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Table of Contents:
- Why is my dough not forming a ball?
- What does properly kneaded dough look like?
- Which is considered a dry ingredient?
- What would happen if fermentation did not occur while you are making yeast breads?
- Do scones use a biological raising agent?
- Why is nahco3 not so appropriate as a raising agent in the baking of bread?
Why is my dough not forming a ball?
too dry! If the dough is too dry, then there will be dry and crumbly bits and it will not have formed a ball. Again, you start the mixer on low and add water a teaspoon at a time. this is correct!
What does properly kneaded dough look like?
Smooth Dough – The dough will start out looking like a shaggy, lumpy mass and will gradually smooth out as you knead. By the time you finish, it should be completely smooth and slightly tacky to the touch. 2. Holds Its Shape – Lift the ball of dough in your hand and hold it in the air for a second.
Which is considered a dry ingredient?
Dry measuring cups are used for measuring solid (dry) ingredients like flour, sugar, oats, or baking powder. They're made from plastic, metal or porcelain and are sold in sets.
What would happen if fermentation did not occur while you are making yeast breads?
When one bakes yeast bread products, what would happen if fermentation failed to occur? The yeast dough would have too much gas and explode. The yeast dough would not rise.
Do scones use a biological raising agent?
Biological Raising agent: The fermentation of yeast to produce carbon dioxide is a raising agent used in many types of bread. ... - Bicarbonate of soda or baking powder to produce carbon dioxide to create a baked products such as cakes, scones and biscuits.
Why is nahco3 not so appropriate as a raising agent in the baking of bread?
This is generally because the volume is so great that the CO2 created from the acid and baking soda does not leaven the batter to the degree necessary.
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