Ronson RFP200, Instruction Book

Page: 15 / 32

14
Ingredients Procedure
Packet Cakes
Batter, Pikelets, Crepes
and Pancakes
Quick Mix Cakes
Short Crust Pastry
and Scones
Biscuits and
Champagne Pastry
Yeast Doughs
Place all the ingredients in the processing bowl.
Process for 5 seconds using setting ‘3’, remove lid
and scrape down the sides of the bowl. Process
for another 5-10 seconds.
Place all ingredients in the processing bowl and
process on setting ‘2’ or ‘3’ until combined, scrape
sides of the bowl down once during processing.
Do not fill above the 750ml fill line.
These are usually a melt and mix method. Add
ingredients in the order specified in the recipe. Be
careful not to over mix.
Place the flour and butter in the processing bowl
and process using setting ‘2’ until butter is rubbed
in. With the motor running pour the liquid down
the feed tube and process until mixture forms a
ball, approximately 30 seconds. Do not mix more
than 2 cups of flour at a time.
Place butter, sugar and egg yolks in the
processing bowl and process on setting ‘2’ or ‘3’
until just combined. Remove lid, add the flour and
mix until just combined using the PULSE switch. Do
not mix more than 4 cups of flour at a time.
Add ingredients in the order listed in the recipe.
Add liquids through the feed tube with the
motor running.
The Mixing Blade