Speed Control Guide
Speed 1 - Stir
Always start with speed 1 when mixing ingredients as this will prevent your ingredients from spattering out of the bowl. Speed 1 is best used for a slow start when mixing liquid ingredients, or for combining dry and wet ingredients that do not require heavy mixing
Speed 2 - Mix
Use when a recipe calls for combining ingredients together. Use for corn bread, muffins, and light cream cheese spreads.
Speed 3 - Blend
Used for combining heavier cream cheese spreads, cake mixes, or creaming butter and sugar.
Speed 4 – Beat
Used for cake frostings, packaged puddings, whipping heavy cream.
Speed 5 – Whip
Emulsifying egg whites, mashing potatoes.
Power Burst
Use this feature when if you hear your mixer slowing or straining during tough mixing jobs.
Sugar Dough
Makes about 1 1/2 pounds or two 9-inch tart shells
INGREDIENTS
1 sleeve
2 1/3 cups cake or pastry flour 1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1Attach the beaters to the mixer. Using speed 3, mix the chilled butter with the sugar in a medium bowl. Add the egg yolks one at a time. Reduce speed to 1 and gradually add the flour to the butter mixture, a third at a time. The mixture should resemble crumbles. Add the cream. Increase the mixer speed to 3 and mix dough until
a ball is formed.
2Place dough ball onto a lightly floured surface, press down into a circle. Wrap with plastic wrap and refrigerate for at least 1 hour.
3Use as needed.
9 | 10 |
