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What is better dough kneader or dough mixer?
Both appliances provide equally satisfactory results when used properly.
What is a sponge dough?
A sponge dough is used to develop the flavor of the dough as it is left to rise over a certain time period specified in the recipe; this can be overnight or for several days. Sponges can be used for sourdoughs and ciabatta breads.
Muffin method of mixing?
The muffin method of mixing is used to control the gluten in breads, pancakes, and muffins. First you mix dry ingredients together, then mix all the liquids together separately. Next you pour the wet ingredients into the dry ingredients, mix and bake.
What is a mixing method used with beaten egg whites?
whipped eggs on toast
What is the most commonly used mixing method?
The most common use of stirring is usually with a mixer for batter like things, a mixing for sauces is usually with a food processor.
Brioche - Great Chefs?
Ingredients1 lb Flour, bread 1/2 oz Salt1 1/2 oz Sugar 5 lg Eggs1/2 oz Yeast, fresh, active 8 oz Butter, unsaltedIn a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth.Add butter in 4 stages, working each piece into the dough before adding more.Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours.Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot.When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan.Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown.Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.)
What is a dough sheeter used for?
A dough sheeter is simply used for dough. More specifically, a dough sheeter is a dough roller that is mechanized and more effective than a manual dough roller.
Why are salt and fat added at the end of mixing bread dough?
Salt and fat are added at the end of some methods of mixing bread dough so that they will not interfere with the incorporation of yeast into the flours or reduce the rising power of the yeast. However, when modern forms of "active dry yeast" are used, the salt and yeast can be added together, directly to the flour, with fats stirred in immediately thereafter.
What would you do if you run out of crushed ice to be used a blend mixing method?
you'll going to use a muddler to crack and crushed ice
What would you do if run out of crushed ice to be used for a blend mixing method?
you'll going to use a muddler to crack and crushed ice
What is the mixer attachment used to mix dough quickly?
what attachment is used to mix dough
What are different mixing methods of cookie?
Cutting In Method;This dough is usally rolled out and cut into shapes. The butter is incorporated into the flour by cutting it in with a pastry blender or 2 forks until the dough is crumbly. With this method the butter must be cold to prevent the dough from be too soft and sticky. This dough must not be handled much. The texture of the baked cookie will depend on the proportion of butter and sugar to the flour. The higher the butter content, the softer the cookie and the higher the sugar content, the crisper the cookie. After the butter is cut into the flour, eggs, yolks, or milk are added to bind the dough.This process creates various different textures from soft to crisp to melt in your mouth. The dough is very versatile. It can be firm enough to roll out and soft enough to squeeze through a piping bag or dropped onto a baking sheet from a spoon. The butter needs to be at room temperature for this method so that the creamed mixture is smooth and fluffy. Doing this traps air in the mixture so that when it bakes, the dough rises to make a light and crispy cookie.Most doughs prepared with this method can be rolled out right after mixing but some need to be chilled to be firm enough to roll out. If any dough is too soft or sticky to work with, just wrap it up in plastic wrap and put it in the refrigerator for about 15-20 min. Try not to add too much extra flour causing the cookies to be tough.Whisking Method;This method makes cake-like cookies as well as very thin wafer cookies. The dough is spooned or piped onto baking sheets. Eggs and sugar are beaten together until the mixture is very thick. Beating with a mixer is ideal for this method but it can be done by hand as well.Melting Method;This method makes crunchy cookies as well as crisp thin ones like florentines. The dough can be spooned if soft enough or rolled into balls if too stiff like with gingersnaps. The dough will be sticky as it's being prepared but will become firmer if it is allowed to cool. Don't add more flour to this dough.No-Bake Cookies;Simple ingredients come together to make these cookies. They are simple to make but need to be chilled a longer time for a long time to give the ingredients time to become firm. Many of these cookies are held together with melted chocolate. It can be melted in a saucepan with butter and water or in a double boiler if it is being melted alone.Meringue Cookies;The main ingredient in most of these cookies is beaten egg whites. Thes cookies can either be piped into fancy shapes or spooned onto a baking sheet.Refrigerator Cookies;These cookies need to be chilled before slicing and baking them. The creaming method is used to make the dough. This dough is very sticky once prepared but after much chilling, it's firm enough to slice and bake. Most of these cookies spread so make sure to leave room between each one on a baking sheet. The dough is formed into a cylinder and wrapped in plastic wrap, waxed paper, or parchment paper. Twist the ends so the log looks like one big wrapped taffy. Chill in the fridge for a couple of hours or freeze for a couple of months. The advantage to making these types of cookies is that you can keep it in the freezer until you are ready to bake them and you can bake as many as you want at any time. Just rewrap the unused portion of the log and refreeze.
