Food Processor Techniques For Baking

INGREDIENTS

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METHOD

1.  Food processors can be used successfully for preparing a large number of cake mixtures, helping to cut time enormously. Here are few tips for success.

2.  Beat the sugar and eggs together first until light and creamy. Then add the softened butter and process. If you try with the butter and sugar first you will end up with a layer of butter under the blade.

3.  When you add dry ingredients, make sure you do not have too much mixture in the bowl, otherwise the bottom half will be over-blended before everything is evenly mixed.

4.  Once the creamed mixture is ready, pour the milk or liquid evenly on top, then sprinkle over the flour, and pulse to mix. Do not process on full speed as this too rough on a cake mixture.

5.  If you have to chop nuts , do this first by using the pulse button to achieve a more even result, then set aside.

6.  If you do not have any caster sugar, process granulated sugar until finer.

7.  Egg whites are difficult to aerate, whip in a food processor and you need to add vinegar to stabilise the foam. Best use the beaters for whipping whites.

8.  When removing mixture from the processor, to stop the blade from falling out with the batter, put your index or middle finger up the blade shaft from underneath and grasp on to the blade. You will then be able to turn the bowl upside down without the blade falling out.