8
Tips
for
using
the
Dough
Roller
&
Dough
Scraper
Dough
Mixing:
Use
the
roller
and
scraper
for
yeast
dough
recipes
with
higher
hydra on.
Start
the
machine
on
the
lowest
speed
with
the
dough
roller
res ng
against
the
rim
of
the
bowl.
Start
with
your
liquid
ingredients
and
then
slowly
begin
adding
your
fl
our.
As
the
dough
thickens,
adjust
the
roller
away
from
the
side
of
the
bowl
and
lock
in
place
using
the
tension
knob.
The
distance
of
the
roller
from
the
rim
of
the
bowl
is
determined
by
the
amount
of
dough
you
are
mixing.
You
will
want
the
roller
to
apply
gentle
pressure
to
the
dough
as
it
passes
between
the
roller
and
the
side
of
the
bowl
but
do
not
want
the
roller
too
close
that
it
pushes
the
dough
up
and
out
of
the
bowl.
NOTE:
When
“locking”
the
arm/roller
in
place,
the
arm
is
s ll
able
to
move
towards
the
center
of
the
bowl.
If
the
amount
of
dough
in
the
bowl
begins
moving
the
arm/roller
back
and
forth
too
harshly,
reduce
the
speed
and
adjust
the
roller
a
li le
further
away
from
the
side
of
the
bowl.
Follow
speci
fi
c
recipe
for
kneading
speed
and
me.
Creaming
Bu er
or
Margarine:
Place
ROOM
TEMPERATURE
bu er
or
margarine
with
sugar
into
the
bowl.
The
roller
should
be
res ng
against
the
rim
of
the
bowl.
Start
machine
on
low
and
slowly
increase
speed
to
a
high/medium
(about
6
o’clock
on
the
speed
knob).
If
ingredients
collect
in
the
center
of
the
bowl,
gently
swing
the
arm/roller
into
the
center
a
couple
of
mes
to
ensure
complete
mixing.
Run
for
approx.
5
minutes
for
best
results.
(Bu er
and
margarine
will
s ck
to
the
roller
at
the
beginning
but
will
work
itself
o
ff
and
cream
beau fully).
Cookies:
Follow
direc ons
above
for
creaming
bu er
and
sugar.
Once
creamed,
reduce
speed
to
low
and
add
remaining
cookie
ingredients.
Again,
if
ingredients
collect
in
the
center
of
the
bowl,
gently
swing
the
arm/roller
back
and
forth
to
ensure
proper
mixing.
If
mixing
a
large
batch
of
cookies,
adjust
arm/roller
slightly
away
from
the
rim
of
the
bowl
and
lock
in
place
by
ghtening
the
tension
knob.
