Can I make dough in magimix?
Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute or until the dough starts to form a ball….CHOOSE YOUR COUNTRY.
| 100 | ml water |
|---|---|
| 1 | tsp dried oregano (opitonal) |
Can you use a food processor for making pastry?
A food processor allows you to control the shortcrust-making process, giving you a consistent result, every time. It also considerably shortcuts your way to homemade pie dough. My recipe produces perfect shortcrust pastry in less than a minute.
What is the basic rule when making a shortcrust pastry dough?
Tips for working with shortcrust pastry
- Don’t overwork the dough. Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.
- Use a metal tart tin.
- Don’t stretch.
- Repair tears.
- Allow a little overhang.
- Rest.
- Bake it blind.
- Watch the colour.
Can I mix pastry in a blender?
Add flour, salt, sugar, and butter to the Twister jar of your Blendtec blender. Place and hold Twister lid on jar, then press “Pulse” 10-12 times until mixture resembles coarse crumbs.
Can you whisk in a Magimix?
Chill the bowl and ingredients in the fridge for 1 hour beforehand. Pour the cream into the bowl equipped with the whisk. Switch your food processor on, remembering to remove the pusher. Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not turn into butter.
What temperature do you cook shortcrust pastry?
Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
Do you need to knead shortcrust pastry?
When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. This is in contrast to making bread, where the aim is to develop the gluten to create an elastic texture and tough crust, achieved by adding plenty of water and vigorous kneading.
What does egg do in shortcrust pastry?
One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it.