Cuisinart TOB-60N2, Инструкция и книга рецептов

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2. Place the flour, salt and olive oil in the work bowl of a Cuisinart
®
Food
Processor fitted with the dough blade. Pulse about 5 times to mix;
scrape down the sides of the bowl.
3. Add the cold water to the yeast mixture. With the motor running,
slowly pour the liquid yeast mixture through the feed tube of the
food processor. Process until a ball forms. Let the machine run
for an additional minute to knead. Dough will be slightly sticky.
4. Lightly dust a sealable plastic bag with flour. Dust dough with flour.
Place the dough in the floured bag; squeeze out all of the air and seal.
Let rise in a warm place for 45 minutes to 1 hour. At this point your
dough is ready to use. Follow one of our pizza recipes on page 16,
or a favorite of your own. If you are not using right away, dough will
keep in a refrigerator, in a plastic bag, for 1 to 2 days. To freeze, wrap
dough well in wax paper and then in a freezer bag – it can stay frozen
for up to 3 months.
Nutritional information per serving (based on 24 servings):
Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 178mg
• calc. 1mg • fiber 3g
Pâte Brisée
Makes two 9-inch single-crust tarts/pies, or one double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter, cold and cubed
4 tablespoons ice water
1. Put flour and salt in a Cuisinart ® Food Processor fitted with the
chopping blade. Process for 10 seconds. Add butter to work bowl
and pulse until the mixture resembles coarse crumbs. Pour in water,
1 tablespoon at a time, and pulse until a dough just forms.
(Note: You may not need to use all the water.)
2. Form dough into 2 flat discs. Wrap in plastic wrap and refrigerate
until ready to use. Wrapped well in plastic wrap and in a freezer bag,
the dough can be frozen for up to 3 months.
Nutritional information per serving (based on 24 servings):
Calories 101 (67% from fat) • carb. 7g • pro. 1g • fat 7g
• sat. fat 5g • chol. 20mg • sod. 89mg
• calc. 0mg • fiber 0g
Pâte Sucrée
Makes two 9-inch single-crust tarts
2 cups unbleached, all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature
2 large egg yolks
1 tablespoon ice water
½ teaspoon pure vanilla extract
1. Put flour, sugar and salt in a Cuisinart
®
Food Processor fitted with
the chopping blade. Process for 10 seconds. Add butter to work bowl
and process until combined. With the machine running, add the yolks,
one at a time, and process until incorporated. Add the water and
vanilla; pulse 3 to 5 times until combined.
2. Form dough into 2 flat discs. Wrap in plastic wrap and refrigerate until
ready to use. Wrapped well in plastic wrap and in a freezer bag,
the dough can be frozen for up to 3 months.
Nutritional information per serving (based on 32 servings):
Calories 70 (58% from fat) • carb. 6g • pro. 1g • fat 5g
• sat. fat 3g • chol. 25mg • sod. 35mg
• calc. 1mg • fiber 0g