|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...
81 - 90 of 118 for lean dough
Mix biscuit mix ... enough milk so dough clings together, but ... While pinwheels are baking, simmer undiluted tomato soup. Serve this over the pinwheels.
To make 16 ... and gather the dough into a ball. ... pasties are golden brown. Serve hot or at room temperature. May be served with brown gravy over the top.
Cut meat in ... over the excess dough at the edges. ... surface into a flat sheet as thin as desired. Place dough in tin. Make 2 sheets of dough for bottom
In a large ... 2/3 of the dough into a 13 ... degrees for 30 to 35 minutes or until browned and heated through. Cover with foil after 20 minutes. Serves 6.
Reserve 1 tablespoon ... Cool completely. Divide dough into thirds. Roll ... at a time, until crisp and golden. Drain. Serve with hot mustard. Serves 12.
Combine roll mix ... roll 2/3 of dough into 13 inch ... 400 degrees for 30 to 35 minutes or until hot. Cover with foil after 20 minutes. 6 to 8 servings.
1. Mix flour ... time, mixing until dough almost cleans side ... point in advance. Store covered in refrigerator no longer than 6 hours. Proceed with step 4.
Preheat oven to ... board, roll half dough into 8 x ... Beat egg and milk together and brush on loaf. Bake 30 minutes or until golden brown. Serves 6-8.
Melt butter in ... Brush edges of dough with reserved egg. ... degrees. Place in middle of rack and bake 1 hour and 15 minutes. Enjoy with salad or vegetables.
1. Line a ... it forms a dough. Knead briefly ... (preferably a black, fluted edge quiche pan). Yield: Enough pastry for a 10" pie plus a few trimmings.
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