|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 51 - 60 of 168 for sweet dough
In large bowl ... to outside of dough so that you ... works nice for letting the dough rise in the first time, covered. Can be used for mixing bread, too.
Pour hot milk ... make a soft dough. Turn out ... Bake at 350 degrees for 15 to 20 minutes for rolls (longer for bread). One recipe makes 3 dozen rolls.
Measure out flour. ... flour gradually until dough leaves sides of ... to 48 hours. Remove 10 minutes before baking. Bake 25 to 30 minutes at 375 degrees.
Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Add yeast, softened in lukewarm water. Beat eggs. Add with about half the flour. Beat ...
Soften yeast in ... form a stiff dough. Knead on ... as desired for your favorite sweet rolls. Bake at 350 degrees for 20 to 30 minutes for most recipes.
Lightly spoon flour ... to form stiff dough. On floured ... counter covered with inverted bowl, for 15 minutes. Shape dough according to variation desired.
1. Scald milk ... remaining flour. Turn dough out on lightly ... mixed with water. Bake in moderate oven, 350 degrees, for 11 to 12 minutes. Yield: 32 buns.
Dissolve yeast in 1/2 cup warm water. Mix sugar, salt, shortening and milk together, add beaten egg. Add yeast mixture and stir. Add flour (a few ...
Sift flour, baking ... preserves, etc. Fold dough over to form tarts or small ... at about 375 degrees until golden brown. Makes approximately 14 tarts.
Dissolve yeast in warm water. Add milk, sugar, salt, egg, butter and 1/2 of the flour. Mix until smooth. Add enough flour to handle easily. Mix by ...
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