Cuisinart DLC-2011CHBY Owner Manual - Page 17
Typical Sweet Dough, Problems And, Solutions
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and cleans inside of work bowl. Wait 10 seconds between additions of water. • Dough may be too wet. While machine is running, add 1 tablespoon (9g) of flour. If necessary, add more, 1 tablespoon (9g) at a time, until dough cleans inside of work bowl and forms a ball. Nub of dough forms on top of blade and does not become uniformly kneaded: Stop machine, carefully remove dough, divide into 3 pieces and redistribute evenly in work bowl. Continue processing until dough is uniformly soft and pliable. Dough feels tough after kneading: Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. Soft dough or liquid leaks onto base of food processor: Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it. Motor stops: • Cover may have become unlocked. • Power cord may have become unplugged. • Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool, 5-10 minutes. A safety protector in the motor prevents excessive overheating. If the motor stops, turn machine off. After 5-10 minutes, divide dough into 2 batches and complete processing. Pinch dough to make sure that it is not too stiff to knead comfortably by hand. If it is, add liquid, 1 teaspoon (5ml) at a time, until dough is sufficiently moist to clean inside of bowl. Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package. Do not use water that exceeds the given temperature or overheat dough with excessive kneading, as it may kill the yeast cells. All other liquid should be cold. Do not knead so long that dough becomes overheated. The ideal temperature for kneaded dough is 80˚F (26˚C); it should never exceed 100˚F (37˚C). Let dough rise in draft-free environment of about 80˚F (26˚C). Dough containing whole grain flour will take longer to rise than dough made of white flour only. Baked bread is too heavy: Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting aside to rise. Let dough fully double in bulk in bowl or bag, then punch it down, and let it double again after it is shaped. TYPICAL SWEET DOUGH PROBLEMS AND SOLUTIONS Motor slows down: • Amount of dough may exceed maximum capacity. Remove half, and process in 2 batches. • Don't process too long after all ingredients are incorporated. Rich doughs will give you good results after only 30 seconds of kneading. Blade doesn't incorporate ingredients: Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. Make sure butter or margarine is at room temperature. Dough doesn't rise: We recommend you always test activity of yeast before using, by stirring it and adding a small amount of granulated sugar into about 1⁄3 cup (75ml) warm liquid (105˚F - 110˚F) (40˚C - 43˚C). Metal blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Carefully remove half of dough and process in 2 batches. 16