Breville the Sous Chef BFP800 Instruction Book page 17

Add dried fruit, nuts, etc. through the small
feed chute and use the PULSE button until the
additions are folded through evenly.
Melt 'n mix cookies
Insert the S Blade™ into the processing bowl.
Place melted ingredients, followed by liquid
ingredients then dry ingredients into the
processing bowl. Process ingredients using
the PULSE button until just combined. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl with a spatula. Replace the lid and
continue but do not over-process the mixture.
Add dried fruit, nuts etc. after this step using
PULSE button until folded through evenly.
Sorbet
Using the S Blade™, place ripe fruit and sugar
syrup into the processing bowl and process
until smooth. Transfer this mixture to a plastic
dish and freeze until just starting to set. Return
frozen mixture to the processing bowl and
using the S Blade™, process using the PULSE
button until smooth. Return mixture to freezer
as before and repeat this process 2-3 times
to break down large ice crystals. Using the
emulsifying disk, beat egg whites until foamy
(see 'Egg Whites', pg 20).
Add frozen fruit purée to egg white foam and
process using PULSE button until folded
through evenly. Freeze until ready to serve.
Dips and spreads
Using S Blade™ place ingredients into the
processing bowl and process using the
START/PAUSE button until ingredients are
mixed to desired consistency. If necessary,
during processing remove the lid and scrape
the mixture from the sides of the bowl with a
spatula.
BFP800 USCM IB_K20.indb 17 BFP800 USCM IB_K20.indb 17
KNEADING WITH THE
DOUGH BLADE
The edges of the plastic blade provide a softer
action for combining dough ingredients.
Pastry dough
Insert the dough blade into the processing
bowl. Place flour and cubed, chilled butter into
the processing bowl. Do not process a mixture
with more than 6 cups/ 700g flour. Process
using the PULSE button until the butter is
absorbed into flour. While motor is running,
quickly add liquid through the small feed
chute, processing until mixture forms a ball
of dough.
Bread dough
Insert the dough blade into the processing
bowl. Use instant active dry yeast and include
with the dry ingredients in the processing
bowl. Do not process a mixture with more than
5 cups/700g flour. Add softened, cubed butter
and process using the START/PAUSE button
until the butter is absorbed into the flour.
If using oil, with the motor running, add the oil
through the small feed chute and process until
the mixture forms a soft, elastic ball of dough.
Do not over process.
Transfer the dough to a lightly floured surface
and knead for a further 5 minutes if necessary
until soft and pliable. Place dough into large,
greased mixing bowl and stand covered in
a warm place until doubled in size. Turn the
dough onto a lightly floured surface and knead
again until smooth and elastic. Shape the
dough, allow to rise in a warm area then bake
in a hot oven.
NOTE
The dough blade should be used for yeast
doughs and doughs that require kneading.
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