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Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is underproofed and needs more time. Some breads are considered fully proofed if the indent left by the poke springs back slowly, while others are considered fully proofed when the indent remains and does not ...
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 ...
After they became popular among bakers, one patented yeast food was analyzed by Connecticut Agricultural Experiment Station chief chemist J.P. Street who published in 1917 that it contained, "calcium sulphate, 25; ammonium chlorid, 9.7; potassium bromate, 0.3; sodium chlorid, 25; patent wheat flour, 40."
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 ...
The straight dough method became popular after the discovery and later mass production of baker's yeast, as well as the mass production of mixing machines. [36] Straight dough was simpler than sponge and dough, took less time and effort, and was considered superior for commercial purposes.
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 breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates (Ca(H 2 PO 4) 2). Other leavening agents developed include sodium aluminium sulfate (NaAl(SO 4 ) 2 ·12H 2 O) , disodium pyrophosphate (Na 2 H 2 P 2 O 7 ) , and sodium aluminium phosphates (NaH 14 Al 3 (PO 4 ) 8 ·4H 2 O and Na 3 ...
Zeppole (Italian:; sg.: zeppola), in Sardinia italianized zippole or zeppole sarde [1] from the original Sardinian tzípulas, [2] are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter.