How to prevent dough from stopping food processor motor
I have a Cuisinart 7-cup food processor. Whenever I knead dough for milk buns in it, it'd get stuck after about 45 seconds. If I shut it off, it resets after about 10 minutes, but it's a PITA. Here's the recipe and amounts I use:
240g AP flour (about 2 cups)
10g wheat gluten
5g instant yeast
3g salt
35g sugar
1 egg
40g butter
120g milk
3g white vinegar
The food processor doesn't get stuck with other doughs I've made (French bread and pizza). I'd prefer not to have to take the dough and the blade out every time it gets stuck, since that's a pain too. Any pointers? Thanks!
Best Answer
It sounds like this dough is more than your food processor can handle. You might try making a half batch, or if you have a quality stand mixer, adapting the recipe for its dough hook.
In the comments to the question, you mentioned another dough that you do not have trouble with.
Note that the dough you have problems with is at a hydration of about 50% (with extra gluten), and the dough you have no trouble with is at a hydration of 100%, so it is going to be much softer. Its not just the total volume, its the thickness of the dough. The softer dough will give much less resistance to the food processor.
(Hydration is the amount of water in the recipe, expressed as a percentage of the weight of flour, so 1000 g of flour and 600 grams or mL of water would be a 60% hydration.)
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Can you knead dough in a food processor?
You could use a stand mixer (for detailed information on how to knead dough in a stand mixer, see this article) but by far the fastest, easiest way to knead almost any dough is in the food processor. The rapid action of a food processor's blade can turn dough elastic in just minutes with almost no effort.Why is my dough sticking to my mixer?
When the dough climbs up the hook, that is typically an indication that the kneading is complete. A sticky dough will tend to climb the dough hook and even climb over the collar of the dough hook. Dough that contains eggs tends to be stickier and climb the hook more easily.Can I use a dough hook instead of a food processor?
It's not preferable to use a food processor over a mixer with a hook, it's just a bit faster - food processors spin very rapidly and put a lot of energy into the dough quickly. A dough hook does the same thing, it just takes more time.How to knead dough in Food Processor
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Answer 2
I make several types dough, both for bread/pizza and fresh pasta. In the past I noticed that my mixers where getting a bit overloaded when any of the following ingredients were added:
- wheat gluten
- eggs
- non refined flours
Or, like other mentioned, obviously when lower hydration occurs.
Just an example: I own an old school Simac MX700 pasta machine and I was able to crack open the extruding mechanism trying to make a 99% egg and semolina dough! It took me about three months of hammer and screwdrivers to be able to completely rip it apart the same piece of plastic and fix the machine!
In your case I would try to:
- increase the quantity of milk by 10-20% and increase the cooking time by 3-7 minutes (you'll need to try a few times to get it right) to obtain the same level of evaporation
- beat the egg with one teaspoon of water before adding it to the mix
Or solve the problem forever like I did, with an Electrolux Assistent! :) (just kidding, hopefully this wont start a flame!)
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