Relacionar Columnas bakeryVersión en línea bakery por marco rabadan 1 Yeast 2 Dough 3 Crust 4 Knead 5 Pastry 6 Shortening 7 Glaze 8 Proof To work dough into a uniform mixture by pressing, folding, and stretching. A type of solid fat used in baking to make pastries and baked goods tender and flaky. A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies. The hard outer surface of bread or pastry. A thick, malleable mixture of flour and liquid, used for baking into bread or pastry. A microorganism used in baking to help dough rise by fermenting the sugars present. The process of allowing dough to rise before baking. A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts.
Crear