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Croissants proofing on plastic tray Dough, resting and rising in bulk fermentation 40 minutes later. The process of making yeast-leavened bread involves a series of alternating work and rest periods.
Let p be an interior point of the disk, and let n be a multiple of 4 that is greater than or equal to 8. Form n sectors of the disk with equal angles by choosing an arbitrary line through p, rotating the line n / 2 − 1 times by an angle of 2 π / n radians, and slicing the disk on each of the resulting n / 2 lines ...
Two schools of thought exist regarding the inclusion of salt or sugar. They both act to inhibit or slow yeast growth, as determined by time to proof or rise, [16] so they are not usually included and instead are added to the final dough. Ultimately, the amounts of each ingredient, and when they are added, depend on pre-ferment and final-dough ...
Roll small dough balls with each type of dough, then roll the dough balls into long logs. Roll the logs around Pillsbury Christmas cookie dough (the kind with a holiday shape in the center). Step ...
Freshly mixed dough in the bowl of a stand mixer. Dough is a malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
The connection with the Euler characteristic χ suggests the correct generalisation: the 2n-sphere has no non-vanishing vector field for n ≥ 1. The difference between even and odd dimensions is that, because the only nonzero Betti numbers of the m-sphere are b 0 and b m, their alternating sum χ is 2 for m even, and 0 for m odd.
The family of cubes is an example of regular family , as is the family () of rectangles in R 2 such that the ratio of sides stays between m −1 and m, for some fixed m ≥ 1. If an arbitrary norm is given on R d , the family of balls for the metric associated to the norm is another example.
In mathematics, the logarithmic norm is a real-valued functional on operators, and is derived from either an inner product, a vector norm, or its induced operator norm.The logarithmic norm was independently introduced by Germund Dahlquist [1] and Sergei Lozinskiĭ in 1958, for square matrices.