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Flour’s protein is what makes bread dough strong and helps it rise as it bakes. Bread flour that’s high in protein (12 to 14 percent) is great for recipes that need sturdy dough and texture ...
Contributor Micah Siva says, "For this recipe, use bread flour instead of all-purpose flour. Bread flour has a higher protein content, meaning it will develop more gluten for a better loaf." 6.
Drop cookies and rolled cookies almost always turn out better if you refrigerate the dough for at least 30 minutes before baking. This step controls the spread of the baking cookies and results in ...
Pastry blender. A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries. [1] The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). [2]
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.
Flour would be spread over the top surface of the rolled-out dough, and also on the specialized Springerle rolling pin. One would whack the Springerle rolling pin against one's hand a few times, to dislodge any flour caked into the designs on it, and then proceed to carefully but firmly roll out the molds.
Mix in the chocolate chunks, then turn the dough onto a piece of plastic wrap. Pat the dough into about a 1-inch thick slab and wrap well in the plastic. Chill the dough until firm, at least 2 ...
A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast . The name of this rustic loaf shape is the reason the French call bread bakers, it is used in bruschetta and many traditional french dishes "boulangers" and bread bakeries "boulangeries" .