The present invention relates to a method comprising the steps of: preparing a dough, baked in the oven part shaped in the mold of pie dough to obtain a portion of baked pastry, prepared as cream or French omelet stuffing stuffing material, part of the baked crust and filling facilities, ...
On your lightly floured surface, bring part of your dough ball over towards you, and using both hands, press it into ball…repeat. When you have a sturdy ball, hold it in your hands and work the top around to the bottom until there is no more dry flour visible, then place in your...
Further increases in the water absorption improved the dough handling characteristics; however, the high absorption had a very detrimental effect on bun quality (lower volume and the forma- tion of brown spots on the outside of the bun). Effects of Ingredients on Steamed Bun Properties In some...