|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 - 7 of 7 for hamantaschen dough
Cream butter and ... vanilla. Roll out dough and cut into ... greased cookie sheets, after brushing tops with egg white. Bake 375 degrees for 15 minutes.
Sift dry ingredients into bowl. Break eggs into center, add oil and stir well. Using oiled hands, mix thoroughly and knead for 1-2 minutes, or until ...
If you like, ... one fourth of dough at a time. ... and shape more hamantaschen. Refrigerate at ... dough will be left over after hamantaschen are made.
Mix first 5 ... Stir to form dough. Cover and ... on lightly oiled cookie sheets. Bake 12 to 15 minutes or until golden. Makes approximately 3 1/2 dozen.
Cream butter with ... in flour. Wrap dough in plastic and ... Place on sheet. Bake 10-15 minutes (350 degrees) until lightly browned. Make approximately 36.
Dissolve yeast in ... tablespoons flour. Place dough in large greased ... 2 1/2 dozen Hamantaschen. Combine first ... filling for 2 1/2 dozen Hamanfaschen.
Preheat oven to ... in order. Refrigerate dough 15 minutes. Roll ... Lekvar. Fold over sides to form triangles and pinch edges together. Bake 1/2 hour or less.
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