Type:digital kitchen scale;Capacity:5kg;Division:1g;Certificate:CE ROHS FCC UKCA;Color:Black/ White;Power:2*AAA Batteries;Material:ABS + Stainless Steel;G.W.:0.32 kg;Unit:g,lb,oz,kg,ml,milk ml;MOQ:1 Piece;Feature:WITH LID;Shape:Rectangle;Maximum Weight R
weighing is the only way to go. You can get a reliable scale for not much cash; I’ve been usingthis beautyfor a few years now. You also do need a stand mixer. Those are not cheap, but this dough is just too wet
In the photo above , we are cutting and weighing dough portions. Once that is done we divided our dough into three equal portions and rolled them out: Brush the top edge of each strip THINLY with egg wash, and then pipe the filling in a thin strip near the bottom edge. ...
I start by weighing a few 15-16g balls of dough, which I've found is the perfect weight for a 3¼-3½-inch wrapper. If you find dough balls a little dry a little as you work, don't worry! You can freshen them up with a dab of water on your finger and some gentle kneading...
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The brownie caramel flavour combination is really just so so good - I made a superchewy caramel, cut it into chunks, and popped it into my brownie batter. It turned out to be an A plus move, and one I will be repeating again very soon in the near future. ...
Divide the dough into 18 equal pieces, each weighing about 45g each. To work out the exact dough weight, weigh your dough and divide that number by 18. Shape each piece of dough into a tight ball by tucking the edges of the dough under, and then placing it seam side down on the cou...
I followed the instructions for the dough precisely, weighing everything out. I have a phobia of yeast and was hoping this recipe would cure it. Sadly, my dough wasn’t sticky but dry and never came away from the bowl. Then it failed to rise. I’m not disappointed as much as resigned...
Other than that, I made it to the recipe, including weighing the sugar. (Thanks for including that–brown sugar is notoriously hard to measure–how packed is ‘packed,’ anyway?) It’s really very good, but not quite ‘butterscotchy’ enough for my taste. Next time–and there will be ...
Weekend Herb Blogging isKalyn'sweekly venture into the land of herbs and always offers a collection of international food writers weighing in with delightful ideas for using the goodness that is fresh herbs. The onset of fall in evenTinierTown brings morning fog, cooling afternoon breezes, and ...