My family's Pizzelle
are the more traditional and firm type which are made from a
dough, not a batter which is commonplace now.
I found this
dough recipe
on the Web if you would like to try a dough based recipe.
I first learned the
Italian "Well Method" and how to knead the dough by hand
from my Aunt Helen. The "Well Method" starts with the
dry ingredients being mixed together and poured on a pastry
board. Hollow out the center with your hand and add
the wet ingredients in the "Well". You then start
mixing the wet gradually with the dry and
incorporating more and more until it comes together as a
dough. Aunt Helen's advice to me was not to knead it
too much or the dough would crack. Click on the photos
below or view the video on how to make Pizzelle Dough by
using the old fashioned "Well Method" which I learned from
Aunt Helen and Grandma Mae.
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Pour out your pre-mixed dry ingredients on a pastry board.
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Make a "Well" in the center to add all of the wet ingredients.
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Add all of the wet ingredients (pre-mixed).
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Use one hand in the wet to start incorporating the dry ingredients from the edges. Use the other hand to move dry ingredients into the mixture.
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Continue to pull in more and more as the dough is mixed and starts to come together.
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Continue to mix and start to knead as it comes together and thickens.
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Continue..............
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.....and continue some more.....
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....until the dough comes together.
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Knead until all incorporated, but don't over work the dough or it will crack.
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Finished and ready for portioning.
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When I first started
making Pizzelle and mixing the dough by hand I discovered it
took quite some time and effort to incorporate and mix the
dough, so I devised the "Alternate Well Method," or the
KitchenAid method. This
is done by placing the wet ingredients in the bottom of a
KitchenAid Stand Mixer and starting a dough hook on the
second setting. Gradually spoon in the dry mixture and
turn off the mixer just when the dough comes together and
you can hear the motor bog down slightly when it hits the
dough mass in the mixing bowl. See the photos below or
view the video on how to make Pizzelle Dough in a KitchenAid
stand mixer with a dough hook.
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Pre-Mix all of your wet ingredients with a Dough Hook in a stand mixer.
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Set the mixer control to "2" and gradually spoon in the pre-mixed dry ingredients
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The dough will start to come together. When the dough starts to ball up, lower mixer speed to "1" until done.
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When the dough is in a ball and lugs the mixer each time the dough hook hits the ball, the dough is done. Should take about 3 minutes.
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When the dough is done, remove it and portion it for baking.
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After you have the
dough, portion it into smaller sections. Once again,
Aunt Helen taught me to roll out the smaller sections by
hand, but I discovered that cutting the portions keeps them
from rolling out of the Iron before it is shut. Click
on the thumbnails below or view the videos for how to portion the
dough.
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Make the dough into the shape of a jelly roll and cut off 1" sections.
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Roll the dough with your hands to make it round.
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Use your fingers to roll and spread the piece of dough.
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Lay the round piece of dough on the pastry board.
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As you roll it, spread your fingers to lengthen/thin the dough.
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After you roll it out, divide it.
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Cut the divided strand to the length you want.
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Or....Shape the cut piece from the "jelly roll" of dough into a rectangle and cut it into evenly shaped sections.
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Try to make sure they are all the same size whatever you do for consistant cooking times.
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Once the dough is
portioned, pre-heat the Iron and start making the Pizzelle
one at a time, adjusting the time and temperature as
required for making a golden Pizzelle. See the links
below to see how I make Pizzelle the old fashioned way with
dough and an authentic iron held over the fire as well as
some other links which make Pizzelle with batter on either
an electric or hand held iron.
When you
get really good, you can start the Pizzelle Iron warming
then start mixing the dough. Once you finish the dough
and start portioning, you are also ready to start cooking.
I can now knock out a batch in about an hour and fifteen
minutes where it used to take about 3 hours! How's
that for Process Improvement and Lean Manufacturing?
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