We recommend that you use the stainless steel bowl, dough knife and dough roller for big batches of dough. For small batches, the whisking bowl with cookie beaters attached also does the job! Make sure to use room temp butter, diced into cubes for a smooth mix!
Is there a demo or youtube on this? I usually mix my flour and butter into a dry dough. Will the SS bowl and roller be able to do this skill: dry ingredients, then "cut" in the butter to make a sandy flour/butter. (Then add in the ice cold liquid at a later time.)
Basically - start with flour and other dry ingredients like salt. Dice the butter, preferrably room temperatured and mix with the cookie beaters until flour and butter starts to mix. Add a couple tablespoons of ice cold water to stiffen the butter. Do final shaping of the dough by hand into a ball and flatten it in a ziplock bag or something like that. Refrigerate the dough for 20 minutes in the fridge and then you are good to go!
I was ready to buy this machine until I found out that the butter must be a room temperature. That's definitely not ideal for making pastry. I was wondering if using the dough roller would work on butter cold from the fridge. I would of course cut up the butter first as per usual. Do you have a test kitchen that can test this out please?
Though it is most common to use cold butter when making pastry, it is absolutely possible to mix your flour and room temp butter together and then add your ice cold liquid. We then suggest that you wrap your pastry dough and place in the refrigerator for 20-30 minutes before proceeding with your recipe. It is a bit different process than what you may be used to, but it does work as I have made pie crust in this way many times over the years.
To more specifically answer your question though, even with the dough roller you will not be able to use cold butter in the Ankarsrum. Because the arm and roller are spring loaded, putting cold butter into the Ankarsrum will just cause the roller and arm to bounce inside the bowl.
this is the best I can do at the moment, an instagram video of making a pie.
Fall is here 🍂 and that means lots of apples. Find link for our recipes in bio. . #apple #applerecipes #galette #cupcakes #homemade… | Instagram
Basically - start with flour and other dry ingredients like salt. Dice the butter, preferrably room temperatured and mix with the cookie beaters until flour and butter starts to mix. Add a couple tablespoons of ice cold water to stiffen the butter. Do final shaping of the dough by hand into a ball and flatten it in a ziplock bag or something like that. Refrigerate the dough for 20 minutes in the fridge and then you are good to go!
Though it is most common to use cold butter when making pastry, it is absolutely possible to mix your flour and room temp butter together and then add your ice cold liquid. We then suggest that you wrap your pastry dough and place in the refrigerator for 20-30 minutes before proceeding with your recipe. It is a bit different process than what you may be used to, but it does work as I have made pie crust in this way many times over the years.
To more specifically answer your question though, even with the dough roller you will not be able to use cold butter in the Ankarsrum. Because the arm and roller are spring loaded, putting cold butter into the Ankarsrum will just cause the roller and arm to bounce inside the bowl.