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Apr 16, 2013 10:26 AM

Need pastry/baking help! (making dough TONIGHT!)

First things first I am not a baker! But I made a commitment so here it goes.

I am making the following recipe but I need to make 6-8 dozen as opposed to 4. I adjusted the recipe for the increase but was wondering if I could do the first step in my KA mixer with either the paddle or whisk attachement as opposed to doing it by hand or with a pastry cutter. Will the final texture be ruined/too tough?

Other recipes said you could forgo the rolling of the dough and just form balls that you press flat before grilling. Would that help save some of the texture?

Granted this is for a large group gathering and will be part of many foods offered but still, I want it to be good!

thank you for helping a not-so-experienced-baker out!

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  1. I would cut the butter and lard into 2-3 cups of the flour, then mix it in with the rest of the flour. I think that would still save some time compared with cutting the fat into the full 8 cups of flour.

    1. The first step of cutting together the flour / butter / shortening to crumb stage can definitely be done with the mixer if you have beaters -- not paddle (you'd get dough) or whisk (not sturdy enough). It may take longer than you think it should - 5 minutes or so. You'll know it when you see it - a sandy or cornmeal-like texture. (The purpose is to get the fat very evenly distributed within the final product, by first combining it with the flour.) Then add remaining ingredients as directed and mix using beaters or paddle to get to dough.

      Make it easy on yourself and use the balls/press method of forming.

      1. Thank you both! Appreciate it.