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smith-34 - sets and the yeast foams around the edges. Use a...

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Week 6 – Fat’s and Oil’s “Empanada” Make tortilla dough.   Then use a tortilla maker and put the rolled ball of dough slightly  towards the back and press. Put filling in, fold over and seal the edges using a little bit of water to seal the dough,  pinch the dough together and crimp the edge.   Cook in oil and when brown on both sides, drain on a paper towel.  “Pumpkin Dough” Add the yeast to the sugar and warm milk in a glass liquid measuring cup, stir until it 
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Unformatted text preview: sets and the yeast foams around the edges. Use a paddle attachment for a kitchen aid when cutting in the butter for the dough. Gluten is the elastic structure in a flour mixture. You have added enough flour when the dough leaves the edges of the bowl. Spray your bowl with non-stick cooking spray, put dough in and cover the top with plastic wrap to put in a proofing oven. Wait until its twice the size....
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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