Cuisinart DLC-6, Инструкция по установке

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2. Prepare the dressing: with the machine
running on HI, drop the garlic and ginger
through the feed tube to chop, about
5 seconds. Scrape the work bowl; process
5 seconds longer. Add the peanut butter sugar,
rice vinegar, sugar, hoisin sauce and tamari/soy
sauce. Process on HI, until smooth about
10 seconds. Scrape down the sides of the work
bowl. With the machine running, add the
sesame oil in a steady stream through the feed
tube; process on HI until emulsified, about
10 to 15 seconds. Remove and reserve.
3. The dressing may be made several days
ahead. Cover well and refrigerate. Let sit for
30 minutes at room temperature before using.
4. Prepare the slaw. Clean the work bowl.
Insert the thick shredding disc. Arrange the
radishes in the feed tube, cut side down. Use
medium pressure to shred. Arrange the carrot
horizontally in the feed tube. Use medium
pressure to shred. Insert the trimmed and
peeled broccoli stem in the small feed tube;
use medium pressure to shred. Transfer the
shredded vegetables and reserved broccoli
florets to a large bowl.
5. Insert the thick slicing disc. Arrange the
green onions in the small feed tube. Use light
pressure to slice. Arrange the peppers in the
large feed tube, cut side down; use medium
pressure to slice. Arrange the Napa cabbage
in the feed tube, cut side down. Use medium
pressure to slice. Arrange the bok choy in the
feed tube; use medium pressure to slice.
Transfer the sliced vegetables to the bowl with
the other vegetables. Add the snow peas and
toss the vegetables to combine.
6. Pour the dressing over the vegetables and
toss to coat well. Garnish with reserved
chopped peanuts.
Note: You may turn this into an Asian pasta salad
by doubling the dressing ingredients and adding
cooked pasta (6 ounces dry, cooked according
to package directions).
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Sesame Dinner Rolls
Fresh from the oven, warm rolls make any
dinner extra-special.
Makes 16 rolls
½ cup plus 2 tablespoons fat-free
evaporated milk
1 package (2¼ teaspoons) active
dry yeast
1½ tablespoons granulated sugar
1 large egg, beaten
2¾ cups unbleached, all-purpose flour
6 tablespoons unsalted butter, room
temperature and in 1-inch pieces
1 teaspoon sea or kosher salt
nonstick cooking spray
1 large egg
1 teaspoon water
1 teaspoon sesame seeds
1. In a small saucepan over medium heat, warm
milk to 110–115°F. Remove from heat. Add
yeast and sugar; stir to dissolve and let sit until
foamy, about 5 minutes. Add beaten egg; stir
gently to combine. Transfer to a liquid
measuring cup and reserve.
2. Insert metal blade. Process flour on LO with
butter and salt until combined, about 15 to 20
seconds. With the machine running on LO,
gradually pour in the yeast mixture through the
small feed tube. Add it in a steady stream only
as fast as the flour can absorb it. After the
dough forms a ball, process 45–50 seconds to
knead. Place in a large plastic food storage
bag and seal top. Let rise until doubled in size,
about 1 to 1½ hours.
3. Lightly coat an 8-or-9 inch round baking pan
with nonstick cooking spray. Place dough on a
lightly floured surface and punch down. Divide
dough into 16 equal pieces and shape each
piece into a ball. Place balls into the pan so
they are just touching each other. Cover with
plastic wrap coated with cooking spray and let
rise 1 hour. Preheat oven to 350°F 15 minutes
before baking.
4. Combine the egg and water. Brush over rolls
and sprinkle with sesame seeds. Bake in
preheated oven until golden, about 35–40
minutes. Cool on wire rack.
Nutritional information per roll:
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