People always ask how the Bosch Universal mixer handles small batches of dough and whether the dough divider (also called the small-batch attachment) is necessary.
My opinion is that the mixer and small batches get along just fine and that the divider is unneeded. You can make up your own mind by watching my Universal knead a batch of challah dough that uses only 338 grams of flour:
12 C flour
1 teaspoon cinnamon
1.5 tablespoon baking powder
4 C butter
4 C sugar
4 eggs
4 teaspoon vanilla extract
2 teaspoon either lemon, orange or almond extracts
1 teaspoon salt
Preheat oven to 350° degrees F. Cream butter and sugar. Add eggs, vanilla and other extracts.
Sift, then mix dry ingredients and add to butter mixture. Mix well.
Chill for 1 to 2 hours. Roll to 1/4″ thickness and cut into desired shapes. Bake 8 to 10 min.
Cool.
Can be decorated with colored sugars before baking or iced with royal icing afterwards. Use your imagination decorating these.
To freeze: divide dough into approximately 4 rounds and wrap tightly in waxed paper then over wrap in moisture/vapor proof. You can freeze the rounds on a tray then vacuum seal the frozen rounds
Submitted by Miss Vi & the Duckies
4 cups butter
(use the pulse feature to start mixing)
Sugar mixed with butter:
Butter and sugar after 3 minutes of creaming:
Getting ready to change to the dough hook to mix in the flour:
Adding 12 cups flour using splash ring:
Finished dough:
What is better than chocolate? More chocolate. Lots more chocolate. Did I mention something about chocolate?
I originally found this recipe at Annie’s Eats and I just Had. To. Try. It. Out. Almost two pounds of chocolate? Who could say, “no” to that?
It has a chocolate-brownie base. Then there is a layer of chocolate mousse. Then a chocolate cake layer. The entire thing is then covered in chocolate ganache and decorated as you see fit.
Ingredients gathered and ready. Softened butter and warm eggs.
1/2 cup plus 2 T cake flour
1/4 t salt
1/2 t baking powder
3 oz. unsweetened chocolate
6 T unsalted butter
1 T dark rum (because Julia did it)
1 1/8 cups sugar
2 large eggs
2 t vanilla extract
Preheat your oven to 325 degrees.
Prepare a straight-sided [easyazon-link asin=”B0006GNPP0″ locale=”us”]9 x 2 inch round cake pan[/easyazon-link]. You can line the bottom with parchment if you like, while buttering the sides. Or you can cheat and spray the entire thing with one of those flour-containing baking sprays like [easyazon-link asin=”B00473NTB8″ locale=”us”]Baker’s Joy[/easyazon-link].
Mix together the dry ingredients and set aside (remember, in baking, sugar is almost always considered a wet ingredient). Melt the butter and chocolate together with the rum. (You can use a double boiler or microwave – if using a microwave, only heat the chocolate for short times, stirring frequently until smooth.)
When the chocolate is completely smooth, stir in the sugar. Then stir in eggs, one at a time, mixing well after each. When the eggs are thoroughly combined, mix in the vanilla extract.
Fold in the flour mixture until no white bits of flour remain.
Transfer batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. (You can set the pan aside at this point and prepare the cake layer and bake them at the same time if you like.)
Butter and chocolate getting ready to be nuked:
Fold in the flour:
Don’t leave any bits of flour in your batter:
The brownie batter ready to go into the oven … please ignore those bits of flour, thank you:
The finished brownie base waiting for assembly!
2 oz. unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cup sugar, divided
7/8 cups unbleached all-purpose flour
3/4 t baking soda
1/2 t salt
1/2 cup buttermilk
1 t vanilla extract
2 large eggs
1 large egg yolk
6 T unsalted butter, soft
Water, chocolate and cocoa powder.
The melted chocolate – cocoa powder mixture:
Eggs:
Beaten eggs with sugar:
The sugar beaten in:
Adding the chocolate:
The chocolate mixed in:
Whipping the chocolate:
The whipped chocolate mixture:
Alternating the flour …
And the milk …
My pan is only 1.5” high, so I added a parchment paper collar:
The batter ready for baking:
The baked cake layer, collar removed, ready to be removed from the pan:
The cake layer cooling:
6 oz. semi-sweet chocolate, broken into 1/2-oz. pieces
1 7/8 cups heavy cream
1 tbsp. sugar
Melt chocolate and cool.
Whip cream and sugar together in a chilled mixer bowl, until stiff peaks form.
Fold the whipped cream into the chocolate in three additions.
The completed chocolate mousse:
1 1/2 cups heavy cream
2 tbsp. unsalted butter
18 oz. semisweet chocolate, broken into 1/2-oz. pieces
Heat the heavy cream to boiling. Pour over the chocolate and butter and stir until smooth.
Chocolate and butter ready for melting:
Heated cream:
The completed ganache … silky smooth goodness:
Top the brownie with the chocolate mousse. Top with the cake layer and press firmly to level.
Use the mousse that will ooze out between the brownie and cake to skim coat the brownie and cake layers. Refrigerate until the mousse has firmed up, making the ganache at this time.
Pour the ganache over the chilled cake, spreading with an off-set spatula to smooth. Decorate as you desire.
A thick layer of mousse on the brownie layer:
The completed layers:
I gave the whole cake a skim-coat of mousse and then refrigerated it to set up a bit:
The completed cake, with ganache shells and rosettes, with a ring of mini chocolate chips:
The third variation – and possibly my favorite – of my grandmother’s refrigerator cheesecake. I’ve done a lemon version as well as an orange Dreamsicle version. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.
1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz lime Jell-o
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
3 limes, juiced and zested
Refrigerate cans of cream and mixing bowl and mixer beaters.
Melt butter and prepare crumb-crust according to package directions. Press into bottom of a [easyazon-link keywords=”12 18 pan” locale=”us”]12 x 18 inch roasting pan[/easyazon-link]. Refrigerate.
Place strained lime juice in measuring cup and fill with water to 1 1/3 cups. Boil. Fully dissolve Jell-O in the water and juice. Set aside to cool.
Beat together cream cheese, sugar and lime zest.
After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.
Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close. Note: the colder the cream and bowl are, the more air will be able to be whipped into the cream and the lighter your cheesecake will be.
Fold the cream into the lime mixture until there are no streaks remaining. Pour into crust and refrigerate.
The lime zest getting ready to be mixed with the cream cheese and sugar:
The lime Jell-O prepared with the lime juice:
Folding the whipped evaporated milk into the Jell-O & cream cheese mixture:
The finished cheesecake, topped with sugared lime zest:
This is a light ‘n fluffy cheesecake based on my Lemon Chiffon Cheesecake. There is also a Lime version. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.
1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz orange Jell-o
1-2 tsp vanilla extract (to taste)
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
2 medium oranges, juiced and zested (zested with a [easyazon-link asin=”B00004S7V8″ locale=”us”]microplane[/easyazon-link])
2 medium oranges, zested (zested with an older [easyazon-link asin=”B00004OCJO” locale=”us”]zester[/easyazon-link] that produces strips)
2 T sugar
Refrigerate cans of cream and mixing bowl and mixer beaters.
Melt butter and prepare crumb-crust according to package directions. Press into bottom of a [easyazon-link keywords=”12 18 pan” locale=”us”]12 x 18 inch roasting pan[/easyazon-link]. Refrigerate.
Place strained orange juice in measuring cup and fill with water to 1 1/3 cups. Boil. Add vanilla. Fully dissolve Jell-O in the water and juice. Set aside to cool.
Beat together cream cheese, sugar and orange zest.
After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.
Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close.
Fold the cream into the lemon mixture until there are no streaks remaining. Pour into crust and refrigerate.
Toss together the orange zest strips and the sugar. Sprinkle zest strips over the finished cheesecake.
Lining the pan with parchment paper will keep the crust from sticking to the pan:
Cream cheese, sugar and orange zest:
The orange gelatin ready to cool:
Combining the gelatin and cream cheese:
Whipping the evaporated milk in my Bosch mixer:
The evaporated milk will not quite reach stiff peaks, but will be nicely stiffened:
Fold together the whipped milk and the gelatin mixture:
Ready for the topping:
Strips of zest and sugar:
Toss together the sugar and zest and allow to sit a few minutes:
Artistically sprinkle the sugared zest over the cheesecake:
