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2. Tangzhong - Wikipedia

   en.wikipedia.org/wiki/Tangzhong

   Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.

3. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25] Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or ciabatta .

4. King Arthur Baking - Wikipedia

   en.wikipedia.org/wiki/King_Arthur_Baking

   In July 2020 King Arthur Flour changed its name to the King Arthur Baking Company Inc. to better reflect its products and services other than flour, [15] and the logo was changed from a medieval knight riding a charger to a wheat-themed crown. [16] As of 2020 the company had 365 employees. [2] [1]

5. This Vintage Southern Yeast Roll Recipe Has a Surprising ...

   www.aol.com/vintage-southern-yeast-roll-recipe...

   Once the temperature of the liquid is below 115°, add the yeast and let it bubble up and foam. Then, stir the yeast mixture into the potato mixture before incorporating the flour using a wooden ...

6. 7 Healthiest Rolls on Grocery Shelves—and 3 To Avoid

   www.aol.com/7-healthiest-rolls-grocery-shelves...

   Nutrition (per 1 roll) Calories: 50 Fat: 4.5 g (Saturated fat: 2.5 g) Sodium: 200 mg Carbs: 11 g (Fiber: 11 g, Sugar 0 g) Protein: 4 g. With a hint of sweetness but 0g net carbs, Hero Hawaiian ...

7. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...

8. Bake Better Cookies by Avoiding These 5 Common Mistakes - AOL

   www.aol.com/lifestyle/bake-better-cookies...

   Whether you’re gearing up for a marathon day of holiday cookie baking, or you’re simply whipping up your favorite chocolate chip cookie recipe, you'll want to avoid these common mistakes.

9. Laminated dough - Wikipedia

   en.wikipedia.org/wiki/Laminated_dough

   During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. [2] Pastries using laminated doughs include: Croissant pastry, from France; Danish pastry, made with yeast-leavened dough, from Austria via Denmark ...