|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...
1 - 10 of 36 for homemade dough
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Combine all ingredients ... any additions. Turn dough out onto a ... out, brush the edges with an egg wash or water (where the pasta is crimped together).
Cooks Note: 00 ... together until the dough begins to form ... the amount of liquid added to the recipe needs to be adjusted each time for best results.
Mix all dry ... it forms a dough, remove from ... your hands until it becomes smooth. This is very safe and non-toxic. Store play dough in a Ziploc bag.
In a large ... until a stiff dough is formed, working ... noodles, but check occasionally for the desired tenderness. Drain and toss with plenty of butter.
If too dry, add water. If too sticky, add flour. Perfect project for a rainy day.
Mix and cook over low heat until mixture leaves edge of pan. Remove from heat. Stir in 1/2 tablespoon oil of wintergreen (if desired). May use salad ...
Add the food ... heat. Knead the dough (this is a ... container. A can may be used for a rolling pin. Cookie cutters, plastic knives and forks add to the fun.
Combine flour, salt, alum and mix with boiling water. Add oil and mix. Divide and add food coloring. Knead on floured board until smooth. Store in ...
Extra work but perfect for homemade soups. In a ... until a stiff dough is formed, working ... under chicken fricassee or stirred into soups. See also:
Mix salt, flour, ... Remove from heat. Sprinkle a little cornstarch on it and knead until smooth. Makes 2 cups of play-dough. Stores well in a plastic bag.
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