Butter Pastry Dough Magic Bullet Express Trio Recipes

BUTTER PASTRY DOUGH (MAGIC BULLET EXPRESS TRIO)

Steps:

• Before you begin, cut the butter into small squares and place in freezer to chill for 15 minutes.
• Add all ingredients except water to the Mixer with the Cross Blade.
• Pulse (about 10 - 20 times) slowly adding water (as needed) through the Feeding Tube until you've achieved a "coarse wet sand look".
• Then open the top and pinch a bit of the mixture, if it holds together after the pinch, it's ready.
• Scoop the dough out onto a generously floured surface and roll into a ball.
• Then either place in a storage container for later use or use a rolling pin to roll into your desired crust shape.

BULLET EXPRESS BUTTER PASTRY DOUGH

Steps:

• Place .meal mixer on base.
• insert.flat blade.
• add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined.
• add butter, pulsing until mixture is in coarse crumbs.
• then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms.
• Finally remove dough and knead briefly until it holds together. Wrap tightly in plastic wrap and chill at least 30 mins before using. This dough will keep if refrigerated for up to 4 days. or wrap in foil and freeze up to 1 mth.

ALL-BUTTER PASTRY DOUGH

Steps:

• Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

BUTTERCRUST PASTRY DOUGH

Steps:

• Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
• Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

BUTTER PASTRY DOUGH (GOURMET MAGAZINE)

Steps:

• In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
• On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
• Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

CLASSIC PIZZA DOUGH (MAGIC BULLET EXPRESS TRIO)

Steps:

• Preheat oven to 400 degrees (unless it's for use at a later time.).
• Place your Meal Mixer onto the Base and insert the Flat Blade.
• Add ingredients in the order they appear to the Meal Mixer and Pulse the Bullet Express about 10 to 15 times until the ingredients are mixed together and the dough looks slightly formed and thickened (it pulls away from the bottom and forms towards the center.) If the dough is not forming, check to be sure you followed the steps correctly and start over from the beginning again.
• Carefully remove the dough, keeping an eye on the blade (its sharp!) and place it on the flour sprinkled surface.
• Knead for 4-5 minutes then shape into a ball. Lightly cover your fingertips with flour if the mixture is a little sticky.
• Place the ball of dough into a large oiled bowl and cover loosely with plastic wrap. Let the dough rise for about 1 to 1-1/2 hours.
• Roll the dough out by hand onto a 12-inch pizza pan.
• Add your favorite sauce and toppings and bake for about 15 minutes. (times vary per oven, so keep your eye on it!).

PEACH COBBLER (MAGIC BULLET EXPRESS TRIO)

Steps:

• Preheat oven to 350°F.
• Place Meal Maker Assembly with Slicer Disc on Base. Lock on Slicer/Shredder Cover.
• Place Prepared baking dish underneath spout.
• Turn on Bullet Express™ and add peaches through Feed Tube.
• Sprinkle Flour, sugar, and cinnamon over peaches, tossing gently.
• Place Pastry dough strips on top of the peaches.
• Bake until crust is golden brown, about 40-45 minutes.

THIN PIZZA CRUST (MAGIC BULLET EXPRESS TRIO)

Steps:

• Sprinkle a good amount of flour onto a work surface
• Preheat oven to 500 degrees (unless it's for use at a later time.
• Place the Meal Mixer onto the Base and insert the Flat Blade.
• Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water in the Meal Mixer and Pulse 2 or 3 times and let sit in the for 6-8 minutes.
• Add the flour and salt into the Meal Mixer.
• Pulse the Bullet Express about 15-20 times (each pulse is a one-one thousand) until the ingredients are mixed together. The consistency should be slightly firm, if it's really sticky, add an additional 1/8 cup of flour and pulse a few times.
• Carefully remove the dough, keeping an eye on the blade (its sharp!) and place it on the flour-covered surface.
• Knead the dough mixture for around 2-3 minutes. Lightly cover your fingertips with flour if the mixture is a little sticky.
• Roll the dough out by hand for a 12'' base and place on a lightly oiled pan.
• Add your favorite sauce and toppings and cook in a pre-heated oven (500F) for 8-12 minutes (times vary per oven, so keep your eye on it!).