Breville the Sous Chef 12 Manuel D'instructions page 14

MIXING WITH THE
MICRO-SERRATED S-BLADE™
The S-blade mixes ingredients for cakes, batters,
and cookie doughs.
The S-blade can also emulsify egg-based
sauces such as mayonnaise.
Always remember to place the spindle and
S-blade into the processing bowl before
adding the food.
Carefully remove the S-blade after pureeing food
and use a spatula to scrape food adhering to the
blade and bowl.
Butter cake and cookie dough
Place softened, chopped butter and sugar
into the processing bowl. Process using the
START button until the mixture is lightly
creamed. With the motor running, add eggs
one at a time through the small feed chute,
mixing well after each egg is added. Take lid
off and add liquid and dry ingredients to the
mixture. Process using the PULSE button
until folded evenly. Scrape down sides of bowl
as needed. Do not over-process.
Add choc chips, nuts, dried fruit, etc. after
the main mixture is done. Use the PULSE
button in very short bursts until the additions
are combined. Do not over-process, as these
larger ingredients will break down quickly.
Quick-mix cakes and batters
Place all ingredients in the bowl, starting with
liquids, and being careful not to exceed the
MAX LIQUID level. Process using the PULSE
button until folded evenly. Scrape down sides
of bowl as needed. Do not over-process.
This method can also be used for melt 'n' mix
cakes, packet cake mixes and crêpe batters.
Pastry dough
Place flour and chilled, cubed butter into the
processing bowl.
Do not process more than 2 cups (300g) of
flour (using the START button in intervals)
until the butter is absorbed into the flour.
14
Steadily add liquid through the small feed
chute with the motor still running. Process
until the mixture forms a ball.
KNEADING WITH THE
DOUGH BLADE
Always remember to place the spindle and
dough blade into the processing bowl before
adding the food.
The edges of the plastic dough blade
create a softer action for combining dough
ingredients. The dough blade encourages the
gluten strands to be stretched rather than cut,
and should be used for all yeast doughs, and
any other doughs that require kneading
Bread or pizza dough
Place flour and dry ingredients into the
processing bowl, including instant active
dry yeast.
Do not process more than 5 cups (700g) of
flour (using the START button in intervals).
Steadily add liquid (including oil) through the
small feed chute with the motor still running.
Process until the mixture forms a soft, elastic
dough ball. This normally takes about 45-60
seconds. Do not over process.
Transfer dough ball to a lightly floured
surface and knead for a further 5 minutes if
necessary until soft and pliable.
If processing more than two recipes of dough
ingredients (maximum 700g flour), allow the
motor base to cool for an extended period
before subsequent kneading to prevent the
motor from overloading.
Place dough into a large, greased mixing
bowl and cover. Allow the dough to rise in
a warm place until double in size. Turn the
dough out onto a lightly floured surface and
knead again until smooth and elastic. Shape
the dough then allow to rise in a warm area
before baking in a hot oven.