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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.
Nothing says holiday like hot chocolate and candy canes. Get the recipe: Candy Cane Hot Chocolate Fudge. The Country Cook. This looks like Christmas on a plate! Get the recipe: ...
Cincinnati-based Doscher’s Candy Co. has been making candy canes by hand for more than 150 years. No one knows where candy canes came from. But this candy maker perfected the recipe
For the holidays, Joy Bauer makes a hummus wreath, caprese candy cane, homemade chocolate gelt for Hanukkah and jolly banana snowmen. ... The following recipes are easy to prep and embody the ...
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies , jelly beans , gumdrops , taffy , liquorice , cotton candy , chocolates and chocolate truffles , dragées , fudge , caramel candy , and toffee .
All the candy canes for Sweenor's Chocolates are made over two days with two generations of family members working on the line.
Confectionery can be mass-produced in a factory. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage "Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner".