Want this question answered?
sodium polyacrylate and to turn it back into a liquid add salt to it
If flaky pie dough is mixed too much after adding water, it can result in the development of too much gluten in the dough. This can make the dough tough and chewy rather than flaky and tender. It is important to mix the dough just enough to bring it together and avoid overworking it.
Water, of course ! Water is the liquid that doesn't mix well with oil.
its a liquid that does not mix in water.
any thig
To my knowledge and experience, you cannot over mix ingredients before adding the liquid. It is when you add the liquid that a chemical reaction actually occurs. Then you must work quickly. The key to really flaky, light dough is using lard and a cold liquid. I find it easier to mix the dough with my hands rather than a utensil; to better feel its "perfectly mixed" consistency. Mix fast ~ pat or roll out fast ~ cut/form into shape desired ~ get it in the preheated oven fast. Also, the thinner the shape, the more flaky.
Milk
what attachment is used to mix dough
It will be a big blob of paper and dough
Simple, all you have to do is combine flour, milk and butter then if necessary add a tiny amount of water and voila!! Hope that was helpful :D
mix
Some commercial bakers add ascorbic acid their bread dough. The acid acts as a preservative and the allows the yeast to work faster and longer.
If you mix the dough along with oil then the dough realy becomes soft and smooth.
YES! In pizza daugh, there are many things you mix for it to be dough and some of the thing you mix are: flour egg milk/water baking soda maybe yeast if want the dough to rise salt sugar(sometimes) AND FINALLY, MIX ALL TOGETHER TO MAKE A DOUGH
sodium polyacrylate and to turn it back into a liquid add salt to it
when you mixed liquid to another liquid its mix together
becoms dough