Author Topic: Incorporating Flour (Read 6083 times)

Chelsea (Thermie Groupie) · « **on:** July 27, 2011, 11:49:04 am »

Tip - When incorporating flour (and cocoa) into batters and doughs mix on speed 2 for a couple of seconds before turning the speed dial up and mixing it in properly. This allows the flour to be folded through instead of getting stuck straight away to the sides of the bowl and needing to be scraped down. I do this with bread, pizza dough, cake batters etc.

NICKY 74 · « **Reply #1 on:** July 27, 2011, 01:09:04 pm »

good tip, thanks chelsea

Meagan · « **Reply #2 on:** July 27, 2011, 11:02:21 pm »

also moving the dial slowly means the ingredients don't get pushed onto the lid

thermoheaven · « **Reply #3 on:** July 28, 2011, 12:08:54 am »

Much like when making bread - I mix the dry and wet ingredients together gradually before kneading - saves a lot on cleaning the bowl.

Chelsea (Thermie Groupie) · « **Reply #4 on:** July 28, 2011, 04:08:37 am »

It is such a basic tip, but when I was a newbie I thought I had to turn the dial to the correct speed straight away. I was forever scraping down the bowl and lid.

cookie1 · « **Reply #5 on:** July 28, 2011, 08:12:46 am »

Thanks. You've saved me some scraping down.

Author Topic: Incorporating Flour (Read 6083 times)

Chelsea (Thermie Groupie)

Incorporating Flour

NICKY 74

Re: Incorporating Flour

Meagan

Re: Incorporating Flour

thermoheaven

Re: Incorporating Flour

Chelsea (Thermie Groupie)

Re: Incorporating Flour

cookie1

Re: Incorporating Flour