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The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Mix all the ingredients together and knead for about 10 minutes (I used a machine for this). Role into 25-30 balls and flatten. Place on baking paper (on a baking tray).
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
In general, the process steps for making straight dough are as follows: [8] [9] [10] Digital scale. Mise en place: The first step is to look at the formula ("recipe"), familiarize yourself with the ingredients and process, get ready to perform the task at hand. Assess the availability of tools, consider the batch size and time schedule, and ...
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Nutrition Facts 1 piece: 317 calories, 16g fat (1g saturated fat), 47mg cholesterol, 274mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.
A pie prepared with cherry and blueberry. Apple pie – Dessert pie made with apples; Blackberry pie – Pie composed of blackberry filling; Blueberry pie – Baked pastry with fruit filling
Mango oil, mango kernel fat, [1] or mango butter, is an oil fraction obtained during the processing of mango butter. Mango oil is a seed oil extracted from the stone of the mango, the fruit of the Mangifera indica tree. The oil is semi-solid at room temperatures, but melts on contact with warm skin, making it appealing for baby creams, suncare ...