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a dough mixer combines the ingredients. a dough kneader kneads the dough, preparing it for baking
one is old and the other is new
The difference is mainly in the texture. For example, breads made with lean dough tend to be chewier and have more bite than those made from rich dough. Rich dough is also commonly referred to as enriched dough.
There is not a quality difference. The only difference is that the premade dough does not need eggs and butter added to it.
Beating dough interpolates more air into the mixture; mixing just combines the ingredients.
The first mention of strudel in writing was in Austria in the 17th century, but there is evidence that the dish originated in the Middle East and was introduced to Europe by the Arabs. Apple Strudel is a typical Vienesse dish and is most often associated with Austrian cuisine
the protein ("gluten") in a rested dough will be more relaxed, and will roll out more easily; the dough will shrink less after rolling; the end product will be more tender.
The word strudel originates from Germany and means whirlpool.They are most often made with a sweet puff pastry and filled with apples and raisins.There are also savory strudels filled with meats like pork and mixed with vegetables.
Apple Phyllo Strudel, Chocolate Baklava, and Chocolate Peanut Butter Heaven are three recipes which include the ingredient.
Kending makes the dough more airey!!
French pancakes fit this description. They are not raised like American ones. They are often known by their French name of crepes, and are served with sweet or savoury fillings, or lemon juice and sugar.
Lean dough contains small amounts of sugar and fat, if any. Breads made from lean dough tend to have a chewier texture and bigger crumb Rich/Enriched Dough: Enriched dough may have fat, dairy, eggs, or sugar added. Its softer, and the finished product has a softer texture and smaller crumb