|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 40 for salt dough ornament
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Mix salt and flour together, ... 10 minutes until dough is smooth and ... varnish to protect ornament from moisture. Hang ... holders, or whatever you like.
Combine flour and salt. Then add water. Dough should be soft ... hard. Cool before painting with felt tip markers and coat with high gloss polyurethane.
Mix flour and salt. Add 1 ... Add 1/2 cup water. Knead on floured surface 10 minutes. Shape. Bake at 250-300 degrees until hard paint. Dip in polyurethane.
Mix all ingredients. Knead 4-6 minutes. Shape into ornaments or cut with ... You can divide dough into balls and use food coloring to make different colors.
Heat glass bowl ... dry out. Add salt, hot water ... a time until dough is moist, not ... dip in Varathane Clear Finish Semi-Gloss when paint has dried.
Mix the salt and flour together ... time. Squeeze the dough with your hands ... do not burn ornaments. Be sure ... or nail polish to preserve ornaments.
Combine and knead for 10 minutes or until dough is smooth. If ... Color may be added to dough before cooking. Spray with acrylic spray to preserve and shine.
Add: Knead, roll out dough on floured board, ... before mixing. Keep unused dough in sealed plastic bag. Will keep in refrigerator for 2 weeks. Not edible.
Mix all above. Shape into Christmas tree ornaments or animal shapes. Bake slow, 225 degrees, 2 hours. Cool - paint.
Combine dry ingredients ... and press in dough. Pull out ... bake on sheet. Can be painted and coated. If using in a deep mold, leave a hollow in the back.
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