|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 234 for pretzel dough
Preheat oven to ... 3 minutes. If dough is sticky, knead ... ropes. Shape as pretzels and put on ... and cool on wire racks. Store no longer than 2 days.
Place ingredients in ... knead well. Place dough in greased bowl. ... size. Shape into pretzels. paint with ... cookie sheet at 425 degrees for 10 minutes.
Add butter, sugar, ... to a stiff dough. Place in ... shape of a pretzel. Place on ... from baking sheets and cool on racks. Makes about 3 dozen pretzels.
Mix and put ... and place over pretzel mixture. 1 3/4 ... on top. Layer 2 pints of sliced strawberries on top, then layer whip cream on top and decorate.
Melt butter; add onion soup mix. Dip pretzels in butter - ... oven to 325 degrees. Place dipped pretzels on cookie sheet and bake 45 minutes at 325 degrees.
Break pretzels into small pieces. ... onion soup mixture over pretzels and spread on 2 cookie sheets. Bake on 2 cookie sheets for 2 hours at 200 degrees.
Place on cookie sheet. Mix well together. Spoon over pretzels, sprinkle with garlic powder. Bake at 350 degrees for about 10 minutes.
First roll strips ... Shape into a pretzel by tying the dough in a loose ... with salt. Bake on a greased cookie sheet at 350 degrees for 15 to 18 minutes.
Thaw bread dough. Shape into pretzels and put on greased cookie sheet. Brush with beaten egg and sprinkle with salt. Bake at 425 degrees for 12-15 minutes.
Let well wrapped dough thaw and reach ... each rope into pretzel shape, place on ... Bake until pretzels are brown, 15 to 20 minutes. Cool on wire rack.
top of page