|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 54 for fried dough
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This pie dough is excellent for making fried pie crusts (like ... seed or Jamaican curry powder for the characteristic yellow of this street food classic.
In Victoria, Kansas, ... own version of fried bread dough using a favorite ... hours before using and be sure the dough is absolutely dry before frying.
Flippers are a ... make a soft dough. Turn dough ... (or even individual flippers) may be wrapped tightly and frozen after it is has been allowed to rise.
For shortening, any ... and helps the dough to brown and ... that will be fried quickly in a ... tender crust, but all purpose flour may be substituted.
Mix all together well. Drop by tablespoons into hot oil (deep fryer or in large pot) 350°F degrees. Cook until light brown, but you may need to roll ...
Dissolve yeast and ... smooth to make dough that can be ... jar with a vanilla bean for 6 months or creamy-colored and caramel flavored Mexican sugar).
Keep in refrigerator overnight before using.
Dissolve yeast in 1/8 cup warm water and set aside. Mix all dry ingredients. Add Crisco and mix well. Combine eggs and milk. Mix with dry ingredient ...
Mix 2 cups flour, 1 cup Crisco and 2 teaspoons salt. Add 1 1/2 cups milk; mix. Add 2 cups flour; mix. Chill. May need to mix with hands. Roll out; ...
Combine first 4 ingredients. Cut in shortening. Add milk and egg, mix. Make 30 balls the size of walnuts. Roll out, fill and cook.
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