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If flaky pie dough is mixed too much after adding water, it can result in the development of too much gluten in the dough. This can make the dough tough and chewy rather than flaky and tender. It is important to mix the dough just enough to bring it together and avoid overworking it.
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Why hasn't shortbread mixture stuck together?
If shortbread mixture hasn't stuck together, it's possible that the ingredients were not properly mixed or the dough was too dry. Try adding a bit more moisture such as butter or water and ensuring that the mixture is well combined before baking. Additionally, the dough may benefit from chilling before baking to help it hold together better.
What is a homogeneous dough?
A homogeneous dough is a dough that has been thoroughly mixed or kneaded so that all the ingredients are evenly distributed throughout. This results in a consistent texture and flavor throughout the dough.
What happen when jelly crystal mixed with warm water?
when jelly crystals mixed with warm water will desolve.
What happen when lemon and salt mixed up?
it goes boom
Is making dough a chemical or physical reaction?
Making dough is a combination of both physical and chemical reactions. Physical reactions occur when ingredients are mixed together to form a dough, while chemical reactions take place during the fermentation process when yeast converts sugars to gases.
What happens to flaky dough if you over mix the ingredients before adding in your water?
To my knowledge and experience, you cannot over mix ingredients before adding the liquid. It is when you add the liquid that a chemical reaction actually occurs. Then you must work quickly. The key to really flaky, light dough is using lard and a cold liquid. I find it easier to mix the dough with my hands rather than a utensil; to better feel its "perfectly mixed" consistency. Mix fast ~ pat or roll out fast ~ cut/form into shape desired ~ get it in the preheated oven fast. Also, the thinner the shape, the more flaky.
What will happen to the flour when it get mixed with milk?
You make Dough
What is in dough?
Water is a binder and a lubricant when mixed with dough.
What is water in dough?
Water is a binder and a lubricant when mixed with dough.
Can play dough be mixed?
yes but its hard
How is adding mixed numbers different from adding fractions?
when you add mixed numbers you have a whole number but adding fraction does not.
How is adding mixed numbers the same as adding fractions?
Mixed numbers can be converted to improper fractions. Then, it is exactly the same as adding proper ones.
What are the characteristic of good pastry?
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
What is adding mixed number?
a mixed number is a whole number with a fraction, ie. 2 3/4 Adding mixed numbers involves adding the whole numbers, then adding the fractions, then reducing the fraction and if it is improper, changing it to a whole number with a fraction and adding that whole number to the other whole number answer.
Is dough the same as flour?
Buckwheat is not a grain. Buckwheat comes from a plant
Can you add the forgotten eggs in a cookie recipe before baking?
If you can get them mixed in fairly easily. If it is a stiff dough, you are going to have to basically knead the dough to mix in the eggs. This is going to work the glutton in the flour and make for a tougher cookie. You could take part of the dough and mix it with the eggs first so that it would have the consistency of mayonnaise or even peanut butter. This would get the eggs mixed together and it would take less to get them mixed into the rest of the dough. Whip the eggs first till the yolk and whites are well mixed.
How do you add a mixed number fraction?
That depends on what you are adding it to.
