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3 1 / 2 cup bread flour; 2 packages active dry yeast; 3 tbsp sugar; 1 tbsp salt; 1 1 / 2 cup hot water {120-130 degrees} 3 quart water; 1 1 / 2 tbsp barley malt syrup {or substitute sugar in the ...
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The recipe includes traditional ingredients, such as a variety of cheeses, flour, milk, and cream. [48] However, the recipe calls for a "surprise ingredient" of Carnation evaporated milk, which is what thoroughly elevates the quality of the dish. [48] Those who've tried the recipe have called it "immaculate," dubbing it as "the best mac and ...
At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture. [3] With a dough hydration of around 50–57%, bagel dough is among the stiffest bread doughs. [25]
Description (including main ingredients and notable aspects) Akara, acarajé: Nigeria, Brazil: Fried dough made from ground black-eyed peas or black-eyed pea flour. Onions, peppers, and salt to taste are added for more flavor. Typically eaten as a breakfast with "pap", or custard locally called akamu by Igbo people. Achappam: Kerala, India
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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.