the Bakery Boss Food Science & Recipes
One of the keys to a great cake is texture. Often what you’re going for is something light and airy, and for this you need lots of air in the mixture. How to get that airiness? The secret’s in the mixing. With traditional mixers, all too often the batter ends up sticking to the sides of the bowl, leaving lumps instead of a smooth consistency. To combat this, the Sage Bakery Boss™ comes with a scraper mixer that wipes the sides and bottom of the bowl with every turn.
Now lets mix up some magic.
6. Eggs The Fresh Egg Test Ricotta Pancakes Mocha Mousse Cake Free-Form Apple, Rhubarb & Crumble Tart Chocolate Chip Ice Cream Sandwiches Salted Caramel Ice Cream Flour Flour Food Science Quinoa Linseed & Chia Bread Cinnamon Scrolls Gingerbread Fresh Pasta Dough Pizza Dough 18.
The Fresh Egg Test. Small air cell Large air cell Fresh eggs lay on their side and are best for baking Older eggs float on their end and are best saved for scrambled eggs Eggs can affect a recipe in a range of ways, depending on how they are treated.
Ricotta Pancakes 1 2 Prep 15 minutes / Cook 15 minutes Serves 8–10 3 eggs, separated 2 tablespoons caster sugar 200g fresh ricotta ½ cup (125ml) milk ¾ cup (110g) self raising flour 1½ teaspoons baking powder Unsalted butter for greasing Fresh berries, to serve Maple syrup, to serve Method 1. Assemble mixer using the whisk attachment. Add egg whites to mixer bowl. Turn the mixer to AERATE/WHIP setting and whisk egg whites until soft peaks form. Add sugar and whisk for 1 minute.
Mocha Mousse Cake 1 2 Prep 30 minutes / Cook 5 minutes Makes 12 350g dark chocolate, chopped 130g butter, chopped 1 tablespoon honey 200g digestive biscuits 4 eggs, separated, at room temperature 300ml thickened cream 30ml strong espresso coffee, chilled Cocoa powder, to dust Choc curls, to serve Method 1. Line the base and sides of a 22cm (base measurement) springform pan with baking paper. 2.
Free-Form Apple, Rhubarb & Crumble Tart 1 2 Prep 30 minutes / Cook 30 minutes Serves 6–8 Sweet shortcrust pastry 1¼ cups (185g) plain flour ⅓ cup (55g) icing sugar ¼ cup (30g) almond meal 125g butter 1 egg yolk 1–2 teaspoons cold water Crumble ¼ cup (55g) brown sugar ¼ cup (40g) blanched almonds ½ teaspoon cinnamon ⅓ cup (30g) rolled oats 50g cold butter, cubed Filling 3–5 stalks (180g) rhubarb, sliced 2 tablespoons white sugar 2 granny smith apples, peeled, sliced 1 egg white, lightly beaten 2 tablespo
Chocolate Chip Ice Cream Sandwiches 1 2 Prep 40 minutes / Cook 10–12 minutes Makes 16 Quick mix vanilla ice cream 1 cup (250ml) pouring cream 1¼ cups (310ml) whole milk ¾ cup (185ml) sweetened condensed milk 1 teaspoon vanilla extract Cookies 160g unsalted butter, softened ¾ cup (150g) caster sugar ¾ cup (150g) firmly packed soft brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (300g) self raising flour 150g dark chocolate, finely chopped Method 1.
Salted Caramel Ice Cream 1 2 Prep 15 minutes / Cook 15 minutes Makes 1L 1½ cups (375ml) milk 7 egg yolks ¾ cup (165g) white sugar 300ml pouring cream ¾ teaspoon fine sea salt Method 1. Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer. 2. Meanwhile, turn mixer to CREAMING/BEATING setting and beat egg yolks for 2 minutes, until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside. 3.
Doughs and don’ts Moist and crumbly Pastry has tight, unattached glutens encased in butter Flour is an intriguing and versatile ingredient. It is quite incredible how foods with such dramatically different textures like crumbly shortbread, compared with a fluffy croissant, a quiche crust or a bread roll, all build their structure using flour. While the ingredients you mix with flour plays a part, the order in which you add them and the way you combine them is far more important.
Quinoa, Linseed & Chia Bread 1 2 Prep 10 minutes / Cook 30–35 minutes Makes 1 loaf 1 tablespoon black chia seeds 1 tablespoon linseeds 2 teaspoons white quinoa 2 teaspoons red quinoa 1¾ cups (330ml) lukewarm water 1½ teaspoons salt 2 cups (300g) bakers flour 1½ cups (240g) wholemeal plain flour 2 teaspoons white sugar 2½ teaspoons instant dried yeast 1 tablespoon olive oil White and brown quinoa extra for crust Method 1. Combine chia, linseed and quinoa in a small bowl.
Cinnamon Scrolls 1 2 Prep 25 minutes / Cook 20 minutes Makes 12 1½ teaspoons dried yeast ¼ cup (60ml) warm milk ¼ cup (55g) caster sugar 2¼ cups (335g) bread flour ½ teaspoon cinnamon ¼ teaspoon salt 3 eggs, lightly beaten 125g butter, softened and cut into cubes Cinnamon filling 2 tablespoons soft brown sugar 1 tablespoon caster sugar 1½ teaspoons cinnamon 25g butter, softened Method 1. Preheat oven to 200°C fan forced. Grease a 12 hole ⅓ cup capacity muffin tray. 2.
Gingerbread 1 2 Prep 30 minutes / Cook 15 minutes Makes 15–20 Cookies 90g butter ¼ cup (55g) firmly packed soft brown sugar ¼ teaspoon salt 150g treacle 1 tablespoon ground ginger ¼ teaspoon ground cloves ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1½ cups (225g) plain flour ¼ teaspoon bicarbonate of soda Icing 2 egg whites Pinch cream of tartar 2¼ cups pure icing sugar, sifted Method 1. Preheat oven to 170°C fan forced. Line two baking trays with baking paper. 2.
Fresh Pasta Dough 1 2 Prep 10 minutes Serves 4–6 250g ‘OO’ flour Pinch salt 2 eggs 3 egg yolks 1 tablespoon olive oil Extra ‘OO’ flour for shaping Method 1. Assemble Mixer using the dough hook and the large mixer bowl. Place flour and salt into bowl. Make a well and add eggs, yolks and olive oil. 2. Slowly turn mixer to FOLDING/KNEADING setting and mix for about 4–5 minutes or until dough combines. If dough has not combined add 1–2 teaspoons water if needed. 3.
Pizza Dough 1 2 Prep 15 minutes Makes enough for four 30cm thin crust pizzas or two 30cm thicker crust pizza 3 teaspoons dry yeast 3 teaspoons sugar 1 tablespoon olive oil 1 cup (250ml) lukewarm water 3 cups (450g) bakers flour 3 teaspoons salt Method 1. Add yeast, sugar, olive oil and water to a large bowl; stir until combined. 2. Assemble mixer using the dough hook. Add flour to mixer bowl. Turn mixer to FOLDING/KNEADING setting; add yeast mixture and knead for 4–5 minutes until smooth and elastic. 3.
More Than a Sweet Tooth. water air sugar Whipped egg white stabilized by sugar crystals Simple eggs whites can expand up to 8 times their size when whipped into a meringue. This expansion occurs as air is whisked into the egg whites to expose the hydrophilic (water loving) and hydrophobic (water fearing) sections.
Mini Blood Orange Cheesecakes 1 2 Prep 20 minutes / Cook 25 minutes Serves 4 120g ginger nut biscuits, processed to a crumb 50g butter, melted 500g cream cheese, softened ½ cup (110g) caster sugar 2 eggs, room temperature ¼ cup (60ml) sour cream Zest from 1 blood orange (or other citrus fruit) 2 tablespoons blood orange juice ¼ teaspoon vanilla extract Method 1. Preheat oven to 170°C. Combine ginger nut crumbs with melted butter in a small bowl then divide among four 10cm lightly greased springform tins.
Little Lemon Meringue Cakes 1 2 Prep 40 minutes / Cook 50 minutes Makes 8 Cake 1¼ cups (175g) plain flour 1¼ teaspoons baking powder 150g unsalted butter, room temperature ¾ cup (165g) caster sugar ½ cup (125ml) pouring cream 3 egg yolks 1 egg 1 teaspoon vanilla extract Lemon Curd 1 egg 2 egg yolks 90g caster sugar Finely grated rind of 1 lemon ⅓ cup (80ml) lemon juice 70g chilled butter Swiss Meringue 3 eggs whites (105g) ¾ cup (165g) caster sugar Pinch cream of tartar Method 1.
Pavlova 1 2 Prep 20 minutes / Cook 60 minutes Makes 8 6 egg whites (210g) 1½ cups (330g) caster sugar 300ml carton cream Fresh berries, to serve Fresh passionfruit pulp, to serve Method 1. Preheat oven to 120°C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn paper over and place onto a large greased baking tray. 2. Assemble mixer using the whisk attachment and the large mixer bowl. Add egg whites to bowl. Slowly turn mixer to AERATE/WHIP setting and whisk until soft peaks form. 3.
Lemon Shortbread 1 2 Prep 15 minutes / Cook 30 minutes Makes 22 250g butter, softened ½ cup (110g) caster sugar 1 tablespoon finely grated lemon rind 2¼ cups (335g) plain flour Icing 1 cup (160g) icing sugar, sifted 1 tablespoon lemon juice 1 teaspoon milk or water Method 1. Preheat oven to 150°C fan forced. Line two baking trays with baking paper. 2. Assemble mixer using the scraper beater. Add butter, caster sugar and lemon rind in mixer bowl.
Coconut Marshmallows 1 2 Prep 15 minutes / Cook 15 minutes Serves 24 2 cups (440g) caster sugar 200ml luke warm water 6 teaspoons gelatine ½ cup (125ml) cold water 1 teaspoon vanilla bean paste 2 cups (160g) toasted desiccated coconut Method 1. Grease and line a 3cm deep, 16.5 x 26.5cm (base) slab pan, allowing paper to hang over sides. 2. Combine the sugar and luke warm water into a saucepan and cook over medium heat, stirring constantly, until sugar dissolves.
The High Rise. Mixing with the correct speed and motion is easy with the Bakery Boss™ It’s easy to over mix or under mix if you don’t know the right speed and motion It’s fascinating to think that out of all of the ingredients we use for baking, one of the most important ones is one that is invisible to the eye. When we think of leaveners, we tend to think of chemical leaveners (baking powder, bicarbonate of soda) and biological leaveners like yeast.
Apple Tea Cake 1 2 Prep 15 minutes / Cook 60 minutes Serves 10–12 3 eggs 1 cup (250ml) milk 1 teaspoon vanilla extract 180g butter, melted 1½ cups (330g) caster sugar 3 cups (450g) self raising flour 2 pink lady apples, cored and sliced 1½ tablespoons demerara sugar 2 tablespoons apricot jam, warmed and sieved Double cream, to serve Method 1. Preheat oven to 160°C with fan. Grease and line a 25cm springform cake pan with baking paper. 2. Assemble mixer with the scraper blade.
Red Velvet Cupcakes 1 2 Prep 25 minutes / Cook 25 minutes Makes 20 2¾ cups (410g) plain flour ¼ cup (25g) cocoa powder 1½ teaspoon baking powder ¼ teaspoon salt 185g butter, softened 1½ cups (330g) caster sugar 2 eggs ¾ cup (180g) sour cream 1 tablespoon pillar box red food colouring ½ cup (125ml) buttermilk ½ teaspoon bicarbonate of soda 1 teaspoon white vinegar Cream Cheese Frosting 60g butter, softened 250g cream cheese, softened 1 teaspoon vanilla extract 3 cups icing sugar, sifted Method 1.
Carrot Cake with Cream Cheese Frosting 1 2 Prep 20 minutes / Cook 30 minutes Serves 12 2 eggs ½ cup light olive oil ½ cup milk 1 cups caster sugar 1½ cups self–raising flour 1 teaspoon cinnamon ½ teaspoon bicarbonate soda 1 cups (approx 3 medium) carrots, grated ½ cup canned crushed pineapple in natural juice, drained well ½ cup chopped walnuts, plus extra for garnish Cream cheese frosting 30g butter, softened 125g cream cheese, softened ½ teaspoon vanilla extract 1½ cups icing sugar, sifted Method 1.
Caramel Chip Peanut Butter Cookies 1 2 Prep 25 minutes / Cook 15–18 minutes Makes 36 125g butter, softened 1 cup (280g) crunchy peanut butter 1 cup (220g) firmly packed brown sugar 1 egg 1¾ cups (260g) plain flour ½ teaspoon baking powder ½ cup (70g) roasted salted peanuts, chopped ½ cup (95g) caramel choc chips (see note) Method 1. Preheat oven to 170°C fan forced. Line two baking trays with baking paper. 2. Assemble mixer using scraper beater. Add butter, peanut butter and brown sugar to bowl.
Quick Bread 1 2 Prep 15 minutes / Cook 35 minutes Makes 1 loaf 2 teaspoons active dry yeast 1 tablespoons sugar 2 tablespoons olive oil 1 teaspoon salt 360ml water Bread flour 640g (4 cups) 1 tablespoon milk powder Flour extra Method 1. Add yeast, sugar, olive oil, salt and water to a large bowl; stir until combined. 2. Assemble mixer using the dough hook. Add flour and milk powder to mixer bowl.
The Cream of the Crop. Aerated with sugar crystals fully dissolved Warm, lacking in air Undissolved sugar crystals With scraping Without scraping The action of creaming butter assists in the softening and aerating process. But, if you over-beat, excess heat from the friction caused by mixing can remove these small but necessary air pockets. Be that as it may, the key to breaking the sugar crystals down is to ensure it is beaten enough.
Raspberry Cupcakes 1 2 Prep 20 minutes / Cook 20 minutes Makes 12 125g unsalted butter, softened ¾ cup (165g) caster sugar ½ teaspoon vanilla extract 2 eggs 1¾ cups (260g) self-raising flour ¾ cup (160ml) milk 1 cup fresh or frozen raspberries Extra fresh raspberries, to serve Icing sugar, to dust Buttercream Icing 200g butter ½ teaspoon vanilla extract 1½ cup (240g) icing sugar mixture 1–2 tablespoons milk Method 1. Preheat oven to 180°C no fan (160°C fan forced).
Passionfruit Yo Yos’ 1 2 Prep 20 minutes / Cook 36 minutes Makes 20 250g butter, softened ½ cup (80g) icing sugar 1 teaspoon vanilla extract 1½ cups (225g) plain flour ¾ cup (80g) custard powder Extra Icing sugar, for dusting Filling 125g butter, softened 1½ cups (240g) icing sugar ¼ cup (60ml) passionfruit pulp Method 1. Preheat oven to 160°C fan forced. Line two baking trays with baking paper. Assemble mixer with the scraper beater and the large mixer bowl. Add butter, sugar and vanilla to bowl.
Citrus Tart 1 2 Prep 20 minutes / Cook 45 minutes Makes 1L / Serves 8 Sweet Shortcrust Pastry ⅓ cup (55g) icing sugar mixture 125g butter, chopped 1–½ tablespoons iced water Lemon Filling 3 lemons 5 x 60g eggs 1 cup (220g) caster sugar 200ml cream Fresh raspberries, to serve Icing sugar, to serve Method 1. Assemble mixer using the scraper beater. Add flour, sugar and butter into bowl. Slowly turn mixer to FOLDING/ KNEADING setting and mix until it resembles sand like texture.
Chocolate Molten Cake 1 2 Prep 15 minutes / Cook 70 minutes Makes 10 200g good quality dark chocolate 200g butter, softened 1 cup (220g) caster sugar 1 teaspoon vanilla extract 2 eggs, lightly beaten 1½ cups (225g) self-raising flour ¼ cup (25g) cocoa powder 1¼ cups (310ml) buttermilk Cream, to serve Chocolate Ganache 200g good quality dark chocolate, chopped ¾cup (160ml) pure cream Method 1. Preheat oven to 180°C no fan (160°C fan forced).
Chocolate Brownie Cheesecake 1 2 Prep 20 minutes / Cook 55 minutes Serves 12–16 Base 200g dark chocolate, chopped 200g butter, chopped 1 cup brown sugar 2 eggs ½ cup (75g) plain flour ¼ cup (35g) self raising flour ½ cup (40g) desiccated coconut Cheesecake top 500g cream cheese, softened 1 cup (220g) caster sugar 1 teaspoon vanilla extract 2 eggs 300ml thickened cream Blueberries, to serve Method 1. Preheat oven 160°C fan forced.
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