Recipe Book

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Dough basics
Tips and tricks for creating the perfect dough.
PROVING
Usually done for breads, proving is when
the dough is allowed to rest and rise
before baking. It gives bread a light and
airy texture.
To create ideal proving conditions, heat
oven to 50°C. Place dough ball in a
greased oven-safe bowl and cover loosely
with greased cling film. Once the oven
has reached temperature, turn the oven
o and place the bowl in the oven. Allow to
prove in the residual heat until dough has
doubled in size.
ORIGINAL
AMOUNT
HALF THE
AMOUNT
240ml 120ml
180ml 90ml
160ml 80ml
120ml 60ml
80ml 40ml
60ml 30ml
1 tablespoon 1
1
/2 tsp
1 tsp
1
/2 tsp
1
/2 tsp
1
/4 tsp
1
/4 tsp
1
/8 tsp
KITCHEN CONVERSION CHART
Dough Blade Assembly
COOKIE MAX
DOUGH MAX
KNEADING
Once a dough ball forms, remove it from
the JUG and place it on a lightly floured
surface. Hand-knead the dough ball by
folding the dough in half toward you.
Then, using the palms of your hands,
push the dough away from you. Re-fold,
then turn dough ball 45 degrees and
repeat.
Kneading is complete when the dough
is no longer sticky, is smooth on the
outside and bounces back when
pressed with your fingers.
For best dough mixing results, do not exceed
the MAX dough lines, DOUGH MAX and
COOKIE MAX, when filling the JUG.
If a recipe exceeds these MAX lines, we
recommend reducing the recipe by half. Refer
to the chart below for unit conversions.
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