enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Springerle - Wikipedia

   en.wikipedia.org/wiki/Springerle

   The leavening causes the biscuit to at least double in height during baking. To make springerle, very cold, stiff dough is rolled thin and pressed into a mold, or impressed by a specialized, carved rolling pin. The dough is unmolded and then left to dry for about 24 hours before being baked at a low temperature on greased, anise-dusted baking ...

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

   www.aol.com/bake-better-cookies-avoiding-5...

   In some cases, it makes your dough easier to work (think soft, delicate Linzer dough). It prevents your cookies from spreading in the oven. That means your gingerbread people will look like people ...

4. This Is the 1 Step You Should Never Skip When Baking Cookies

   www.aol.com/1-step-never-skip-baking-143000518.html

   Refrigerating your cookie dough before baking serves a few purposes: The dough will be easier to roll out. Think about your favorite cut-out sugar cookies. If you tried to roll out this type of ...

5. Don’t Throw Out That Paper Towel Roll — It’s the Secret to ...

   www.aol.com/don-t-throw-paper-towel-153000315.html

   Wrap the dough in plastic wrap, then enclose the cardboard tube around the dough, creating a mold. Roll the cardboard tube back and forth on your work surface to make a smooth, even log of dough ...

6. Rhizopus stolonifer - Wikipedia

   en.wikipedia.org/wiki/Rhizopus_stolonifer

   The optimal temperature for growth varies between 25 and 30 °C. [7] The thermal death point, which is defined as the lowest temperature that can kill all cells in ten minutes, is 60 °C. [7] Rhizopus stolonifer can grow in acidic environments with a pH of as low as 2.2. The pH range can vary from 2.2 to 9.6. [9]

7. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.

8. Concha - Wikipedia

   en.wikipedia.org/wiki/Concha

   Next, to make the traditional size conchas, split the dough in half and roll the dough into balls. Then, grab a gumball size amount of the topping and flatten it to fit the dome before placing it on top of the dough. Finally, cut curved grooves across the top of the toppings and it'll be ready to bake. [10] [12]

9. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...