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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."
Varying the ratio of liquid and flour in a basic pasta dough may create a softer dough like that used for the German soup noodle spaetzle. [6] Eggs are a very common addition to make the dough moist and easier to roll out. The dough can be filled or shaped various ways and boiled, baked, steamed or fried. [7] [8]
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 ...
In 1987, a bakery shipped pepperoni rolls from West Virginia to Maryland. [9] While the pepperoni had been inspected as an ingredient before it was baked into the rolls, the Food Inspection and Safety Service decided that the final product needed to be inspected as well because it was sold outside the bakery, similar to how a bakery making pepperoni pizzas would require inspection of the final ...
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
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.