Understanding Thermomix Dough Basics

This useful guide explains all the Thermomix dough basics you need to know. From pizza dough to shortcrust pastry, it includes helpful advice and recipes.

Understanding Thermomix dough basics

When you first learn how to bake, you will come across many strange words that define the dough you work with. Every dough type is used to achieve different results. Understanding Thermomix dough basics will help you become a super star baker. As soon as you learn how each dough works, you can start experimenting with the toppings, fillings and decorations. Let’s start with he most basic doughs.

Pizza dough

The most basic of all doughs is pizza dough. You can use it to make baguette, pizza, basic white bread and dinner rolls. There are only a few things to note with pizza dough. Start by combining the water and yeast in the mixing bowl. Then, you add your flour, salt and oil. The kneading will be done in the Thermomix. My favourite trick is to leave the dough in the mixing bowl to rise for 45 minutes before removing it. The trick to remove dough as neatly as possible is to tip the bowl upside down on your floured work surface and remove the bottom cover. Then, press the blade in the Thermomix so that it falls out. Lift the mixing bowl and you should be able to just remove the blade without any hassle. Pizza dough is very forgiving and does not need to be kneaded much. If you are making pizza, simply divide the dough into 250g balls and leave to rise for another 20 minutes before rolling them out. If you are making bread, simply shape your dough into a ball and leave to rise in a proofing basket or on the work surface.

The basic pizza dough is as follows:

  • 500g plain flour
  • 330g water, lukewarm
  • 10g salt
  • 1 pack dry active yeast (1 Tbsp)
  • 1 Tbsp olive oil
  • 1 tsp brown sugar

Sweet yeast dough

Imagine all those lovely challah breads, brioche buns and other soft dinner rolls. These all have one thing in common, sweet yeast dough. The basis is always the same. But these few tricks may help you achieve a much better result. Combine the milk and yeast in the mixing bowl first and warm it up to 37°C, this helps activate the yeast and therefore gives your dough a better rise. Next, you insert your flour, salt, sugar, butter and egg. Note, the more eggs and butter you add, the more dense the texture will be. The Thermomix will certainly take away all the kneading work with its dough mode but it is up to you to decide whether you want to add any nuts, fruits or other dried ingredients at this stage. If you are making burger buns, simply use less sugar.

The basic dough is as follows:

  • 220g milk
  • 1 pack dry active yeast (1Tbsp)
  • 80g caster sugar
  • 80g butter
  • 1 egg
  • 500g plain flour
  • 1/2 tsp salt

Shortcrust pastry

Probably one of the easiest methods in baking is shortcrust pastry. This pastry dough can be used to make cookies, biscuits, pie bases and tart shells. It is best to add all the ingredients to the mixing bowl and knead only just until combined. Overtaxing shortcrust pastry may result in a soggy bottom or even a burned bake. The longer flour is worked, the more dense it will get and the easier it will burn. The trick to the perfect shortcrust pastry is to chill it after it is combined. This can be done by wrapping it in clingfilm and placing it in the fridge for 30 minutes to 1 hour before rolling out. Although for this pastry you end up with a leftover egg white, you can use it to brush the pastry later on. That creates a shine to the pastry while baking.

The basic shortcrust pastry is as follows:

  • 225g butter
  • 50g caster sugar
  • 1 egg
  • 1 egg yolk
  • 350g plain flour

Puff pastry

Making puff pastry really does require some time, effort and patience. But no need to think you cannot do it. It all starts with a basic sweet yeast dough without egg and butter. Puff pastry is used to make danish, croissants, cheese twists, pies and savoury snacks. The trick to making a successful puff pastry is to combine the layers of butter and dough together properly. Once your yeast dough is made, it is chilled and the butter is prepared. You need to roll out the butter into a rectangle and chill it. Once both are chilled, they are folded together and then rolled out and folded into thirds. This is called a turn. After each turn, the dough is chilled again for at least 30 minutes and then turned at least 4-5 more times before it is finally chilled before shaping it. If you are keen on making a lovely croissants, follow this simple step by step recipe to making a croissant.

The basic puff pastry is as follows:

  • 500g plain flour
  • 1 1/2 tsp salt
  • 1 pack of dry active yeast (1 Tbsp)
  • 300g cold water
  • 300g butter (to be rolled into a rectangle)

Choux pastry

Everyone who has made choux pastry might agree that it can be a little tricky using conventional methods. Thermomix makes this whole procedure much easier. First, butter and water are boiled to build the basis, then the flour is added to the mixing bowl to combine. Once cooled, eggs are added and then filled into piping bags to make either little profiteroles or eclairs. Note that the filling is added once the pastries are baked. It can be anything from chocolate ganache to custard or cream. Do not attempt to open the oven during the baking procedure as these pastries may collapse.

The basic choux pastry is as follows:

  • 250g water
  • 80g butter
  • 1 tsp salt
  • 200g plain flour
  • 1 tsp baking powder
  • 5 eggs

I hope this little guide helped you understanding Thermomix dough basics. Leave me a comment if you have another question or if there is something that you have always wanted to learn about making dough.

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4 Comments

  1. Simon Warren on October 27, 2016 at 11:54 am

    Hi – how long should the Pizza dough be kneaded for please?

    • admin admin on October 28, 2016 at 5:51 am

      Pizza dough should be 2 minutes. 🙂 x

  2. Marita on October 3, 2017 at 12:56 pm

    Re Choux pastry –
    “First, butter and sugar are boiled to build the basis…”
    How much sugar? It is not on the ingredients list.

    • admin admin on October 24, 2017 at 7:56 am

      Hi Marita, I have just changed that. It should have read butter and water 🙂 x

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