Commercial Stand Mixer

my cuisinart 7 quart stand mixer stoped working when i was mixing 1000 grams dough for bread….?

admin — Tue, 14 Jun 2011 11:41:59 +0000

…the motor dint restart
i was mixing 1000 grams of flour to make bread. the motor probably couldnt handle the weight causing the machine to stop. the manual said that this is an automatic shut down to protect the motor and advised to rest it for a while however after resting for 2 days, it still wouldnt run. im using cuisinart 7 quart stand mixer 1000w. the manual said that it could handle 15cups of flour….

so what went wrong with the fondant?

admin — Sun, 15 May 2011 09:20:45 +0000

I used this recipe but it just didn’t come out right. It was too tacky so I slowly kneaded in more powderedc sugar, but at a certain point it was still soft and tacky, and also cracking. Bits would peel off the top onto my rolling pin even though it had been covered in powdered sugar, so now what? How firm is it supposed to be? Some basic troubleshooting tips would be good. Thanks.

Ingredients
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners’ sugar
Directions
1.In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2.To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations

How long should you chill cookies.?

admin — Mon, 25 Apr 2011 18:48:31 +0000

I made sugar cookie dough (worst idea ever) and it totally smells like butter and i don’t know how long it takes to chill before I can roll it out. some lady on the king arthur flour hotline said i should just roll my dough after i mixed it, and i did which was horrible, it was sticky and soft ): so i stuck it in the fridge to chill. ahh how do i fix my cookie disaster ):
well I don’t really have a recipe because it was from the Trader Joe’s cookie workshop decorating kit. So I don’t hold the recipe with me, but it did tell me to add one room temp. egg and 11 tablespoons of butter.
**I didn’t have a stand mixer or an electric mixer on hand so I ended up using a whisk ):

Help making bread with a stand mixer?

admin — Mon, 07 Mar 2011 00:09:31 +0000

I want to start making my own bread but have rheumatoid arthritis and am unable to knead the dough with my hands. I finally got a stand mixer but I feel unsure as to how to start. I have never baked bread before and I am looking for step by step directions on how to make bread with a mixer but I do not know where to look. Any type of bread would be fine, I just want to start somewhere and get a handle on it. Thank you very much.

What type of stand mixers are good for making bread dough?

admin — Sun, 13 Feb 2011 16:27:56 +0000

I can not afford a kitchen aide mixer, so I need to know if anyone knows of a good stand mixer that is good for mixing and kneading bread dough?

Opinion on Kitchenaid Stand Mixer?

admin — Tue, 01 Feb 2011 12:48:59 +0000

Macy’s has a KSM75W 275 watt for 9.99 / plus rebate for 9.99.
I searched for this model # and only found it on Macy’s website, presume it is special to them

1) is this a good price for such?
2) is 275W enough "oomph" for a general duty stand mixer? Would want to knead dough, etc.

thankee fellow kitchen amateurs .

What to get with a $50 Sur La Table gift card?

admin — Wed, 26 Jan 2011 02:46:45 +0000

I have a gift card to Sur La Table and am looking for some suggestions as to what I should get with it. I’m willing to spend up to 0, but or under would be best. I love to bake, so I was thinking maybe some piping bags and tips. I don’t really have much specialty equipment in my kitchen, basically just pots, pans, various "mixers" (food processor, stand mixer, blender), and measuring spoons/cups, so pretty much anything at Sur La Table would be a nice addition to my (scant) collection. Also, if anyone has some suggestions for a couple little things that add up to , that’d be great too.

Thanks!

Can I replace the use of a dough hook attachment with just using my hands?

admin — Fri, 24 Dec 2010 08:01:51 +0000

I just bought a new cook book and there is this amazing Sticky Buns recipe and I thought it would be perfect to try for my family’s breakfast on Christmas morning. First i’m required to make a basic brioche and the recipe calls for using a dough hook attachment for a stand mixer. The thing is, I don’t have a stand mixer! It only requires it to mix for 3 to 4 minutes, could I just knead the dough with my hands?

Why did my ice cream mixture deflate?

admin — Sat, 06 Nov 2010 14:51:52 +0000

I have made the recipe several times with success, but this time something went wrong.
The vanilla ice cream recipe consists of heating 38% whipping cream, milk, sugar, egg yolks and vanilla extract. Then refrigerating for 24 hours and transferring to an ice cream maker.
Instead of an ice cream maker I don’t have, what I always did was to whisk the mixture in a stand mixer for 10 minutes, then putting in the freezer for an hour, and whisking again for 10 minutes… repeating 10 times. That is to put air into the mixture. And the final product texture was very close to that of a real ice cream.

What I did different this time is use vanilla seeds instead of vanilla extract (doubt that is the reason),
leaving the mixture in the fridge for 36 hours instead of 24 hours (also don’t think its related),
and by the 3 (of 10) time, I let the mixer work for almost 20 minutes straight (instead of 10 minutes), and by the time I went to the kitchen to stop it, I noticed that the mixture was halved in volume, looked curdled and lost its creamy color. This happened after it gotten much air already after the 2nd mixing.

Am I correct to assume that what caused it, is the long mixing stage; mixture warming up too much, and maybe too high mixing speed (6 of 10 in a kitchen aid mixer)?
Any tips to avoid this in the future (without using ice cream maker) would be appreciated.

I need help with a chocolate rum cake recipe?

admin — Fri, 08 Oct 2010 22:48:37 +0000

This is a recipe that I’ve altered to use stevia extract instead of sugar. What I would like to do is take the rum from 1/2 cup to 1 full cup. How would I do that? I would also like to make the cake more moist than it is.

4 ounces melted dark chocolate* 2 cups all purpose flour* 11 1/2 teaspoons baking soda * 1/4 teaspoon ground nutmeg * 2 sticks soft unsalted butter * 3/4 teaspoon stevia* 1 teaspoon vanilla * 4 eggs * 1 1/2 cups buttermilk* 1/2 cup rum *

Preheat the oven to 375 degrees.

Take a medium bowl from the cupboard in your head or from the kitchen and stir together the dry ingredients (all the way to the nutmeg).
In large bowl (or a stand mixer bowl) cream the butter and stevia together until it’s pretty fluffy. Beat in the vanilla and eggs (one at a time into the bowl) until blended. Slowly drizzle in the buttermilk and rum. Then add the dry mixture to the butter using a low speed. Add the chocolate and scape down the sides again and mix until it’s evenly, smoothly, gorgeously glossy and dark.
Divide the batter between to 9-inch cake pans. Bake for 30 to 40 minutes. Like other cakes, you know it’s done when the toothpick inserted into the center comes out clean. Let it cool completely.
I still need an answer. The ones provided are not satisfactory.