Cuisinart SM-35 User Manual - Page 7

• 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. on top. • An instant-read thermometer is helpful to have on hand when making bread. It can be used to measure the temperature of the liquid for proofing yeast, and for taking the internal temperature of the baked bread. • Let cookies rest on sheets for 2 to 3 minutes • Liquid for proofing yeast should be between before removing them to a wire rack to cool. 105°F and 110°F. This keeps cookies from wrinkling, crumbling or breaking. • Finished bread should have an internal temperature of 190°F (enriched breads, those • Cookies must cool completely before being that normally include eggs, are done at a put into storage containers to ensure they higher temperature, closer to 207°F). don't get soggy or misshapen. CAKE BAKING BREAD BAKING • One ¼-ounce packet of yeast equals 2¼ teaspoons yeast. • Have all ingredients and mixing bowls at room temperature. Room temperature ingredients incorporate and blend more easily. • 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 it from drying out quickly. • If a recipe calls for a specific type of flour, use the flour recommended. If you do not have bread flour, you can substitute unbleached, all-purpose flour, but your bread • Fill pans immediately after mixing. • Bake immediately after filling pans. • Check for doneness at the beginning of the time range given. • Cool cakes in pans until cool to the touch, and remove from pans to completely cool on a wire rack after baking. • An offset spatula will make spreading frosting easier than a knife or regular spatula. may not rise quite as much. EGG WHITES • Do not use "lite" or tub margarines for bread baking - they have different structures and • Egg whites at room temperature are best for whipping. Bring to room temperature safely they do not work as well in baking. by placing uncracked eggs in a bowl of • Vital wheat gluten is the dried protein taken warm water for 10 to 15 minutes. from the flour 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 flour. If a recipe specifically calls for vital wheat gluten, we recommend that it be used for best results. • Add a small amount of acid such as cream of tartar, lemon juice or vinegar when whipping egg whites to stabilize them and allow them to reach their optimum volume and stiffness. Use 1⁄8 teaspoon cream of tartar per large egg white - or 1 teaspoon cream of tartar for 8 egg whites. • For 100% whole-wheat bread, use 1½ teaspoons vital wheat gluten per cup of flour. • The time required to whip egg whites will vary with the temperature of the egg whites, • Many bread recipes have a "range" amount age of egg whites, and temperature/humid- of flour - start by using the lower end of the ity of the kitchen. Keep a close watch while range, then add more flour as needed to whipping egg whites. produce a smooth, not sticky dough. • In humid or damp weather, you may not get • Using too much liquid, or baking on a humid the volume of whipped egg whites that you day, can cause your bread to fall or wrinkle 7