Breville Sous Chef 12 Plus BFP680 Manuel D'instructions page 15

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.
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.
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 or using the START button in intervals.
Steadily add liquid (including oil, if
applicable) through the small feed chute with
the motor still running. Process until
the mixture until it forms a soft, elastic
dough ball.
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 (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. Stand in a warm place until it
has doubled 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.
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