Techniques For Kneading Yeast Dough - Cuisinart DFP-14NC Series Instruction Booklet

soufflés or ice creams. Continue processing until
the egg whites hold their shape – about 1
⁄
2 1 minutes.
2
For the lightest, fluffiest egg whites, use the Whisk
Attachment which is an optional attachment for the
Classic Series 14-Cup food processor.
To whip cream:
Processor whipped cream holds its shape very well.
It is good for decoration or as a topping for ginger-
bread, berries or other desserts. It will not whip to
the light, fluffy consistency obtained by methods that
beat in more air. Use the optional Whisk Attachment
for the fluffiest whipped cream.
Chill the cream well before starting. Process
continuously until it begins to thicken. Then add
sugar as desired and continue processing, watching
carefully until the cream reaches the desired
consistency. For consistently reliable results, add
2 tablespoons (30 ml) of non-fat dried milk for every
cup (250 ml) of cream, before whipping.
To make crumbs and crumb crusts:
Cut or break bread, crackers or cookies into pieces
and put them in the work bowl. Process
continuously until they reach the desired texture. For
seasoned crumbs, chop the parsley or other fresh
herbs with the crumbs. For buttered crumbs,
process until the dry crumbs are of the desired
texture, then drizzle melted butter through the small
feed tube while the machine is running.
For crumb crusts, process crackers or cookies as
described above. Add sugar, spices and butter,
cut into pieces, as specified by your recipe. Process
until well combined.
To make pastry:
This describes general procedure. A recipe giving
exact proportions is at the back of this book.
Combine unbleached all-purpose flour, salt and
pieces of very cold or frozen butter in the work bowl.
Process to the consistency of cornmeal. While
pulsing, start pouring ice water through the feed
tube. Stop pulsing as soon as the dough begins to
form a ball, to ensure tender, flaky pastry. Use the
dough immediately or form it into a round disc about
1-inch (2.5 cm) 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. 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.)
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
⁄
1 to dry ingredients. Add the eggs and sugar to the work
2
bowl and process to mix, letting the machine run
about 1 minute. Next, add butter, which has been
cut into 1-inch (2.5 cm) pieces and brought to room
temperature. Let the machine run continuously for a
minute, until the butter is thoroughly mixed with the
sugar and eggs. Then add flavouring 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 (524 g) 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. Do not remove the metal blade.
Insert a 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.
TECHNIQUES FOR KNEADING
YEAST DOUGH
The Classic Series 14-Cup (3.5 L) 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.
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.
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