about 12 minutes or until just golden.
Cool on trays.
6.Drizzle with chocolate once cooled.
‘Sunbeam’, and ‘Mixmaster’ are registered trademarks of
Sunbeam Corporation.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2004.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au or
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
Consumer Hotline
Australia
1800 025 059
New Zealand
(09) 912 0747
www.sunbeam.com.au
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.