Making dough in a mini-Cuisinart

12 Aug

It’s not the worst thing in the world to try to make dough in a mini Cuisinart, but it is labor-intensive. I just spent an hour making pate brisee in a ridiculous number of batches. But it actually turned out better than it usually does (I think. I’ll find out for real when I make my tomato tart tomorrow).

I did three things differently:

  • I mixed the flour and salt with a spoon, instead of in the mini-cuis.
  • I added the butter in smaller batches, scooping up the dry, cornmeal-consistency dough in each batch to try to distribute the butter more evenly. The added benefit of this was that the butter was more evenly distributed and there weren’t as many chunks.
  • I poured the water in slowly. For the most successful batch, I added dough, then water, then dough, then water. Adding water just to the top made the dough at the bottom of the cuis get all nice and sticky, but it didn’t blend into the top.

I’d definitely do the parfait layering of the dough and water next time. I also would try to keep the butter colder (maybe cut up a half a stick, and leave the rest in the fridge or put it in the freezer for a bit). My one concern is that all these little batches work the dough too much. But considering that I don’t know what the ill effects of that are (I just know you’re not supposed to do it), I’ll wait until tomorrow AM when I roll it out.

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