|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 31 for fried dough without milk
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This pie dough is excellent for making fried pie crusts (like ... to 360°F. Combine milk and egg, and ... characteristic yellow of this street food classic.
In Victoria, Kansas, ... own version of fried bread dough using a favorite ... cooking the potatoes, milk, butter, shortening, ... absolutely dry before frying.
For shortening, any ... and helps the dough to brown and ... mix in the milk until blended - ... that will be fried quickly in a ... flour may be substituted.
Cut in dry ... add egg and milk mixture. Roll on ... small balls of dough and roll each ... golden brown. Place fried tarts on paper ... removing from hot oil.
Mix all ingredients. Roll out and put fruit inside. Fold over and fry in deep fat.
Mix dry ingredients together, cut in shortening. Add eggs and milk. Enough dough for 3 dozen fried pies.
Sift dry ingredients together. Beat eggs. Add milk and heat well. ... and mix thoroughly. Dough should be stiff. ... of this recipe makes 36 fried pies.)
Keep in refrigerator overnight before using.
Heat milk to very hot, ... well. Add flour, one cup at a time, beating well after each. Put dough into a large greased bowl. Cover and refrigerate overnight.
Mix 2 cups ... 1 1/2 cups milk; mix. Add ... with hands. Roll out; shape and cut (with coffee can lid); add fruit and seal with a fork. Fry in deep fat.
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