Mixmaster Series II
600 watt twin-motor benchtop mixer
Instruction/Recipe Booklet
MX7700
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MIXMASTER SERIES II.
• Never eject beaters or dough hooks when
the appliance is in operation.
• Ensure fingers are kept well away from
moving beaters and dough hooks.
• Only use the supplied mixing bowl.
• Do not remove the mixing bowl from the
base of the Mixmaster whilst mixer is
in use.
of the recipes in this booklet.
• 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.
• The mixmaster must be switched off and
unplugged before any cleaning.
• Do not restrain the mixer bowl while
rotating.
• When using extremely heavy loads the
appliance should not be operated for more
than 2 minutes. This does not apply to any
• Turn the Mixmaster off and raise the head
before removing the mixing bowl.
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.
• 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.
• 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.
• 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 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.
• 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.
• Young children should be supervised to ensure
that they do not play with the appliance.
If you have any concerns regarding the performance and use of your appliance,
1
Ensure the above safety precautions are understood.
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Features of your Sunbeam
Mixmaster Series II
Attachment eject button
The eject button effortlessly releases the beaters or
dough hooks for easy cleaning.
Twin-motor 3-way beating action
Sunbeam’s famous 3-way beating action with
patent pending twin-motor technology provides a
powerful mixing action and more thorough result.
The first motor drives the individual beaters in
opposite directions while the second drives the
bowl.
Off-centre mixing 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.
4 litre stainless steel mixing bowl
4 litre stainless steel mixing bowl locks onto the
base of the mixer and is designed specifically for
mixing regular to large quantities of ingredients.
Spatula
2
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Heavy-duty beaters
Designed for optimum mixing and aeration,
ideal for creaming butter and sugar, plus
mixing heavy cake mixes.
Dough hooks
Heavy duty 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.
Tilt back and locking head button
The head of the Mixmaster tilts back and
locks securely into position to allow for easy
removal of mixing bowl and attachments.
Bowl speed control dial
The bowl speed control has the options
of high and low allowing you to select the
optimal bowl speed for different mixing tasks.
Non-slip rubber feet
Keep the mixer secure on the bench top
during use.
3
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Using your Sunbeam Mixmaster
Series II
Before using your Mixmaster Series II
Inserting attachements
Before assembling your Sunbeam Mixmaster
Series II, be sure the power cord is
unplugged from the power outlet and the
speed control dial is in the 'O' position.
3a.Take the two beaters, place the
oval shaped beater (A) into the
left socket, (outer position).
Place the other beater, with
the plastic nodules on the base
(B) into the right socket, (inner
position), see Figure 2.
A
B
1. Press the ‘tilt' button, located on the
neck of the Mixmaster and swing the
mixer head up, see Figure 1. The mixer
head will lock into this tilt position.
Figure 2
Figure 1
B
A
3b. Take the two dough hooks, place the
dough hook with the shorter hook at
the bottom (A) into the left socket,
(outer position). Likewise, place the
dough hook with the longer hook at
the bottom (B) into the right socket,
(inner position), see Figure 3.
A B
Press 'tilt' button
and tilt the mixer
head backward.
Figure 3
B
2. Select the desired attachments depending
on the mixing task to be performed;
A
–
Beaters for creaming butter and sugar,
mixing cake mixes and whisking cream
and egg whites.
–
Dough hooks for kneading dough and
other heavy mixtures.
Important: Please review Figure 4. The
illustration on the left is how the dough
hooks should look when correctly inserted.
However should the dough hooks once
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Using your Sunbeam Mixmaster Series II (continued)
inserted appear to be touching, as they do in
the illustration on the right, then they have
been inserted incorrectly.
Figure 6
Figure 4
Press 'tilt'
button down
and tilt mixer
head forward
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.
Using your Mixmaster Series II
1. With the speed control dial in the 'O'
position, plug the power cord into a
230-240 volt power outlet.
Attachments can only be locked in place if
they are in the correct socket. If only one
of the attachments will lock in place, the
attachments are in the wrong sockets.
Note: The power indicator light on the speed
control dial will now be illuminated.
2. Use the speed control dial to turn the
Mixmaster ON and OFF and to control
the mixing speeds.
4. Place the mixing bowl onto the metal base
plate so that it is sitting evenly. Lock the
bowl into place by turning it clockwise,
see Figure 5.
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.
Figure 5
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.
����
������
Selecting the mixing bowl speed
5. Press ‘tilt’ button to lower the head with
the selected attachments (either, beaters
or dough hooks) in place, into the mixing
1. The mixing bowl automatically turns on
when the speed control dial is turned
on. For majority of mixing tasks the
5
bowl. See Figure 6.
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Using your Sunbeam Mixmaster Series II (continued)
bowl speed should be set on the 'LO'
speed setting. For light mixes requiring
maximum mixing performance such as
cakes and meringue, the 'HI' bowl speed
is recommended as this passes the
mixture through the beaters more often
for faster results. For large volumes the
bowl speed should be reduced to "LO",
particularly in thick mixtures.
fingers loosely around the attachments
and hold down the ‘beater eject’ button
see Figure 7.
Beater
Eject
Button
Figure 7
2. When mixing is complete, turn the speed
control dial to the 'O' position and unplug
the cord from the power outlet.
Note: The indicator light will stay on until
power is disconnected from the mixer.
3. Hold down the ‘tilt’ button and ease the
Mixmaster head back until the mixer head
is locked into the tilt back position, see
Figure 1.
4. To remove the particular attachments
(either beaters or dough hooks), place
Role of the Twin-motor 3-way
beating action
One motor is located in the head of the
Mixmaster. This drives the individual beaters,
turning each in opposite directions.
These actions combine to ensure a more
powerful and thorough mixing result.
The second motor is located in the neck
of the Mixmaster and drives the turntable,
in turn rotating the bowl. High or low bowl
speed can be selected by simply turning the
control dial positioned on the neck of the
Mixmaster Series II.
6
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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
FOLDING & BLENDING
1
2
3
Scones/Pastry
Biscuit dough
Tea Cakes
MEDIUM
HIGH
LIGHT MIXING
Sauces & Puddings
Custard/Icing
4
5
6
Packet Mixes
CREAMING & BEATING
Butter & Sugar
Cream Cheese
7
8
9
Heavy Batters
VERY HIGH
WHIPPING & AERATING
Cream
Egg Whites & Meringues
Marshmallow
10
11
12
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.
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.
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.
7
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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
Electric
°F °C
Gas
°F
°C
Cool
200 110
250 120
300 150
350 170
400 200
425 220
450 230
475 250
200 100
250 120
300 150
325 160
350 180
375 190
400 200
450 230
Very Slow
Slow
Moderately Slow
Moderate
Moderately Hot
Hot
Very Hot
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.
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Care and Cleaning
Before cleaning your Sunbeam Mixmaster
Series II, ensure the power is turned off at
the power outlet, then remove the plug.
Note: The Sunbeam Mixmaster Series II and
the base have been factory oiled and no
additional home oiling is necessary.
Wipe over the outside area of the Mixmaster
and base with a dampened cloth and polish
with a soft dry cloth.
Storage
Keep your Sunbeam Mixmaster Series II 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).
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 stainless
steel mixing bowl, beaters and dough hooks
may also be placed and washed in the
dishwasher.
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 Series II 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 Mixmaster to your
nearest Sunbeam Appliance Service Centre to
ensure efficient, correct servicing.
9
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Lets Talk Ingredients
Listed below is a guide regarding some of the
ingredients used in the recipes in this book.
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 water temperature to exceed 40°C, as
this will kill 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 20g of
compressed yeast).
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.
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
= ½ cup each of plain and self raising flour.
Sultanas = equal measure of any other dried
fruit.
Golden Syrup = equal measure of treacle or
molasses.
1 cup buttermilk = 1 cup fresh milk and 2
teaspoons vinegar or lemon juice.
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Lets Talk Ingredients (continued)
Measuring Ingredients
Raising Agents
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.
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.
•One metric tablespoon is equal to 20mls.
•One metric teaspoon is equal to 5mls.
Fats and Oils
•One liquid cup measurement is equal to
250mls.
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.
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.
11
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Cookery Tips for Best Results
1. Before starting, read the recipe
completely.
8. Do not over beat. 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.
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.
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.
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.
10.During mixing, ingredients may splash
to the sides of the bowl. To scrape the
bowl, turn the speed control dial to the
'O' position and using a 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.
7. Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
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Helpful Hints for a Successful
Dough
Step 1: Preparing the yeast
Safety Tip: Do not use the mixer near the
edge of a bench or table top where it may
fall off.
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.
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 3-5
minutes.
Step 2: Preparing the dough
Note: Ensure dough hooks are in place (refer
to page 4).
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.
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.
Note: You may find it useful to use a spatula
to scrape the dry ingredients from the sides
of the bowl.
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.
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.
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
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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.
Doughy Tips.
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.
• 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.
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.
Before Baking
• For a shiny crust, brush with cream or
evaporated milk.
• For a glossy crust, brush with beaten egg
white.
After Baking
Q. My yeast did not bubble, why?
• For a matt finish, brush with melted butter
or margarine.
A. The yeast may not be active anymore.
Check the use by date and when not using
yeast be sure to store in the fridge.
Q. My dough did not rise, why?
A. Firstly check the freshness of the yeast.
Otherwise it may need to be placed in a
warmer position. Placing the dough in a
bowl and covering with plastic wrap then
placing in a sink with some warm water
may help.
14
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Helpful Hints for Better Cake
Making
• Always have ingredients at room
temperature. Warm the bowl to be used in
really cold weather.
• Cooking times and temperatures are
meant only as a guide. Light mixtures
should spring back when lightly touched
and heavier cake mixes should be tested
using a wooden skewer. Fruit cakes should
be tested using a small sharp knife. This
should be done towards the end of the
suggested cooking time.
• Add flavouring and essences to the
shortening for a better flavour.
• When creaming butter and sugar beat
until light and creamy.
• Add whole eggs one at a time and beat
until egg is absorbed. Eggs should not be
cold as they can curdle mixtures.
Reasons for Poor Results
Sponge Cakes Shrink
Unbalanced ingredients, overbeating of egg
whites, sudden changes of temperature or
draught when taking from the oven.
• 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.
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.
• If you don’t have a tin the same size as
the recipe suggests, here are some tins
that are of similar capacity:
Cakes Sink in the Centre
Too much fat, raising agent, liquid or sugar;
too little flour; under cooking or slow cooking.
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.
Cakes Run Over at Edges
Too much batter for size of pan, too cool
an oven, too much sugar, 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.
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Helpful Hints for Better Cake Making (continued)
Heavy, Close Texture
• Triple sift the flours. This will incorporate
as much air as possible into the flours.
Too much fat or sugar, over mixing, under
baking, or too hot an oven.
• Don’t rush the folding in, use either a
large metal spoon or even your clean
hand.
Fruit Sinks
Mixture too soft, damp fruit, too little flour,
ingredients not correctly balanced, over
beating.
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.
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.
• 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.
• 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
tablespoons 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
½ minute.
• It is essential the sponge is rolled quickly
and that sponge is not over-cooked or the
roll will crack.
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
just been folded through the egg mixture.
Always commence mixing on speed 1.
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Recipes
Tips
allow to rise in a warm place until doubled
in size. About 30-40 minutes. Preheat
oven to 200°C.
• Goats milk and skim milks can be used in
these recipes.
7. Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped.
• Margarine’s and low fat butter’s can also be
used in these recipes.
Variations to this recipe:
Basic White Loaf
1 sachet 7g dry yeast
1 tablespoon sugar
1 cup lukewarm water
Breadsticks
1. Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
¾ cup lukewarm milk
60g butter, melted
4 cups plain flour
1 teaspoon salt
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 4). Place sifted dry
ingredients into the Mixmaster bowl.
3. With the bowl speed set on Low start
mixing on Low speed (1-2), gradually
add yeast mixture. Note that it will be
necessary to scrape sides of bowl with a
spatula. Knead on Medium speed (4) for
3-4 minutes, keep bowl speed on Low.
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 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).
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.
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 loosely with plastic wrap and
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.
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Sesame Rolls
Sultana Loaf
Makes 2 loaves
1. Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
1 sachet (7g) dry yeast
2 tablespoons sugar
2. Preheat oven to 220°C. Line a baking tray
with baking paper.
60g butter or margarine, melted
1¼ cup lukewarm milk
¾ cup water
4 cups plain flour or bakers flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
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.
1 cup sultanas
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.
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.
2. Insert dough hooks into the mixer
head (refer to page 4). Place sifted dry
ingredients, including sultanas into the
Mixmaster bowl.
3. With the bowl speed set on Low start
mixing on Low speed (1-2), gradually add
yeast mixture. Note it will be necessary to
scrape sides of bowl with a spatula. Knead
on Medium speed (4) for approximately 4-
5 minutes, keep bowl speed on Low.
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.
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 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
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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.
Glaze:
3 tablespoons sugar
¼ 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.
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.
Chelsa bun
1. Roll out the dough onto a floured surface
into a 60cm X 30cm rectangle, about
2cm thick. Sprinkle with ½ cup mixed
dried fruit or 1 green apple, peeled and
chopped.
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
.
2. Take the longest side and roll to form the
shape of a swiss roll.
Plaited sweet loaf
1. Follow steps 1 - 5, from ‘Sultana Loaf’
recipe.
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.
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.
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 ½ cup icing sugar with 20ml
water and pink food colouring.
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.
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 20-
30 minutes. Brush with glaze while still hot.
Eat warm with butter.
4. Place onto a baking tray lined with baking
paper and bake at 200°C for 40-45
minutes. Once cooked brush with glaze.
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Wholemeal Loaf
Variations to this recipe:
1 sachet (7g) dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
2 cups wholemeal flour
1 teaspoon salt
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
½ teaspoon vanilla extract
¾ cup caster sugar
2 eggs
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 cups self raising flour
1 cup milk
2. Insert the dough hooks into the mixer
head (refer to page 4). Place sifted dry
ingredients into the Mixmaster bowl.
1. Preheat oven to 180°C. Grease and line a
20cm round cake tin.
3. With the bowl speed set on Low start
mixing on Low speed (1-2), gradually add
yeast mixture. Note, it will be necessary
to scrape the sides of the bowl with a
spatula. Knead on Medium speed (4)
for 3-5 minutes, keep bowl speed on Low.
2. Place butter in bowl and with bowl speed
set on High start mixing on Medium speed
(5-6). Add vanilla and sugar and cream on
High speed (7-8) until light and creamy.
Approximately 2 minutes.
4. Continue the kneading process at Medium
speed (4) until all ingredients are
3. Add eggs one at a time beating well
between each addition.
combined and the dough forms a ball.
The dough will be soft and sticky. Remove
dough from bowl using a spatula.
4. Take bowl speed to Low and reduce mixing
speed to Low (1-2), 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. 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).
5. Scrape batter into prepared pan. Bake
for approximately 30-35 minutes or until
cooked when tested with a skewer.
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.
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 the
recommended higher speeds.
7. Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles.
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Variations to this recipe:
Upsidedown Peach cake
1. Preheat oven to 180°C. Grease and line a
20cm round cake tin.
Chocolate Cake
60g dark chocolate - melted and added at
the same time as the milk from the recipe
above and mix well into the cake batter
before baking.
2. Select 4 small 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.
Marble Cake
Divide batter into 3, leave one plain, add pink
food colour to second portion and 2 tablespoons
1
8
of cocoa, / teaspoon bicarbonate of soda and
1 tablespoon milk to the remaining cake batter.
Drop spoonfuls of alternate colours into a 20cm
ring tin.
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.
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.
5. Serve peach side up. Makes 1 cake.
Variation:
Vanilla Sponge Cake
Fresh pineapple slices, mango halves,
peaches, pears or apricots can be used. Well
drained tinned fruits such as plums can be
used as well.
4 eggs, room temperature & separated
2
3
/ cup caster sugar
1
3
/ cup custard powder
Serving suggestion: Serve cake cut into
wedges and spoon a dollop of thick cream
over the top.
½ teaspoon vanilla extract
2
3
/ cup plain flour, sifted
1 teaspoon baking powder
Lemon or Orange Cake
1. Grease and flour two deep 20cm cake
tins. Preheat oven to 180°C.
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.
2. Place the egg whites and sugar in the
Mixmaster bowl and with the bowl speed
set on High start mixing on High speed
(10-11) for about 8 minutes or until very
thick and creamy.
Coffee Crumble
3. 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 triple sifted
dry ingredients. Take care not to over beat
as you will lose the air bubbles and the
mixture will be flat and tough.
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, ½ teaspoon of
cinnamon and 2 tablespoons of instant
coffee.
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4. 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.
Cream Cheese Frosting
250g softened cream cheese
60g butter
1 teaspoon vanilla
5. 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.
3 cups icing sugar mixture
Place cream cheese, butter and vanilla in the
Mixmaster bowl and with the bowl speed set
on High start mixing on High speed (8) until
smooth. Reduce speed to 1; gradually add
the icing sugar mixture and mix until smooth.
Spread over cooled cake.
Tip: To make passionfruit frosting add ¼ cup
passionfruit pulp or to make lemon frosting,
add 1 teaspoon finely grated lemon rind and
1 tablespoon lemon juice.
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.
Cinnamon and Apple Tea Ring
Fluffy Butter Frosting
DOUGH:
250g butter or margarine, softened
3 cups icing sugar mixture
2-3 tablespoons milk
1 sachet (7g) dry yeast
2 tablespoons sugar
60g butter, melted
1¼ cup lukewarm milk
¾ cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1½ teaspoon vanilla (optional)
1. Place butter in the Mixmaster bowl and
with the bowl speed set on High start
mixing on Medium speed (5) until light in
colour.
2. Take bowl speed to Low and reduce mixing
speed to Low (1), mix through remaining
ingredients until combined.
1 cup sultanas
APPLE FILLING:
Glaze Icing
2 tablespoons water
¼ cup sugar
3 tablespoons sugar
¼ cup water
3 apples, peeled, cored and cubed
½ teaspoon cinnamon
¼ teaspoon vanilla extract
½ tablespoon cornflour, dissolved in ½
tablespoon 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.
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GLAZE:
3 tablespoons sugar
¼ cup water
7. 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.
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.
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.
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
2. Combine the first five dough ingredients in
a small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
medium heat until sugar has dissolved,
approximately 2 minutes.
Note: Repeat with the other dough half.
3. Insert dough hooks into the mixer
head (refer to page 4). Place sifted
dry ingredients and sultanas into the
Mixmaster bowl.
Variation to this recipe:
Apple Fruit Loaf
4. With bowl speed on Low start mixing on
Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to
scrape sides of bowl with a spatula.Knead
on Medium speed (4) for 4-5 minutes,
and take bowl speed to High.
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 ½ cup of chopped walnuts.
When cool top with icing if desired.
5. 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 spatula.
6. 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).
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Banana Cake
180g butter, room temperature, chopped
1 ½ cups raw sugar
Serves 10
Glazed Orange Poppy Seed Cake
125g butter, softened
¾ cup caster sugar
Serves 8
2 eggs
1 tablespoon finely grated orange rind
2 eggs
2 ¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup self raising flour
1
/
3 cup milk
1 teaspoon vanilla extract
¼ cup poppy seeds
½ cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 ½ cups very ripe mashed banana
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1. Preheat oven to 180°c. Grease and line a
20cm baba pan.
1. Preheat oven to 180°c. Grease and line
and 20cm cake tin.
2. Using the Mixmaster bowl with the bowl
speed set on High, cream butter, sugar
and rind on High speed (7), until light and
fluffy.
3. Add eggs one at a time, beating well
between each addition.
4. Take bowl speed to Low and reduce mixing
speed to Low (1), and add flour and milk
in two batches; mix until just combined.
Mix through poppy seeds.
2. Using the Mixmaster bowl with the bowl
speed set on High, beat butter and sugar
on High speed (7) until well combined.
Add eggs, one at a time, beating well
between each addition.
3. Take bowl speed to Low and reduce
mixing speed to Low (1-2), add sifted
dry ingredients and combined buttermilk,
vinegar and vanilla in two batches. Add
bananas and mix until combined.
4. Pour mixture into prepared tin and bake
for about 40 minutes or until cooked when
tested with a skewer.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
5. Spread mixture into prepared tin and cook
in oven for about 50 minutes or until
cooked when tested with a skewer.
6. Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir oven
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
7. Turn cake out on to a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
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Fritter Batter
Covers 8-12 fritters
Choux Pastry Puffs
80g butter
1 cup water
1 cup plain flour, sifted
4 eggs
Makes approx 30
1 cup plain flour
3 teaspoons baking powder
Pinch of salt
1 egg
½ cup milk
1. Preheat oven to 220°C. Grease and line
oven slides.
1. Sift flour, baking powder and salt into
the Mixmaster bowl, add egg and milk
and with the bowl speed set on Low, start
mixing on Low speed (2) until combined
and mixture is smooth, approximately 1-2
minutes.
2. Place butter 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
Mixmaster bowl and beat for 1 minute on
Medium speed (5).
2. Dip your favourite prepared fruit or
vegetable into batter and deep fry
immediately.
5. Add eggs one at a time and with bowl
speed set on High, start mixing on
Medium speed (5) until mixture is stiff
and shiny. Once the last egg is added
increase the speed to (7).
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.
6. Drop tablespoon size portions onto
prepared slides.
7. Bake for 15 minutes, then reduce heat to
160°C and bake for 35 minutes. Remove
from oven, make a small slit in each puff
and return to oven for a further 5-10
minutes. Cool, fill with sweet or savoury
fillings and serve.
Mayonnaise
4 egg yolks
1 tablespoon dijon mustard
1½ tablespoons of lemon juice
1½ cups vegetable or olive oil
Note: These Choux Pastry Puffs freeze well.
Once thawed, bake in 180ºC oven for 5
minutes to crisp up.
1. Combine eggs, mustard, and lemon juice
in the Mixmaster bowl. With the bowl
speed set on Low, start mixing on Low
speed (1-2) slowly increasing 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.
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Fillings for the Choux Pastry Puffs:
Mushroom and Bacon Filling
1 x 250g tin mushrooms, well drained and
finely chopped
2 rashers cooked bacon, ham or proscuitto
finely chopped
Basic White Sauce
40g butter or margarine
40g flour
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup milk
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.
1. Melt butter or margarine in a saucepan,
but do not boil.
Note: The white sauce is nice too, with
freshly chopped mixed herbs and brie.
2. Remove from heat, add flour, salt and
pepper, stir until smooth. Do not brown.
Sweet Pastry Cream
2 cups milk
1 vanilla bean, split and seeds scraped
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.
6 egg yolks
2
3
/ cup caster sugar
1
3
/ cup cornflour
Salmon Filling
1 x 125g tin salmon
2 teaspoons mayonnaise
lemon juice to taste
1. Bring the milk and vanilla bean and
seeds to the boil in a small saucepan.
Remove from heat once boiled. Remove
vanilla bean.
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.
2. Beat egg yolks, sugar and cornflour in
the Mixmaster bowl, with bowl speed set
on Low, start mixing on Medium speed
(5-6) until thick. With the Mixmaster still
running gradually beat in the milk mixture.
Return custard mixture to saucepan,
whisk over medium heat until mixture
boils and thickens.
Asparagus Filling
1 small tin asparagus cuts, drained well and
finely chopped
3. Transfer to a bowl and place a piece of
plastic wrap onto the custard to stop a
skin forming. Cool.
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.
4. Pipe into puffs and drizzle with
warmed chocolate.
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Crepes
Waffles
Makes 6-8 waffles
1 ½ cups plain flour
Pinch of salt
2 eggs
1¼ cups milk
1 tablespoon oil
2 cups self raising flour
2 eggs, separated
2
3
/ cup milk
½ cup water
90g butter, melted
2 tablespoons caster sugar
1. Sift flour and salt into the Mixmaster
bowl.
1. Preheat waffle maker or waffle iron.
2. Add combined eggs and milk and with
bowl speed set on Low, start mixing on
Low speed (1). Increase speed to Medium
(5) and beat well to remove any lumps.
2. Using the Mixmaster bowl with the bowl
speed set on High add the sifted flour,
egg yolks, milk, water and butter and start
mixing on Medium speed (5) until smooth.
Transfer to a large bowl. Wash and dry
bowl and beaters.
3. Mix in oil and allow to stand for 1 hour.
4. Grease heated Sunbeam Skillet or Frypan.
1
Pour about a
/
3
of a cup of batter into the
3. Using the cleaned Mixmaster bowl and
with the bowl speed set on Low, beat egg
whites on Very High speed (11) until soft
peaks form then gradually add the sugar
and beat until the sugar is dissolved.
pan to make each crepe.
5. Cook quickly until lightly brown. Turn and
brown other side. Sprinkle with lemon
juice and sugar. Roll and serve hot.
4. Fold the egg white mixture into the batter.
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!).
5. Bake in a greased, preheated waffle maker
1
or waffle iron. Spoon approximately ¼ -
cup filling depending on the size of your
waffle maker.
/3
• Smoked salmon with a slice of Camembert
cheese, red onions and snow pea sprouts.
Roll and serve with a fresh garden salad.
6. Cook for about 3 minutes or until waffles
are browned and crisp. Serve with ice
cream and syrup.
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Hazelnut & Cashew Torte
6 egg whites
Two Tier Pavlova with Mixed Berries Serves 10
6 egg whites
4 egg yolks
1 ½ cups caster sugar
¾ cup nutella
3 teaspoons vinegar
100g dark chocolate
½ cup plain flour
100g hazelnut meal
½ cup crushed cashews
1 ½ tablespoons cornflour
2 teaspoons rosewater
red food colouring (optional)
600ml thickened cream
300g fresh or frozen mixed berries
Topping:
250g dark chocolate, chopped
250g cream
1. Preheat oven to 120°c. Line two baking
trays with baking paper.
2. Ensure the Mixmaster bowl is thoroughly
cleaned, set bowl speed on High and beat
egg whites on Very High speed (11) until
stiff.
100g whole hazelnuts, toasted, skins
removed
100g whole cashews, toasted
1. Preheat oven 160°C. Grease and line
20cm round cake tin.
3. Gradually add the sugar, 1-2 tablespoons
at a time, making sure that the sugar has
dissolved between each addition. This will
take about 8-10 minutes. Scrape the sides
down if necessary.
2. Using the Mixmaster bowl with the bowl
speed set on Low, mix egg yolks, nutella
and melted chocolate together on Low
speed (1). Add flour, hazelnut meal and
crushed cashews until the mixture has
formed even sized crumbs. Transfer to a
large bowl.
3. In the Mixmaster bowl and with the bowl
speed set on High, whisk egg whites until
stiff peaks form, on Very High speed
4. Once the sugar has been added take the
bowl speed to Low and reduce mixing
speed to Low (2), and fold in vinegar,
cornflour, rosewater and 3-4 drops of
colouring until combined.
5. Spread mixture into two even sized disks
approximately 23cm wide. Bake in oven
for 1 hour. Turn oven off and allow pavlova
to cool with the door slightly ajar.
(10-12). Remove from bowl and set aside.
4. Pour into the prepared cake tin and bake
40-45 minutes.
6. Using the Mixmaster bowl set the bowl
speed to Low and beat cream on Medium
speed (5) until thickened.
5. Allow to cool in pan for 10 minutes before
removing cake from pan and cool on a
wire rack.
7. Once cool, place one pavlova onto a
serving plate. Top with half the cream and
half the berries, top with the other pavlova
and the remaining cream and berries.
6. Combine the chocolate and cream
together. Microwave on 100% for 20
seconds at a time, stirring each time until
the chocolate has melted and the mixture
has combined. Refrigerate until mixture
starts to set then spread over cake.
Tip: If using frozen berries, thaw the berries
on absorbent paper to soak up the extra
juices.
7. Top with cashews and hazelnuts. Serve in
thin wedges.
28
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Recipes continued
Chocolate Espresso Mousse Cappuccino
Passionfruit Cheesecake
250g plain biscuits
125g butter, melted
Serves 10
Serves 4
160g dark chocolate, chopped
1 x 30ml shot espresso, cooled
300ml thickened cream
500g cream cheese, room temperature,
cubed
extra whipped cream, to serve
250ml thickened cream
3 eggs
1. Melt chocolate in a bowl over a saucepan
of simmering water; cool.
½ cup caster sugar
1
3
/ cup passionfruit pulp (approx 3
2. Combine cooled espresso and thickened
cream in the Mixmaster bowl. With the
bowl speed set on High start mixing
on High speed (10) until thickened.
Reduce to Low speed (1) and add melted
chocolate until just combined.
passionfruit)
1. Grease and line base of a 20cm
springform.
2. Blend or process biscuits until fine. Place
biscuit crumbs and melted butter in a
bowl; mix well until combined. Press
crumb mixture into the base and sides of
a prepared pan. Place on a baking tray
and refrigerate for 30 minutes.
3. Spoon mixture into stainless cups or other
small coffee cups and chill for 3 hours or
overnight.
4. To serve spoon whipped cream over
mousse and dust with chocolate.
3. Place cream cheese into the Mixmaster
bowl. With the bowl speed set on High
start mixing on High speed (8) for about
3 minutes or until creamy. Add sugar
and mix for a further 2 minutes. Add
eggs one at a time, beating well between
each addition. Scrape sides of bowl if
necessary.
Tip: To chill quickly place cups into fridge
while preparing mousse.
4. Take the bowl speed to Low and reduce
mixing speed to Low (3), add cream and
passionfruit. Beat until the cream has
been mixed through and there are no
lumps.
5. Pour filling into crust and bake in oven
at 160° for approximately 50 minutes
or until firm. Cool in oven with door
ajar. Refrigerate for several hours before
serving.
29
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Recipes continued
Fluffy Pikelets
Makes approx 12
Cornflake Cookies
1½ cups self raising flour
Pinch of salt
1 teaspoon bicarbonate of soda
2 tablespoons sugar
1 egg
1¼ cups milk
4-5 drops vanilla extract
40g butter or margarine
125g butter or margarine
½ cup caster sugar
1 egg
½ teaspoon vanilla essence
½ cup currants
½ cup desiccated coconut
1¼ cups self raising flour
Pinch of salt
1. Sift flour, salt and soda into the Mixmaster
bowl. Add sugar, egg, milk and vanilla.
With the bowl speed set on Low speed,
start mixing on Low speed (1-2) until
combined.
2 cups cornflakes, crushed
1. Preheat oven to 180°C. Grease, line
baking trays.
2. Using the Mixmaster bowl and with the
bowl speed set on Low, cream together
butter and sugar on Medium speed (6).
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 browned on both
sides.
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.
Note: Suitable to freeze and reheat.
Serving suggestions:
6. Spread cornflakes onto a piece of paper
and drop teaspoonfuls of mixture onto
cornflakes. Roll to coat.
Serve pikelets hot or cold.
Serve with whipped cream and jam for a
sweet treat.
7. Place onto prepared slides and bake for
15 minutes. Allow to cool on trays.
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.
.
30
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Recipes continued
Chocolate Chip Cookies
Makes approx 30
Quick Cup Cakes
Makes 12
125g butter, softened
½ cup firmly packed soft brown sugar
½ cup caster sugar
60g butter or margarine
1¼ cups self raising flour
½ cup sugar
2 eggs
¼ cup milk
1 teaspoon vanilla essence
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. Preheat oven to 220°C and place patty
cases into patty tins and set aside.
1. Preheat oven to 180°c. Line 2 baking
trays with baking paper.
2. Using the Mixmaster bowl and bowl speed
set on Low, place all ingredients into
the bowl and beat until combined, start
mixing on Low speed (1), slowly increasing
to Medium speed (5).
2. Place butter, sugars and vanilla in the
Mixmaster bowl. With the bowl speed set
on High start mixing on Low speed (1-2)
until the butter starts to break up and
combine with the sugars, then increase
mixing speed to High (7) until light and
creamy.
3. Place spoonfuls of batter into the patty
cases and bake for 12-15 minutes.
4. Allow to cool and decorate as desired.
3. Add egg and mix and beat until well
combined. Reduce mixing speed to Low
(1) and mix through flour and chocolate
chips.
Variations to this recipe:
Top the cake batter in the patty cases with
frozen berries before baking.
Serving suggestion:
4. Roll tablespoon amounts into balls and
place onto baking tray press lightly with
the back of a fork. Ensure that the cookies
are well spaced to allow for spreading.
When patty cakes are cooked drizzle with
icing sugar and top with a small eatable
decoration like marshmallows.
5. Bake in oven for about 10 -13 minutes
or until golden. Do not overcook. Cool on
wire racks.
Butterfly cakes
Cut the tops off the patty cakes and cut in-
half. 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.
31
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Recipes continued
Meringues
Marshmallows
Makes 24 pieces
2 egg whites
90g caster sugar
90g icing sugar
2 tablespoons gelatine
½ cup cold water
2 cups sugar
1. Preheat oven to 120°C. Grease two oven
slides with baking paper.
1 cup boiling water
pink food colouring (optional)
2. Using the Mixmaster bowl and the bowl
speed set on Low, beat egg whites until
stiff but not dry, on Very High speed (10-
12).
¾ cup light toasted desiccated coconut
1. Sprinkle gelatine over cold water; gently
stir through. Place sugar and boiling
water in a large saucepan. Stir over a
low heat until the sugar has dissolved.
Bring mixture to the boil; stir in gelatine
mixture. Boil mixture, uncovered, over
a medium heat, for 10 minutes. Cool to
room temperature.
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.
2. Place mixture into the Mixmaster bowl;
add red food colouring. With bowl speed
set on High start mixing on Very High
speed (12) for about 10 minutes or until
very thick and creamy.
6. When cold, join in pairs with icing
(optional).
3. Pour mixture into a 20cm x 30cm
lamington tin which has been rinsed with
cold water. Refrigerate until firm.
4. Cut marshmallow into squares with a wet
knife. Toss in toasted coconut.
32
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Recipes continued
Serving suggestion:
4. Continue boiling syrup until brittle threads
form when tested in a small amount of
cold water.
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.
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.
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.
6. Spoon into prepared tin and refrigerate
until firm.
7. Turn out onto a board and with a sharp
knife, cut into squares.
Nougat
2 cups sugar
1 cup liquid glucose
¼ cup honey
Note: Liquid glucose can be bought from
health food stores or pharmacies.
Pinch of salt
¼ 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.
3. Using the Mixmaster bowl and bowl speed
set on High, 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.
33
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Recipes continued
Hot Cross Buns
Makes 18
4. Continue the kneading process until all
ingredients are incorporated and dough
forms a ball.
Dough
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
1¼ cup lukewarm milk
¾ cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
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.
1 cup sultanas
Crosses
½ cup plain flour
¼ cup water
8. Position the dough balls closely together
onto the baking tray. Cover loosely for
approximately 10 minutes.
Glaze
3 tablespoons sugar
¼ cup water
9. For the crosses, combine the flour and
water to form a batter and pipe crosses on
the tops of the buns.
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.
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.
2. Insert dough hooks into the mixer
head (refer to page 4). Place sifted dry
ingredients, including the sultana’s into
the Mixmaster bowl.
3. With the bowl speed set on Low, start
mixing on Low speed (1-2), gradually
add yeast mixture. Note that it will be
necessary to scrape sides of bowl with a
spatula. Knead on Medium speed (4) for
3-4 minutes, keep bowl speed on Low.
34
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Recipes continued
Christmas Cake
Festive Shortbread
2¼ cups raisons, chopped
3 cups sultanas
1¾ cup currants
250g butter
2 tablespoons maple syrup
1
3
/ cup caster sugar
1½ cups glace figs, chopped
2 cups plain flour
½ cup glace cherries, halved
½ cup corn flour
100g choc melts, melted
1
3
/ cup golden syrup
½ cup brandy
250ml olive oil
1. Preheat oven to 200°c. Grease and line
two baking trays.
1 cup firmly packed soft brown sugar
5 eggs
1¼ cups plain flour
1 teaspoon mixed spice
2 tablespoons brandy, extra
2. In the Mixmaster bowl and with the bowl
speed set on Low, 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.
1. Combine fruit, syrup and brandy in a bowl;
mix well. Cover, stand overnight.
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.
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. With bowl speed set on High, beat oil
and sugar in the 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. With the bowl speed set
on Low, beat on Low Speed (1-2) until
mixture is combined.
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.
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.
35
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‘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 2005.
(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
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
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Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2005.
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