Cuisinart DLC-10C - Manual (Page 17)

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To make crumbs and crumb
crusts
Cut or break bread. crackers or
cookies into pieces and put them
in the work bowl. Process con­
tinuously until they reach the
desired texture. For seasoned
crumbs, chop the parsley or other
fresh herbs with the crumbs. For
buttered crumbs, process until
the dry crumbs are of the desired
texture, then dribble melted butter
through the small teed tube while
the machine is running.
For crumb crusts, process crack­
ers or cookies as described
above. Add sugar, spices and
butter, cut into pieces, as speci­
fied by your recipe. Process until
well combined.
To make pastry
This describes general procedure.
A recipe giving exact proportions
is at the back of this book.
Combine unbleached all-purpose
flour, salt and pieces of very cold
or frozen butter in the work bowl.
Process to the consistency of
cornmeal. While the machine is
running, start pouring ice water
through the feed tube. Stop pro­
cessing as soon as the dough
begins to form a ball, to ensure
tender, flaky pastry. Use the
dough immediately or form it into
a round disc about 11nch thick.
Wrap it in plastic wrap and refrig­
erate or freeze for later use.
To make quick breads, and
cakes that use baking powder
and/or soda.
The most important rule for suc­
cess is not to overmIx after the
flour is added.
The ingredients for these soft
doughs should be cold. If the
recipe calls for chopped ingredi­
ents like lemon peel or nuts, chop
them first while the work bowl is
clean and dry. Then set them
aside until needed. (Always use
sugar when chopping lemon peel:
see page 7.)
Put dry ingredients like flour, salt
and leavening in the work bowl
and process with the metal blade
for 5 seconds to mix them.
Remove and reserve the dry
ingredients.
Add the eggs and sugar to the
work bowl and process to mix.
letting the machine run about 1
minute. Next, add butter, at room
temperature and cut into 1-inch
pieces. Let the machine run con­
tinuously for a minute, until the
butter is thoroughly mixed with
the sugar and eggs. Then add
flavoring and liquid • vanilla,
spices, cocoa, etc. Process until
mixed. Add the dry ingredients
to the work bowl. Process by
pulsing, inspecting after each
pulse. Stop pulsing as soon as
the dry ingredients have almost
disappeared into the batter.
Overprocessing will cause quick
breads and cakes to be tough. (If
your recipe calls for ingredients
that are to be coarsely chopped -
like raisins or nuts - add them
last with the mixed dry
ingredients.)
To make cake mix
Your food processor work bowl is
large enough for the preparation
of an 18.5-ounce packaged cake
mix.
Insert the metal blade and add
the cake mix to the work bowl.
While the machine is running,
add the eggs and liquid through
the small feed tube and process
for 5 seconds. Scrape down the
side of the work bowl and
process again for 1 minute for
maximum volume. Do not
remove the metal blade, insert a
finger into the underside of the
blade from the bottom of the
work bowl to hold the blade in
place while emptying the batter.
Tip:
After emptying cake batter or
purged soup from the work bowl,
replace the bowl on the motor
base. Insert the metal blade and
pulse once. Centrifugal force will
spin the batter off the blade onto
the side of the work bowl.
Remove the blade, and use the
spatula to scrape any remaining
batter from the bowl.