|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 178 for pot pie dough
Make a well ... form a stiff dough. Knead - divide dough into 3 parts and roll each as thin as possible. Then cut dough into strips about 2 inch squares.
Place flour in ... minutes. Let the dough rest for 30 ... into a 10-inch square. Cut into 1-inch squares and drop in chicken soup. Cook about 15 minutes.
Roll on floured surface and cut into squares.
Combine all ingredients, ... pieces. Drop in pot of boiling chicken ... where the bubbles are). Stir occasionally. Simmer until mealtime about 1/2 hour.
Beat eggs well. Add water and salt, then add flour and shortening; mix well. Flour board and roll out. Cut into squares. Cook in desired broth.
Cut butter into dry ingredients. Stir in beaten egg and milk.
Mix all ingredients except broth and knead together. Roll thin on floured board or counter. Cut into small squares and let set for 30- 45 minutes. ...
Mix dry ingredients. Blend in butter. Add eggs and water to make a soft dough. Roll out about 1/4 inch thick. Cut into blocks.
Cook chicken in ... aside. Then make pot pie dough. Break eggs ... and cook for 20 minutes or until tender. Return chicken to broth and serve steaming hot.
Cut the beef ... of parsley and dough squares alternately, ending ... Stir meat through pot pie. To 2 ... A good variation: Substitute ham or ham hocks.
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