PDF-Dough Kneading Machine

OHY 50 OHY 30 Dough Kneading Machine Double Reductor 0820000301108200005011. Cook over medium heat stirring until stiff Allow the mixture to cool then knead the dough by rolling it and squeezing it in your hands The play dough must be stored in a zip lock baggie until you use it or it will dry out and become hard To make th Knead the dough for a few more minutes Its ready when you gather the dough into a ball lightly press it with your fingertips and it bounces right back Put the dough into the oiled bowl flip the dough once and cover with plastic wrap and a clean towe DOUGH - KNEADING MACHINES Seite 1 Device CINNAMON BUNS. 1 c. . luke. -warm water (temp____). 2 pkg. dry active yeast . ½ c. granulated sugar. 5 T. margarine. 1 T. salt . ¾ c. boiling water. 5 c. bread flour. 1 egg. http://www.youtube.com/watch?v=RHVowdTm54E&feature=related. Foods 20. What is it?. Both pasta and pastry are unleavened dough’s. . The major difference is that pasta is made of flour mixed with liquid and the dough is . boiled. , . whereas pastry is made of flour mixed with fat and the dough is . Quick Breads. Breads prepared in a short amount of time. . -biscuits, muffins, popovers, cream puffs, griddle cakes, coffee cakes, and waffles. Selecting & Purchasing Bread. Freshly baked items: sold in bakeries or in supermarkets.. Jodie Ferguson and Courtney Wright. S00117973 S00118415. Friday 10am, Andrea . Dineen. Brainstorm – Baker Maths. Interviews. For our interviews, we chose to interview a sales assistant and a baker to get the two different sides of the bakery.. WHO WAS FRANKENSTEIN?. What do you know about Victor Frankenstein and his creature? . Victor Frankenstein and the “monster” he created first appeared 200 years ago in Mary Shelley’s novel . Frankenstein. 1876. 1877. 1878. Yeast Breads. Yeast Bread Ingredients . Yeast -Types. Compressed cake. Active dry. Rapid rise. finer particle size. less resistant to temperature fluctuations. lower shelf-life. used in bread machines. GLUTEN – provides dough with . elasticity. and . strength. .. YEAST – makes dough . rise. and gives it it’s porous . texture. Under developed gluten. Developed gluten. Define. HYDRATION. To Add water. This is a pizza.. This is a pizza.. This is a pizza.. What is this?. A . pizza.. What is this?. This is a pizza.. And this? What is it?. A pizza.. Pizza came to America. from Italy.. Italy. America. Ingredients: • 2 cups flour • 3/4 cup salt • 4 teaspoons cream of tarter • 2 cups lukewarm water • 2 Tablespoons of vegetable oil (coconut oil works too) • Food coloring, optional Directio Uses of dough for other dishes. People may think of dough as just being used to make bread, but there are a number of other dishes that use dough.. List as many dishes that use dough as you can.. Pizza. Crumble topping. Shortcrust tarts/quiches. Scone-based pizzas. Empanadas. Shortbread. Scones. What is the shortening process?. Shortcrust pastry, biscuits and shortbread rely on fat to give them their characteristic crumbly, melt in the mouth texture..