With dueling doughs complete, I moved on to the filling.
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Also, you've moved your pie doughs from freezer to fridge?
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Their job: make a 3D sculpture using three different bread doughs.
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They'll put two doughs together, and they will make a pizza.
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Puff pastry and pie doughs are a pain in the ass!
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Gluten-free bread doughs are much more delicate than their wheat counterparts.
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You can also freeze pie and tart dough, and most cookie doughs.
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Williams Sonoma Walnut Tapered Rolling Pin, $29.95, available at Williams SonomaI recommend using a tapered French pin, which is great for rotating around thinner cookie doughs and pie crusts, plus banging on cold sturdier doughs like biscuits and breads.
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In addition, all batters and doughs should be baked or cooked before eating.
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Griffith Foods, a big producer of doughs and condiments, has invested in the company.
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The book contained dozens of recipes for basic doughs and batters, creams and syrups.
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Expect to use it for decades of bread doughs and cookie batters to come.
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John Doughs was called "Preacher" for his admonitions that Uber should be better at security.
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Other doughs have a more complex flavor, but the one at Pizza Moto is far from bland.
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"It's great for cutting things, cutting doughs, portioning them, and cleaning off your work surface," she says.
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By the time Mr. Sullivan got John Doughs email, Uber had paid rewards to hundreds of hackers.
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Like a stand mixer, you're able to use the Ultra Prep's dough blade to mix doughs and batters.
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SALTED PISTACHIO SHORTBREAD This is one of those rare doughs that's better when made in a food processor.
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Place one of the doughs directly from the refrigerator into the dutch oven and score with a razor blade.
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Several pizzerias have more finely tuned doughs or dynamic toppings; other kitchens reach much deeper into the pasta canon.
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The KitchenAid stand mixer is a workhorse in the kitchen, with the power to knead even the toughest of doughs.
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Mr. Sullivan forwarded the John Doughs note to his team for vetting and, if all checked out, patching and payment.
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In my life, I've made a million pie doughs from scratch using various tools to cut the butter into the dough.
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But it doesn't stop there— all raw doughs and batters are potentially off limits as they could be contaminated with E.coli.
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I'm not talking about doughs that are merely colorful but otherwise tasteless (maybe you've bought an expensive bag of that kind).
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With Hanukkah and Christmas less than two weeks away, there are potatoes to grate, nuts to chop and doughs to mix.
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The thin-crust, subtly topped pies would be liberally transformed into thick, crispy doughs that overflowed with a handful of generously portioned ingredients.
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Others said criminal prosecutions for not reporting John Doughs would deter ethical hackers who would otherwise come forward, causing even more security breaches.
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The agency is also reminding people of their not-particularly fun (but probably much healthier) advice to quit eating raw doughs and batters. [FDA]
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I like the shape of Pullman loaves, because they are tall and narrow and provide extra support for the gluten-free doughs to rise.
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The cookie dough has a smooth and moist texture and lacks that weird flour-y aftertaste that a lot of edible raw doughs unfortunately possess.
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For pie doughs, Ms. Ko prefers natural colors, which she achieves by using natural dyes from the pulps and powders of beets, spirulina and spinach.
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"I've seen pie doughs colored with artificial food coloring and I find that everything winds up looking like Play-Doh and largely unappetizing," she said.
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A little gelatin makes high-hydration doughs — those gloopy, fussy darlings of the bread world — much easier to handle, with the bonus of a browner crust.
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With a $26 discount, you get 37% off a handy bread machine that makes a variety of doughs for just about any recipe you can imagine.
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Among the 12 cycles to choose from, you can pick basic, French, and sweet doughs, or go the healthier route with whole grain and gluten-free.
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He typically prefers baking cakes in 7- or 8-inch pans, as he finds that gluten-free doughs and batters need an assist in gaining height.
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Like all laminated doughs, kubaneh is a project, but it's not the kind that requires a ruler or sheeter or even a rolling pin, just buttered hands.
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It's a bit of fermented flour, a microbial jumble of bacteria and yeast, used by cooks to raise doughs and give baked things a delicious, complicated tang.
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Amazon, KitchenAid, Home Depot, Kohl's This is the stand mixer that allowed me (Adrienne) to prepare hundreds of pizza doughs to test pizza ovens earlier this year.
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JUST has branched out into the world of dressings (you can find classics like Caesar and ranch), cookie doughs that are totally safe to eat raw, and the highly-anticipated eggless eggs.
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The pastries come in many different forms today, made with buttered layers of phyllo dough, laminated doughs like puff pastry, or with an oil-based dough, as it's done in this community.
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The combination of whole-grain flour and starch means that gluten-free doughs usually need more water in the recipe to allow for larger holes in the crumb and promote a crispy texture.
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They require more vertical space to make room for the bowl to move up or down, but they&aposre best for anyone who plans on making lots of large batches or heavy doughs.
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And while my neighborhood in Brooklyn is home to two of the best doughnut shops in this once-great nation (Peter Pan's and Moe's Doughs, for the curious), I like Krispy Kreme just fine.
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Next I rolled out both chilled doughs on a lightly floured surface, cut them into circles, and lined them up on greased baking sheets — Drummond's baked at 325°F and Garten's at 350°F.
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He adds that he saw pizza makers in Italy adding charcoal to their doughs and decided to take it a step further by adding the ingredient du jour to pasta and mozzarella cheese, too.
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A minimarket area was crammed with local products: hand-poured candles from Linwood Candle Co., coffee from Tipico, planters from Mainly Macrame and the cafe's cultured cashew cheese spreads, cookie doughs and jackfruit jerky.
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Most home bakers will want to opt for tilt-head mixers since they make it easy to remove attachments, don&apost require a ton of vertical space, and work well for family-sized batches of doughs and batters.
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Included in your purchase are three different accessories – flat beaters, a dough hook, and a set of wire whips – each of which can help you knead heavy bread doughs, quickly beat eggs and creams, and mix dry and wet ingredients seamlessly.
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In fact, Ms. Coppel was beginning to notice that the grand kitchens of Las Vegas were shrinking in size and range: Restaurants that had once employed entire teams to work on laminated doughs, cakes and chocolate were now outsourcing that work.
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She has all the equipment she needs — a water chiller, a mixer, an oven, a sink, a proofer, big sacks of flour and a refrigerator, built in under the classic marble display case — and works her doughs while she sells the breads.
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Breville Hand Mixer, available at Amazon, $112.41I don't have the space for a KitchenAid stand mixer in my small New York City apartment, so I opted for a Breville hand mixer instead — and woah, I did not realize how effortless it could be to prepare cookie doughs and cake batters.
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Intense foodies need an intense sidekick to keep up with them: The Professional Series 750 Heritage Collection Blender is nothing short of a powerhouse, featuring five pre-programmed settings for frozen desserts, hot soups, salsas and dips, and smoothies, plus a 349.993 horsepower motor and stainless steel blades to tackle thick doughs and grind nuts, coffee beans, and more.
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Grasping the long handle of a thick wooden bread board, Torres loads the next set of doughs on the plank, fervently baking his way through the day's bounty of 200 buckwheat, rye, and carob loaves, something the 32-year-old and his team have been doing since Salvaje opened at the end of 2016 in the trendy Palermo Hollywood neighborhood of Buenos Aires.
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Now before you completely write our suggestion off as a complete defacing of this cheesy, saucy namesake, consider the following: Alternative crust options are highly customizable (from a myriad of veggies to even quinoa and oat-based), simpler to make from scratch than most doughs (no rise-waiting time and sometimes fewer ingredients altogether), and actually very wide ranging in flavor profiles (think a roasted beet pie with creamy crumbles of goat cheese or a black bean crust pie with delicately roasted butternut squash).
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Crackers are also made from dough, and some (such as saltine crackers) are leavened. Pasta and noodles are generally based on unleavened doughs that are worked until they are dry and smooth, and then shaped into their final form. The finished pasta may be cooked immediately or dried before cooking. Doughs with higher fat content have a lesser water content, develop less gluten and are therefore generally less elastic than bread doughs; these doughs are often called "short" by bakers.
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The Israeli variant of couscous involves larger pearls of durum called ptitim in Hebrew. Durum flour and semolina are good for making pasta because they do not create doughs hard to shape, e.g. into sheets. Technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours.
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Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low-grade factory produced convenience foods sold in all Italian supermarkets. They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month).
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A statue of a servant kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE Acarajé is a fried dough food Doughs vary widely depending on ingredients, the kind of product being produced, the type of leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal definition of what makes dough, though most doughs have viscoelastic properties. Leavened or fermented doughs (generally made from grain cereals or legumes that are ground to produce flour, mixed with water and yeast) are used all over the world to make various breads.
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Steps in bread making, here for an unleavened Chilean tortilla Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas).
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Other additions to the basic flour-liquid mixture may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms. Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the durum wheat endosperm during milling. They are added back to the semolina flour once it is ground, creating enriched flour.
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Otis Spunkmeyer Inc. is a baked goods distribution company. It has clients ranging from small family-owned businesses and restaurants to the United States Army. Otis Spunkmeyer produces cookies, muffins, frozen cookie doughs, and other pastries.
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Rugelach and Israeli pastries Rugelach can be made with sour cream or cream cheese doughs, but there are also pareve variants (with no dairy ingredients),The Taste of Shabbos, Aish HaTorah, 1987; page 118. so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, while yeast leavenedJudy Bart Kancigor, Cooking Jewish, Workman, 2007; page 474. and sour cream doughsBarbara Grunes, Best-Ever Rugelach, The Best Bake Sale Ever Cookbook, Raincoast Books, Vancouver, 2006; page 68.
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Buñuelos are fried dough balls of different types, the most common one are buñuelos de acelga, buñuelos de sesos (doughs that contains brain), buñuelos de manzana (apple dough) and buñuelos de banana (banana dough). Sweet buñuelos are served powdered with cane sugar.
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The straight dough method became popular after the discovery and later mass production of baker's yeast, as well as the mass production of mixing machines. Straight dough was simpler than sponge and dough, took less time and effort, and was considered superior for commercial purposes. Baking expert Julius Emil Wihlfahrt of The Fleischmann Company wrote in 1915: Prior to 1920, there were two basic kinds of breads, naturally leavened French bread, and Vienna bread leavened with cereal press yeast, an early form of baker's yeast. After 1920, when mixing machines became popular among bakers, rural bakers began to make more sponge doughs and city bakers more straight doughs, both replacing sourdough.
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Stanley Cauvain, Linda S. Young, Technology of Breadmaking , p. 146, 231, 380.Keith Cohen, Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery (2014), p. 59. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape and cooked on a flat oven tray.
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Ursula Heinzelmann, Food Culture in Germany, 2008, , p. 64 Crackling is often added to doughs and batters to make crackling bread (French pompe aux grattonsPatricia Wells, et al., The Food Lover's Guide to France, 1987, , p. 534), crackling biscuits (Hungarian tepertős pogácsa), or potato pancakes (oladyi).
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The sponge method is used for 3 different reasons: taste, texture and chemistry. The flavour that is created is dependent on the ingredients used and the fermenting yeast. Just like sourdough, the longer the ferment, the greater the taste difference. Sponge doughs were used before bread improvers were invented.
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It is possible that the first cozonac was made in Ancient Egypt, sweetened with honey and filled with seeds. From the Egyptians, Greeks gained their interest in cuisine, the yeast, and the leavened doughs. Certainly, the Greeks have eaten cozonac. They made it with honey, raisins and walnuts.
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Fresh potato bourekas on sale at a stall in Mahane Yehuda Market, Jerusalem In Israel, bourekas () became popular as Sephardic Jewish immigrants who settled there cooked the cuisine of their native countries. Bourekas can be made from either phyllo dough or puff pastry filled with various fillings. The most popular fillings are salty cheese and mashed potato, with other fillings including mushrooms, ground meat, sweet potato, chickpeas, olives, spinach, mallows, swiss chard, eggplant and pizza-flavour. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal.
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Generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for military use as a high-density food energy source.
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The most common flours used in Daqu are wheat and barley/peas. The preparation of Hongqu involves only whole rice grains. Herbs of many kinds are also variously included into the rice doughs of many Xiaoqu preparations. Traditional methods of preparing Qu have changed little since the publication of the Qimin Yaoshu (544 AD).
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Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%. Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles and a coarser bread crumb.
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Pita, also known as "Arabic bread", and other flat breads are very common but so are leavened breads including the traditional challah and varieties of other sour doughs. Arabic salads are not very complex and are not difficult to prepare. Most Arabic salads such as the tabbouleh are uncooked. Tabbouleh is one of the most popular salads in the Arab cuisine.
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Leaves of various plants, often straw, mulberry leaves or Artemisia, were used to wrap or cover the Qu to promote a beneficial condition. The presses and moulds used to shape the doughs were/are also made of wood. All of these elements unknowingly provided access to the microbes. The cakes are deemed ready when a coloured coating is formed on the outside.
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This is the reason for long fermented doughs such as sourdough. Modern breadmaking techniques have included amylases (often in the form of malted barley) into bread improver, thereby making the process faster and more practical for commercial use. α-Amylase is often listed as an ingredient on commercially package-milled flour. Bakers with long exposure to amylase- enriched flour are at risk of developing dermatitis or asthma.
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Like other pastry doughs it has to be allowed to rest, covered with a dish towel or a cloth so as not to dry out. Kalduny are usually boiled in a big shallow casserole at low heat, in well-salted water. Instead of boiling in water, kalduny may be boiled directly in a soup, in which they are then served. Some varieties are baked or fried.
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In laminated croissant dough, the gluten network is not continuous. Instead, the gluten proteins are separated as thin gluten films between dough layers. The formation of thin, well-defined layers affects the height of dough lift. Generally, laminated croissant dough contains fewer layers than other puff pastry doughs that do not contain yeast, due to the presence of small bubbles in the gluten sheets.
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Carbonated water is increasingly popular in cooking to provide a lighter texture to doughs and batters as compared to regular water. Kevin Ryan, a food scientist at the University of Illinois at Urbana–Champaign, says the effervescent bubbles when mixed with dough provide a light texture, as in tempura. Pockets of carbon dioxide gas are introduced into the dough and further expand when cooking.
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There are 38 mishnayot in Hallah. They are divided into four chapters as follows: # חֲמִשָּׁה דְּבָרִים Five species (Nine mishnayot) - what dough is required for Challah # פֵּרוֹת Produce (Eight mishnayot) - How to separate the challah. # אוֹכְלִין One may snack (ten mishnayot) - Laws of embezzlement of challah # שְׁתֵּי נָשִׁים Two women - (eleven mishnayos) - the combination of doughs, and the laws of giving to a priest.
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When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves. Some bread doughs are knocked back after one rising and left to rise again (this is called dough proofing) and then baked.
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In baking, salt is added to control the rate of fermentation in bread dough. It also is used to strengthen the gluten (the elastic protein-water complex in certain doughs) and as a flavor enhancer, such as a topping on baked goods. The food- processing category also contains grain mill products. These products consist of milling flour and rice and manufacturing cereal breakfast food and blended or prepared flour.
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Milk is both scalded and also cooled in many recipes, such as for bread and other yeast doughs, as pasteurization does not kill all bacteria, and the wild yeasts that may also be present can alter the texture and flavor. In addition, scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.Corriher, Shirley. CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed.
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When the yeast cells die, they release high quantities of a protease which snip protein strands, and in large dieoffs result in soft, sticky dough, less baked volume and a coarse crumb, but in smaller dieoffs, increase dough extensibility and baked volume. Different bread varieties will have different process requirements. These are generally classified as either straight or sponge dough processes. Straight doughs will require only a single mixing period.
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Khanom khrok or coconut-rice pancakes (, ) is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom khrok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle–a hot indented frying pan. After heating, khanom khrok will be picked out of the mantle and the two half- circular doughs formed into a circular shape.
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Another technique dispenses with weights by placing a second pie tin on top of the crust, then inverting the tins to bake. In this method, the crust browns between the tins. A further simplified technique involves piercing the crust repeatedly with the tines of a fork to produce small holes, allowing steam to escape and preventing the crust from bubbling up, but that does not work with soft doughs such as pâte sucrée.
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The winner receives 4000€ and supplies France's president their daily bread for the duration of that year, until a new winner is chosen. Following the World Wars, French bakers began baking a whiter, softer baguette that contrasted with the darker loaves produced because of rationing during the wars. These doughs took less time to ferment and used more additives, but had significantly less taste. They also began using pre-made dough and molds.
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In general, the categories of bread derive from the type of dough (or batter). Some shapes, such as roscas (rings) or cuernos (crescents), may be made with different doughs, but are distinguished by different names. Breads of the same category have the same basic flavor, but differ in shape and additives. Conchas, monjas, limas, chilidrinas and negritos are the same basic sweet bread but with toppings that make them look quite different from one another.
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Pre-made cookie doughs may be sold in different flavors. When being made at home, the recipe can consist of common ingredients, including flour, butter, white sugar, salt, vanilla extract, and eggs. Because the dough is not baked, no leavening agents, such as baking soda or baking powder are used. If cookie dough is intended to be used to bake cookies then baking soda or baking powder gets added to the dough.
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Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador and Guatemala. The leaves are high in iron, calcium, magnesium, and beta carotene. They can be boiled and served green, dried and used as an herb, or added to tamale doughs for color and flavor. When the pods of the plant dry, they dehisce (split open), spreading the seeds over a wide area.
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Salt, oils or fats, sugars or honey and sometimes milk or eggs are also common ingredients in bread dough. Commercial bread doughs may also include dough conditioners, a class of ingredients that aid in dough consistency and final product. Flatbreads such as pita, lafa, lavash, matzah or matzo, naan, roti, sangak, tortilla, and yufka are eaten around the world and are also made from dough. Some flatbreads, such as naan, use leavening agents; others, such as matzo, do not.
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In cooking, a leaven , often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.
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Salma were broad noodles that could be served with boiled or roasted meat; cut noodles were called tutmaj in the Middle Ages and are called kesme today. There are many types of bread doughs in Turkic cuisine. Yupqa is the thinnest type of dough, bawi̅rsaq is a type of fried bread dough, and chälpäk is a deep fried flat bread. Qatlama is a fried bread that may be sprinkled with dried fruit or meat, rolled, and sliced like pinwheel sandwiches.
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During bulk fermentation straight-dough recipes may instruct a baker to "punch down" or "deflate" the dough, while artisan bakers will use terms like "stretching", "folding", and "degassing", meaning to expel gas from the carbon dioxide bubbles that have formed. Sponge doughs will need multiple mixing periods. Overproofing occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure.
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Citing reduced sales, in 2011 Nestlé announced that it would cut employee numbers at its California factory. U.S. sales were about $610 million in 2010—down $44 million from the previous year—according to Euromonitor International data. Paul Grimwood took over Nestlé SA's struggling U.S operations in 2011. In an attempt to bolster the failing brand by improving supply chain, Grimwood made the decision to drop the calzone version of Hot Pockets and the quesadillas Lean Pockets, reducing the number of doughs needed.
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A pasta dough is made using flour, water and saltEgg-based doughs may also be used, and white wine may be added. and rolled out into a sheet. The pasta is cut into rounds that are stamped to form the embossed relief, and left to dry for a while. Corzetti are usually served with a simple meat or mushroom sauce (the latter called tocco de funzi in Genoese), pesto, pine nut or walnut sauce, fish sauce, or light cream sauce.
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Dabby-Doughs are a type of pastry. They are traditionally made using the remnants of dough leftovers from making a pie, although they can be prepared in large amounts by simply making a batch of pastry dough. The filling of a dabby-dough is typically a mixture of cinnamon and white sugar sprinkled on butter or margarine, rolled, sliced and baked. There are many different names for this type of confection, including "cinnamon snails," "schnecken," "bumble bees," "pinwheels," "tuzzie-muzzies," "gobblies," "schmekels," "doo-dads" and "mock rugula".
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Later appeared versions were also consumed by people, not only by the gods. Placenta, more elaborate, is a cozonac made from cheese, raisins and peanuts, which was served with a sweet wine. Although, they took the ready- made yeast from the Greeks and the Egyptians, the Romans were the ones who discovered all the possibilities offered by the yeast added to doughs, thus becoming true masters of pastry. In the Middle Ages, European bakers often made cozonac with dried fruits, because they lasted longer.
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The formation of gluten affects the texture of the baked goods. Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network. Further refining of the gluten leads to chewier doughs such as those found in pizza and bagels, while less refining yields tender baked goods such as pastry products. Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
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Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer times. An increased moisture content in the dough enhances gluten development, and very wet doughs left to rise for a long time require no kneading (see no-knead bread). Shortening inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired.
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Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Quebec, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.
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When using filo to make pastries, the thin layers are made by first rolling out the sheets of dough to the final thickness, then brushing them with oil, or melted butter for some desserts, and stacking them. This contrasts with puff pastry and croissant doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a laminated dough containing thin layers of dough and fat. Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings.
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This category includes many cookie and pie crust doughs, such as shortcrust pastry. In many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, dough balls called aiysh or biya are made from sorghum or millet, and are ground and boiled. Quick breads use leavening agents other than yeast (such as baking powder or baking soda), and include most cookies, cakes, biscuits, and more; these may be based on a batter or a dough.
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Grains or flours are imbibed with water (e.g. steaming rice or mixing flour with water to form a dough) and subsequently incubated in a warm, humid environment during a favourable time of year, typically spring or autumn. No inoculums were used, but often herbs were added to some preparations because they were noted to create beneficial qualities. In order to keep the grains or doughs relatively moist and warm they are kept in closed straw-roofed huts and typically housed in straw baskets, stacked on wooden shelves or simply placed upon the floor.
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The steaming of grains or making of doughs for Jiuqu creates a solid substrate with reduced water activity. Thus, the actual Jiuqu technique passed down through history unknowingly favoured the growth and reproduction of the mold genera, organisms capable of excreting large amounts of functional enzymes onto their substrate. The Jiuqu itself became a dried product carrying both microbes and their enzymes (the biomolecules). Most yeast and bacteria do not find the conditions of Jiuqu optimal but still grow effectively in solid state fermentations and their relationships to Jiuqu have been understudied.
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American-style "French bread" is generally much fatter and is not baked in deck ovens, but in convection ovens. Outside France, baguettes are also made with other doughs. For example, the Vietnamese bánh mì uses a high proportion of rice flour, while many North American bakeries make whole wheat, multigrain, and sourdough baguettes alongside French-style loaves. In addition, even classical French-style recipes vary from place to place, with some recipes adding small amounts of milk, butter, sugar, or malt extract, depending on the desired flavor and properties in the final loaf.
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White bread Anders Zorn - Bread baking (1889) Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.
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Recently applied glaze dripping off of doughnuts, on an open, moving drying rack A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk, and certain oils. For example, doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg whites.
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In doughs and baking, it reduces fat and egg requirements, helps even out distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (such as low-fat proteins) and lipophilic powders (such as cocoa powder), controls dust, and helps complete dispersion in water. Lecithin keeps cocoa and cocoa butter in a candy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.
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Ghee has always been a common frying medium in India, where many avoid other animal fats for cultural or religious reasons. Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake.
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They are then dried and stored until use. The control of moisture and temperature levels and a lack of atmospheric access was recognized as vital to making consistently good Jiuqu as early as the Qimin Yaoshu. One aspect that has changed is the method of re-culturing for a subsequent preparation. Traditionally microbes indigenous to the raw material, the process and the locale simply grew upon the grains or doughs. At some stage in history it was discovered that using small amounts (2–8% weight) of a previous successful batch to inoculate the current one gave more consistent results.
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The shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so that no parts are overcooked or undercooked. Many kinds of mass-produced bread are distinctly squared, with well-defined corners on the bottom of the loaf.
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A typical Mediterranean baklava, a phyllo dough pastry sweetened with nuts and honey Russian pirozhki The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten.
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The main characteristic of this flour is that it contains a large quantity of insoluble proteins (glutenin and gliadin) which, in contact with a liquid during the kneading phase, produce gluten. It is therefore a flour rich in gluten and poor in starch. Gluten forms a tenacious net which, in leavened doughs, retains the gases of leavening, allowing the product to develop considerably during baking; in the case of pasta, on the other hand, it retains the starches which would make the dough sticky and allow it to be cooked al dente. It is found in industrial packaging and also in packs for domestic use; it is used by bakers, pastry chefs and pizzerias.
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Bread had for millennia been made from wheat flour by manually kneading a dough with a raising agent, typically yeast, leaving it to ferment, then baking. In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Some protein is lost during traditional bulk fermentation of bread; this does not occur to the same degree in mechanically developed doughs, allowing CBP to use lower- protein wheat.
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Pizza—made with very thin, and sometimes thick, high-rising doughs, with or without cheese, cooked in the oven or a la piedra (on a stone oven), and stuffed with numerous ingredients -— is a dish which can be found in nearly every corner of the country. Buenos Aires, Rosario, and Córdoba also serve it with fainá, which is a chick pea-flour dough placed over the piece of pizza. People say that what makes the Argentine pizza unique is the blending of Italian and Spanish cultures. At the turn of the 19th century, immigrants from Naples and Genoa opened the first pizza bars, though Spanish residents subsequently owned most of the pizza businesses.
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Durum is rich in gluten but that is not readily available as the endosperm is hard to break to release that gluten. Durum wheat is thus less used in breadmaking. Its protein content is almost as high as that of hard spring or winter wheat and so is its gluten content, necessary for bread to rise. Although 100 percent durum wheat breads do exist (such as pagnotte di Enna or "rimacinato" bread from Sicily, as well as Altamura bread from Apulia and Matera bread from Basilicata) in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, often those higher in gluten necessary to offset the poor contribution of durum flour to the gluten network.
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Different kinds of food started to be decorated accordingly like biscuits, yogurt bowls, cakes fudges, milkshakes, cupcakes, ice-creams, marshmallows, meringues, banana breads, doughs but also some more unusual ones like popcorns, sushi, noodles, soups, sandwiches, grilled cheese, pizza. Contrary to the popular belief that sees pastel and sparkly colors on food as very caloric and sugary, a lot of them are now obtained by natural and plant-based ingredients. A widely used ingredient is spirulina powder, an antioxidant and an anti-inflammatory substance, full of vitamins, from which you obtain the light blue color. Many colors are also obtained from fruits and vegetables, for example the beet juice to create pink, frozen dried blueberry powder or red cabbage leaves to obtain purple and blue, and again yellow and orange from the root of turmeric“Why (Healthy) Unicorn Food Is Everywhere”, Shape. .
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According to the Ethnic Food Lover's Companion, all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partridge, quail, turkey); red meats such as veal, beef, pork and mutton; and plentiful fruits including pears, plums, cherries, raspberries, pomegranates, dates, and figs, used for desserts and a variety of liqueurs. The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.
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Since the 1980s, a wide variety of pizzas ranging from fairly authentic Italian to American style to the mass- processed varieties are widely available, and pizzas are also commonly made at home with children using local substitutions such as bacon for prosciutto and cheddar for mozzarella. Dough bases vary widely from homemade scone doughs to thin Roman-style and thick American stuffed-crust types. The typical British high-street now has a variety of international Italian- and American-style pizza chains, including homegrown chains PizzaExpress, Strada, and Prezzo as well as Domino's, Pizza Hut, and Papa John's alongside much more authentic, independent, often Italian-run restaurants with wood-fired ovens, which can be found all over the country. Unique spicy varieties enjoy some popularity, including Chicken tikka masala or other curry toppings, chili pizzas, and a typical mid-range restaurant or takeaway will usually have versions of such standard "Italian-American" combinations as 'Hawaiian' (ham and pineapple), 'Pepperoni' (spicy salami), 'Meat Feast' (a mix of meats and salami), and 'Vegeteriana' options.
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