Dualit 400W Hand Mixer Chrome

Make baking as easy as pie with this stylish and powerful 400W Hand Mixer by Dualit. 4 speed settings make light work of many different baking and mixing tasks, whilst the three different attachments mean you only need one tool to do multiple jobs around the kitchen. Mix cookie dough and cake batter with the flat beaters, whip up fluffy cream and egg whites with the balloon whisks, or mix the perfect dough for bread and pastry with the interchangeable dough hooks.

This hand mixer is perfectly built to suit smaller spaces where storage is at a premium; when you’re done baking, simply retract the cord and secure in the integral plug storage. The attachments are easily removed with the simple press of a button, making this handy tool compact enough to store in a small cupboard when not in use.

Not sure how to get the best out of your mixer? Check out our selection of Dualit recipes that utilize each of the hand mixer’s functions to perfection below:

Classic Victoria Sandwich Recipe (Works best with the flat beaters)

Ingredients

175g Soft butter or margarine

175g Caster sugar

4 Large eggs

1tsp Baking powder

175g Self-raising flour

1tsp Vanilla essence

Whipped cream

4tbsp Raspberry jam

Icing sugar (for dusting)

Method

Preheat your oven to 180°C/Gas Mark 5

Place the butter or margarine, sugar, baking powder and flour in a large mixing bowl

Attach the flat beaters to your mixer and mix until everything is creamed together

Break in the eggs one by one and mix until combined.

Pour the mixture into two buttered, 18cm cake tines. Line the tins with a silicone mat or baking parchment for best results

Spread the mixture evenly and bake for 15-20 minutes or until golden brown, risen and firm to the touch

Let the cakes cool, then apply the jam to the top of one cake and the cream to the bottom of the other, and then sandwich together. Dust with icing sugar, slice and serve. You could also garnish the cake with whole raspberries before serving.

Perfect Meringues (Works best with the balloon whisks)

Ingredients

6 Egg whites

A pinch of cream of tartar or a few drops of lemon juice

Pinch of salt

360g Caster sugar, sifted and divided in half

Method

Preheat oven to 150°C/Gas Mark 2 and line two small baking trays with baking parchment

Place the sugar in a jug for easy pouring

Add the cream of tartar/lemon juice and salt to the egg whites in a large mixing bowl

Attach the balloon whisks to your mixer and whisk the egg whites until they are foamy and bubbly

At this point, add half of the sugar while still whisking; pour the sugar in a steady but fairly quick stream. The mixture should now resemble firm peaks

Using a spatula, gradually fold in the rest of the sugar

Drop the mix in small, equal sized balls onto the prepared baking sheets, using two spoons. At this point, you can dip your finger in cold water to smooth down any tails that might darken in the oven

Place the trays on a low shelf and bake for 15 minutes. Open the door and turn off the heat before the meringues start to colour

After 10 minutes, shut the oven door and turn the temperature to 50°C/LOW to dry the meringues out. After an hour, turn the oven off again and leave the meringues inside for 3-4 hours

Peel the meringues off the paper (if they get stuck you can rub them gently on the underside of the paper with a damp cloth) and store in an airtight tin, where they will keep for a few months

Sweet Pastry (Works best with the dough hooks)

Ingredients

200g Unsalted butter, softened and cubed

100g Caster sugar

2tbsp Beaten egg

1/2tbsp Vanilla or dark rum

300g Flour

Method

Attach the dough hooks to your mixer and set to a medium to high speed

In a medium sized bowl, mix the butter and sugar until creamy – you should be able to see the trail of the dough hooks

Add the egg and vanilla, beating until the egg is absorbed

Set the mixer to a medium speed and add the flour, then mix until the dough starts to cling around the hooks in large chunks

Working in the coolest conditions possible, transfer the dough onto a counter and squeeze it gently in your hands to make a smooth sausage shape with no cracks. Try not to handle it too much or it may get oily.

Let the dough chill for a few hours in the fridge before rolling it out.

To Make a Tart Case

Preheat your oven to 160°C/Gas Mark 2-3. Line a tin with the rolled out pastry and neatly trim the edges

Line the pastry with baking parchment or foil, ensuring it is larger than the case so that it comes up the sides, and fill with rice or baking beans

Blind bake for 30 minutes

Remove the rice/beans and the parchment/foil and return to the oven at 170°C/Gas Mark 3 for 20 to 30 minutes more to dry out. Keep an eye on the pastry and make sure it doesn’t turn dark brown

Let it cool before filling with whipped cream and fresh fruit. Serve

To make individual tartlets or biscuits

Preheat your oven to 170°C/Gas Mark 3

For tartlets, grease a tartlet tray. For biscuits, line a baking tray with parchment and cut the pastry in to shapes using a cookie cutter.

Bake for 7-10 minutes or until dry

Sprinkle biscuits with caster sugar when they come out of the oven.

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