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How to use the mixer: instruction for the correct use of the mixer or planetary mixer. Which whisk to use, recipes and tips to get perfect doughs.
A planetary mixerit allows us to save a lot of time for processing any type of dough. Thereplanetaryit is also very easy to use but you have to keep in mind several measures that are not always specified in theinstruction booklet or manualof the product. In this guide we will see how to best use the mixer or planetary mixer.
How to use the mixer
The mixer is really important especially for those preparations that need to incorporate a lot of air with a very long process (brioche, panettone, colombe ...). In order for the dough to be well blended and not unmade, several rules must be followed foruse the mixer well. The most frequent doubts arise about speed and processing times so let's start right here.
Kneader, which speed to use?
In the first instance, the ingredients must always be mixed at low speed, and then gradually increase it when they are already bound together. The maximum speed should be used with caution and only in certain circumstances (for example, when you have to whisk egg whites) and always gradually.
For most doughs, medium or medium-high speed is sufficient in the case of multiple methods of use.
How long to knead?
Too long working times can ruin a dough, too short times could incorporate little air.
Remember that thekneaderworks at speed and with more intense force than our arms! With the bowl almost full, let the mixer work for 10 minutes when it comes to the dough for bread and pizza. It only takes a few minutes to mix desserts such as muffins.
10 minutes also to whip egg yolks and sugar. Times longer than 20 - 30 minutes (or more!) Are intended only for brioches or other complex doughs, rich in butter.
How to use the mixer, useful tips
A problem common to allmixers, planetaryincluding - even professional and more avant-garde models suffer from this problem - is overheating.
The whips and hooks move at a certain speed and generate heat. Heat is the worst enemy of bread and pizza dough. To overcome this problem, use water, flour and yeast that you have kept in the fridge (on the lower shelf, i.e. less cold). Alternatively, knead the bread and pizza dough in stages, making short breaks between one stir and the next.
Let's go back to talking about processing times: how long do you need to knead the bread or pizza? An excessive duration can exceed the moment of maximum tension and thus the grating, breaking, will no longer be able to retain gas. THEtimesthey vary according to the machine you have but above all also according to the quantity of ingredients and the type of dough.
To solve the dilemma, monitor the dough and turn off the machine as soon as you notice that it spontaneously detaches from the walls. Remember to always knead at low speed.
Kneader, which whisk to choose
After seeingwhich mixer to choose,let's focus on the accessories, in fact the mixer has several hooks and whisks dedicated todoughbut it can give even more. Modern mixers can blend or shape pasta and biscuits. In this paragraph we focus on the most suitable whips for the various types of dough. Let's try to understandwhich whisk to use for bread and pizzaand which one for sweets.
Also therechoice of whipit is often a problem. Of course, for leavened products such as pizza and bread there is a hook but sometimes it's not enough!
The leavened doughs need to incorporate a large amount of air, so you should use the leaf whisk for the first stages, to be replaced only later with the hook whisk.