Breville BFP650 manual Egg sauces Mayonnaise Hollandaise, Bearnaise, Dips and spreads, Bread dough

Basic Food Processing Techniques continued

Egg sauces - Mayonnaise,

Hollandaise, Bearnaise

Place a minimum of 6 egg yolks or 4 whole eggs into the processing bowl with seasonings and vinegar. Process using ON button until mixture is light and creamy (about 2 minutes).

Mayonnaise:

With the motor running, slowly add oil through food chute until mixed to desired consistency. Do not exceed Max liquid level.

Hollandaise or Bearnaise:

With the motor running, slowly add hot, melted butter through food chute until mixed to desired consistency. Do not exceed Max liquid level.

Dips and spreads

Place ingredients into the processing bowl and process using the ON 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.

Kneading with the dough blade

The edges of the plastic blade provide a softer action for combining dough ingredients.

Pastry and scone dough

Place flour and cubed, chilled butter into the bowl. Do not process a mixture with more than 3 cups/450g flour. Process using PULSE button until butter is absorbed into flour. While motor is running, quickly add liquid through food chute, processing until mixture forms a ball of

dough.

Flour and butter Pastry dough

Bread dough

Use instant active dry yeast and include with the dry ingredients in the processing bowl. Do not process a mixture with more than 3 cups/450g flour. Add softened, cubed butter and process using the ON button until the butter is absorbed into the flour. If using oil, with the motor running, add the oil through the food 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 20 minutes or 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.

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