Because many of the recipes you can find on the internet or in cookbooks still use household kitchen standards, we have found some types of dough that can be perfectly adapted to the use of a food processor. You can choose any of the dishes below, for a tasty sample.
If you have a craving for something good or you are just curious what results you get with the food processor, we have prepared a short recipe that you can brag about. The selection is varied precisely because the best way to test is success in diversity and you can use equipment with different capabilities.
Dough for peasant bread
Bread dough is the basis of leavened dough and one of the most effective ways to test a food processor. Because bread doughs are already well dramatized, nothing should go wrong when you have a good appliance. You can then add various ingredients to the basic recipe, depending on your preferences. Also based on it, you can then prepare other very popular types of dough, such as pizza or focaccia.
A fundamental step in making good bread is kneading. If this goes well, then the gluten network will form which makes the dough elastic, and the carbon dioxide resulting from the fermentation of the yeast will remain trapped in this network, resulting in a well-grown and aerated bread.
The necessary ingredients are the following: 270 g of rye flour (of which 70 of wholemeal flour), 200 grams of wheat flour (550) and another 275 of wholemeal flour, half a teaspoon of salt and one and a half of sugar, a handful of sunflower seeds, a cube of yeast or 1 sachet and a half of dry yeast, warm water (around 450-500 ml, depending on the quality of the flour), a little oil and 100 grams of leavened dough, ready prepared.
Add all the ingredients to the mixing bowl and mix. Then make a hole in the middle to add the yeast, a little warm water and a piece of leavened dough. Start the kneading spirals of the food processor and gradually add all the water until it is completely incorporated. Let the robot act until you get a homogeneous dough. Then you can knead it a little with your hands to give it the shape of a ball.
Leave the ball of dough in a basket lined with flour, in the heat, to rise for 20 minutes-half an hour. During this time you can heat the oven to maximum temperature and prepare the tray or baking stone. Put a bowl of hot water in the oven, and when the steam has filled the tub, quickly introduce the bread formed. Leave for 8 minutes at high temperature, then remove the pot with water and lower the baking temperature to 200 degrees for the next 30-40 minutes.
Characterized by some as a German cake, gugelhupf (kugelhopf) set off in Roman antiquity and then, after a long pause, began to spread again in the fifteenth century. From Austria he made his way through Germany to Alsace, where he nested best. It is often served there for breakfast or as a snack. It is a fluffy cake that in the German space is in great demand especially for the holidays, and whose specific shape, with a hole in the center, is the result of baking in a high shape with a tube in the middle.
The most popular recipes include raisins, chocolate and almonds. Here are the ingredients you need for a gugelhupf with raisins: 100 grams of butter (or margarine), sugar and raisins, a whole egg and two yolks, half a kilogram of flour and a quarter of a liter of milk, two sachets of dry yeast and a teaspoon of salt and a little rum. Add another 50 grams of chopped hazelnuts, orange peel and glazed lemon, which you must add finely grated at the right time. If you want to decorate it, put on the list 50 grams of almond flakes.
The easiest part follows with the commissioning of the robot. First prepare flour mixed with dry yeast and raisins soaked in warm water and rum essence. Then mix in the mixing bowl, using the whisk, the fat, the sugar and finally the whole egg and the yolks. Pour over the flour and milk composition, alternately, until the dough is formed and incorporates the rest of the ingredients with the help of the robot's kneading spirals. It shouldn't take long to change accessories, especially if you have a high-performance device, such as a Bosch food processor ( some models we've compared here ).
The dough should be poured into a greased form with butter and lined with almond flakes, then let rise for 40 minutes; Bake at 190 degrees for about an hour.
Chocolate muffins with white chocolate flakes
Because simple and short recipes can be given in the care of the robot, we have prepared a recipe for muffins. Present in documents from the 18th century, they are probably older than that, and have confusing origins. Most likely the English muffins came from the mainland, either from France or Germany.
The recipe is easy, and for an even more comfortable development, place all the necessary ingredients as close as possible to the robot. Here's what you need: muffin tins, butter (150 g), sugar (170 g), two eggs, milk (100 ml), flour (180 g) dark chocolate (50 g), white chocolate (50 g), a teaspoon of vanilla sugar, 2 of baking powder and 4 tablespoons of cocoa. The dough should turn out for 15 muffins.
Use the purpose of the robot to make a creamy composition of butter and sugar, over which to add eggs, and then milk and vanilla sugar. Chocolate cut or crushed into small pieces, as well as the mixture of flour with baking powder and cocoa can be incorporated from this moment, using the lower speed and using the kneading spirals. All you have to do is pour the mixture into molds and let it bake for 15 minutes.