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KNEADING WITH THE DOUGH
BLADE
The edges of the plastic blade provide a softer
action for combining dough ingredients.
Pastry and scone dough
Place flour and cubed, chilled butter into the
bowl. Do not process a mixture with more than
3 cups/450g flour. Process using PULSE button
until butter is absorbed into flour. While motor
is running, quickly add liquid through food
chute, processing until mixture forms a ball of
dough.
Flour and butter Pastry dough
Bread dough
Use instant active dry yeast and include with
the dry ingredients in the processing bowl.
Do not process a mixture with more than 3
cups/450g flour. Add softened, cubed butter
and process using the ON button until the
butter is absorbed into the flour. If using oil,
with the motor running, add the oil through
the food chute and process until the mixture
forms a soft, elastic ball of dough. Do not over
process.
Transfer the dough to a lightly floured surface
and knead for 20 minutes or until soft and
pliable. Place dough into large, greased mixing
bowl and stand covered in a warm place until
doubled in size. Turn the dough onto a lightly
floured surface and knead again until smooth
and elastic. Shape the dough, allow to rise in a
warm area then bake in a hot oven.
14
Basic Food Processing Techniques continued
Egg sauces - Mayonnaise,
Hollandaise, Bearnaise
Place a minimum of 6 egg yolks or 4 whole
eggs into the processing bowl with seasonings
and vinegar. Process using ON button until
mixture is light and creamy (about 2 minutes).
Mayonnaise:
With
the motor running, slowly add oil through
food chute until mixed to desired consistency.
Do not exceed Max liquid level.
Hollandaise or Bearnaise:
With
the motor running, slowly add hot, melted
butter through food chute until mixed to
desired consistency. Do not exceed Max liquid
level.
Dips and spreads
Place ingredients into the processing bowl and
process using the ON button until ingredients
are mixed to desired consistency. If necessary,
during processing remove the lid and scrape
the mixture from the sides of the bowl.
BFP650_IB_FA.indd 14 17/4/09 3:27:30 PM