Soon there was a sticky dough (面团) covered with ugly yellowish marks .Realizing I had been defeated, I put the dough in the rubbish bin outside so I wouldn't have to face Doug laughing at my work. I went on preparing the rest of the meal and, when Doug got home, we sat down...
Jennifer Biggs
Add yogurt and mix, bringing the dough together to form a ball, without over mixing or kneading too much. On a floured surface, roll into a rough rectangle with a 1/2 inch thickness. Spread with some softened butter, thinly or thickly, however you would butter your bread. Sprinkle with ...
My invention relates to dough raising cabinets for the raising of bread dough, biscuit dough, etc. It has been found that superior results may be obtained in the raising of bread dough if the dough is maintained at a suitable temperature until such time as the bread has raised to the desir...
dough will stick to both of them. keep flour handy so you can reach for it easily. and whenever you notice that your dough is starting to get too sticky again, add a sprinkle or two. preheat your oven and the pan you're using. golper always recommends preheating whatever pan you're...
题目The easy way out isn't always the easiest.I learned that lesson when I decided to treat Doug,my husband of one month,to a special meal.I glanced through my cook book and chose a menu which included homemade bread.Knowing the bread would take time,I started ...
I also opened a can of orange and poured it all into the bowl.Soon there was a sticky dough(面团)covered with ugly yellowish marks.Realizing I had been defeated, I put the dough in the rubbish bin outside so I wouldn’t have to face Doug laughing at my work....
Bake the pastries in the center of the oven for about 25-30 minutes, or until the dough is golden brown and sugar is caramelized. If you are baking two trays at once make sure to rotate the trays top to bottom so that they bake evenly and the bottoms don’t over bake. ...
Perhaps the main selling point of my ‘recipe’ is that it doesn’t use any sophisticated mixing equipment and is entirely sticky-hands free. I leave the dough to rise in an upside-down, draught-free, cake-carrying box until the gluten has developed and it has a soft, velvety texture wi...