|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 100 for turnover dough
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Meat Cakes or Turnovers of German origin ... mix ingredients for dough. On a ... cayenne and 2 tbsp. finely chopped jalapeno peppers for a spicy filling.
Mix with lukewarm water until soft. Spread on pie plate or cookie sheet. Fill with favorite fruit. Add top crust and brush top with milk. Then ...
Mix the flour ... hands until the dough forms a smooth ... refrigerated overnight. May be frozen. Makes 1 large 2-crust pie, 2 10-inch pies, or about 42 turnovers.
Preheat oven to ... phyllo overhang against turnover to seal. Cut ... drizzle over turnovers. Calorie; 159 per turnover. Fat; 3 grams. Saturated fat; 1 gram.
Cook the ground ... Take a single dough sheet and lay ... the center. Fold the dough sheet circle in half. Press edges with fork. Deep dry until golden.
Crumble the feta ... the the filo dough and place the ... degrees for 1/2 hour or until nicely browned. Serve hot. Repeat with the rest of the filo dough.
Makes 12 turnovers. Add peas ... cream, mixing until dough forms a ball. ... heat to 400 degrees. Bake to to 8 minutes more, until crust is golden brown.
Combine and make into a ball and refrigerate 1 hour. Saute. Remove and stir in: 1 tbsp. flour 1/2 tsp. salt 1/4 of 1/4 tsp. ground thyme Roll pastry ...
Preheat oven to ... blend well. Unroll dough and separate into ... to dish. Brush turnovers with beaten egg. ... or so until desired brownness. Serves 4.
Mash dough ingredients together with ... ungreased cookie sheets until golden brown about 15 minutes. Serve warm. May be frozen and reheated for entertaining.
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