|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
Results 1 - 10 of 53 for bakers dough
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Knead for 30 minutes after mixing. Use cookie cutters to cut shapes or shape with imagination before baking. Good rainy day pastime for children and ...
Mix flour, salt ... a ball. Roll dough on a floured ... spray with clear fixative. Insert yarn into hole and tie into a bow. DO NOT EAT these ornaments.
Combine in large ... to make stiff dough. Cover bowl. ... rolls. Shape other half dough into rolls. Bake in preheated oven (350 degrees) for 20 to 25 minutes.
Place salt in ... and kneading the dough until it is ... days before painting it. Spray after paint dries with polyeurethrane to hold in and keep it shiny.
Let the children ... stir, etc. If dough is sticky to ... if you want to save the sculptures. NOTE: Let children mix as much as they wish (within reason).
Beat egg whites; ... to make soft dough. Knead well. ... one heaping tablespoon of cheese filling in center. Fold in half, pressing edges well together.
Cream sugar and lard. Add beaten eggs and remaining ingredients. Stir well after each ingredient. Roll out and cut into any shape you want. Bake at ...
Mix all ingredients ... bowl. Roll out dough on floured counter. ... are omitted texture will be cracker like. Purchase ammonia and lemon oil at pharmacy
Put flour and ... nice ball of dough. Remove from ... well. You can freeze the cooked pierogi when cool. Put into freezer bags. Will keep for about 2 months.
Press dough into greased 13"x9" ... minutes. Let stand for 5 minutes. Stir in whipped topping. Spread over chocolate layer and refrigerate at least 1 hour.
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