|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...
Tip: Try pastry dough for more results.
1 - 10 of 22 for flaky pastry dough
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For shortening, any ... and helps the dough to brown and ... aside. Using a pastry blender or a ... tender crust, but all purpose flour may be substituted.
Preheat oven to ... Roll 1/2 of dough. Put in ... crust. Seal edges. Make slits in top. Beat egg whites not too stiff and spread on top. Bake 30 minutes.
Mix together. In ... are moistened. Mold dough in a ball ... Refrigerated dough can be rolled immediately. Makes 2 double-crust 9-inch pies and one 9-inch shell.
With fork mix ... ingredients are moistened. With hands mold dough into ball and chill at least 15 minutes. Dough can be stored up to 3 days or can be frozen.
In a large ... butter with a pastry blender or your ... and gather the dough into a ball. ... pie filling into pie shell and bake approximately 45 minutes.
To make a flaky double crust: combine ... in Crisco with pastry blender or two ... been added, work dough into a firm ... sprinkle over apples. Dot with butter.
Sift flour, salt, ... Mix well so dough will be soft. ... with beaten egg yolk. Bake at 375 degrees for 25 minutes. When cool sprinkle with powdered sugar.
In large bowl, ... and salt. Using pastry blender, cut in ... with fork until dough forms. Divide dough ... two (9 inch) double - crust, deep - dish pies.
Sift flour and ... with knives or dough blender until particles ... For a richer pastry, use 3/4 ... For a very flaky top crust, spread ... fold and roll out.
In a mixing ... Crisco with a pastry blender or two ... been added work dough into a firm ... double thickness a round rim. Flute edge of pastry as desired.
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