New answers tagged dough
Here's a trick I found in My Father's Book Of Southern Italian Peasant Food: To prevent your dough from shrinking back, coat your pizza pan with Crisco, then spread the dough.
I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of ...
Sift flour baking powder and salt, seperate eggs, beat yolks add heavy cream, keep beating, stir in flour combo until smooth. in seperate bowl beat egg whites until stiff, fold into batter, refrigerate for half an hour. pour into preheated waffle iron serve with butter and honey. mmmm yummmm, thats just me though
The reason why your Liege waffle has breadlike texture is that it is supposed to have a breadlike texture. While currently in America, waffles tend to have a uniform texture with small variations, and everybody has come to expect waffles within this range, in Europe waffles are any dough or batter baked in a waffle iron. I have waffle books which contain ...
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