To whip cream
-Processor whipped cream holds it shape very well. It is good for decoration or as topping for
gingerbread, berries or other desserts. It will not whip to the light, dully consistency obtained by
methods that beat in more air.
-Process continuously until it begins to thicken. Then add sugar as desired and continue processing,
watching carefully until the cream reaches the desired consistency. For consistently reliable results,
add 2 tablespoons of non-fat dried milk for every cup of cream, before whipping.
To knead dough
-After the dough starts to clean the inside of the work bowl completely and forms ball, process it
for 60 seconds to knead it. Typical bread dough should have soft, pliable texture and it should feel
slightly sticky. Stretch the dough with your hands to test it. If it feels hard, lumpy or uneven,
continue processing until it feels uniformly soft and pliable. Make sure that the blade is firmly
pressed back into place after removing the dough to test it.
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Summary of Contents for PF6007 Series
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