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The water content of milk helps the spoiling process.
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Why do you have to add more flour to the dough than is called for?
If the dough is too runny, adding flour to it will make it easier to form and bake.
Can tomato sauce spoils faster than cheese?
Yes
Which flour has more gluten than cake flour?
Bread flour has more gluten than cake flour. Gluten is the protein in flour that produces elastic, stretchy dough and chewy breads.
Can you use plain flour rather than strong flour for pizza?
You can, but you won't get the same type of crust. Strong flour is merely flour that is high in gluten which makes for a strong stretchy dough.
What is the difference between strong flour and weak flour?
You can expect a faster rising time for the strong flour & of course a less faster time with the weak flour.
What are the ingredients used to making dough?
Flour, eggs, water, butter(cut into fine pieces), salt, and sugar. There is also a dough where yeast is added. Pizza is used from dough where yeast is used. It's relatively easier than you think.
Will bread flour work in making Doughnuts?
Yes, bread flour will work in making doughnut, but you will want to be careful not to overwork the dough. Bread flour is higher in gluten than other types of flour, to give breads their typical chewy texture by kneading and working up the gluten. That chewiness would not be good in doughnuts, so handle the dough very gently.
What is mealies?
Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour, the strands of gluten present in the dough are shortened. This results in a dough that is very tender.
Why should you allow pie dough to rest after mixing it?
When mixing a bread dough, a recipe will often instruct you to allow the dough to rest after mixing and before kneading. The reason for allowing the dough to rest is that adding too much flour to the dough will make the bread dry and heavy, so allowing your bread dough to rest before kneading gives the dough time to absorb water and fully hydrate. Recipes give an amount of flour but, because flour varies in the amount of moisture it can absorb, the actual amount of flour used will vary.While the resting time is important in all breads, it's especially important when using whole grain flours. Whole grains will absorb more water than white flour but they also take longer to absorb water. If you mix and knead the dough quickly, often too much flour will be added and the resulting bread will be dry and crumbly. By giving the flour some added time to hydrate, you will likely add less flour and result in a more successful bread.
How do you get 175 grams in a cup?
Pasta is a paste or dough made with flour and eggs. 3 cups of flour and 2 eggs makes about 1 lb. of pasta dough which then will fill a little more than 3 cups so 1 cup of pasta dough tends to weigh about 175 grams. After it is cooked it will expand slightly.
Will lactaid milk spoils faster than regular milk?
It's the other way around - the Lactaid will last longer.
Is bread flour different than all purpose flour?
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.
