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.)
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