kenwood Patissier mixer

billieboy_2

jenchin66 wrote: »

I too have the almond one of thees. We use it for everything from pastry, cakes, batter and mash. Haven't done dough because I use the bread maker for that. Its about the same size as an ordinary kenwood chef.

So if, for example, you were creaming butter and sugar how long would you cream it for? And would you use the mixer to "fold in" the flour and at what speed? And what about adding fruit? Sorry to sound dense but the book gives no idea how long:o .

Gingernutmeg

billieboy wrote: »

So if, for example, you were creaming butter and sugar how long would you cream it for? And would you use the mixer to "fold in" the flour and at what speed? And what about adding fruit? Sorry to sound dense but the book gives no idea how long:o .

You can cream butter and sugar for a long time - you generally want it to be as pale and as light and fluffy as possible (for creamed cakes, stuff like shortbread is different but the recipe would generally mention that). When I've used mixers in the past I've never used them to fold in flour, as I don't think that they'll ever be a gentle as you can be. Also, they don't 'fold' as such, they're still mixing, albeit slowly, so you will knock air out if you're not careful. Better to take the bowl off and fold in the flour yourself, that way you can see if the mix is wet/dry enough. Same for fruit, I usually fold that in with the flour.

billieboy_2

Gingernutmeg wrote: »

You can cream butter and sugar for a long time - you generally want it to be as pale and as light and fluffy as possible (for creamed cakes, stuff like shortbread is different but the recipe would generally mention that). When I've used mixers in the past I've never used them to fold in flour, as I don't think that they'll ever be a gentle as you can be. Also, they don't 'fold' as such, they're still mixing, albeit slowly, so you will knock air out if you're not careful. Better to take the bowl off and fold in the flour yourself, that way you can see if the mix is wet/dry enough. Same for fruit, I usually fold that in with the flour.

That's what I thought with the folding, hence why the all-in-ones aren't as light. I just thought after watching Nigella using her mixer that she "folded" with the mixer but maybe the Kitchenaid has a folding setting?

seraphina

billieboy wrote: »

That's what I thought with the folding, hence why the all-in-ones aren't as light. I just thought after watching Nigella using her mixer that she "folded" with the mixer but maybe the Kitchenaid has a folding setting?

For folding on the Kenwood Chef I just use the lowest setting - this is most likely what Nigella is doing on her Kitchenaid.

Pipkin

I make all my cakes in the Patissier, and people always remark how light and lovely they are.

I cream the sugar/butter first (as someone has said til light and fluffy - and I do think butter needs to be soft for this) then I ususally just chuck all the eggs and flour in at the same time and walk away and leave it to mix (I usually whack it on top speed) for as long as I think is ok.

I probably break all the rules but it works for me.

Reference the mashed potatos - I think a potato ricer would serve you better than the Patissier (although the ricer IS more work it does give the best mashed potatos ever).

billieboy_2

Pipkin wrote: »

I make all my cakes in the Patissier, and people always remark how light and lovely they are.

I cream the sugar/butter first (as someone has said til light and fluffy - and I do think butter needs to be soft for this) then I ususally just chuck all the eggs and flour in at the same time and walk away and leave it to mix (I usually whack it on top speed) for as long as I think is ok.

I probably break all the rules but it works for me.

quote]
So how long roughly would you say for each part (ie 2 mins creaming and 2 mins for the eggs and flour)? I suppose when I've used a hand mixer I've done it for 2 mins max but a hand mixer does make your arm ache! So maybe I should do as you do and walk away and go and make a cup of tea while it's on:rotfl: .

Pipkin

I never time it.. just have a look and if I think it looks ok then it's done

(and I'm a crap cook so it's not skill on my part )