The stand mixer

The stand mixer

A powerful motor that replaces your arms for kneading and whipping

What it is

A fixed bowl on a base with a motorized arm that rotates around the sides, more powerful and consistent than a hand mixer. It comes with several interchangeable attachments: the whisk for whipping egg whites and cream, the paddle for mixing without incorporating air, and the dough hook for kneading yeast doughs for a long time without tiring.

When to use it

For bread and brioche doughs that require long kneading, over ten minutes by hand. For whipping stiff egg whites, whipped cream, or choux pastry that would tire your wrist. Less essential for a simple vinaigrette or a quick crêpe batter using a manual whisk.

How to choose

• Motor power: at least 1000 W to knead heavy doughs without straining
• Stainless steel bowl, 4.5 to 6 liter capacity for a family
• Check for the three basic attachments: whisk, paddle, and dough hook
• A tilt-head or bowl-lift design makes it easier to add ingredients while kneading

Maintenance

Wash the bowl and attachments by hand or in the dishwasher depending on the model, right after use before the dough dries and sticks. Wipe the motor base with a damp cloth; never submerge it: it is an electrical unit. Occasionally check that the attachment connection does not have any play.

The common mistake

Pouring all the ingredients in at once at full speed: flour flies out of the bowl and the mix becomes uneven. Always start on low speed and increase gradually. Another trap: forcing the motor on a dough that is too heavy for its power, which makes it overheat and wear out prematurely.