begins to form a ball, to ensure tender, flaky
pastry. Use the dough immediately or form it into
a round disc about 1-inch thick. Wrap it in plastic
wrap and refrigerate or freeze for later use.
To make quick breads, and cakes that use
baking powder and/or soda:
The most important rule for success is not to
overmix after the flour is added. The ingredients
for these soft doughs should be cold. If the recipe
calls for chopped ingredients like lemon peel
or nuts, chop them first while the work bowl is
clean and dry. Then set them aside until needed.
(Always use sugar when chopping lemon peel;
see page 9.)
Put dry ingredients like flour, salt and leavening in
the work bowl and process with the metal blade
for 5 seconds to mix them. Remove and reserve
the dry ingredients.
Add the eggs and sugar to the work bowl and
process to mix, letting the machine run about
1 minute. Next, add 1-inch pieces of butter,
at room temperature. Let the machine run
continuously for a minute, until the butter is
thoroughly mixed with the sugar and eggs.
Then add flavoring and liquid – vanilla, spices,
cocoa, etc. Process until mixed. Add the dry
ingredients to the work bowl. Process by pulsing,
inspecting after each pulse. Stop pulsing as soon
as the dry ingredients have almost disappeared
into the batter. Overprocessing will cause quick
breads and cakes to be tough. (If your recipe calls
for ingredients that are to be coarsely chopped –
like raisins or nuts – add them last with the mixed
dry ingredients.)
To make cake mix:
Your food processor work bowl is large enough
for the preparation of an 18.5-ounce packaged
cake mix.
Insert the metal blade and add the cake mix to the
work bowl. While the machine is running, add the
eggs and liquid through the small feed tube and
process for 5 seconds. Scrape down the side of
the work bowl and process again for 1 minute for
maximum volume. Remove the work bowl from
the base but do not remove the metal blade.
Insert your finger into the underside of the blade
from the bottom of the work bowl to hold the blade
in place while emptying the batter.
Tip:
After emptying cake batter or puréed soup from
the work bowl, replace the bowl on the motor
base. Insert the metal blade and pulse once.
Centrifugal force will spin the batter off the blade
onto the side of the work bowl. Remove the blade,
and use the spatula to scrape any remaining
batter from the bowl.
KNEADING YEAST DOUGH
WITH THE DOUGH BLADE
The Deluxe 11
™
Food Processor can mix and
knead dough in a fraction of the time it takes to do
it by hand. You will get perfect results every time if
you follow these directions. NEVER TRY TO
PROCESS DOUGH THAT IS TOO STIFF TO
KNEAD COMFORTABLY BY HAND.
There are two general types of yeast dough.
1.
Typical bread dough
is made with a flour
mix that contains at least 50% white flour.
It is uniformly soft, pliable and slightly sticky
when properly kneaded. It always cleans the
inside of the work bowl completely when
properly kneaded.
2.
Typical sweet dough
contains a higher
proportion of sugar, butter and/or eggs than
typical bread dough. It is rich and sticky, and it
does not clean the inside of the work bowl. It
requires less kneading after the ingredients
are mixed. Although 30 seconds is usually
sufficient, 60 to 90 seconds gives better
results if the machine does not slow down.
Except for kneading, described below, the
processing procedures are the same for both
types of dough.
Machine capacity
Typical bread dough:
5 cups all-purpose flour
3 cups whole-grain flour
Typical sweet dough:
3
1
⁄
2
cups all-purpose flour
11
