|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...
101 - 110 of 1,640 for boil dough
In deep medium ... spoon. Bring to boil, reduce heat ... and stir until dough leaves sides of ... rise in warm place 45 minutes, or until dough has doubled.
Thaw frozen bread dough. Spread on ... degrees until brown, 15 to 20 minutes. Slice and serve hot. (For at home use 450 degrees and bake 15 to 20 minutes).
Place thawed chicken, ... pot of water. Boil for one hour. ... Drop pinches of dough into rapidly boiling ... rivvel is added. Simmer 15 minutes and serve.
Thaw bread dough overnight in refrigerator ... Bake at 350 degrees for 20 to 30 minutes until golden brown. Double or triple recipe for guests or a crowd.
Skin and cook ... mixture. Roll out dough and place in ... pan on top of mixture. Bake at 425°F for 15 minutes, then at 350°F for 1 to 1 1/2 hours.
Thaw bread dough but don't let ... degrees for 10-15 minutes. Crust should be browned on top. Note: Can really use any variation of meat, shaved or sliced.
FILLING: Boil milk and rice. Make dough. Knead well. ... degrees for 45-60 minutes. VARIATIONS: Instead of salmon, use sauteed ground beef or mushrooms.
Mix boiling water, ... day, cut off dough, roll in ... coated with butter, brown sugar and half pecans. Let rise until double in size and bake at 375 degrees.
Add a touch of food coloring if desired. Mix, knead, and store in a covered container.
Ad butter to ... form a soft dough. Add a ... and pinch edges. Boil about 5 minutes, ... of the pot. Serve with melted butter and sour cream if desired.
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