KENWOOD MIXER RECIPES

Steps:

• 1. Line a clean baking sheet with parchment paper 2. Attach Spiral Dough Tool 3. Add water and active dried yeast to the Kenwood Bowl 4. Let rest - 5 min 5. Add cake flour, caster sugar, oil and salt to the Kenwood Bowl 6. Mix - 2 min, Speed 1 7. Mix - 8 min, Speed 2 8. Check the dough, it must be flexible and homogenous. 9. Cover with kitchen towel and let rise - 1 hr 30 min 10. Carefully transfer the dough from the Mixer bowl to a lightly floured work surface. 11. Flatten the dough carefully with your wrist. 12. Take the far edge and roll it back towards you. 13. Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure. 14. Divide the dough into 80 g pieces. 15. Cover them all with a tea towel and let the dough relax for 10 minutes. 16. Take one piece of dough, place it under the palm of your hand. 17. Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape. 18. Insert a floured wooden spoon, or your finger, through the centre of the dough ball. 19. Gently open the hole to create a ring shape. 20. Place the dough onto a lined baking tray. 21. Repeat this action with the rest of the dough pieces. 22. Cover the dough with a damp tea towel and place in a warm, draught free place. 23. Let rest - 10 min 24. Pre-heat oven - 220°C 25. Add water and baking soda to a clean large saucepan 26. Heat until boiling 27. Add poppy seeds to a clean plate 28. Poach bagel for 20 seconds on one side in the boiling water, use a slotted spoon to flip over. 29. Poach on the other side for 20 seconds. 30. Gently lift out using a slotted spoon, removing as much excess water as possible. 31. Dip the bagel into the plate of poppy seeds 32. Transfer bagels to a lined baking sheet with the seeded side up. 33. Repeat this action with the rest. 34. Bake - 20 min, 220°C 35. Serve

Steps:

• 1. Grease and flour a clean tart pan 2. Fit midi blade to kCook bowl 3. Add all purpose flour, butter and salt to the kCook bowl 4. Fit kCook bowl to kCook Multi 5. Attach lid to kCook bowl with filler cap fitted 6. Mix with filler cap fitted - 1 min 30 sec, speed 7 7. Add water to the kCook bowl 8. Mix with filler cap fitted - 1 min, speed 7 9. Transfer content of kCook bowl to work surface 10. Knead lightly 11. Wrap with plastic wrap 12. Refrigerate in fridge - 20 min 13. Roll out until 1/8" (5mm) thick 14. Transfer content of work surface to tart pan 15. Prick 16. Chill in fridge - 10 min 17. Pre-heat oven - approx 1 min, 190°C 18. Remove 19. Line with parchment paper 20. Fill with pie weights 21. Bake - 12 min, 190°C 22. Remove pie weights and continue 23. Brush with egg 24. Bake - 3 min, 170°C 25. Let cool 26. Use