BLACK&DECKER PowerPro II Manual Del Usuario página 13

FOOD
POTATOES
STRAWBERRIES
TOMATOES
TURNIPS
ZUCCHINI,
YELLOW SQUASH
Recipe for Black & Decker® Food Processor
PASTRY CRUST
1 cup (240 ml) unsifted all-purpose flour
½ teaspoon (2.5 ml) salt
¼ cup (60 ml) shortening
2 tablespoons (30 ml) cold butter or margarine, cut into small pieces
2 to 4 tablespoons (30-60 ml) ice water
1. Position chopping blade in container of processor. Add flour, salt, shortening
and butter. Pulse 3 or 4 times, for about 3 to 4 seconds each, until mixture is
crumbly.
2. With processor running, drizzle in just enough water until mixture pulls away
from sides of bowl and forms a loose ball.
3. Gently shape dough into ball. Roll out on lightly floured surface to a circle
2 inches (5 cm) larger than the inverted pie plate.
4. Transfer pastry to pie plate. To bake empty, pierce generously with fork.
Bake at 425˚ F (220˚ C) until golden, about 12 minutes.
Yield: 1 – 9-inch (23 cm) pie crust.
SPEEDY PROCESSOR PIZZA DOUGH
1¼ teaspoons (7 ml) active dry yeast
1⅓ cups (315 ml) warm water 105˚F - 115˚F (40˚ C to 46˚ C)
¼ teaspoon (1 to 2 ml) sugar
3½ to 3¾ cups (830 to 890 ml) unsifted all-purpose flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) olive oil
COMMENTS
Peel if desired, and cut to fit
chute.
Hull. Arrange berries on their
sides for lengthwise slices.
Use small tomatoes for whole
slices; halve if necessary.
Use gentle, but firm pressure.
Peel. Cut turnips to fit chute.
Slice off ends. Use small squash
for whole slices; halve larger
ones to fit chute.
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1. Sprinkle yeast over water; add sugar and let stand until yeast is dissolved,
about 5 minutes.
2. Position dough blade in container of processor. Add 3 cups (750 ml) flour,
salt and olive oil. With processor running, gradually add yeast mixture down
food chute. Add additional flour to make a soft dough. Continue processing
dough for 1 to 1½ minutes. Stop and let dough rest for 10 minutes.
3. On lightly floured board, knead several times and form into ball. Place in
greased bowl, turning to grease top.
4. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
5. Punch dough down. For thin crust pizza divide dough in half. Roll out on
lightly floured board to about 12 inch (30 cm) circle. Transfer to pizza pan or
baking stone sprinkled with corn meal. Lift edges to form a crust around edge
of pan.
6. Spoon desired sauce onto crust and spread evenly. Top with desired
toppings.
7. Bake at 450˚ F ( 230˚ C) 12 minutes or until crust is golden and filling is hot.
Yield: 2 pizza crusts.
BASIC WHITE BREAD
¾ cup (185 ml) water
½ cup (125 ml) milk
3 tablespoons (45 ml) butter or margarine
1¼ teaspoons (7 ml) active dry yeast
3½ to 3¾ cups (830 to 890 ml) unsifted all-purpose flour
1 tablespoon (15 ml) sugar
1 teaspoon (5 ml) salt
1. In small saucepan, combine water, milk and butter. Heat to lukewarm
105˚F to 115˚F (40˚C to 45˚C). Stir in yeast to dissolve. Let rest 5 minutes.
2. Position dough blade in container of processor. Add 3 cups (750 ml) flour,
sugar and salt. With processor running, gradually add yeast mixture down
food chute. Add additional flour to make a soft dough. Continue processing
dough for 1 to 1½ minutes.
3. On lightly floured board, knead several times and form into ball. Place in
greased bowl, turning to grease top.
4. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
5. Punch dough down and shape into a loaf. Place in greased 9 x 5 x 3 –inch
(23 x 13 x 8 cm.) loaf pan. Cover and let rise at room temperature until
doubled in bulk, about 1 hour.
6. Bake at 375˚F (190˚C) for 35 minutes or until loaf is deep golden brown and
sounds hollow when tapped. Remove from pan and cool on wire rack.
Yield: 1 loaf.
Note: This recipe should not be doubled in the food processor.
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