Handleiding Cuisinart SM-55 (pagina 10 van 12) (Engels)

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• Using too much liquid, or baking on a

humid day, can cause your bread to fall or

wrinkle on top.

CAKE BAKING

• Have all ingredients and mixing bowls at

room temperature (BUT when preparing

whipped cream as a topping, bowl, chef’s

whisk, and cream should be refrigerator-

cold). Room temperature ingredients

incorporate and blend more easily.

• Fill pans immediately after mixing.

• Bake immediately after filling pans.

• Check for doneness at the beginning of

the time range given.

• Cool cakes completely on a wire rack

after baking.

• Using an offset spatula will make

spreading frosting easier.

Egg Whites

Egg whites at room temperature are best

for whipping. Bring to temperature safely

by placing eggs in a bowl of warm water for

10 to 15 minutes.

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 per cup of egg whites (8 to

10 large).

The time required to whip egg whites

will vary with the temperature of the

egg whites, age of egg whites, and

temperature/humidity of the kitchen. Keep

a close watch while whipping egg whites.

In humid or damp weather, you may not get

the volume of whipped egg whites that you

do in drier, warmer weather.

Place the room temperature egg whites

in the clean, dry mixing bowl. Attach the

clean, dry chef’s whisk. Start whipping the

egg whites and gradually increase to speed

6 until foamy, and then gradually increase

to speed 12. If egg whites are beaten too

rapidly in the beginning, their structure

will not be as stable and strong, and they

will not reach the volume that they should

when completely beaten. Over-beaten

egg whites will also separate or weep in a

meringue topping.

Timing when adding sugar to egg whites

is important. If adding less than ¼ cup (4

tablespoons), add it in the beginning at the

raw white stage. For larger amounts, add

sugar slowly and gradually to the whipped

egg whites after they reach soft peak

stage. Always add sugar in a slow steady

stream while egg whites are being whipped

– do not add sugar directly to the center

of the bowl on top of beaten egg whites;

doing this may cause them to deflate.

When whipping egg whites, they will at

first appear foamy or frothy. Then they

will become stiffer and start to hold their

shape. Next, soft peaks will form – this is

when the tips of the peaks fall when the

whisk is lifted up – soft peaks are often

required for mousses or soufflés. The next

stage is almost stiff to stiff peaks. This is

used for recipes such as meringues – the

whites will appear dry, the peaks will hold

their shape, and the whites will be shiny.

The final stage is stiff and dry. The whites

will not be uniformly white, but will appear

speckled, and they will no longer be shiny

in appearance.

Beaten egg whites should be used

immediately after beating them. If they wait

for longer than 5 minutes, they will begin to

deflate and lose volume and structure. Egg

whites beaten with sugar or cream of tartar

are more stable and will last a little longer.

Sanitizing Egg Whites

Take care when adding raw egg whites to

recipes that are not cooked or baked as

there is a chance they may carry harm-

ful bacteria. If you have a recipe that calls

for raw egg whites, you may wish to use

powdered egg whites or “sanitize” the egg

whites by doing the following: Place the

egg whites, 2 tablespoons of the granulat-

ed sugar from your recipe, 2 tablespoons

water, and a pinch of cream of tartar in

the Cuisinart™ mixing bowl and stir until

smooth. Place over the pan of simmering

water and stir constantly with a spotlessly

clean rubber spatula until the mixture

registers 160°F on an instant-read ther-

mometer – start checking the temperature

after about a minute of stirring. When the

egg white mixture registers 160°F, dry off

the bottom of the bowl and place on the

Cuisinart™ stand mixer. Insert the chef’s

whisk. Continue as directed in your recipe.

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