SOLIS KITCHEN QUEEN PRO 808 Bedienungsanleitung Seite 138

INGREDIENTS FOR CAKE AND PASTRY MAKING
• FLOUR
Flour used for cake and pastry making should be lower in protein for a soft con-
sistency.
Wholemeal flour can be used in muffins and pies but will have a denser texture.
Also corn or rice flour can be used, it will give a finer texture.
• BAKING POWDER
Baking powder is used as a rising agent in baking which gives a soft texture to
the batter. One of the ingredients in baking powder is bicarbonate of soda. You
can add aditionally to baking powder bicarbonate of soda as rising agent or to
darken some baked products.
• BUTTER OR MARGARINE
Butter will give particular flavour and soft texture to baked products. Mar-
garine can replace butter to give a similar result.
• EGGS
Eggs should be at room temperature to give better volume when making cakes
and sponges. Standard 60g eggs were used in the recipes.
• MILK
Milk should be full cream unless specified. Light, low fat or skim milk can be used
but will give texture and flavour differences.
• SUGAR
White crystal sugar is used to give flavour, texture and colour to baked products.
Caster sugar is easier to dissolve when creaming butter and sugar and should
be prefered. Brown sugar can also be used as an alternative.
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