|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 49 for dough ornaments
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Combine all ingredients. Knead 7-10 minutes until smooth and putty-like. Roll out about 1/4 inch thick and cut in shapes or use cookie cutters. Bake ...
Do not eat the ornament. Mix all ... smooth ball. Roll dough 1/4" thick with ... varnish) to seal out moisture. Store in cool, dry place when not being used.
Dissolve salt in ... flour. Roll out dough on floured board. ... before cooking. Spray one side at a time with clear acrylic. Ideal for Christmas decorations.
Mix the salt ... time. Squeeze the dough with your hands ... do not burn ornaments. Be sure ... with clear shellac or nail polish to preserve ornaments.
Mix together salt ... a time. Knead dough 7 to 10 ... 1/2 hour). First color with bright magic markers when cool and then varnish (can use spray varnish).
Add: Knead, roll out dough on floured board, ... before mixing. Keep unused dough in sealed plastic bag. Will keep in refrigerator for 2 weeks. Not edible.
Knead about 5 minutes. Store in plastic bag. Mold into Christmas ornaments.
Heat glass bowl ... a time until dough is moist, not ... degrees. Paint with water colors and dip in Varathane Clear Finish Semi-Gloss when paint has dried.
Slowly add water ... hands. Roll out dough. Cut or ... on each side. Cool then paint and glaze. Don't forget to make a hole for the string before baking.
Mix these 2 ingredients together in a medium saucepan. Add: Stir until smooth. Cook over medium heat, stirring constantly, until the mixture reaches ...
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