|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 13 for waffle dough
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Mix above ingredients to form soft dough. Drop by teaspoon onto hot waffle iron to cook.
Heat the liquid ... have a homogeneous dough. If necessary, ... greased iron. Close the iron immediately and bake the waffle until it becomes golden brown.
Combine sifted flour, ... mixture in heated waffle iron and bake. ... 25 strokes). Turn dough onto a sheet ... bake in a 425 degree oven for 15 minutes.
Beat eggs; add ... teaspoon of cookie dough is needed for ... floured waxed paper. Use these slices to make cookies in the baker according to baker directions.
Mix and fry ... Make smaller than usual and cook slowly. For waffles, use pancake recipe, but add 2 more tablespoons oil. Use a slightly hotter waffle iron.
Heat waffle iron. Blend first ... the remaining ingredients. (Dough will hold together ... cookie to make a thin layer of frosting. Makes about 30 cookies.
Cream butter until ... well mixed. Heat waffle iron about 5 ... heaping teaspoon of dough onto each section ... oven for 20 minutes. Makes 2 dozen cookies.
Soften butter, cream ... of stiff cookie dough. Heat waffle iron to 350 ... golden brown in 3 minutes. Bake out the waffles and enjoy with fruit or syrup.
Cream butter, sugars ... time until light. Dough is stiff. Prepare waffle iron as for ... Sprinkle with powdered sugar. Store in tightly covered container.
Cream butter, sugar ... vanilla and nuts. Dough will be stiff ... of dough in waffle iron. Put in ... cookies while frosting is hot. I pour from a teaspoon.
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